Allgrain

All-grain brewing is a method of beer production in which malted grains are the primary source of fermentable sugars, rather than concentrated malt extracts. It involves crushing malted grains and mashing them in water to activate enzymes that convert starches into fermentable sugars, enabling full control over the malt bill and flavor profile.

In practice, brewers mill malted grains and mash them in a mash tun at specific temperatures to optimize enzyme activity. The mash is held at a sequence of temperatures to balance fermentability and body. The resulting wort is then lautered to separate it from the spent grains, with sparging used to rinse additional sugars from the grain bed. The wort is boiled with hops, cooled, and pitched with yeast for fermentation.

Equipment typically includes a mash tun, a lauter tun or an integrated system, a hot liquor tank, a kettle, and fermentation vessels. Temperature control, grind size, mash thickness, and water chemistry all influence efficiency, extract yield, and flavor. All-grain brewing generally requires more time, space, and equipment than extract methods, but offers greater flexibility in malt selection and flavor design.

Compared with extract brewing, all-grain can produce fresher flavors and more precise control over body, attenuation, and aroma due to direct manipulation of the malt bill and mash parameters. It is common among homebrewers and craft breweries who seek versatility in malt profiles, including specialty grains and custom blends. The main trade-offs are higher upfront equipment costs, longer brew sessions, and more complex process management.