How to make your own beer at home. How to brew beer at home? Proportions and step-by-step instructions for creating foam

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, will be useful. 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.

​

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

Last updated 06/13/2015

Brewing beer is pretty easy. You just need to find a very large pot, preferably enameled, stock up on malt and hops. However, the latter is sometimes replaced by yeast.

Malt

This is exactly what makes beer beer. There will be no malt, and you will drink mash, mead, wine or kvass. Anything but beer.

Malt can be from any grain: there is rye, barley, wheat malt. To obtain malt, the grain is first germinated, and then dried and ground.

To get malt, you need to take any grain, put it on a large baking sheet and pour water over it. Leave in a warm place. After 2-3 days, the grain will germinate. It needs to be dried a little and rubbed with a rolling pin into coarse flour. Get malt.

But there is an easier way - you can buy ready-made malt, you can even buy a ready-made brewer's kit with the right type of malt, hops and yeast, as well as beer recipes. This will greatly simplify life.

Hop

This is a climbing plant, for beer we use only its fruits - cones. Hops give the beer a special, bitter taste. Participates in the clarification of the drink, in the formation of strong foam.

Hops are sold dry, you can buy them in pharmacies, markets or in a store - they are included in brewing kits. When choosing hops, pay attention to the color, it should be yellow-green. Greyish is underripe and reddish is overripe.

Tableware

For beer, it is best to take glassware. You can use enamel pans, but only without chips. Suitable for stainless steel containers. Plastic is contraindicated for beer.

The dishes should be slightly larger than the intended volume of beer, as it needs a place to ferment.

It is better to pour beer into dark bottles. Champagne bottles with plastic corks work very well. Corks can be sterilized and stopper bottles. They will let in a little air, and fermentation will not stop.

Fermentation

Beer is alive. It is constantly in a state of slow fermentation. As soon as fermentation stops, the beer dies. But first, beer ferments like other alcoholic beverages. It is then that its taste and aroma are born.

Therefore, it is very important to withstand the necessary conditions, the main thing is temperature. Ideal -18-20 C, slightly lower than room temperature. If it is higher, up to 25 degrees, then fermentation starts too intense. At temperatures above 36 degrees, the yeast dies and the beer dies.

Homemade Beer Recipes

Dark beer

• 500 g of a mixture of grains (wheat, rye, oats and barley)
• 30-40 g chicory
• 4 cups sugar
• 50 g dried hops
• zest of 1 lemon
• 10 liters of water

Step 1. Fry the grain in a pan until brown, grind in a coffee grinder.

Step 2 Add chicory to the grain, boil everything with a third of water.

Step 3. Then add the rest of the water, add sugar, hops and zest and turn off.

Step 4 Leave for several hours, then strain the infusion through cheesecloth, bottle and put in a cool place.

mint beer

• 1 bunch mint
• 3 liters of water
• 3 cups sugar
• stick of yeast
• 1 sachet of vanilla sugar
• Black bread crust

Step 1. Pour boiling water over mint, close the pan with a tight lid and leave for 1 hour.

Step 2. In the meantime, sprinkle the yeast with sugar and wait for it to rise.

Step 3. Strain the infusion, add sugar, a crust of bread and yeast.

Step 4 Set for fermentation. When foam appears on the surface, add vanilla sugar, bottle and store.

honey beer

For this recipe, you will need some kind of container from which hot water can continuously pour. The samovar is the most convenient, since the boiling water in it does not cool down, but continues to boil.

• 3 cups rye malt
• 2 cups honey
• 100 g hops
• 1.5 sticks of yeast
• 1 tbsp sugar 10 liters of boiling water

Step 1. Grind the malt, grind it with hops very carefully and put it in a linen bag. Sprinkle the yeast with a spoonful of sugar and leave to rise.

Step 2. Place honey in a large pot. Put a samovar with boiling water on the table. The water should flow through the bag of malt into the pot. While it is pouring, the malt must be stirred all the time.

Step 3. When the required amount of water enters the pan, you need to mix everything, let the liquid cool and put yeast into the future beer.

Step 4. Wait until all the yeast has gone down, then bottle the beer, put it in a dark place. Withstand 3-4 days - and you can drink.

Khlebnoe

• 1.6 kg rye bread
• 300 g rye malt
• 1/4 tsp salt
• Pepper
• 1 stick of yeast
• 2 cup sugar
• 600 g hops

Step 1. Cut the bread into thin pieces and dry.

Step 2. Mix crackers in a large saucepan with malt, salt, pepper, yeast, diluted in a glass of warm water, and a glass of sugar.

Step 3. Scald the hops with boiling water and also add to the pan.

