Dunce Cap IIPA All Grain
Dunce Cap IIPA All Grain is an intensely hoppy, fairly strong pale ale without the big, rich, complex maltiness and residual sweetness and body of an American barleywine. Strongly hopped, but clean, dry, and lacking harshness. Drinkability is an important characteristic; this should not be a heavy, sipping beer.
This Schoolhouse Beer and Brewing recipe was created exclusively for your enjoyment and satisfaction.
All grain brewing is the advanced process used by commercial and Craft Brewers to create commercial beers. With a little bit of equipment and time, the home-brewer can create all-grain brews as well. The main difference between all-grain and Extract Brewing or Partial Mash brewing is that in an all-grain brew, the entire volume of unfermented beer (called wort) is created by mashing crushed Malt and running hot water through the grain bed in a process called lautering.
All Grain Brewing Steps
All grain brewing includes the following steps:
- Crushed malts are mashed in a separate mash tun by heating them with either hot water (an infusion mash) or an external heat source. The grains are held at a temperature of 148-158 F for 45-90 minutes to allow sugars to be converted.
- The heated grains are lautered by running hot water through them and using a screen filter to extract the hot liquid called wort
- Hops are added, and the wort is boiled for 60-90 minutes
- The wort is rapidly cooled and siphoned into another vessel for fermentation
- Yeast is added, and the beer ferments for 7-14 days
- Priming sugar is added to the finished beer and it is bottled or kegged for consumption