How to make your own beer at home. How to make homemade beer at home

You can buy beer in any store. However, at breweries, various dyes and preservatives are put into the drink so that the beer retains its marketable appearance longer. If you don't trust beer companies, you can make beer at home.

Why is homemade beer better than store bought?

You can cook it at home. If you carefully read the label on the bottle, you will find that manufacturers often put preservatives, flavors and colors in the composition of the drink. And if the addition of preservatives can be somehow justified (natural beer spoils rather quickly, and yet it still needs to be bottled and delivered to the store), then the addition of flavorings and dyes is important for manufacturers only to improve the presentation of the product. Also, home-made beer compares favorably with draft beer with thick foam and rich hop-malty taste. Also, factories often resort to the procedure of clarification and pasteurization, which decomposes various vitamins and useful trace elements.

There is an opinion that for the production good beer You need a lot of special expensive equipment. This is a myth that is actively supported by many brewing companies. They don't like home brewing. The only expensive tool that you cannot do without when brewing beer is an electronic thermometer. It will instantly determine the temperature of the liquid in which it was placed. It is really difficult to do without it, because at some stages of cooking it is necessary to maintain a strictly defined temperature.

Necessary equipment

To make beer, we need the following tools:

Pot for 25-30 liters for wort . Give preference to enamel pans without black burn marks. Before cooking, wash the pan well with a detergent, and then dry it in the sun. It is important that there is no detergent left in the pan - this will ruin your drink.

Additional fermentation tank for 20-25 liters . For this purpose, pots, bowls, various clay dishes. You can ferment the wort both in one container and in several.

Thermometer. It is impossible to make good homemade beer without a thermometer. Moonshine and wine do not require a special regime. But in brewing, a thermometer is indispensable. Give your preference to an electronic thermometer with a long spout. Yes, a thermometer can be quite expensive, but this acquisition will pay for itself.

Bottles for finished beer . Give preference to glass containers, as glass does not retain odor well. If there are no glass bottles, and their purchase will be expensive, you can pour beer into plastic bottles.

Fine Medium Hose . Give preference to silicone hoses. We will need this component to remove the foam.

Cooler for beer wort . For this purpose, you can use a large metal bowl filled with cold water. If you do not have a bowl of the required size, you can use a bathtub filled with ice or cold water.

Water seal . We need it for fermentation.

Gauze for malt bag and filtration . The size of the gauze should be 3-5 meters. She is inexpensive.

Wooden or metal spoon . We will need it to stir the drink while cooking.

Iodine and a clean white plate for sampling (optional, you can do without it).

A device for measuring the density of liquids - a hydrometer (also optional).

What is beer made from?

A standard brewing kit looks like this:

• Water- 25-27 liters. In it we will cook hops and malt.
• Hop with an acidity of 4.5% - about 50 grams. Hops can be obtained from any market. For home beer Russian hops will do. Hops will add bitterness and aroma to the drink.
• barley malt- about 3 kilograms. Barley malt can be obtained from any market or specialty store. However, remember that Russian malt is usually not of very high quality. Buy German or Czech malt. It can be ordered online. Malt will make the drink rich and tasty.
• Brewer's yeast- about 30 grams. Brewer's yeast can be obtained in any market or in a specialty store. Yeast can be bought and Russian. We need yeast for fermentation.
• Sugar. We need sugar with the calculation of 8 grams of sugar 1 liter of beer. Sugar is important for additional fermentation, as well as for saturating the drink with carbon dioxide.

How to Brew Homemade Beer in Six Easy Steps

There are many ways to make homemade beer. Next, we will look at how you can make beer at home in 6 steps. Even a beginner can master it.

First, carefully read all the cooking steps and tips, and only then proceed to the process itself.

Stage 1 - preparatory work

Check that you have the necessary components and equipment. Separately, check the thermometer - for this, boil water in a container.

Sterilize instruments. This is to keep unwanted bacteria out of the beer. Wash all equipment and dry it in the sun. While the equipment is drying, wash your hands with soap and water. Do not use alcohol or vodka as a sterilizing agent - this will harm the drink. Sterilization is vital. If you do not spend it, there is a possibility that you will bring the so-called " wild yeast that will turn your homemade beer into a tasteless brew.

