By Jamie Floyd, Erik Spellmeyer
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Additional info for Brew It Yourself: Professional Craft Blueprints for Home Brewing
There is some helpful and fascinating equipment out there, but it is rarely necessary and often expensive. Let’s Get Started By Getting Comfortable Whether you’re a dyed-in-the-wool DIYer or a slightly assisted hobbyist, all-grain brewing is certainly something to tip your hat to. It can be much more involved than extract brewing and if you’d like, it can be raised to echelons stretching into territory far too complicated to discuss in this book. It can also be as simple as you can make it. I like to think about beer as a simple thing, a practical elixir once used to sustain the hungry bellies of humble folk.
I like to think about beer as a simple thing, a practical elixir once used to sustain the hungry bellies of humble folk. Consider that beer— although perhaps varying from one civilization to the next—is nothing more than fermented organic materials, discovered almost certainly by accident, and no matter what form has been found, it follows a general pattern of simplicity. As we’ve discussed, all-grain and extract beer have a similar result. Beer is the desired common denominator and once you’ve tried your hand at the extract method, you may find yourself feeling more ambitious or simply wanting to make all-grain beer.
Assuming you’re making the typical five-gallon batch, the first thing you’re going to need is a nice pot or kettle that holds at least seven gallons. As they say, steel is real. You can use an aluminum pot, but the steel is worth the extra money. This pot, or brew kettle is necessary for your strike water. Your strike water is the initial water used to create your mash or steep, a similar process to mashing, used to extract colors and flavors from certain grains. This water must arrive at a relatively precise temperature in order to properly steep your grains.