How to brew beer at home. How to brew beer at home according to a traditional recipe

03.09.2019 Healthy eating

To become a home brewer, you need only one thing - the desire to brew beer. The rest will be helped by the exorbitantly developed brewing industry, as well as this article. The collected material is a complete guide for brewing beer at home from malt and hops. More is not required.

Beer, conditionally, can be prepared in two ways: from malt extract and directly grain. The first way is the easiest: you need to buy a malt extract, mix it with water, boil, add sugar and yeast, ferment the resulting wort and bottle it (we wrote a separate one). It doesn’t sound interesting, but it was malt concentrates that became a good help for popularizing home brewing. Perhaps you should start with them. I’ll explain now.

Malt Concentrate is a concentrated beer wort. The beer production technology itself according to the traditional recipe is very laborious, to a greater extent due to the stage at which the wort is prepared. At home, it takes 5-7 hours of nerves, dancing with a thermometer and the maximum concentration of attention. During these 5-7 hours, the malt is rubbed with water, heated to a certain temperature with certain pauses, then filtered and only then cooked with hops and other ingredients.

The malt concentrate is prepared in a similar way, after which the hopped wort is concentrated - the liquid is simply evaporated to form the very powder (or viscous mass) that we are sold in beautiful jars with the label “malt concentrate”. In other words, home brewers have a unique opportunity to bypass the complex and time-consuming process of making beer wort.

But there comes a time when the brewer, having tried various concentrates and additives to them, begins to think about traditional brewing, which, oddly enough, the beer giants practice.

If you still think that large factories brew beer from "powder", then you are deeply mistaken. It . Malt concentrate is several times more expensive than ordinary beer malt, not to mention the organization of its production, so it’s not profitable for beer giants to use them.

Well, let’s and we will brew our first beer from malt, hops, water and yeast!

In 1516, Germany passed the Law on Beer Cleanliness, the so-called Reinheitsgebot, according to which beer should be brewed exclusively from barley malt, hops and water. We do not suffer from purism, but it is from malt and hops that we will continue to dance, as well as from yeast, which we discovered much later. But we assume that any interesting ingredients can be added to the wort: unmalted grain, honey, herbs, fruits and their juices, vegetables, even mushrooms and tree bark. Brewing is a creative process.

MALT

First of all, this is a convenient cook boiler, it is also a mash tun, enameled or stainless steel, most often with a thermo-cover. As a fermentation tank, a fermenter, which is mainly called a “beer factory”, plastic tanks can be used, with a slot in the lid for a water lock, or barrels made of plastic or stainless steel, equipped with faucets, thermometers, manometers and other convenient pribludy.

Now it’s hard to do without what:

Scales or measuring cup for malt and hops.
Capacity for soaking and filtering (bucket-basin for 5-10 l).
Crusher for malt (mill, meat grinder, coffee grinder).
A boiler for 25-30 liters.
Spoon with a long handle - paddle (plastic).
Accurate thermometer with a scale of up to 100 ° C.
Iodine - for malt testing and disinfection (or special disinfector).
Fermentation tank with water trap.
Hydrometer for measuring the density of the wort.
Silicone tube for beer overflow.
Glass or plastic bottles with tight caps.

Of all the above, it is most difficult to do without a thermometer. During the preparation of the wort, in particular its malting, it is very important to precisely observe the temperature breaks, otherwise the beer simply will not work. The bottles are comfortable with a yoke cap, you can also use standard beer bottles, but then you will have to buy a cork closer and crown caps themselves (ordinary beer caps).

What will come in handy yet:

Self-adhesive thermometer for fermentation tank.
Filter materials, add. containers for filtration.
Canvas or gauze bag for mashing wort.
Chiller for quick cooling of the wort (or ice bath).

We recommend that you take a closer look at some of the brewing products on the world famous Chinese trading platform AliExpress. Recently, we have been conducting a column in which we publish collections of such products. For example, you will find links to cheap penny measuring instruments necessary for comfortable brewing and much more (scales, thermometers, hydrometers, volumetric flasks, a bag for mashing, etc.)

Training

Cleanliness is the key to success! In this case, this is not an empty phrase. Beer wort is an ideal breeding medium for any microorganisms that develop colonies in it in a matter of hours and beer will not work out of this. Always use sterile containers and accessories, minimize contact of the wort with air. During cooking, wash your hands thoroughly with soap, and it is better to wipe them with alcohol, like any tools that will come into contact with the must.

Disinfection is the key to successful brewing.

Tanks can be washed with iodine solution or special disinfectants that fill beer shops. You can also use a weak solution of bleach: 1 tbsp. l on 5 l of water. But still more reliable than special equipment. After their use, be sure to rinse thoroughly with disinfected containers, preferably with hot water (be careful with plastic). After iodine, it is not necessary to rinse. Do not use several solutions at once - their reaction between themselves can lead to the formation of toxic substances.

As a sterilizer, you can use the head from under any moonshine.

Brewing wort

So, you bought or sprouted quality beer malt, found aromatic hops, prepared water and sterilized all the equipment. Now, in fact, it's time to learn how to brew beer at home.

First you need to make a recipe, namely to decide how dense and bitter your beer will be. Programs for brewers for PC, such as BeerSmith, will help us with this. For educational purposes, you can use it for 21 days, then you have to buy a license, but it costs that money ($ 28). BeerSmith allows you to automatically calculate all the parameters of future beer based on the given ingredients. Also, it already has 100 styles of beer from the BJCP guide. By the way, it will not be superfluous to acquire the BJCP management itself, where beer classification is available.

Malt preparation

First you need to measure the malt. For a classic beer recipe, 4 kg of malt per 25 l of beer is taken from malt and hops. You can vary the amount of malt and water, thereby affecting the density of the drink and its taste. Malt should be checked, rinsed from dust and dirt.

Refined beer malt needs to be crushed into small grits. To do this, you can use a malt grinder, but if it was not at hand, a conventional meat grinder or other kitchen equipment will come down: a blender, a food processor, a coffee grinder. However, practice has shown that having a malt mill on hand is much more convenient and practical.

Before mashing the wort, some brewers do the so-called "mashing" - soaking the malt with water for 12 hours. This procedure is needed to give the malt husk elasticity - during crushing it will not be damaged, which means it will be more convenient to filter the wort. Also, “mashing” activates enzymes. Grinding wet malt leads to corrosion of the metal parts of the crushers, therefore, not all resort to this method. But soaking can be done after grinding, right? Be that as it may, our main task is to prepare and grind our malt to the desired condition (the optimal grinding size is like in barley grits).