Pick up water. Give your preference to bottled or spring water. If it is quite expensive to get it, you can use tap water. If you use tap water, boil it a day before cooking, and then place it in a dry, cold place for settling. This must be done to get rid of various harmful components in the water. For example, tap water is often chlorinated, and during settling, chlorine leaves the water in a day.

Prepare your yeast. If your yeast is pressed, break the yeast brick into small pieces, then fill them with clean warm water for 5-10 minutes.

Stage 2 - prepare the wort for brewing

Take the malt, put it in the pan. Then take a crusher and grind it to a powder state. After that, the malt is ready for grouting. Sometimes malt is sold already in crushed form. However, experienced brewers do not advise buying such malt, as it very often contains artificial additives like starch or even flour to increase the weight of the product.

Double roller malt mill

Make a small bag out of gauze. Place grated malt there. Malt should not fall out of the bag. It is recommended to make a bag in 3 layers.

Pour 25 liters of water into a large saucepan, put it on fire. Place the tip of a thermometer into it from time to time. When the temperature is about 80 degrees, make the fire quieter.

Place the bag of malt in the water and cover the pot with a lid. Boil the malt for an hour and a half. The temperature must be maintained at about 67 degrees. Remember that placing a bag of malt in a pot will cause the temperature to drop dramatically, so sometimes brewers turn the heat up a little.

Brewing at a temperature of 67 degrees will make the beer dense and soft on the palate. Its strength will be about 4%.

After an hour and a half, do an iodine test. It is done to determine the presence of starch in the drink. They make a sample like this: a few tablespoons (5-10 milligrams) of the wort are taken, they are poured onto a white plate; after that, a few drops of iodine are dripped onto the wort. If the color of the liquid has not changed, then it is considered ready. If the color of the liquid has turned dark blue, boil the wort for another 10-15 minutes. It is important that you do not need to do an iodine test - it is enough to boil the wort for an additional 15 minutes.

bad and good result iodine test

During brewing, the malt participated in natural fermentation. Now we need to stop this process. To do this, we make a larger fire so that the temperature in the pan is about 80 degrees. We cook 5 minutes.

After that, we take out the bag of malt from the pan.

Stage 3 - boil the wort

Make the fire bigger so that the liquid boils.

Add 20 grams of hops there. Don't put out the fire. After half an hour, add 15 grams of hops.

After another half an hour, add the remaining 15 grams of hops. You need to boil the wort for another half an hour.

Stage 4 - wort cooling

Our task at this stage is to cool the wort to 25 degrees very quickly. This must be done within 20 minutes so that wild bacteria do not have time to settle in it, starting wild fermentation.

1. Turn off the pot of wort, put on thick gloves, add some cold water to the bath.
2. After that, we take a pan with the wort and put it in the bathroom. After that, we fill the bathroom so that the water does not get into the pan. If there is ice in the refrigerator, add it to the bathroom.
3. After 15 minutes, use a thermometer to measure the temperature of the wort. If the temperature is 25 degrees and below, you can proceed to the next step. If not, wait a bit.
4. Now pour the chilled wort into the fermentation vessel, before passing it through cheesecloth several times.

Stage 5 - fermentation of the wort

Now you need to add yeast. There are two types of them (depending on the temperature regime):

Top fermentation - contribute at 20 degrees.
Bottom fermentation - contribute at 10 degrees.

For our case, top-fermenting yeast is suitable (if you want to add “bottom” yeast, cool the wort further).

The following actions:

Use the instructions on the yeast packet to calculate the amount of yeast you need.

Take a glass of cold water, pour yeast into it, stir it well.

After that, pour a glass of yeast into a saucepan with wort, mix the resulting mixture well.

Place the pot of yeast in a dark, cool place. Install a water seal to prevent excess oxygen from entering the tank.

After about 12 hours, fermentation will begin. Active fermentation lasts about 2-3 days, after which the process begins to fade.

After a week, remove the pan, remove the water seal and use a hydrometer to check the density of the liquid.

After half a day, remove the pan again, remove the water seal and use a hydrometer to check the density of the liquid. If the numbers are the same, fermentation is over. If they differ, let the liquid ferment further.

