1. To explain to non brewers or extract brewers what the basic steps are in an all grain recipe.
2. To explain to all you professional brewers my procedure so you can tell me what I am doing wrong and where I can improve. Please email me If you have any suggestions.
3. To show you all grain brewers out there that now have to do this the hard way, how easy it all becomes once you build or buy a RIMS system.

This is "Set It and Forget it" all grain brewing at its easiest!

Brewing with the RIMS is the easiest brewing process I have ever experienced. I put the correct amount of water in the HLT, fire up the burner. While I wait for the water to get hot, I mill the grain, then dump the grain into the TUN. My HLT doesn't have automatic temperture control yet so I have to observe the tempreture probe and adjust the propane accordingly. In the future, this will be automaticly controlled.

STRIKE
Once the HLT is up to the proper temperature, I turn on the pump, open valves V1 and V5 and watch the site glass on the side of the HLT until it drops by 12 quarts. I then close all valves, stop the pump and stir the TUN to remove all air pockets.

PROTEIN REST
I open valves V5 and V2, start the pump, set the PID for 122 degrees, and go have breakfast while the PID keeps the temperature at exactly 122 for the 30 minute protein rest. I have a timer that calls me back when the 30 minutes is up. The pump is running recirculating the mash the whole time.

SACCHARIFICATION REST
I push a button on the PID increase the set point to 154 degrees for the 90 minute Saccharification Rest. Again, it doesn't need any attention from me so I find something else to consume my time while I trust the PID to handle the mash for me. The pump is running recirculating the mash the whole time. This 32 degree increase only took 12 minutes to get up to the new 154 degree temperature

MASH-OUT REST
I tell the PID to increase the temperature to 165 for the Mash-Out for 30 minutes. The pump is running recirculating the mash the whole time.

This is a three step infusion mash but as you can see, it would be just as easy if it had even more steps. The pump runs the whole time, the PID gets adjusted at the beginning of each step.

SPARGE
I stop the pump, remove the recirc manifold and replace it with the sparging arm and restart the pump. I open valves V4, V5, and Just barely crack open V1 to start the sparge. I regulate V1 so that it doesn't run off faster than the sparge arm is able to replace the water so that the level stays 1/2" to 1" above the grain bed. As soon as I have three inches of wort in the boiler, I fire up the burner and the auger. This gives me a head start on the boil while I am still sparging.

THE BOIL
This is where most brewers will be envious! Once the sparge is complete. I shut down the pump and all valves, add any necessary hops, set a timer, and walk away for about 60 minutes. Yes, you heard me right, I walk away from my boiler and let it do all the work. With the auger running, there is no need to stand there and stir that hot pot for a whole hour!!!! I return once in a while to add hops and Irish Moss as needed.

The Chill
Chilling is easy. I just turn on valves V3 and V6 and the boiling hot wort flows thru the counterflow chiller and flows into the fermenter at about 70 degrees.

Preperation for Fermenting
I oxygenate the wort with pure oxygen before pitching the yeast. I found a very nice stainless oxygenator stone that combined with a tank of pure oxygen was perfect for oxygenating the wort just before pitching the yeast

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