Infusion mashing

Wort mashing is the most important process in making beer. At this stage, crushed malt is mixed with water (rubbed), as a result of which the malt enzymes go into solution and break down the starch into sugar, which will then be processed by the yeast. Enzymes require a certain temperature to work. There are two fundamentally different mashing methods: infusion and decoction. We will use infusion - this is a classic mashing pattern for home use, during which the wort is heated sequentially, while the required temperature pauses for the action of the enzymes are maintained. The boiling method is used in factories, as it is cheaper - part of the wort is boiled and added to the rest, raising its temperature to the desired one.

For the classic beer recipe, a 1/3 hydraulic module is used (1 part malt / 3 parts water). Therefore, to make 25 liters of beer we need to take 4 kg of malt and 12 liters of water. Boil the water and cool to 60 ° C. Pour malt in a thin stream, thoroughly mixing the wort so that no lumps form. If you don’t have a convenient brewing boiler with a filter system, you can make your first attempts to brew beer using the “in a bag” method - pour malt into a fabric bag and “rub” it directly in it.

At this stage, it is desirable to check the acidity of the wort using a pH test. For brewing, the optimal pH \u003d 5.2..5.5. How to acidity should be increased. For this, any food-grade acids are used.

After mixing hot water with malt, it's time to arm yourself with a thermometer and monitor the temperature pauses. All three of them, two of which are required:

Protein break. The congestion is maintained for 15-20 minutes at a temperature of 25-55 ° C. This pause is optional. It is used if a slightly modernized malt or “unmalted” is used. During the pause, the brewing boiler (pan) must be insulated, periodically mix the wort. A protein break promotes a better breakdown of proteins, reduces the turbidity of the wort, and facilitates further filtering. The density of taste slightly decreases, the amount of foam decreases.
Maltose pause. The mash is aged from 20 minutes to 1.5 hours at a temperature of 62-68 ° C. During this time, enzymes process starch into maltose, monosugar. At a low temperature and a long pause, more fermentable sugars are obtained, which means that beer becomes stronger, and the taste density is significantly lost. At a higher temperature and a shorter pause, more non-fermentable dextrins are formed, which give the beer a dense taste. The fortress, accordingly, falls.
Saccharification pause. The congestion is maintained for 15 minutes at a temperature of 70-75 ° C. At this stage, the final saccharification of the wort takes place. Starch completely breaks down into dextrins, the decomposition of enzymes begins. With the increase of this pause, which makes sense only by reducing the previous ones, the beer strength decreases and its taste density increases.

After the third pause, an iodine test should be done to check the completeness of saccharification. To do this, take a couple of drops of mash and place them on a white plate. Wait a few minutes and add a drop of iodine, then mix the drops. If the color change has not occurred, then the wort is completely saccharified and can be put on fermentation. If iodine turns blue, it means starch is still present in the wort - the wort still needs to be boiled for 15 minutes at a temperature of 70-75 ° С. After that, you can still boil it for 5 minutes at a temperature of 75-77 ° C and proceed with filtration.

Mash filtering

If you initially rubbed the wort in the bag, then filtering the wort is practically not necessary. Nevertheless, the pellet (the undissolved part of the wort) still contains a lot of sugar, so it is advisable to rinse it. The optimum temperature for flushing water is 75-77 ° C. But more on that later. First you need to filter the wort and measure its density. Modern cookers are equipped with a false filter system and a crane. All that is needed is to place a large collecting tank under the tap and start draining the wort. The first wort will be cloudy, so it is better to pour it into a separate container until a clear liquid begins to flow from the tap. It is necessary to change the capacity to the main one, and return the first muddy wort to the filter tank.

Malt pellet works here, which is collected in a dense layer on the mesh bottom (if we are talking about a purchased brewing boiler) and begins to play the role of a good filter. You can assemble your filter system from a large tank and sieve, but I will leave these engineering wisdom to your conscience. After filtering, it is necessary to measure the density of the wort using a hydrometer. Typically, the density varies between 14-22%. It's time to bring the density of the wort to the parameters in our recipe with a rinse. The amount of water depends on the desired density.

For beer with a density of 12%, the following amount of water should be taken with a temperature of 75-77 ° C (not higher):

During the filtration process, try to control the density of the wort using a hydrometer, so as not to overdo it with the amount of flushing water - at the end of the flush, more “useless” substances pass into the wort, which only increase turbidity.

Wort and beer hopping

The resulting wort must again be poured into a wort kettle and boiled for 1-2 hours with the addition of hop cones. Beer brewing is needed to enrich the wort with hop bitterness and aroma. During boiling, all unnecessary microorganisms are killed, malt enzymes are finally destroyed. It is recommended to boil the wort for at least 1 hour. Boiling should be active, 10-15 minutes before the end of cooking, it is better to reduce the fire and cover the wort with a lid.

Put the must on the fire, add hops for bitterness - about 80% of the norm of hops. The bitterness that will turn into beer from hops depends on the amount of alpha acids contained in cones (or granules). For example, to get a drink with a light hop bitterness per 25 l of wort, it’s enough to take 25-50 g of granulated hop with an alpha acid content of 6.4%, for bitter beer - 60-100 g. The granules are simply put in the wort, it’s better to put the cones into the fabric bag. For 10-15 minutes before the end of cooking, you need to add hops for taste, and 5 minutes for aroma. Irish moss is also added with flavor and aromatic hops to better clarify the beer.

Beer Wort Cooling

The boiled wort needs to be quickly cooled to a fermentation temperature of 16-18 ° C. It is important to cool it quickly, in 20-30 minutes - this reduces the risk of contamination of the wort with extraneous microorganisms, which can seriously compete with yeast. At home, this can be done with a cold water bath (possibly with plenty of ice).

If you intend to brew regularly, I advise you to purchase a chiller - a coil, through which cold running water is supplied.

Chiller is the best way to quickly cool beer after brewing.

Add yeast with preparation

During cooling, it is advisable to scatter the yeast, so that later you do not have to wait:

Pour a small amount of wort into a sterile container with a temperature not exceeding 30 ° C and pour / pour yeast into it.
Cover with a sterile lid and let stand for 30-40 minutes. When signs of fermentation appear, yeast can be introduced into chilled wort.

