Editing Homebrewing (section)

==== Advanced brewers ====

Advanced homebrewers forgo the use of concentrated extract and instead convert starch into sugars from the grains themselves<ref>{{cite web |url=http://brewconductor.com/brewing/all-grain-and-partial-mash-brewing/understanding-all-grain-and-partial-mash-brewing/ |title=All-grain Brewing |access-date=18 June 2016}}</ref> in a process often referred to as all grain brewing.<ref>{{cite web |title=All Grain Brewing Chemistry |url=http://www.brewallgrain.com/about.htm |publisher=BrewAllGrain.com |access-date=6 September 2011 |archive-date=21 February 2019 |archive-url=https://web.archive.org/web/20190221060153/http://www.brewallgrain.com/about.htm |url-status=dead }}</ref> Although considered an advanced method, all grain brewing is easily achievable by beginners and with rudimentary equipment, especially when using the BIAB method. 

In all grain brewing the wort is made by making a mash from crushed [[malt]]ed [[barley]] (or alternative grain adjuncts such as unmalted barley, [[wheat]], [[oats]], [[maize|corn]] or [[rye]]) and hot water. This requires a vessel known as a [[mash tun]], which is often insulated, or can be done in a single brewing vessel if the homebrewer is using the BIAB method. 

In one procedure popular with homebrewers called the "Infusion Mash", milled grains are combined in the tun and hot water is added. Before being combined with the grains, the water is heated to a temperature that is hotter than the desired temperature for enzymatic activity. The reason the water is heated is to compensate for the fact that the grain are cooler than the desired temperature.<ref>{{cite web |title=Calculating Strike Water Temperature For Mashing - Home Brew Answers |url=http://homebrewanswers.com/document/calculating-strike-water-temperature-for-mashing/|website = Home Brew Answers |access-date=18 February 2016 |language=en-GB}}</ref>

The grains are infused with yet hotter water to rinse more sugars from the mash in a process known as [[Sparging (beer)|sparging]]. There are two types of sparging. Fly sparging and batch sparging. Fly sparging involves rinsing the grain bed by adding small amounts of hot water to the top while draining equal amounts from the bottom. Batch sparging involves adding all or most of your sparge water at one time to the grain bed and slowly draining it from the bottom. The sparging process will also stop any further enzymatic activity if much hotter water is used; conversely the mash may be heated to around {{convert|80|C|F}} to end such activity prior to placing it in the lauter-tun, and to prevent cooler grain from lowering the sparge water temperature to a lower than desirable figure.<ref name="ReferenceA"/>