All-Grain Mash, Boil & Fermentation

1. Mash In

Heat 3.5 gallons (13 L) of strike water to about 165°F (74°C). Dough in with crushed grains to reach a mash temperature of 152°F (67°C). Stir thoroughly to avoid dry pockets and ensure even hydration.

2. Mash Rest

Hold the mash at 152°F (67°C) for 60 minutes. Stir every 15 minutes and check temperature; adjust heat or insulation to maintain mash temp.

3. Mash Out & Lauter

Raise the mash to 168°F (76°C) for 10 minutes (mash out) to stop enzymatic activity. Begin lautering/runoff: collect wort until you have approximately 5 gallons (19 L) of pre-boil wort, using 2.5 gallons (9.5 L) of sparge water at 170°F (77°C) as needed.

4. Boil

Bring collected wort to a rolling boil. Start a 60-minute boil once boiling begins. At 60 minutes remaining add the bittering hops (1 oz Magnum). With 15 minutes remaining add Irish moss or whirlfloc and the flavor/aroma hops (1 oz Cascade). Adjust schedule depending on hop choices (e.g., split aroma additions at 10 and 5 minutes if desired).

5. Cool Wort

At flameout, chill the wort quickly to yeast-pitching temperature (65-70°F / 18-21°C) using an immersion chiller, plate chiller, or ice bath. Aim to cool within 30–45 minutes to reduce risk of infection and off-flavors.

6. Transfer & Aerate

Transfer cooled wort to a sanitized fermenter. Top up with pre-boiled and cooled water to reach 5 gallons (19 L) if necessary. Aerate vigorously by shaking, splashing, or using an aeration stone for 30–60 seconds to introduce oxygen for the yeast.

7. Pitch Yeast

Rehydrate or prepare yeast per manufacturer instructions (if using dry yeast, sprinkle or rehydrate as directed; for liquid, oxygenate and pitch). Pitch the yeast into wort at 65–68°F (18–20°C) for an American ale fermentation.

8. Primary Fermentation

Ferment at 65–68°F (18–20°C) for 5–7 days or until vigorous activity slows. Once activity slows, continue fermentation for another 3–7 days to allow yeast to clean up byproducts. Use a hydrometer or refractometer to confirm final gravity (expected ~1.010–1.014 depending on recipe adjustments).

9. Optional Diacetyl/Cold Crashing

If needed, perform a diacetyl rest by raising temperature to 68–70°F (20–21°C) for 24–48 hours near the end of fermentation. After fermentation is complete, cold crash to 35–40°F (2–4°C) for 24–48 hours to clear the beer before packaging.

Packaging, Carbonation & Serving

10. Sanitize Packaging Equipment

Sanitize keg, lines, fittings, bottles, caps, and any equipment that will contact beer using a no-rinse sanitizer per product directions.

11. Kegging (preferred for a 'Domestic Draught')

Transfer beer to a sanitized keg by siphon or closed transfer to minimize oxygen pickup. Seal the keg and set it to 30 PSI and shake gently to force CO2 into solution for 24 hours, or set to serving pressure (10–12 PSI) and cold-condition for 3–7 days to naturally carbonate. For quick carbonation, set to 30 PSI and rock the keg until desired carbonation level is reached, then reduce to serving pressure.

12. Bottling (alternative)

If bottling, dissolve 3.5 oz (100 g) of priming sugar in 1 cup boiling water, cool, and stir into the sanitized bottling bucket with beer. Bottle and cap, then condition at 68°F (20°C) for 10–14 days to carbonate.

13. Set Serving Pressure & Temp

For draft service, chill keg to 36–40°F (2–4°C). Set CO2 regulator to 10–12 PSI for typical domestic ale carbonation (~2.2–2.6 volumes CO2). For lighter carbonation decrease pressure slightly; for more effervescent beers increase slightly.

14. Line Setup & Pouring

Set faucet-to-keg distance and beer line length to provide about 10–14 psi of resistance when combined with CO2 to achieve a steady pour; typical 3/16" ID beer line, 6–10 feet long, works for many setups. Purge lines of air, and pour a test glass. Open faucet fully and tilt glass 45°. Aim for a 1/2–1 inch head. Adjust serving pressure or line length if beer foams excessively or pours too flat.

15. Storage & Shelf Life

Keep keg cold and under CO2. Properly carbonated and stored homebrew will remain good for several months refrigerated; flavor stability will vary by style.

Domestic Draught Recipe

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!

Was this page helpful?

All-Grain Homebrew (5 US gallons / 19 L batch)

Kegging / Serving