But before introducing the yeast, the cold wort must be freed from suspensions, because of which the cold wort becomes cloudy. This process will positively affect the final taste of the drink. To do this, stir the wort with rotational movements using your stirring spoon. As a result of rotation, the suspension will settle to the bottom in the center of the container, and the wort can be drained without problems into a brewery for fermentation.

Also, before introducing yeast cultures, it is important to saturate the wort with oxygen, which is all gone during boiling. To do this, the wort needs to be mixed intensively, and it is better to pour it from a high height. Experienced brewers use aquarium compressors for aeration. Do not forget that everything should be as sterile as possible.

The main fermentation of beer

Before setting the wort to fermentation, take a small amount of it to check the density. This data will come in handy later. The optimal density for light light beer is 10-12%, for a dense beer - 12-16%. After making yeast, mix the wort well. Close the fermentation tank with a lid with a water lock and place it in the place where the beer will ferment. It should be a dry room with a stable temperature of 18-24 ° C.

Beer fermentation lasts 5-8 days. The end of fermentation is characterized by the absence of emitted carbon dioxide through a water trap. Open the container, take a small amount of young beer to measure the density. For fermented beer, the density should drop to 2-2.2%. In fermented beer, the density is constant, since sugars are no longer processed by yeast. Knowing the initial and final density, you can calculate the final strength of the drink. If everything went well, beer can be poured into bottles and sent for ripening.

Overflow, ripening, ripening

So we came to the most pleasant stage of home brewing. At this stage, beer does not have a full taste. In order for this taste to form, beer must go through a process of maturation in tightly corked bottles. Before overflow, you need to get rid of the yeast sediment - gently drain the beer through the silicone hose without stirring the precipitate. You can use an intermediate overflow: first pour the beer into a container, which should be left for a day at a low temperature (5-7 ° C), and then pour the fully clarified drink into bottles.

To make the beer ferment and be saturated with carbon dioxide, sugar or other substances that contain it, for example, honey or un hopped malt extract, are added to it. For 1 liter of beer, it is enough to take 8-9 g of sugar or honey, malt extract - 11 g or 1.25 times more sugar. Of course, malt extract is preferred. Their sugar is better to boil syrup or use fructose-dextrose (6-7 g / 1 l). You can add sugar to each bottle, after which they must be shaken well for complete dissolution, but it is better to mix the required amount of sugar / malt with beer in a separate container and from there pour the drink into bottles.

Beer is bottled in clean, sterile bottles. It is necessary to leave 3-4 cm from the neck for normal maturation and concentration of carbon dioxide. Glass bottles without a tight cork stopper need to be corked with new crown caps. Beer needs to be fermented in a dark room at room temperature. Ripening should take place in a cool dark place for at least 1-2 weeks. In order not to get confused, it is better to label the bottles - indicate the type of beer on them, and the date when it was bottled. It can be stored for 6-8 months, while the drink will remain “alive” all this time.

It's time to reap the benefits of their activities.

I will continue to cover the beer theme and I hope for any feasible help on your part. Becoming a home brewer is not difficult. This requires only one thing - the desire to cook. In conclusion, I want to say that home brewers are enthusiastic people who are not afraid to go for an experiment. Do not limit yourself to anything other than using the results of your new hobby. For moderation is the best feast!

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Beer is a rather ancient drink that is loved and drunk in all countries of the world. Even in ancient Egypt and during the time of Ramses the Second, brewing was developed. In Germany, beer is a national drink, England, the Czech Republic and France have been familiar with this drink since ancient times. Belgium is famous for its fruit beer brewed from strawberries and cherries.

According to tradition, during the holidays in Russia, beer was considered an integral part of the festivities and therefore it was always prepared in advance and in large quantities. Homemade malt was used for brewing beer, and hops were replaced with a variety of spices and herbs. The most popular was considered homemade beer from barley.

Beer recipes to help make beer at home

Here are some tried and tested recipes for brewing beer. The ingredients that are needed for brewing are absolutely natural and do not contain any chemistry. Such a beer will perfectly quench your thirst and will not leave a headache and discomfort after you.

For simplicity of brewing, it is certainly better to use ready-made malt and a mini-brewery, which is very compact and easy to operate. But if this is not possible, malt can be quickly prepared at home. First you need to decide which beer you want to brew: wheat, barley or oats. The grain should be put on a tray and pour water. After a couple of days, it should germinate, and then it will be necessary to dry it well and then crush it. After that, the malt is ready for use.

Homemade Beer Recipe

Ingredients:

finished malt - half a bucket

water - 2 buckets

hops - 6 glasses

teaspoon of salt

dry yeast - 100 g

sugar syrup (jam) - 300 gr

Pour malt into two buckets of cold water, mix well and leave to brew until morning. In the morning, salt and boil for 2 hours. Next, add the hops and continue cooking for another half hour. Remove from heat, cool until warm, pour in brewer's yeast, add sugar syrup, mix everything thoroughly and leave until evening. In the evening, we pour half-finished beer into bottles, and it will be necessary to close them only the next day. In just two days, the beer will be ready. If you prefer a stronger beer, let it stand for a few more days.

Recipe for an old Russian beer

Ingredients:

water - 10 l

dry yeast - 50 gr

hops - 25 gr

How to make an old Russian beer

It is necessary to dilute honey in water, add hops and boil for about one hour. After this, strain the infusion, cool, pour in the yeast and leave for 5-6 days. After the specified time, the container with the drink must be closed and put for further preparation in the cellar. After a couple of days, ready beer is bottled, tightly closed and stored in a cool dark place.

Barley Beer Recipe

Ingredients:

water - 10 l

barley malt - 2.5 l

salt - a tablespoon

hops - 6 glasses

yeast - 50 gr

molasses - 1 glass

How to make barley beer

Pour barley malt into lukewarm water, stir and leave to infuse for about 10 hours. After the malt is infused, add salt and simmer for 2 hours. Pour hops and continue cooking for another 20 minutes. After, filter and cool. Add yeast and molasses, mix everything and place in a warm place for a day. Now beer can be bottled, but only without closing them during the day. After a day, we close the beer and put it in a cool place.

