Complete Brew Day Checklist

Your Brew Day Blueprint

This comprehensive checklist covers every step of an all-grain brew day. Print it, check off each item, and enjoy a smooth, stress-free session.

Night Before

• Recipe reviewed and printed
• All ingredients measured and organized
• Grain crushed (or scheduled for morning)
• Yeast removed from fridge (or starter prepared 24-48 hours ahead)
• Strike water volume calculated
• Sparge water volume calculated
• Equipment inspected and ready

Setup (30 minutes before)

• Workspace cleaned and prepared
• Kettle and mash tun in position
• Thermometer calibrated
• Sanitizer mixed (Star San or Iodophor)
• Fermenter, airlock, and tubing sanitized
• Scale zeroed
• Timer or phone ready
• Notebook and pen for recording gravity and notes

Mash (60-90 minutes)

• Strike water heated to calculated temperature
• Grain added to strike water (dough-in)
• Mash temperature verified (target: 148-158 F)
• Timer started for 60-minute rest
• Temperature checked at 15 and 30 minutes (adjust if needed)
• Mash-out to 168 F (optional)

Lautering and Sparging (30-60 minutes)

• Vorlauf: recirculate until wort runs clear
• Begin collecting wort in the kettle
• Heat sparge water to 168-170 F
• Sparge grain bed (fly or batch method)
• Stop sparging when runoff drops below 1.010 or target volume reached
• Record pre-boil gravity and volume

The Boil (60-90 minutes)

• Bring wort to a rolling boil
• Watch for and manage boil-over
• Add bittering hops at 60 minutes
• Add flavor hops at 15-30 minutes
• Add fining agents (Whirlfloc/Irish moss) at 15 minutes
• Sanitize immersion chiller in the boil (last 15 minutes)
• Add aroma hops at 5 minutes or flame-out
• Record post-boil volume

Cooling (15-30 minutes)

• Begin chilling immediately after flame-out
• Stir gently to improve heat transfer
• Cool to fermentation temperature (65-70 F for ales)
• Whirlpool and let trub settle (10 minutes)

Transfer and Pitch

• Transfer clear wort to sanitized fermenter
• Leave trub behind in the kettle
• Take OG reading and record
• Aerate wort (shake, pump, or oxygen)
• Pitch yeast at or below target fermentation temperature
• Seal fermenter and attach airlock
• Place fermenter in temperature-controlled location

Cleanup (30-45 minutes)

• Rinse kettle and mash tun with hot water
• Clean wort chiller
• Wash all tools and utensils
• Dispose of spent grain
• Wipe down surfaces and mop floor
• Inspect equipment for wear
• Store equipment clean and dry

Post-Brew Day

• Record all notes (OG, volumes, temperatures, timing, observations)
• Monitor fermentation temperature
• Check airlock activity within 24 hours
• Plan gravity reading at day 7-10
• Relax, have a homebrew, and wait