How do you make beer with out extract?

To make beer without extract (also known as all-grain brewing), you'll need the following ingredients and equipment:

Ingredients:

- Unmalted Grains (such as Flaked Oats or Wheat Flakes)

- Base Malts (such as Pale Ale or Pilsner Malt)

- Specialty Malts (such as Caramel, Chocolate, or Black Malts)

- Hops (for bitterness, aroma, and flavor)

- Yeast

- Water

Equipment:

- Mash Tun (for converting starches into sugars)

- Lautering Tun (for separating the lauter from the spent grains)

- Brew Kettle (for boiling the wort and adding hops)

- Fermenter (for fermenting the wort with yeast)

-Bottles or Kegs (for packaging and carbonating the finished beer).

-Thermometer

-Hydrometer

-Sanitizer

Process:

1. Milling the Grains:

- Crack or mill your unmalted grains, base malts, and specialty malts.

2. Mashing:

- Heat water in your mash tun to the desired temperature (around 145-155°F).

- Add the crushed grains and stir thoroughly to create a mash.

-Maintain the temperature for a specified time (usually between 60 and 90 minutes) to allow the enzymes to convert the starches into sugars.

3. Lautering:

- Drain the sweet liquid (called the wort) from the mash tun, leaving the spent grains behind in the lauter tun.

-Sparge the spent grains with hot water (usually around 168-175°F) to rinse out any remaining sugars.

4. Boiling:

- Transfer the wort to your brew kettle and bring it to a boil.

-Add your hops at specific times during the boil for bitterness, flavor, and aroma.

5. Cooling:

- After boiling, rapidly cool the wort to a temperature suitable for fermentation (usually between 65-70°F).

6. Fermentation:

- Transfer the cooled wort to your fermenter and pitch the yeast.

- Allow the wort to ferment at a controlled temperature (usually between 65-70°F) for 1-2 weeks.

7. Bottling or Kegging:

- After fermentation, you can either bottle or keg the beer.

- When bottling, you'll need to add priming sugar to each bottle to create carbonation.

8. Carbonation and Conditioning:

- Condition the beer at a cool temperature (usually between 35-55°F) for several weeks to allow the carbonation to develop and the flavors to mature.

Remember, all-grain brewing requires careful attention to detail and sanitation to ensure the success of your beer. It is recommended to research and gain knowledge about the brewing process before attempting to brew your first batch.