Rye beer recipe

Ingredients:

dry hops - half a glass

rye malt - 1.3 kg

sugar - 300 gr

water - 10 l

How to make rye beer

In 2 liters of water add a mixture of hops, rye malt, granulated sugar and cook for half an hour. Then cool it all, pour in the remaining water, mix well and put for four days in a dark place for fermentation. If desired, the beer can be tinted with burnt sugar.

Wheat-rye beer recipe

Ingredients:

dry rye bread - 1.2 kg

rye malt - 800 gr

wheat malt - 800 gr

yeast - 10 gr

dry hops - 1 kg

baking soda - a tablespoon

water - 10 l

How to make wheat rye beer

Combine rye malt, wheat malt, rye bread, yeast (previously diluted in water) and boiled hops scalded with boiling water. Mix the whole mixture well and insist in a warm place for about 5 hours. After this, pour boiled water, tightly close the lid and leave for another day. Drain the infusion, add soda and insist an hour. All strain, bottle and close. Keep in a cool place.

Beer with clove flavor recipe

Ingredients:

dry sieve bread - 1.5 kg

rye malt - 700 gr

cloves - 10 pcs.

dry hops - 500 gr

yeast - 10 gr

water - 10 l

How to make beer with clove flavor at home

Mix the bread, rye malt, cloves, scalded hops and diluted yeast and put in a warm dark place for a day. Then add water, mix and leave to ferment for another two days. Then we filter the beer, pour it into bottles, which we immediately plug and put for 10 days in a cold place.

Another interesting beer recipe

Ingredients:

hops - 100 gr

flour - one glass

sugar - 3 cups

molasses - 2 glasses

yeast - 50 gr

water - 10 l

How to make beer at home

Hops must be thoroughly ground with flour and sugar. After that, fill with water and stand for 2-3 hours in a warm place. Then filter, add molasses and yeast diluted in water. We put beer in a warm place. When the drink stops wandering, we bottled it, closed it with a cork and put it in a cold place.

To make the beer tastier, you need to drink it chilled, but at the same time not very cold, since its overcooling loses its taste and aroma. You can drink beer from any dishes, but not from metal. For light beer, it is better to take chips, salted nuts or crayfish. Meat, fish or smoked salads are more suitable for the dark.

Home-made beer compares favorably with cheap store counterparts with a richer flavor, thick foam and lack of preservatives. It turns out a drink that does not contain anything superfluous. I will tell you how to brew beer according to the classic recipe using only traditional ingredients: hops, malt, water and yeast. To preserve the original taste, we will not resort to filtration and pasteurization.

It is believed that to make real beer you need to buy a mini brewery or other expensive equipment. This myth is imposed by manufacturers of similar products. Together with the brewery, such offices will gladly sell the finished concentrate, which you only need to dilute in water and ferment. As a result, the novice brewer exorbitantly overpays for beer, the quality of which at best is slightly higher than the store cheap brands.

In fact, you can make home-made beer without special equipment using improvised means: a large pot for brewing, a fermentation tank made of plastic or glass, any bottles and other available devices, the full list of which is published below.

You only have to buy hops, malt and brewer's yeast. I do not insist on choosing a particular company or brand. The assortment is wide enough; purchase any product you like.

Theoretically, malt and hops can be grown at home. But these processes are beyond the scope of the article. Further, we assume that all the necessary ingredients are available: homemade or purchased. The only thing I don’t advise experimenting with brewer's yeast, but to immediately choose the best strains in the store, because beer differs from grain mash in particular yeast.

Ingredients:

water - 27 liters;
hops (alpha acidity 4.5%) - 45 grams;
barley malt - 4 kg;
brewer's yeast - 25 grams;
sugar - 8 grams per liter of beer (needed for the natural saturation of carbon dioxide).

Necessary equipment:

30 liter enameled pan - for making wort;
fermentation tank - for fermentation;
thermometer (required) - if moonshine made from sugar or wine can be made only by approximately controlling the temperature, then with beer this is initially a failure;
bottles for bottling finished beer (plastic or glass);
small diameter silicone hose - to remove beer from the sediment;
ice water bath or beer wort cooler;
gauze (3-5 meters) or a bag of fabric;
iodine and a white plate (optional);
hydrometer (optional) - a device for determining the sugar content of the wort.

Home brewing

1. Preparation. The first stage, during which the brewer checks the availability of the necessary ingredients and the readiness of the equipment for work. I also advise you to pay attention to the following points.

Sterilization. Wash all used containers and devices well with hot water and dry. Before working with the ingredients, the brewer thoroughly washes with soap and wipes his hands dry. It is very important not to infect the beer wort with wild yeast and pathogenic microorganisms, otherwise instead of beer you get mash. Neglect of sterilization eliminates all further efforts.

Water. It is better to use spring or bottled water. In extreme cases, the usual tap is suitable. Before brewing beer, water is defended for 24 hours in open containers. This time is enough for the chlorine to erode, and heavy metals and salts settle at the bottom. Subsequently, the settled water is carefully drained from the sediment into another container through a thin tube.

Yeast. For normal fermentation, brewer's yeast is activated 15-30 minutes before entering the wort with a small amount of warm water (temperature not higher than 28 degrees). There is no universal method for properly brewing any brewer's yeast. Therefore, you must adhere to the instructions on the packaging.

2. Mashing the wort. This term refers to the mixing of crushed malt with hot water to break down starch in grains into sugar (maltose) and soluble substances (dextrins). Sometimes malt is sold in brewed form, crushed, which makes the task a little easier. If not, the dried sprouted grain needs to be chopped on its own, using a grain grinder or a mechanical meat grinder.

Attention! Grinding does not mean grinding into flour, you just need to refine the grains into small pieces, necessarily preserving the particles of the grain peel, which will then be needed to filter the wort. The correct grinding option is shown in the photo.

Right grinding

25 liters of water are poured into an enameled pan and heated to 80 ° C on a stove. Then ground malt is poured into a fabric or homemade bag measuring 1 by 1 meter, made of 3-4 layers of gauze. A bag of malt is immersed in water, cover the pan with a lid and cook for 90 minutes, maintaining a stable temperature of 61-72 ° C.

Grouting malt at a temperature of 61-63 degrees contributes to a better sugar yield, increasing the strength of home-brewed beer. At 68-72 ° C, the density of the wort increases, although the alcohol content in the drink will be slightly lower, but the taste will be more saturated. I recommend keeping to the temperature range of 65-72 ° C, which results in a tasty, dense beer with a strength of 4%.

