Here's what you'll need to get started in brewing your first all-grain beer:
All of your grain properly ground.
An insulated mash tun.
8 to 10 gallons of hot water (more is better).
A multiple or screen for the lowest of your mash tun.
An on off exit valve for your mash tun.
A thermometer, which will read from 140°F to 212°F
A large box of hot water will be needed to start the process. You will need much more water than you imagine, since some will be used just to wet the grain and will not yield any liquid. For a 5 gallon batch of beer, you will use close to 10 gallons of hot water (at least eight). You won't need it all at once, however. So you can heat it in dissimilar stages. It is always a good idea to heat more water than you think you'll need. Temperatures are very leading for this stage of the procedure. And you obviously need a pretty good thermometer.
Beer Brewing
It will be easier for you to achieve your desired temperature, if you pre-heat your mash tun with the gallon or two of very hot water. This will only take a few minutes, and effect in greater consistency in your mash temperature. You will need to aim for mash temperature in the middle of 150 to 155°F; in order to do so; you will need to start with water that is in the middle of 165 to 170°F. You will need roughly 1 1/2 to 2 quarts of water per pound of grain. Start with one and a half quarts of water per pound of grain, so you have the quality to adjust the water temperature by had adding hotter water at the end, if you need to raise the temperature. In the remote chance that you overshoot the mark and are above 155°, you may add a little cool water. This is rarely the case.
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As soon as you reach your desired mash temperature of in the middle of 148-155, close up your cooler, and leave it for one hour. If you are using a picnic cooler, it should hold the temperature within a degree or so for the one hour period. If you're using some other type of device, you may need to check the temperature once or twice while the hour to make sure it's keeping the temperature satisfactorily. You can adjust the temperature by adding hot water or heating the container. This can be difficult or tricky to do; that's why the well insulated picnic cooler is your best option.
While the mashing process is being completed, you will have an hour to heat some more water. You will also have more time, while the first runnings are draining out of the mash tun. The tricky part here is to end up with another some gallons (3-4) of water at the temperature of 170° as soon as your mash tun is completed draining the first runnings. But if you don't, you'll just have to wait until this water heats up 170° so you can begin to sparge your grain.
At the end of an hour open the valve and let the liquid drain out. These will be called your first runnings, and will be the top gravity of your beer. Part the volume of your first runnings before you put them into your boil kettle. If your goal is to make 5 gallons of beer, you should have 6 to 6 1/2 gallons of liquid to boil, since boiling will evaporate some of your beer and growth its concentration. If you have three gallons of first runnings, you will need to sparge with another 3 to 3 1/2 gallons of water (at a temperature very close to 170°F) to get your total to 6 to 6 ½ gallons, in order to end up with 5 gallons to ferment.
That's all you need to do to mash your grain and get ready to brew. The rest of the process is the same as passage brewing; boil your wart, add your hops, cool it quickly, pitch your yeast and you're ready to ferment.
Don't forget to take good notes and refer to them the next time you brew. This way, you can build on your palpate and continue to improve the beers you brew. Good luck!
How to Brew Your First Whole Grain Batch of Beer - Mashing Made Easy
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