Can You Brew Without Malt Extract? All-Grain Tips for Graduates

TL;DR: Brewing Without Malt Extract

Yes, you can absolutely brew without malt extract. This method is called all-grain homebrewing — where you start with kernels of malted barley instead of pre-made malt extract.

• All grain homebrewing benefits: More flavor control, recipe flexibility, and a deeper understanding of brewing.

• Trade-offs: A longer brew day, more gear, and a bit more technique.

Tip: Try a partial mash first to bridge the gap between extract brewing and full all-grain brewing.

What Does It Mean to Brew Without Malt Extract?

When you first start homebrewing, you probably used a kit that includes dry malt extract (DME) or liquid extract. Malt extract is essentially concentrated wort (“unfermented beer”) — a shortcut that skips the process of manually converting grain starches into fermentable sugars.

Brewing without malt extract means going back to the source: the grains themselves. Instead of pouring extract into boiling water, you’ll mash crushed malted barley in hot water to extract sugars directly.

This approach, known as all-grain brewing, is how professional breweries make beer from scratch. Think of it as moving from instant oatmeal (extract brewing) to steel-cut oats (grains) — more time, more control, and more flavor.

Malt Extract vs All-Grain: What’s the Difference?

Both methods can produce amazing beer. But all-grain brewing at home gives you total creative control — adjusting mash temperature, grain bill, and even mash pH to dial in your style. Malt extract allows for consistency across batches, but less personal control over the recipe.

Why Try All-Grain Homebrewing?

Flavor Control
All-grain brewing allows you to fine-tune body, sweetness, and fermentability — the kind of nuance extract brewing can’t always match.

Recipe Flexibility
Build your recipe from scratch using your choice of base malts and specialty grains. For example, Craft a Brew’s new bulk grains (like Vienna, Biscuit, and Honey Malt) let you customize your grain bill by the pound.

Authentic Process
You’ll follow the same process used by pro brewers — turning starch into sugar through the all-grain brewing process, then fermenting with your choice of hops and yeast.

Challenges of Homebrewing Without Extract

More Equipment
You’ll need a mash tun or all-in-one system, plus a way to sparge (rinse) your grains. Check out the section below for an all-grain brewing equipment checklist.

Longer Brew Day
From start to finish (including sanitizing & clean up) an all-grain session takes 4–6 hours, compared to about 1–3 hours for extract brewing. 

Precision Required
Temperature control is key during the mash. If water is too hot, enzymes denature and you lose fermentable sugars. Too cool, and your wort will be under-converted. Temperature fluctuations aren’t as devastating to your beer when brewing with malt extract.

Step-by-Step: Brewing All-Grain at Home

1. Mash the Grains
   This is where conversion happens.

• Heat water to about 150–155°F and add your crushed grains.

• Hold this temperature for 60 minutes.

• The enzymes in malt convert starches into sugars — this is how to mash grains for beer.

2. Sparge (Rinse)
   After mashing, pour hot water through the grains to rinse out remaining sugars. This liquid is now your wort.

3. Boil the Wort
   Bring your wort to a rolling boil and add hops for bitterness, flavor, and aroma.

4. Chill & Ferment
   Chill quickly (using an ice bath or an immersion wort chiller), pitch yeast, and ferment as usual.

👉 Want to build your own recipe? Explore Craft a Brew’s bulk grains and hops for endless flavor combinations.

Transitioning From Extract to All-Grain

If you’ve brewed with extract before, you’re already halfway there. Here’s how to move toward all-grain brewing at home without diving in too deep too soon:

Start with a Partial Mash
Try brewing a small batch that uses both extract and a mini-grain mash to learn the process hands-on.

Upgrade Equipment Gradually
Before investing in a full setup, upgrade key tools: a larger kettle, a thermometer, and a fine-mesh grain bag.

Learn by Doing
Record mash temperatures, volumes, and times. Small adjustments help you master the all-grain brewing process over time.

All-Grain Brewing Equipment Checklist   

You don’t need a fancy system to start. Here’s what you’ll want:

• Large kettle (at least 5 gallons)

• Mash tun or insulated cooler

• Thermometer

• Sparge setup (another kettle, colander, or dedicated sparge arm)

• Fermenter and airlock

If you already have experience with Craft a Brew’s dry malt extract beer kits, you’re partway there — just scale up your grain bill and equipment as your confidence grows.

All-Grain Brewing Tips for Success

• Mind your mash temperature: Stay between 148–156°F for best conversion.

• Crush matters: A consistent crush helps extract sugars efficiently without clogging your mash tun.

• pH balance: Keep mash pH around 5.2–5.6 for proper enzyme activity.

• Take notes: Track your gravity readings and tweak your process for future batches.

Final Thoughts: Brewing Without Malt Extract

Homebrewing without extract opens the door to creative, deeply satisfying brewing. You’ll gain full control over every ingredient, learning more about what makes your favorite beer styles tick.

It’s not about abandoning extract brewing — it’s about expanding your skills. Start small, keep experimenting, and celebrate each milestone.

👉 Ready to brew all-grain at home? Explore Craft a Brew’s selection of bulk grains, fresh hops, and liquid yeast to build your next recipe from scratch.