Cooking malt in a bag

After 90 minutes of cooking, an iodine test is made to make sure that there is no starch left in the wort. To do this, 5-10 milligrams of wort is poured onto a clean white plate and mixed with a few drops of iodine. If the solution turns dark blue, cook the contents of the pan for another 15 minutes. If iodine has not changed the color of the wort - you're done. Iodine test can not be done, but simply increase the time of mashing (cooking) by 15 minutes, the quality of the drink will not be affected.

Then the temperature is sharply raised to 78-80 ° C and the wort is boiled for 5 minutes to completely stop the enzymes. Next, the bag with the remaining malt is removed from the tank and washed with 2 liters of boiled water at a temperature of 78 degrees. So the remnants of extractives are washed. Wash water is added to the wort.

This method of mashing is called "in the bag" and allows you to do without filtering - separation of grains (not dissolved particles of malt) from the main wort. In turn, filtration requires specific equipment (purification systems) and multiple transfusion of wort from one container to another. Mashing in a bag does not affect the quality of the brewed beer in any way, but takes several times less time.

3. Boiling the wort. The contents of the pan are brought to a boil and the first portion of hops is added, in our case it is 15 grams. After 30 minutes of intense boiling, the next 15 grams are poured, and after 40 minutes the remaining 15 grams of hops are boiled for another 20 minutes.

Depending on the beer recipe chosen, time intervals and hop quantities may vary. But, adhering to the indicated sequence and proportions, it is guaranteed to get a normal result.

Boiling takes an hour and a half, throughout this time it is important to maintain intense heating so that the wort gurgles.

Adding hops

4. Cooling. Beer must must be cooled quickly (in 15-30 minutes) to 24-26 ° C. The faster this is done, the lower the risk of infecting the drink with bacteria and wild yeast that are harmful to fermentation.

You can cool the wort with a special immersion cooler (one of the possible designs in the photo) or carefully transfer the container to a bath of ice water. Most novice brewers use the second method. The main thing is not to accidentally turn the hot pot over, scalding yourself with boiling water.

Cooler design

Chilled wort is poured through cheesecloth into a fermentation tank.

5. Fermentation. Diluted brewer's yeast is added to the must and mixed well. In this case, it is very important to observe the temperature and proportions indicated in the instructions on the bag label.

Yeast is top fermentation, which contribute at a temperature of 18-22 ° C, and bottom fermentation, working at 5-16 ° C. Different types of beer are obtained from these two types.

The filled fermentation tank is transferred to a dark place with the temperature recommended by the yeast producer. In our case, it is 24-25 ° C. Then install a water seal and leave alone for 7-10 days.

Fermentation tank example

After 6-12 hours, active fermentation will begin, which usually lasts 2-3 days. At this time, the water trap intensively blows bubbles, then the frequency of carbon dioxide release slowly decreases. At the end of the fermentation, the young home-made beer turns light. Readiness is determined by two methods: a sugar meter (hydrometer) and a water seal.

In the first case, the readings of two samples of the hydrometer over the past 12 hours are compared. If the values \u200b\u200bdiverge slightly (in hundredths), then you can proceed to the next step. Not everyone has a sugar meter, so at home they often just look at the water seal. The absence of bubbles within 18-24 hours indicates the end of fermentation.

6. Corking and carbonization. Beer carbonization is the saturation of a drink with carbon dioxide, which helps to improve the taste and the appearance of a thick foam. Despite the complex name, the process itself is very simple.

In bottles for storing beer (preferably dark) add sugar at the rate of 8 grams per 1 liter. Sugar will cause a slight secondary fermentation, which will saturate the beer with carbon dioxide. Then the beer is drained from the precipitate through a silicone tube, filling the prepared bottles.

Spill completed

One end of the tube is lowered to the middle of the beer container, the other to the very bottom of the bottle, this minimizes the contact of the drink with air. It is important not to touch the yeast, which, depending on the type, can settle on the bottom or accumulate on the surface, otherwise the beer will turn out cloudy. Bottles are not refilled 2 cm to the neck and sealed tightly.

The easiest way to use a plastic container, since the lids to it can be twisted by hand. Glass bottles need cork stoppers or a special device to seal ordinary beer corks (pictured).

Cork Bottle

Conventional plug closure

Bottles filled with beer are transferred to a dark place with a temperature of 20-24 ° C and left for 15-20 days. Once every 7 days, the containers should be shaken well. After that, the drink is placed in the refrigerator.

7. Ripening. Homemade beer is ready. But if you let the drink stand for another 30 days, the taste will improve significantly.
Beer can be stored in the refrigerator for 6-8 months, an open bottle - 2-3 days.

Another method of brewing beer without special equipment is shown in the video.

The selection of raw materials for brewing is an important topic. In brewing, a variety of ingredients are used - yeast, barley, hops and more. For the originality of the recipe, various cereals, spices, herbs, artificial components and even citruses can be added.

In the article:

The composition of real beer

Beer is one of the most popular drinks on earth. This hop product is represented by several dozen species, about 200 varieties. Like a few centuries ago, a foamy drink is made from the same ingredients as hops, malt, yeast and water. Whatever the type of hop drink, no matter what additional components are added, these ingredients are necessarily used in the production.

They give the beer its hoppy aroma, freshness, rich taste and pleasant aftertaste. These constituent elements of the drink perform the following functions during production:

Beer malt

Caramel, Barley, Wheat Malt

This raw material is a specially processed grain. Most often, barley or wheat is used to obtain malt. Barley undergoes careful selection, after which it is processed, frayed and germinated.

Thus, malt is obtained - a component that contributes to the appearance of a certain aroma and taste in the future drink. What kind of processing the malt will undergo depends on which grade is obtained from this raw material. For the production of dark varieties, it is necessary to roast barley malt well beforehand.

Hops for wheat beer

In the production, only the cones of this climbing plant are used. Thanks to hops, a certain degree of astringency appears, notes of bitterness taste, rich aroma. Also, this ingredient affects the intensity of the shade, the resistance of the foam cap and the transparency of the drink.

Hop, due to its antiseptic properties, helps the drink not oxidize and be suitable for a longer time. This component can be used in granules or in ground form. Many brewers prefer to use plant extract.

Water

Do not underestimate the importance of this ingredient for brewing. According to manufacturers, water quality plays an important role in the formation of taste.