Stage 6 - plugging, adding sugar, getting carbon dioxide

Now you need to carbonize. This must be done so that the beer foams well and is carbonated:

1. We take glass or plastic bottles, add 8 grams of sugar per liter to each. After adding the beer, the sugar will cause a little extra fermentation, which will release some carbon dioxide.
2. Pour beer into bottles, tightly close the lid. The distance between the beer and the lid should be up to 2 cm.
3. When transfusing the bottles, do not shake, so as not to disturb the yeast. If you touch the yeast, the beer will turn out very cloudy (however, some people like it).
4. Place the bottles in a dark, dry place where the temperature will not exceed 24 degrees. Three weeks later, the beer will be ready. Shake the beer well every week. After that, move the beer to the refrigerator. The beer is ready to drink. In a good refrigerator, beer will keep for up to 9 months. After opening the bottle, the drink is stored for three days.

To make homebrewing easier, experienced brewers suggest the following:

• Russian malt is of rather poor quality. Therefore, give preference to foreign malts, such as German or Czech.
• Never buy ground malt, as vendors often add starch to it. Do not overpay extra money for starch.
• You can let the beer mature. To do this, at the final stage of preparation, do not put the beer in the refrigerator, but let it stand for another month. As a result of maturation, the beer will acquire a caramel flavor.
• While boiling the malt, remember to stir the pot with the mixture with a spoon. This will enhance the fermentation, which will have a good effect on the quality of the drink.

How to brew beer at home - a traditional recipe

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Few people think about how to brew beer at home without equipment. After all, even the simplest recipe will take a lot of time and require certain financial costs.

But if you want to drink real alcohol without chemical additives, you can simplify the task by looking at a specialized store.

It is in it that you can buy special brewer's yeast, hops and malt for a dark or light version.

All stages of making traditional beer at home

Studying the technology and understanding how to brew beer at home without equipment in a simple way, it is important, first of all, to familiarize yourself with the equipment that will be required during the cooking process.

Need to purchase:

• a pot of 30 liters;
• gauze 5 meters long;
• containers in which the drink will ferment;
• silicone hose;
• container for cooling the wort;
• dark plastic bottles for storage.

Also, a thermometer, a hydrometer (for measuring sugar levels) and glass bottles, in which it will be stored in the future. All devices must be thermally treated and wiped dry.

Ingredients:

• filtered water - 32 l;
• barley malt- 5 kg;
• hops - 45 g;
• brewer's yeast - 25 g;
• beet sugar (at the rate of 8 g per 1 liter of beer).

Cooking:

• We divide the hops into 3 equal parts so as not to be distracted by weighing the ingredient in the future. We collect ice water in the bathroom and put a container in it, prepare a piece of gauze for straining the wort.

• Pour 25 liters of water into the pan and heat to 80 degrees. We make a bag out of gauze, in which we put the malt and immerse it in a hot liquid. Next, we try to maintain the temperature from 65 to 72 degrees for 1.5 hours, setting the minimum fire, or turning the stove on and off. During this period, the malt will be sugared and the wort will become sweet.

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• We increase the warm-up to 80 degrees for 5 minutes. We take out the gauze and lower it into the remaining 7 liters of water to wash out the remaining sugars, squeeze. This liquid is added to the hot wort.
• Bring the water to a boil over moderate heat, remove the resulting foam and add ⅓ of the hops. We cook for 15 minutes.

• We lay the second portion and boil for 50 minutes. After adding the last part of the hops, brew the drink for another 10 minutes.
• We take the pan to, filter three times through cheesecloth from one container to another and cool.
• Dilute the yeast according to the instructions and add to the wort, mix and pour into a bottle or jar of 30 liters. We transfer to a room where it is possible to observe the temperature regime of 18-20 degrees. We close the water seal and leave to ferment for 7-10 days. If there is no such device, we put a medical glove on the throat of the container, having previously pierced a hole in it with a gypsy needle. We wrap it with adhesive tape at the base so that it does not fly off under the pressure of gases that will be released during fermentation.

