In the "Move to All Grain for Thirty Bucks" thread there were a lot of comments asking how to do "full sized" brews and not little 9L ones on the stovetop. This is a tutorial thread to show the limits of what's comfortably possible on the stovetop and how with little effort you can make 20L of full-strength beer with only a 19L pot and a stove. There are other great guides very like this one. My intentions aren't to displace them but only to stand alongside them, and possibly advance those who followed my last tutorial thread in a familiar way. Suppose we'd better start with some grain. But first, The World's Simplest Recipe: 4kg Barrett Burston Ale Malt (don't worry that it's an ale malt for a lager - it doesn't matter and it is low in DMS precursers) 27g Pride of Ringwood Hops Here's 1kg of grain. And the Ol' Faithful grinder filled with as much as it'll take. Lid on. The result of about 10 seconds of grinding. After a couple of minutes we have 1kg of ground grain. This level of mincing the grain is okay for BIAB, but not for traditional systems. Here's a close up photo of the consistency.