Step 4. Pour in water, stirring all the time so that a creamy consistency is obtained. Cover the bowl with a towel and leave overnight.

Step 5. Dilute a glass of sugar in 9 liters of water and add to the mixture. Mix. Close the lid and leave for 2 days in a warm place.

Step 6. Drain the liquid from the sediment. To the remaining thick add 1.5 liters of boiling water. Cool down. And again drain from the sediment, to the first batch of beer. Mix and boil.

Step 7 Remove the foam, cool slightly and strain. Pour into bottles. Cork. Keep in a cold place for 2 weeks.

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 a classic recipe, only a few ingredients are required, 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. It has a 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, success in a home brewery depends on this ingredient. Hops and malt can be prepared at home by a novice brewer, but this will take a lot of time, so it is also better to buy them 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.

Ordinary tap water 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 would be purchased water, thanks to which the beer turns out to be 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, prepare:

• 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 lot of 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 12.5 liters of water into an enameled pan 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 maintain such a temperature regime, the heating source should be turned 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 with the necessary amount of 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 honey should be added in small portions.
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 a room at room temperature for 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 at the festive table by treating them to real beer. After all, it has high quality, great taste and does not contain artificial and harmful additives.

The brewers intend to celebrate their professional holiday on June 8th. Beer festivals are held all over the world these days - in the Czech Republic, in Hungary. In Russia, the day of the brewer falls on the second Saturday of June, that is, on the 13th. There is an idea to celebrate this holiday by joining the glorious tribe of brewers.

At first glance, especially unenlightened, beer is easy to brew. We look for a large pot, and even better - a very large, enameled one, and stock up on hops and malt. Hops, in principle, can be replaced with yeast.

Malt

Malt cannot be replaced by anything, just beer in its absence will not be beer. It will be either mead, or mash, or kvass or wine. But not beer.

Malt is wheat, rye, barley - from any grain. To obtain malt, such grain must germinate, then it is dried, and then it is milled.

If you do this at home, then the grain is laid out on a baking sheet, poured with water and left warm and at rest. It will take only 2-3 days - and sprouts will appear. Sprouted grain is extracted from water, dried and coarse flour is obtained. This is the malt.

It can be purchased ready-made. For the needs of modern homebrewers, all the amenities are provided, you can even buy a whole set - with a certain type of malt, yeast and hops. This set also includes recipes for making beer.

Hop

For the manufacture of beer, only hop cones are used, that is, its fruits. The bitter taste inherent in beer comes from hops. And the beer foam, lush and strong, is from hops, and hops also take part in the clarification of beer.

Dry hops can be bought in the market, in the store and even in the pharmacy. It is included in the kits for making beer without fail.

When choosing hops, you need to look at its color: if it is reddish, then the hops are overripe; a grayish color indicates that the hops did not have time to ripen; but the yellow-green color indicates that you have found exactly the kind of hops you need.

Tableware

The enamel pot that you have prepared for brewing hops must not be chipped. You can brew beer in stainless steel containers, but glassware is best. Plastic, no, categorically does not fit.

At first it was said that the dishes should be very large. This is to give the beer room to ferment to its fullest.

Ready beer is poured into bottles with darkened walls. Especially handy are old champagne bottles, which still have their own plastic corks. Such plugs allow air to pass through - a little, but this is enough to stop the fermentation.

Fermentation

Beer is alive, and its life proceeds in continuous fermentation. The taste and aroma of beer are born during the fermentation process, and degrees are also added at this time. Stop fermentation - beer will die.

And until this moment, the fermentation process must be maintained within certain limits, the most favorable. The main condition is the temperature in the range of 18-20 C. When it rises to 25, the fermentation process becomes too intense, and at 36 the yeast simply dies - along with the beer.

Homemade Beer Recipes

Dark beer

Ingredients

Grain mix, ½ kg (rye, oats, barley, wheat)

Dried hops, 50 g

Sugar, 4 tbsp

Chicory, 30-40 g

Zest from 1 lemon

Water, 10 l

1. Fry the grain in a dry frying pan until brown. Grind it in a coffee grinder.

2. We put grain with chicory in 1/3 of the water, boil.

3. Add, without turning off the burner, all the water put in, put the zest, sugar and hops. Turn off the heating.

4. We do not touch for several hours. We filter the infusion with gauze, pour into bottles. We put in a cool place.

mint beer

Ingredients

Black bread, 1 crust

Mint, 1 bunch

Sugar, 3 tbsp

Yeast, 1 stick

Vanilla sugar, 1 sachet

Water, 3 l

1. Boil water, pour mint and leave in a saucepan for 1 hour, closing it with a lid.

2. Pour the yeast with sugar. We are waiting for them to arrive.

3. We filter the mint infusion, put yeast with sugar and a bread crust into it.

4. We put our mixture so that it ferments. When foam appears on the surface, add vanilla sugar, stir and bottle. We store.

honey beer

For the preparation of such beer, a samovar in working order, which is capable of continuously supplying hot water, is best suited. And not just hot, but boiling.