• The process will start within the first day and gradually decline. When the gas stops emitting, you can remove the water seal.
• We add it to the bottles for storing beer according to the scheme indicated in the ingredients and proceed to the process of carbonization, namely, filling the drink with carbon dioxide. To do this, lower the hose to the bottom of the beer bottle, but do not touch the bottom. We pull the air towards us and when the drink pours, we fill the bottles with it. It is important not to fill it up to the neck. We leave a couple of centimeters so that the beer “breathes” and tightly twist the lids. This will start the second fermentation process - carbonization.

We transfer the container to a room where the temperature is maintained at 20-23 degrees and leave it at rest for 2-3 weeks. After 7 days, the bottles should be shaken slightly and this procedure repeated until the end of the fermentation period. Then the low-alcohol drink can be transferred to the refrigerator or pantry.

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As it turns out, brewing beer at home without equipment is easy if you follow the instructions. simple recipe and adhere to manufacturing technology. A delicious drink will not contain preservatives and impurities harmful to the body.

Foamy intoxicating drink came to us from ancient egypt. For brewing, people from the African continent took malt, hops and water. The Egyptians did not brew beer for the sake of intoxication - they saw it as medicine and bread. Over time, in the process of improving production, recipes began to be supplemented various additives sometimes useless and even harmful to the body. They are included in the composition of beer for the sake of a unique taste. But what if you want a natural, environmentally friendly drink? We will answer this question by telling you how to brew beer at home.

Preparation of the base for beer

The main components of the foamy drink are:

1. Water is free from impurities, does not leave a strange aftertaste and is absolutely transparent. In the absence of artesian water, it is replaced with filtered water. Store-bought water is also allowed. Its advantage is the passage of bacteriological control.
2. Yeast. Recipes suggest taking beer. If there are problems with the purchase, you can put the usual "live".
3. Hop. This phyto product gives the beer the necessary density and taste. Most best drinks are obtained from reddish or yellow-green cones with yellowish pollen under the scales. Green and cloudy fruits are not suitable for brewing.
4. Malt. The good quality of this ingredient confirms the white color, pleasant smell and sweet taste. He must not drown in water. Before making homemade beer, the malt should be soaked and germinated at a temperature of 10 - 30°C. Then the component is dried and ground to obtain grains. The drying conditions of the malt determine the color of the beer. A light drink is obtained from naturally dried barley, a dark drink is obtained from raw materials roasted and steamed in the oven.

Equipment for making beer at home

For convenient work with the ingredients you will need:

How to make beer at home: instructions

To get high-quality homemade beer, you need to do some preparatory work.