Due to the presence of chlorine, manganese, and other elements in the water, the end result can deteriorate significantly. For this reason, special automatic systems are installed on most breweries that cleanse water from impurities and regulate its composition. To make the drink tasty, the water must be clean and soft.

Brewer's yeast

Despite the fact that yeast is not used in some varieties, yeast must be included in the composition of real beer. The wort fermentation quality depends on this component. What kind of yeast is needed for wheat beer?

Depending on which variety is brewed, yeast top or bottom fermentation can be used. Most manufacturers prefer dry brewer's yeast. In production, yeast is responsible for the separation of sugar into alcohol and carbon dioxide.

Raw Material Classification

Beer is classified according to several characteristics - color, production technology, wort density, fermentation method. Also distinguished by the raw materials used in the production. So, the following types are distinguished:

Wheat It is prepared on the basis of wheat malt, which is at least 50 percent of the mass of raw materials for brewing.
Barley In the cooking involved malt produced exclusively from barley.
Combined. It is also called hybrid. When preparing malt, several types of grains are used. It can be wheat, rice, barley and others.

In addition to the listed species, beer is made from corn, rye, rice and other cereals.

Useful properties of barley beer

Barley beer is not only tasty, but also a healthy refreshing drink. Thanks to its natural ingredients, barley is saturated with various trace elements and vitamins.

Malt for this variety stimulates protein metabolism, has a positive effect on the work of the digestive tract, nervous system.

Barley restores the gastric mucosa, prevents the development of many diseases, enriches the body with vitamins. This variety has a beneficial effect on blood vessels.

It is important to understand that intoxicating drinks are considered healthy only on condition of moderate consumption.

Features of wheat beer

Wheat varieties are considered the best solution for quenching thirst in summer. Especially when it comes to dark wheat beer. This product is considered one of the most refreshing among all hop drinks.

Wheat is characterized by the presence of abundant lush foam, strong aroma with citrus impurities. This drink is made from wheat malt.

Two types of raw materials can be used for cooking wheat: malted wheat and not malted. To add flavor to the drink, various additives are added, such as citruses, herbs, spices and others.

The technological process of cooking wheat differs from the preparation of other varieties. Such beer does not go through the filtration process, due to which it is possible to maintain a specific aroma and taste. Hops for wheat should be of high quality, which will serve as a guarantee of transparency and color saturation of the future drink.

Unusual brewing ingredients

Sometimes you may be surprised to hear what beer is made of today. In addition to traditional components, it can include many different additives.

Smoked malt

One of the non-traditional species is rauhbir. This smoky beer is prepared on the basis of smoked malt, which is specially aged over burning peat before use.

White beer is one of the most popular varieties. It is prepared on the basis of germinated wheat grains. This drink has a characteristic wheat aroma, sweet aftertaste and pleasant delicate color, which is achieved thanks to the grain.

Fruit beer is not considered as common as many other varieties of this hoppy drink, but it has a huge fan base. Fruit varieties belong to a species called. This type of drink differs from others in that for the fermentation process, cherry seeds, blackcurrant, peaches, raspberries and other berries and fruits can take part.

Pumpkin beer

A pumpkin beer is considered a delicious autumn drink. This hoppy drink contains pumpkin pulp, as well as ginger, cinnamon and other spices to achieve an incomparable aroma.

Green beer is rightfully considered one of the most healthy sorts of hop drinks. To achieve a green color, a variety of components are added to it. So, in China it is produced on the basis of bamboo leaves. In Germany, this variety is brewed using lime juice. Of course, some manufacturers achieve green color with the help of ordinary coloring agents, which turns their product into an ordinary green beer. Natural green has an unusual aroma and a number of useful properties.

Read more about white and green varieties of foamy drink in the article about.

Beer is also prepared using honey, chili pepper, lemon zest, vanilla and other ingredients.

The presence of the right components plays an important role in brewing. When choosing the ingredients, you should pay attention to the following nuances:

When choosing hops, you need to pay attention to its color. It should be yellowish green. The plant should not have odors.
When choosing malt, it is important to consider the type of beer that will be prepared on its basis. Malt can be wheat, sour, stewed and others. The quality of the malt is better, the higher the seed germinates before its preparation. It is necessary that the grains undergo sufficient processing before they go into production.
Yeast for wheat beer must be of high quality, since the fermentation process depends on them. You can use liquid and dry product. Experienced brewers claim that based on liquid yeast, a more “lively”, aromatic beer is obtained.

It is not so important what is a part of beer. The main thing is that the ingredients are high-quality, the production technology is correct, and the brewer approached the process with a soul. Then the beer will be rich and aromatic.

Homemade malt beer can rightfully be called a "classic of the genre." And for its cooking, not only traditional barley malt is used, but also rye, wheat, corn and even oat. To facilitate the process, you can brew beer from the finished malt extract - such a drink will turn out no worse, and you will spend much less time on its preparation.

How to make beer from rye malt: home recipes

Homemade Russian beer

Beer was brewed in Russia from time immemorial, and it enjoyed deserved popularity among the eastern Slavic tribes. It was prepared according to various recipes, many of which have sunk into eternity, and some have survived to this day. One of these recipes is offered below.

Ingredients:

12 l of water
6 cups rye crushed malt,
200g hops
1 cup flour
25 g of yeast.

Cooking:

Grind hops, mix with malt, pour into a pot of water, put on a fire, boil and cool the resulting wort. From flour and liquid yeast (dry previously diluted with warm water) put the dough and let it rise. Into the chilled wort enter the risen dough and put it for 6 hours in a warm place for fermentation. While the dough rises, prepare a keg. After the specified time, pour the fermented wort into the barrel, cork and set for 3 days in a cool place. After this, pour the beer into bottles, tightly close the lids and refrigerate for 1.5-2 weeks. The time regime must be strictly maintained and in no case should you start tasting a drink ahead of schedule. This is the case when you should not rush, it is better to let the beer prepared from this recipe from rye malt stand for at least 10 days.

Homemade Malt Beer

Ingredients:

1.2 kg of rye malt,
1.2 kg of barley malt,
2.4 kg of rye flour,
800g buckwheat flour
200g of fresh dried yeast,
water - as needed.

