From Stove Top Extract To All Grain Outside

Want to go from extract on your kitchen stove to all grain outside?  This post walks you through one possible upgrade path.

Assumptions: This assumes that you will batch sparge and that you have a reasonably sized extract kettle that you can use as a hot liquor tank.  Also assumed… you’ll use the propane tank from your gas grill and you already have a way to cool your wort.

There are a million different ways to do this.  I’ve just put together one possible strategy.  If you go with this, you’ll be placing three orders – at Amazon, More Beer and Wal-Mart.  All orders qualify for free shipping.

Brew Kettle:

Winware Professional Aluminum Stock Pot 40 qt


Bayou Classic SQ14 Single Burner Outdoor Patio Stove

Bayou Classic SQ14 Single Burner Outdoor Patio Stove

10 Gallon Cooler:

Igloo 10 Gallon Seat Top Beverage Cooler

Igloo 10 Gallon Seat Top Beverage dispenser with spigot and Cup Dispense

Mash Tun Conversion Hardware:


All Stainless False Bottom and ball valve designed specifically for 10 gallon Igloo Coolers.  Contains everything you need to make the conversion.

All Stainless Steel Mashing Made Cooler False Bottom 10 Gallon

Also grab some high temp silicone tubing (as much as you think you’ll need – I’d guess at least 3 foot) and a clamp.

How would you brew an all grain batch using this equipment?  Here’s a general outline for batch sparging.

  1. Figure how much strike water you will need and at what temperature.  You can do this calculation by hand, by using brewing software (like Brewer’s Friend) or you could use my Brewing Spreadsheet.
  2. Heat up the required amount of strike water to the necessary temperature in your existing extract kettle.
  3. Drain or dump that water into your newly converted cooler mash tun.
  4. Stir in the grain for your recipe.  Ensure clumps are broken up.
  5. Check the temperature of your mash.  If your temperature is high, add some ice.  If it is low add some boiling water.  It is better to shoot a little high with your strike water as it’s easier to cool the mash down than it is to heat it up.
  6. Put the lid on your cooler and wait for your mash to complete.  Usually 60 minutes.
  7. Start heating up the required amount of sparge water to your desired temperature.  I heat this water to 185 or 190 F.
  8. At the conclusion of the mash, recirculate pitchers of wort until your wort is husk and debris free.
  9. Drain all of the wort into your boil kettle.  These are your first runnings.
  10. Drain or dump your sparge water into the mash tun.
  11. Stir the mash.
  12. Recirculate pitchers of wort until your wort is husk and debris free.
  13. Drain all of the wort into your boil kettle.  These are your second runnings.
  14. Bam you’re done.

As always be careful.  We are dealing with hot water and fire.  Always read and follow manufacturer directions.

Also: Top Posts All Grain Tips & Gear · Top Finds · Top Posts

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2 thoughts on “From Stove Top Extract To All Grain Outside

  1. Will

    For your upgrades, I would recommend a 5-Gal Igloo Cooler instead of the 10 gal. The 5 gal will hold heat a bit better since you have less headspace, and is easier to move around and store!

    I have never had a need to use a larger HLT for 5-gal batches!

    1. Chris Brewer

      I started out with a 5 gallon cooler and used it for several beers. I was regularly filling it up to the brim and I ran into some recipes early on that I didn’t have enough room for. I moved to a 10 gallon cooler and because of that I generally recommend a 10 gallon cooler. It’s got enough room for bigger beers and you can also brew 10 gallon batches, should you choose to do so. I know 5 gallon coolers work for people too though.


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