1. Equipment must be washed, sterilized and dried. Hydrometer and thermometer should not be doused with boiling water. After preparing the malt in the manner described above, the yeast is activated. Before being introduced into the wort, they are diluted with boiled, not hot water.
2. The second stage is grouting the wort, that is, mixing the wort with hot water. 25 liters of prepared liquid are heated in a saucepan to 80 degrees. Then the grainy malt is poured into water or put first in a gauze bag and lowered into a container in this form. The bag will prevent the mixture from burning and will save you from excavating the remaining malt. As soon as the malt is in the water, the pan is closed and set on low heat. The contents should be slowly cooked for 90 minutes, and its temperature should fall within the range of 61 - 72 degrees. If you want to make a strong drink, keep the temperature around 61 degrees. If you need a weak product with a pronounced aftertaste, increase the temperature to 70 degrees. The optimum thermometer reading is 65 °. Compliance with this condition makes it possible to obtain bright taste and a standard strength of 4%. After an hour and a half, a little wort is placed on a clean white plate and iodine is dripped onto it (1 - 2 drops). Blue colour wort indicates the presence of starchy particles, which must be removed by an additional 15-minute boil. The initial shade of the mixture indicates the absence of starch and suggests the transition to the next stage of brewing.
3. The temperature of the contents of the pan is increased to 78 - 80 degrees and detected for 5 minutes, after which the bag of malt is removed. It is washed in the remaining water, heated to 80 °. The liquid with extracts is poured into a common container.
4. 
   Boiling the wort important point in the preparation of beer. After filtering, it is brought to a boil and combined with 15 g of hops. After 30 minutes of boiling the composition, a second portion of hops is introduced into it, and after another 40 minutes, a third 15-gram share. Boiling is extended by 20 minutes. In total, the wort is boiled for 90 minutes, and it must constantly gurgle - this is how the recipe prescribes.
5. Cooling of the wort brewing technology requires to be carried out quickly, avoiding the ingress of foreign microorganisms into the composition. The pan is carried to the bathroom and placed in cold water. Within 15 - 30 minutes, the wort should cool to 25 degrees. The mixture is passed through a piece of gauze over the dishes in which the subsequent fermentation will take place. To enrich the wort with oxygen, it is poured twice from container to container, but without gauze.
6. To ferment the wort, it is combined with activated yeast and mixed. The product of top fermentation can be introduced into the wort at a temperature of 18 - 22 °. Bottom fermenting yeasts require conditions of 5 - 16°. A variety of yeast allows you to make two types of beer. Dishes for fermentation with all ingredients should be transferred to a dark room. The temperature regime should be as required by the type of yeast. A lid with a water seal is placed on the container and the mixture is kept for 7-10 days. Gradually, fermentation will become regressive, and the intoxicating liquid will clear up by the last day. Its readiness is determined by a water seal or a hydrometer. In the first case, understanding is facilitated by bubbles, in the second - by the same indicators taken at intervals of 12 hours.
7. The preparation of the drink is completed by corking and carbonization. To obtain foam and excellent taste, sugar is poured into opaque sterilized bottles at the rate of 8 g per liter of hop liquid. A silicone tube allows you to carefully pour the beer, it also prevents sediment from getting into the beer. During the pouring process, it is important to ensure that the tube remains in the middle of the contents of the pan and does not touch its surfaces, on which the yeast has remained. When filling the bottles, leave 2 cm from the top and cork the container. Homemade beer is saturated with carbonic acid in sugar, which gives the effect of light fermentation. For the course of this process, the drink requires placement in a dark place and a temperature in the range of 20 - 24 °. The container with beer should stand for 3 weeks, but from the 8th day it is recommended to shake it weekly. At the beginning of the 4th week, the bottles are transferred to the cellar or refrigerator.

Chilled beer is completely ready to drink. But an additional month's exposure in a cool place will significantly increase it. taste qualities. We invite you to watch the brewing process in the video below.

An old recipe for homemade honey beer

You can prepare this delicious drink from the following ingredients:

• live pressed yeast - 100 g;
• natural flower honey - 4 kg;
• red or yellow-green hop cones - 65 pcs.;
• purified cold water - 20 liters.

How to brew beer at home? Hops are added to a pot of water and the raw materials are boiled over low heat for 2 hours. The broth is cooled to 70 degrees and honey is gradually introduced. The sweet liquid is brought to 25 ° and stirred with yeast. The container is left ajar and kept in a room at room temperature for 6 days. On the 7th day, the beer is bottled and put back in a cold place. After 24 hours, the container is sealed. After 2 days start tasting. How to brew a honey intoxicating drink, the video clearly shows.

Easy recipe with molasses

For a change, you can make beer with molasses. 45 g of hops are boiled in 10 liters of water and, after straining, added to 1 kg of molasses. The mixture is boiled again, after which it is poured into a barrel and removed for cooling. The wort is prepared from 260 g of diluted yeast and wheat flour(recipe can be taken from the literature on baking pies). Noisy volumetric wort is poured into the cool contents of the barrel and mixed well. Next, the barrel is sealed and transferred to heat for 6 hours. After the time has elapsed, the container is moved to a cool place and kept for 3 days. The preparation is completed by pouring the drink into bottles and corking with corks filled with wax, resin or sealing wax.

Recipe for homemade table beer

You can make table beer yourself from the following components:

Prepare table beer by mixing wine, water and sugar in a saucepan. The composition is supplemented with hops and raisins, they wait for it to boil and boil for 35 minutes, stirring constantly. Malt and 9 liters of water are added to the liquid filtered through cheesecloth. The mass is re-boiled, cooled to 30 degrees and combined with yeast. Then she is allowed to stand for 8 days, but periodically visit the vessel and remove the foam. Finally, homemade beer is bottled and put away in the cool. It turns out 10 - 15 servings, which are recommended to be consumed in 2 weeks. With a longer shelf life, the beer becomes cloudy and loses its taste.