Cooking:

To make home-made beer, scald both types of malt and rye flour with three liters of boiling water, knead everything well, knead the dough thick as in dumplings, put it into molds, put in a hot oven and keep there until the dough turns golden color (approximately 12 hours). Then put everything in a scalded and dried barrel of 25 l, dilute with cold water, filling the container to the brim, and leave it alone for a while. Meanwhile, from buckwheat flour, yeast and water, knead a thick dough and put it in a warm place for 2 hours to rise well. Grind the approached dough, pour into another clean barrel, strain the malt solution through the sieve (to the edges), put into heat and let it ferment for 4-6 hours. As soon as foam from yeast appears on the surface of the wort, shake the contents of the keg, tightly cork, take it out to the cellar and bury it in the sand. Malt beer prepared according to this recipe is cool and sparkling like champagne. It can persist for several weeks.

Rye beer

Ingredients:

11 l of water
1.5 l (with top) rye malt,
100 g hops
2 glasses of honey
0.5 cup brewer's liquid yeast.

Cooking:

To make home-made beer, mix crushed malt with hops and place in a canvas bag, then open it and fix it over a large vessel. Through this bag, gradually let the entire volume of boiling water flow through a small stream, which, passing through the malt with hops, will merge into a vessel, then put honey in a vessel with hot liquid and dissolve it. As soon as all the liquid is drained, cool it to room temperature, pour in the dissolved yeast, mix and leave for several days in a warm place for fermentation. When all the yeast settles to the bottom, drain the beer from the sediment, pour into bottles, seal and store in a cool place. Beer prepared from this recipe from rye malt and hops can withstand at least a week.

Home-made barley malt recipes

Home made beer

Ingredients:

27l of water
45 g hops
3 kg of barley malt,
25 g of yeast (better than beer),
sugar (8g per 1l).

Cooking:

Before brewing malt beer, pour 25 l of water into an enameled pan with a capacity of 30 l, put on fire and heat to 80 ° C.

Pour granulated malt into a fabric bag (preferably several bags), sewn from 3-4 layers of gauze, immerse it in hot water, close the pan with a lid and cook for 1.5 hours, maintaining the temperature within 61-72 ° С. Grouting malt at a temperature of 61 -63 ° C promotes the active release of sugars, thereby increasing the strength of the beer. With increasing temperature to 68-72 ° C, the density of the wort increases markedly. And although the alcohol content in the drink will be slightly lower, but the taste will be enriched and become more saturated. Therefore, it is better to adhere to a temperature regime of 65-72 ° C, as a result of which you get a tasty, dense beer with a strength of 4 °. After an hour and a half cooking of malt, an iodine test should be done to make sure that there is no starch left in the wort. To do this, pour a little wort (5-10 mg) onto a clean saucer and mix with a few drops of iodine. If the solution turns dark blue, then cook the contents of the pan for another 15 minutes. If the color of the wort does not change, then this is a clear indicator that there is no starch in the wort. Then you need to sharply increase the temperature to 78-80 ° C and cook the wort for 5 minutes, thereby stopping the fermentation.

Then remove the bag with the remains of malt from the tank and rinse with 2 l of boiled water at a temperature of 78 ° C, washing away the remains of the extractives. Add wash water to the wort.

After that, bring the contents of the pan to a boil and introduce the first portion of hops (15 g) into the wort. After 30 minutes of intense boiling add another 15 g of hops, and after 40 minutes, add the remaining 15 g of hops and cook for 20 minutes. In general, boiling wort with hops takes 1.5 hours. It is important to maintain intense heat so that the contents of the pan gurgle all the time.

The boiled wort needs to be cooled quickly (within 15-30 minutes) to 24-26 ° C. The faster this process goes, the less likely it is that beer will become infected with pathogenic microorganisms. Cooling can be carried out with a special immersion cooler or transfer the tank to an ice water bath. Pour the cooled wort through gauze into a fermentation tank.

To saturate it with the necessary oxygen, which after boiling is almost gone, the transfusion operation should be done 3 times. Then add liquid yeast (dry previously diluted with warm water) and mix well. Brewer's yeast, as already mentioned, is of two types - top fermentation, which work at a temperature of 18-22 ° C, and bottom fermentation, working at 15-16 ° C. They make different sorts of beer.

For brewing beer from malt according to home recipes, lower yeast is preferable. After introducing the yeast, transfer the fermentation tank to a dark place with a temperature of 24-25 ° C, install a water seal and leave it for 7-10 days. Literally in 6-12 hours violent fermentation will begin, which lasts, as a rule, for 2-3 days. Then the carbon dioxide release frequency slowly begins to decline. By the end of the fermentation, the young beer should be light. Its readiness can be determined by the hydraulic lock: the absence of bubbles within 18-24 hours indicates the end of fermentation. The next stage of brewing beer from malt at home is carbonation. This is an artificial saturation of beer with carbon dioxide, which helps to improve the taste and the appearance of thick foam.

This is done this way: in bottles designed for storing beer (preferably dark), add sugar at a rate of 8 g per 1 liter, which will cause secondary fermentation, due to which the drink will be saturated with carbon dioxide. Fill the prepared bottles with beer, draining it from the sediment through a silicone tube. This should be done carefully: lower one end of the tube to the middle of the container with beer, and the other to the very bottom of the bottle, which will minimize the contact of the drink with air (this is extremely undesirable). Care must be taken not to touch the yeast, which, regardless of the species, can be at the bottom (bottom) or accumulate on the surface (top). Bottles, without adding 2 cm to the neck, tightly cork. The easiest way is to use a plastic container with tightly screwed corks, otherwise you will need rope corks or a special device to clog ordinary beer corks. Transfer the beer-filled bottles back to a dark place and keep them at a temperature of 20-25 ° C for 15-20 days. During this period, they need every 7 days well

Homemade beer is ready to drink, and you can drink it, but if you let it stand for another 30 days, the taste of the drink will improve significantly. Malt beer according to home recipes can be stored in the refrigerator in an unopened form for 6-8 months, and in an open bottle for 2 to 3 days.

Barley beer

Ingredients:

20 l of water
5l of barley malt,
1.25 L hops
200g sugar
1 tsp salt
100 g brewer's yeast.

Cooking:

To make beer from malt at home according to this recipe, it is better to use a large wooden barrel. First you need to pour malt into it, and then, stirring, gradually add cold water and stand for 24 hours. Pour the wort thus prepared into a large enameled pot, add salt, put on fire, bring to a boil and boil for about 2 hours, then add hops, mix well and continue to boil for another 25 minutes. After the specified time, remove the pot with the wort from the heat, cool slightly, strain through cheesecloth and pour into a barrel. Then, having cooled to room temperature, introduce yeast, sugar, mix and leave for a day. Pour the finished beer into bottles, but do not close immediately, but, having stood for a day, tightly cork and put in a cool place for storage. The longer the malt beer is aged according to this recipe, the higher will be its quality.

