All Grain Stove Top Brewing
(or how to step up to All Grain for $10)
You can make up to 5 gallon batches this way if you can boil it on your stove. You may have to split the boil between 2 pots to boil 5 gallons on the stove.
Coming soon! Electric Boil Pot for 5 gallon batches for <$50
This section under construction at the moment. As soon as I get some pictures I’ll add them. I have been real busy lately… John
This is the best part you might have everything you need right now to start All Grain Brewing and not know it.
You need a pot big enough to hold the amount of beer you want plus the boil off plus at least a couple of inches of head space. If you have to buy one get a stainless steel pot at least a gallon bigger than the size you want to ferment. More on this later.
You need a pot big enough to hold about ½ of the size of the boil pot…
Folding Steam Basket
You need a large folding steam basket.
I found mine at K-Mart.
You need a polyester mesh bag like a laundry bag or a nylon grain bag.
The Brewmaster large filter bag from NB works good in a 6.5g bottling bucket.
This can be any vessel that can be fitted with an air lock. The primary fermenter needs to be 1/3 bigger than the batch of beer. The secondary can be just a little bigger if you use one. A 3 gallon carboy works good for 2 gallon batches. I have
split 2 gallon batches and used 4L wine jugs to ferment in.
The Preparation or Figuring it all out
Check your boil off Rate
You need to know your boil off rate in gallons per hour so you know how much wort to start out with.
Carefully measure out 1 gallon of water into your boil pot. Cover and put on the biggest burner and let er rip. When it starts to boil remove the cover and start a 30 minute timer. When 30 minutes is up cover and place pot into a sink of cold water. After the water is warm drain and refill. The contents of the pot should be cool in less than 30 minutes. Now measure how much water remained in the pot. The difference x 2 is the Boil Off Rate in Gallons per Hour for your pot and heat source. The boil off rate is most dependent on the diameter of your pot then the heat source. This is also a good test to see how much your stove will boil. If you can only boil 3 gallons now is the time to know that…
For example if you boiled off 1 quart in 30 minutes then your boil off rate is ½ gallon per hour. With this in hand you know how much extra wort you need to start with.
Or use the boil off calculator on my home page…
Add the water to your boil pot then warm it up to dough in temperature.
Add the crushed grain gently stirring till mixed.
Check the temperature of the mash.
If it is low heat over low and stir till the mash temperature is reached.
Put the pot on a folded up towel and cover with a couple more towels.
Walk away for an hour. Pretty easy so far…
Place the steamer basket into your bottling bucket.
Put the grain bag into the bucket.
Add the mash to the bag using a scoop. Try not to splash.
Once it is all in drain off a quart then gently add this back.
This gets any bits out so your wort will run clean and is called the vorlauf.
Attach the bottling hose to the spigot so it will drain with out splashing.
Drain your sweet wort into your boil pot.
Add your sparge water and stir a bit.
Vorlauf again then drain to your pot.
Start heating with the lid on if your stove is anemic.
Watch careful for signs of boiling and remove the lid or at least have 15% off.
Once the boil starts the proteins will form a foam on the surface.
Once the foam “breaks” to one side this is called “Hot Break”
After hot break you can add your 60 minute (bittering) hops and start your timer.
Continue boiling and adding hops as the recipe calls for.
As soon as the boil is over put some cold tap water into the sink and place the boil pot in there. After a couple of minutes the water will be hot. Drain and replace the water every few minutes till the pot is cooled to <80F. Each time you drain and fill the sink it will take a little longer for the cooling water to transfer the heat. Gentle stirring of the wort and cooling water will speed this process up.
Once the sweet wort is cooled add the yeast and transfer to your primary fermenter. Put on the airlock and keep it in a cool place for 1–2 weeks.
After that you can rack to a secondary for futher clearing and cold condition for 2 to 4 weeks.
After the secondary is done prepare the priming sugar and add it to the bottling bucket. Rack your beer to the bucket then fill each bottle and cap. Place in a warm place for 3 weeks till carbonation is done then chill and enjoy…