Vilna beer recipe

In order to make delicious Vilna beer, the hostess must put the following components in the container:

• rye malt - 1 kg 200 g;
• linden honey - 200 g;
• kishmish - 400 g;
• scalded hops - 900 g;
• mashed crackers - 400 g;
• salt - a pinch;
• yeast combined with a glass of warm boiled water.

The video shows how to make beer at home. The Vilna drink is prepared using the same technology. Production begins with the dilution of the created mass with water to a thick creamy consistency. The container is covered with a thick cloth and cleaned for a day in a warm room. The next day, the mixture is diluted with 3.2 liters of boiled water, and after thorough mixing, 10 grains of grated bitter almonds are placed in it. And again, the container is covered and cleaned for a day in heat.

Further, the recipe prescribes to add 6.5 liters of boiled water to the composition and pour it into a cast iron, which will languish all night on a hot stove. In the morning, 50 g of baking soda is poured into the mass and after a couple of hours the infusion is drained, passing through a canvas. Filled bottles are corked with corks and the top is reinforced with wire. First, the container is placed in a warm place, and after 6 days it is transferred to the cold. The drink will be ready in 10 days.

Now you know how to brew beer at home different ways. Having mastered these simple recipes you can please your loved ones delicious drink without the content of additives harmful to the body. We hope our selection of videos will teach you the art of brewing.

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There are hundreds of thousands, if not millions, of intoxicating beer drinkers all over the world. But not everyone is able to brew beer at home for themselves and their friends, which would be not only natural, but also unusual, really tasty. But only from such a drink you can get real pleasure! We want to share with you some of the secrets that will help you brew excellent quality homemade beer. It will please you yourself, and they will not be ashamed to treat their friends. It is important to grasp the algorithm, the technology that is the basis for the preparation of any beer, and experiment with malt bill different varieties, using different types hops and yeast can be later.

How to brew homemade beer with natural ingredients

To begin with, we will deal with the composition of any natural foamy drink. It includes:

Very popular today is barley malt, which allows you to brew homemade beer with a rich malt flavor. Hops, as a rule, are applied granulated. It is prepared in advance, which greatly facilitates the tasks. Yeast is a catalyst for fermentation and is also very easy to buy, for example, in a malt shop. And now consider the specific proportions and the algorithm of actions.

Proportions for mixing ingredients

It is impossible to brew beer at home without relying on specific numbers. Therefore, we will consider the preparation of beer from 35 liters of water (soft, as mentioned above), for which 5 kilograms of malt will be enough. As for hops, the proportions can vary (it all depends on the taste preferences of the brewer), but as a rule, it is about 50 grams of pelleted hops per 5 kilograms of malt in the homebrewer's initial path, after a year the "appetites" of the brewer increase significantly. Based on these proportions, you can brew homemade beer in a volume of about 25 liters.

Action algorithm

To make it easier for you, let's decompose schematically the algorithm for mixing ingredients and processing them:

Direct beer brewing

Often two weeks is enough for the sugar to completely ferment into alcohols. The beer can then be bottled. At the same time, one teaspoon of dextrose (glucose) must be added for each liter of beer. This contributes to the carbonization (saturation with carbon dioxide) of the beer. This is what makes the beer fizzy. The average carbonization time can be 7-10 days. You can also use sugar instead of glucose, but the taste of homemade beer may suffer from this.

Actually, now you have everything that will allow you to brew beer at home, which you will enjoy doubly. And it's not even that it will be natural. The most important thing is that you managed to brew your own homemade beer.

And even if the first “pancake” turns out to be a lump, the main thing is desire, and our malt shop will help you with the rest. For any additional questions, you can always contact us using the information from the "Contacts" tab. Now you do not need to think about how to brew beer, more importantly - with whom you will share it! Craft beer is a drink for friends.

• Thursday, 13 July 2017 15:15

How nice in the summer heat enjoy a cold frothy drink like beer. But it is doubly pleasant if it is made with your own hands. Indeed, in this case, you can be sure that the drink is made exclusively from natural ingredients free of preservatives and other harmful substances. How to brew beer at home, what ingredients and equipment you need for a home brewery, this article will tell.

