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Let's talk about the brewing equipment you need and how you use mini brewery equipment to make beer. The all-grain brewing method we’ll show called a single-step infusion mash. This means we’re going to hold the mash at one temperature the entire time to convert the starches into sugars.

Step 1: In brew house, heat your strike water in hot liquor tank. This is the water that will bring your mash to the correct temperature.

Step 2: Pour strike water into your mash lauter tun, add the grist and stir well to prevent the grain from clumping together into dough balls, and to ensure an even temperature throughout the mash.

Step 3: Hold your mash temperature for one hour. The standard temperature for mashing is between 148° and 158°F. Do not exceed a mash temperature of 168°F!

Step 4: Hot water is activating enzymes in the grain that are converting the stored starches in the grain into fermentable brewing sugars. While this is happening, collect and heat the water for the sparge.

Step 5: Once the sparge water is at 175°F, transfer it.

Step 6: After the saccharification rest (60-minute mash), mash out by raising the temperature of the mash to 170°F by adding near-boiling water (not the water from your Hot Liquor Tank) and stirring well.

Step 7: After a mash-out of 10 minutes, recirculate by slowly draining runoff from the mash tun and gently pouring it back into the top of the mash tun until it is clear.

Step 8: Sparge! Gently spray the grain in the mash tun with water from the hot liquor tank. Drain wort from the mash tun into the boil kettle at the same rate you are draining water from the hot liquor tank.

Step 9: Stop sparging once you’ve collected an adequate amount of wort. Now you can boil your wort with full-volume.
Above is all the steps about All Grain Brew with Tiantai nano brewery equipment.

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Emily Gong