Ingredients

Honey, 2 tbsp

Rye malt, 3 tbsp

Yeast, 1½ sticks

Sugar, 1 tbsp

Hops, 100 g

Boiling water, 10 l

1. Grind the malt, grind it with hops. Place the mixture in a linen bag. Pour a spoonful of sugar into the yeast to come up.

2. We take a large saucepan and put honey in it. We are building a complex device: we place a samovar on the table, and hot water from it should pour into the pan, simultaneously passing through a bag of hops and malt. Moreover, the malt must be stirred all the time until water flows through it.

3. Having launched the required amount of water into the pan, mix its contents, let it cool. Then we put yeast in it.

4. When all the yeast sinks to the bottom of the pan, bottle the beer and let it stand for 3-4 days.

Bread beer

Ingredients

Rye bread, 1.6 kg

Rye malt, 300 g

Hops, 600 g

Sugar, 2 tbsp

Salt, ¼ tsp

Yeast, 1 stick

1. We cut the bread into thin layers and dry it. Dissolve yeast in a glass of warm water.

2. Mix rye crackers with malt, place in a large saucepan and put salt, sugar (1 cup), pepper, pour diluted yeast.

3. Scald the hops with boiling water, send them to the pan.

4. Pour water into the pan, without stopping stirring, until the consistency of sour cream is obtained. Cover the dish with a towel, leave to ferment overnight.

5. Dilute the remaining unused 1 cup of sugar in 9 liters of water. Pour into a saucepan and stir. Cover with a lid instead of a towel. We put in a warm place for 2 days.

6. Drain the liquid to sediment. Pour 1½ liters of boiling water into the thick remaining at the bottom, mix and let cool. Drain the liquid again, attach to the first batch. Mix everything together and bring to a boil.

7. Bringing to a boil, remove the foam. We wait until it cools down, and we filter. Pour the beer into bottles and cork. We place in a cold place and wait 2 weeks.

No wonder they are considered the best chefs - men! No one can even argue with this. Cook borscht, bake pies, stuff fish, etc. - all this is a trifle for a real man. How do you feel about brewing your own beer? Can you? And you will be right! Technology has gone far ahead. You can buy all the ingredients and equipment, and organize your own home brewing at home (sorry for the taftology). What could be cooler than offering your friends watching a football match or broadcasting a boxing match a beer of their own draft?

Live homemade beer, fragrant and tasty, is much better than store-bought beer, because you know exactly what products were used in the brewing process. It is pleasant to treat friends and relatives with such beer, because home brewing of beer is a very rare phenomenon in our life.

How to quickly and easily brew beer at home?

There is an opinion that home cooking technology requires special equipment. In fact, it is not at all necessary to buy a home brewery, you can completely get by with ordinary glassware, unless, of course, you are going to open a brewery. There is no need to brew barley or wheat malt and dry hop cones, it is much easier to buy ready-made ingredients in the store. There are different recipes for homemade beer, and to make a classic drink, you will need malt or malt extract, hops, yeast and water. In some recipes, you can see molasses, honey, salt, marmalade, cornmeal, black pepper, bread and other products, since beer is a multifaceted drink that makes it possible to experiment with tastes.

Homemade malt beer according to an old recipe

It is malt that gives the beer fullness of taste, richness, pleasant color and persistent foam. To make beer, malt is mixed with water and heated to 75°C in a large saucepan. The resulting malt porridge is then filtered through a sieve to separate the undissolved grain particles. This is how beer wort is obtained - vegetable raw materials, ready for fermentation, to which crushed hop cones are added. The wort is boiled for another 2-3 hours with constant stirring, and then it is again cleaned through a sieve - now to remove hop residues. To save time and effort, you can lower the hops into the wort in a gauze bag, then you don’t have to filter. The resulting drink is infused for several hours, and then filtered again.

When it comes time to add yeast, you need to decide whether you want to brew top or bottom fermented beer. If the yeast is introduced into the wort at a temperature of 20–22 °C, then top fermentation begins, thanks to which the beer is prepared faster. Bottom fermentation lengthens the brewing process (and therefore shelf life) and gives the beer a more hoppy taste.