Most people have the opinion that to make a foamy drink, you need special equipment that costs prohibitive money. But this opinion is wrong. So how do you brew beer at home? For brewing, the main thing is the ingredients, and the most common utensils that everyone has in the kitchen cabinet can be used. You can not prepare the ingredients for a foamy drink yourself, but purchase them ready-made in a specialized store.

There are a lot of recipes that include a huge number of components. But for classic recipe You only need a few ingredients, namely:

• Yeast.
• Hop.
• Malt.
• Water.

If you act right. To withstand the necessary pauses and strictly adhere to the recipe, you can get an excellent high-quality product with foam and a unique taste. Such a drink does not require pasteurization and filtration. He possesses rich taste and contains only natural ingredients.

As already mentioned above, 4 ingredients are required to brew beer. Yeast should be bought only in specialized stores. After all, it is on this ingredient that success in home brewery. Hops and malt can be prepared by a beginner brewer at home, but this will take a lot of time, so it is also better to buy them in ready-made.

Malt: what is it?

Malt- nothing more than sprouted and then dried grains of a plant such as barley. The grains are in a hard shell, which is a natural way of filtering when making beer.

Quality malt should be white in color, have a pleasant smell and not sink in water. If you taste the malt, it should be sweetish. Before using the malt, it is ground in a special roller mill. In this case, the malt husk should remain intact.

You should know that for the preparation of a light foamy drink, the malt must be air-dried. In order to get a dark drink, a caramel variety is added to the base malt in an amount of 10% of the total mass. Malt for a dark foamy drink is dried in the oven, slightly toasted.

Hop

All varieties of hops can be divided into 2 types:

• Aromatic hop.
• Bitter hop.

The hop variety is chosen depending on the taste desired from the beer. If you want a fragrant foamy drink, then you should choose fragrant hops. Accordingly, bitter hops impart bitterness. The most important thing is that the hops are of high quality, because the density of the drink depends on this. Good hop cones should be reddish or yellowish in color.

Yeast and water

This ingredient is the most important when making homemade beer. For these purposes, it is better to take special yeast intended for beer. If the home brewer has not found suitable ones, then you can use the most common ones. The main thing is that they are alive and dry.

plain water from the tap is absolutely not suitable. For brewing, use only purified water, such as filtered or from a spring.

If there is none, then boiled water is suitable in extreme cases. After all, if the water is of poor quality, then the beer will turn out tasteless.

The ideal option will be purchased water, thanks to which the beer is of excellent quality and taste. Another of the ingredients for beer is sugar, which should be taken at the rate of 8 grams per 1 liter of beer. It is necessary to saturate the drink with air bubbles. Some recipes suggest glucose or honey instead of sugar.

Equipment

It is very easy to make a home brewery with your own hands because all the materials necessary for brewing beer can be found in almost any kitchen.

For home brewing should be prepared:

• saucepan with a volume of 20 liters, covered with enamel. This pot will be used to boil the wort.
• Capacity, which will be used for beer fermentation.
• Thermometer. It is necessary for temperature control.
• Gauze fabric about 5 meters long.
• Bottle from plastic or glass for finished beer.
• silicone hose. This item is necessary for pouring beer into a container, excluding sediment.
• chiller required to cool the wort. You can use homemade, by manufacturing from a copper tube. You can also cool the wort in a tub filled with ice water.
• Hydrometer- is optional but useful. With it, you can determine the density and sugar content of the drink.
• Water seal. You can make it yourself or buy it ready-made in a specialized store. It is necessary to remove excess carbon dioxide during fermentation and block air access to the tank.

Brewing beer at home

Classic recipe for making beer at home

How to make beer at home so that it has excellent taste and high quality? First of all, the equipment is well washed and dried. You also need to take care of the cleanliness of your own hands. Such sterility in a home brewery is necessary to prevent unwanted microorganisms from entering the beer, which can spoil it and turn it into a sour brew. Brewing beer at home requires a large number time and patience.

