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So what is all grain brewing? And what does "from grain to glass" mean? All grain brewing is taking modified barley malt, soaking it in hot water for a short period of time to release natural sugars, rinsing those sugars out, boiling the sweet water, adding hops for bitterness, flavoring, and aroma, then yeast to create alcohol, and ultimately making beer. The term "grain to glass" means how long does it take from the time grains are cracked and the process begins until the product is ready to drink. This is commonly 3 weeks, but can be longer.

Is all grain brewing hard? Not really. You need more equipment, specifically a mash tun, which is where the cracked grain (grist) and hot water rest and convert the sugars over. Larger brew pots are often necessary. Otherwise, a basic brewing kit is sometimes enough. But how much does a person really need to know? There are some calculations and temperatures to remember. After brewing all grain beer a few times, it gets much easier. As with any hobby, you can eiter keep it simple, or go complex. The more you know, the better your beer can get!

All grain brewing does have its benefits. It is cheaper than extract, and you have full control over the recipe. You know exactly what grains are used, water mineral content, brewing salts, adjuncts, and you control all temperatures.

Please remember that all videos contain the same basic information, but some are more detailed than others, and in some videos we include information that is left out in others. We attempt to keep each video as short as possible.


Note: All equipment was thoroughly cleaned, sanitized, and inspected before use.

All recipes are 10 gallons unless otherwise specified. For 5 gallon recipes, just divide everything in half.


A robust, dark, and strong porter, with French vanilla and mocha coffee grinds added to give it extra flavor.


Full body, with a light bitterness and smooth finish. Lightly hoppy with a nice malt backbone.


Irish red ales are often a deep red color. Dark crystal and biscuilt malts are usually part of the grain bill. These ales are often very fairly bitter.


The American style of this beer is very similar to the German original, with the exception of the yeast. Bavarian hefeweizen tends to have a notable banana and clove taste. American hefeweizen is differently in that it either lacks this flavor, or has only trace amounts.


As expected, an medium bodied ale with honey notes. The honey flavoring comes from special honey malt and gives a nice sweetness.


From the popular Belgian style of beers, comes our version. Pale malt, some light caramel to give a lightly sweet flavor, along with Belgian candi sugar for additional sweetness.


A simple pale ale with raspberries added after fermentation. Light, refreshing, fruity, but not tart. Great for any time of year!


This holiday beer is a blend of crystal 40 and 80 for caramel, toffee, and raisin flavors, with some maltiness and light bread flavor.


This heavy stout has a variety of flavors, including cocoa, caramel, toffee, even some coffee notes. Originally called Love Bomb for Valentines Day, designed for those who want to get drunk and get laid.


A slightly sweet milk stout, full bodied, with flaked wheat and oats, along with 10 pounds of real cherries for a nice balance of fruit and sweetness. Nice and strong for those winter nights!


A dark amber beer using crystal malts for sweetness. Dark oak wood chips are soaked in bourbon whiskey and added to the fermenter. The flavor profile turned out to be very complex. This beer was a huge hit!


A typical American hefeweizen, but with orange, lemon, and blueberries added to make something unique.


Not fruity as in actual fruit, but uses hops with fruity notes and yeast with fruity esters. The goal was to make a British style pale ale. We were trying to duplicate Widmer W07. This did not work, but the beer was pretty good. I ultimately found out W07 is an American pale ale.


A medium body pale with multiple additions of New Zealand flavoring hops: Super Alpha, Pacific Hallertauer, and Riwaka, giving orange, lemongrass, citrus, grapefruit, pine and floral flavors. The batch was then split into multiple fermenters, with American and two British ale strains used to maximize flavors.


Similar to the original honey pale, but less malt used, and a lower mash temperature. This was brewed in the summer as a light bodied beer.