How to make beer from oat malt and hops

Ingredients:

19 l of water
1.6 kg of oats for malt,
100 g hops
3 kg of sugar
1 cup diluted yeast.

Cooking:

To brew such beer from malt and hops, the oats must be dried in a dry frying pan until golden brown, crush the grain, pour it into a large enamel tank, pour 7 liters of hot (65 ° C) water there, insist for about three hours and drain the liquid. Pour a new portion of hotter water in the amount of 7 liters into the grain, leave for 2 hours and drain the liquid again. The third time, pour the grain with the remaining cold water (5 l), insist 1.5 hours and drain. After that, combine all the drained liquids, add sugar and hops, put on fire, bring to a boil, cook for a while with constant stirring, remove from heat and let stand 2-2.5 hours. Meanwhile, pour a glass of diluted yeast into a slightly warm liquid and leave to ferment at room temperature. After the active fermentation is stopped, the homemade beer made from this hop and malt is bottled, corked and put in a cool place for 2 weeks.

How to Make Corn Malt Beer

Corn beer, that same Latin American "Chicha", is prepared from ripe sprouted grains. For the first time they began to prepare it in Mexico, but recently the popularity of the drink has gone far beyond the borders of South America, and today it can be found in almost any country in the world. How to make beer from corn malt?

Ingredients:

10 l of water
4 kg of malt
1 tbsp. l hops
100 g sugar
50 g of yeast.

For malt:

1 part corn
1 part wheat.

Cooking:

The process of brewing corn beer involves several stages: preparation of malt and wort, filtering, filtering and brewing. Each of these stages is very important, and you need to perform them accurately and accurately, otherwise you will not have the opportunity to try the real Latin American "Chicha" (as it is prepared, for example, in Mexico or Peru). To prepare this drink, beer malt is prepared from germinated corn kernels. Moreover, it is better to use several varieties of it, from this beer will have a richer taste and sophisticated aroma. If desired, a little barley or other grains can be added to the malt, this will also give the drink a more refined taste. For cooking, only selective corn grains should be consumed. First of all, they need to be collected from the cob, well sorted and soaked in warm water for 24 hours. During this time, the grain should be softened and saturated with water, after which it must be transferred to a baking sheet or flat tray and left for germination. And to make the corn grow better, you can build a small greenhouse by covering the dishes with grain with glass or a plastic bag. After the emergence of the sprouts, put the baking sheet in the oven, dry and grind the grain into flour, using a meat grinder or coffee grinder for this.

The next step in brewing corn malt beer at home - preparation of wort. Pour water into a pot or boiler and heat it to 29-30 ° С. Then gently pour the cornmeal obtained there, mix thoroughly so that no lumps form, and gradually heat to 65-70 ° C. After that, rearrange the mixture in a water bath or keep the pan on low heat so that the temperature does not rise. After an hour, bring everything to a boil and remove from the stove. Strain the resulting mixture carefully, pour into a convenient dish in which the beer will be brewed, put it on the fire and cook for 60-70 minutes. Then add the hop cones and continue cooking for another 60 minutes, then remove the pan from the heat, cool to 20 ° C, introduce yeast and sugar yeast, put the fermentation wort for two days in a warm place and strain through a fine sieve or through several layers of gauze. In the process of fermentation, a foam will appear on the surface, which must be removed and stored in a glass jar (it can be further used as a starter for a new portion of the drink). After 2-3 days, the beer (it will be almost ready) is filtered again, poured into bottles and cooled to 7-10 ° C in the refrigerator. It is better to drink ready-made aromatic beer not very cold in order to appreciate its excellent taste.

Homemade Wheat Malt Beer

Ingredients:

20 l of water
4 kg of Waizenmalz malt,
2 kg Pilsner Malt,
1 sachet of dry yeast
35 g of hops.

Cooking:

To brew such home-brewed beer, both types of malt must be mixed, grinded using a coffee grinder or hand mill, put in a large container with hot (65 ° C) water and gradually increase the temperature of the mash with the following pauses: 45 ° C - 15 min, 55 ° C - 30 min, 67 ° C - 45 min, 72 ° C - 15 min, 78 ° C - 5 min. Then make a test for iodine (if he changed color, then you need to heat the wort further, and if it remains unchanged - start filtering and washing the wort). Rinse the mash with 10 liters of water. Boil the filtered wort and pour hops into it after 30 minutes. After an hour, cool the wort to 20-22 ° C, pour into another large container (vat, tank, pan), sprinkle dry yeast on the surface of the wort, close tightly, install a water seal and put it in a cool place for 7-8 days (18-22 ° C) place. After this time, pour beer from wheat malt into bottles, after pouring glucose into them, leave for another 7-10 days to be added at a temperature of 20-22 ° C and then put in the refrigerator.

Malt extract beer recipe

Ingredients:

9 liters of boiling water,
1 kg of malt extract
90 g hops
900 g sugar
50 g brewer's yeast.

Cooking:

To make such a beer, malt extract, sugar and hops need to be placed in a large pot, pour boiling water and boil for 1 hour, then add water to the initial volume (9 l), introduce yeast, cover and leave for 3 days in a sealed container at a temperature of 18-20 ° C. Then strain the future beer, bottle it, seal it tightly, fix the cork with wire and store in a cool place for at least a week.

There are many technologies for making beer without malt, or even without hops, and they are most suitable for home brewing. Some recipes use honey instead of sugar. In this case, it is recommended to dissolve it in water, mix with hops, cook for an hour, let it degrade and keep it warm. Beetroot beer is very original, where finely chopped beets are first boiled in water with salt, and then, after adding hop cones and juniper berries, fermented for two weeks. The rich taste is different for molasses beer, which is prepared using the same technology as classic beer, only malt is replaced with molasses. You can make beer from the pods of peas, hops and sage, and serve ginger beer or beer from wine, orange juice and zest at the festive table. Beer can be oat, barley, rye, wheat, buckwheat, as well as pumpkin, corn, carrot, smoked, chocolate, fruit and even milk. In a word, beer preparation is a creative process in which any experiments are appropriate.