Steps for making beer at home:

1. Prepare all the ingredients, namely: 16 liters of water, 2.5 kg of malt, 22.5 g of hops and 12.5 g of brewer's yeast, as well as sugar at the rate of 8 g per 1 liter.
2. Pour into enamel pan 12.5 liters of water and put on fire.
3. As soon as the water temperature reaches 80 degrees, then malt is immersed in it, which was previously poured into a bag of gauze fabric.
4. Close the pan with a lid and leave for 1.5 hours. The temperature at which the pause is maintained should not go beyond 65–72 degrees. To support such temperature regime, turn the heat source on and off periodically. This temperature is needed for saccharification of malt. As a result, a sweet wort is obtained.
5. After 1.5 hours, fire should be added, increasing the temperature to 80 degrees. In this mode, cook for another 5 minutes.
6. The next step is to wash the malt in the remaining water, with a volume of 3.5 liters. This water is then poured into the hot wort. By doing this, all the sugar from the malt gets into the wort.
7. Bring the resulting wort to a boil and, as soon as the foam has formed, remove it and put 7.5 g of hops. Within half an hour, the wort should be actively boiled and after this time, pour another 7.5 g into the pan. hops.
8. In this composition, the wort is boiled for another 50 minutes, and then the remaining hops are added, in the amount of 7.5 g. After that, the wort is boiled for 15 minutes.
9. To make the beer tasty, the wort after boiling must be cooled very quickly. The cooling process should not take more than 30 minutes. The time spent on cooling affects the purity of the future beer from unnecessary microorganisms. The pot of wort should be transferred to a bath of cold water and lowered to cool. Then the wort is poured through gauze into another fermentation tank.
10. Next, put the yeast into the chilled wort and mix well. If instructions are written on a pack of yeast, then you should work strictly according to it.
11. After all of the above actions, the container with the future drink is taken to a dark place where the room temperature does not exceed 18–22 degrees. A water seal should be installed on the container. In this state, the must is left for 7-10 days.
12. The future beer will begin to ferment in 6-12 hours. This process takes 2-3 days. The water seal will then release carbon dioxide. To determine readiness, you need to observe the wort. If there are no bubbles during the day, then it is ready for the next stage of preparation.
13. Now the beer needs to be saturated with carbon dioxide to improve the taste and add foam. To do this, a pre-sterilized bottle of dark plastic or glass is taken, and sugar is poured into it at the rate of 8 grams. per liter of drink.
14. Further, from the pan, the drink is poured into bottles with sugar through a silicone hose. At this point, you need to make sure that the hose does not touch the sediment, otherwise you will end up with a cloudy beer. It should not be poured completely, retreating from the neck by 2 cm. Then the lid is tightly twisted. From this moment, the second stage of beer fermentation begins, which will saturate it necessary quantity carbon dioxide.

To make the beer of the highest quality, the bottles should be placed in a dark room with a temperature of 20–23 degrees and left to stand there for 3 weeks, but we must not forget about young beer. After the first week, shake the bottles periodically. As soon as the period of 3 weeks has passed, the bottles are transferred to a cold place. After cooling, the beer can be tasted

If you keep the bottles in a cool place for one month, then the taste will become even better. The strength of home beer is 4-5%. Shelf life unopened - 8 months. After opening - 2-3 days. Store beer in a cool place.

​ How to make beer at home? For this you will need:

• Pressed yeast - 100 gr.
• Flower honey - 4 kg.
• Hop cones - 65 pieces.
• Water - 20 l.

Cooking:

1. Pour 20 liters of cold and purified water into an enameled pan and add hops.
2. A container with water and hops is boiled for 2 hours over low heat.
3. After 2 hours, the broth should be cooled to a temperature of 70 degrees and in small portions add honey.
4. The resulting liquid is cooled to 25 degrees and then yeast is added.
5. The container is covered, leaving it slightly open, and kept in the room at room temperature within 6 days.
6. On the 7th day, young beer is bottled and placed in a cool, dark place.
7. A day later, the bottles are hermetically sealed.
8. After 2 days, a novice brewer will be able to try his foamy drink.

Thanks to these recipes, you can surprise your guests and loved ones for festive table by treating them to real beer. After all, it is of high quality, great taste and does not contain artificial and harmful additives.

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