The ideal temperature for active yeast activity is 18 ° C, so cover the pot with a lid and leave the beer for a week. If after two days foam appears on the surface, then you did everything right, and if it doesn’t, put the pan in a warmer place, remembering to periodically remove the foam. After about five days, the beer will acquire the familiar beer taste, and then you just need to pour it into bottles without shaking, and leave it for two weeks in a cold place. There are various variations of malt beer: sugar, salt, raisins are often added to the wort, and hops are sometimes added to bottles after fermentation is completed, the order of laying products and fermentation methods can also change.

Homemade beer according to unusual recipes

There are many techniques for making beer without malt, and such recipes are most suitable for home use. In many recipes, honey is dissolved in water, mixed with hops and boiled for an hour, then fermented and kept warm. Beetroot beer turns out to be very original - in this case, finely chopped beets are boiled in water with salt, then hop cones and juniper berries are added to the pan, then everything is boiled again and fermented for two weeks. The molasses-based beer is distinguished by its rich taste, which is prepared using the same technology as classic beer, only molasses replaces malt in this recipe.

Beer without yeast has a dark brown color and spicy taste, as it is made from ground cereals of wheat, barley and rye, roasted in a pan. Next, the grain mixture is boiled in water with chicory, and then lemon zest, hops and sugar are added to it. After six hours of brewing, the beer is bottled and stored in a cool place. Sometimes the hops are ground with flour and sugar, mixed with water and boiled, and the yeast and molasses are added later.

You can make beer from pea pods, hops and sage, and for a festive table, ginger beer or beer from wine, orange juice and zest is suitable. Beer can be oatmeal, buckwheat, pumpkin, corn, carrot, smoked, chocolate, fruit and even milk. Brewing beer is a creative process in which any experiments are appropriate!

Brewing Secrets

Water for beer should be fresh, clean and soft, so the best option is filtered or boiled water, and if possible, from natural sources. On bad water, beer turns out to be tasteless. The same goes for yeast, so for brewing beer you should not buy food, but special brewer's yeast, fresh or dry.

For brewing, both malt obtained by sprouting grains of barley, rye or wheat, and malt extract, which is an evaporated or concentrated malt emulsion, are used. The choice of malt undoubtedly affects the flavor and aroma of the beer. In addition to traditional varieties - wheat, barley and rye - there are other varieties of malt. Caramel malt gives the beer sweet undertones, honey notes can be detected in stewed malt, smoked concentrate allows you to get a drink with a fire aroma, roasted malt has a coffee-chocolate taste, and melanoidin malt has a bright and characteristic taste only for it.

Beer wort is a favorable environment for the reproduction of microorganisms, therefore, all utensils used for brewing beer must be sterilized beforehand. During the preparation process, strict hygiene rules must also be observed.

Beer during brewing needs to be oxygenated, which is facilitated by intensive stirring and pouring the wort into the pan from a great height. However, during and after fermentation, aeration will only hurt, so while the beer is fermenting, it should not be disturbed - carried, stirred and opened the lid unnecessarily. The only thing that can be done is to remove the foam, which can later be used as yeast.

In many recipes there are completely unimaginable amounts of ingredients for beer, for example, 30 liters of water and 3 kg of malt. You can reduce the proportions depending on how much beer you need to brew.

Properly prepared beer, bottled in plastic bottles, has a shelf life of 2 to 6 months, depending on its strength. In glass bottles with corks, the beer stays fresh for up to a year, and the best ways to store homemade beer are in the cellar and refrigerator. However, if you have learned how to brew homemade beer, you will not have to store it for a long time, because this tasty and aromatic drink always ends very quickly!

Recipes

Homemade beer without malt

Ingredients: 10 liters of water, 1/3 cup of hops, 1 cup of liquid brewer's yeast, 0.5 liters of molasses.

Cooking method:

1. Pour water into a saucepan, add molasses, mix well, bring to a boil and cook until the smell of molasses disappears.
2. Dip the hops wrapped in gauze into the liquid, boil for 10 minutes.
3. When the contents have cooled, add liquid yeast to the pan and mix very thoroughly.
4. Pour the beer into bottles and leave, without closing the lids, until foam appears on the surface.
5. Remove the foam, cork the bottles and leave them in a cold place for 4 days.

Khmelnoe beer

Ingredients: 900 g of sugar, 90 g of hops, 1 kg of malt extract (or 8 kg of malt), 9 liters of boiling water, 50 g of brewer's yeast.

Cooking method:

1. Pour boiling water over sugar, hops and malt and boil for an hour.
2. Add water to the original volume (9 l) and add yeast.
3. Leave the liquid for 3 days in a sealed container at a temperature of 18-20 degrees.
4. Strain, bottle, cork, secure with wire and store for a week in a cold place.