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Homemade malt beer recipes. How to brew beer at home: brewing technology, recipes

Beer homemade compares favorably with cheap store counterparts in a richer taste, thick foam and lack of preservatives. It turns out a drink that does not contain anything superfluous. I will show you how to brew beer according to the classic recipe using only traditional ingredients: hops, malt, water and yeast. To save 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 such products. Together with the brewery, they will gladly sell you a ready-made beer concentrate, which you just need to dilute in water and ferment. As a result, you will pay exorbitant prices for beer, the quality of which is best case will be slightly higher than the store.

In fact, you can make homemade beer by using the means at hand: a large saucepan, fermentation vessel, bottles and other available things, a complete list of which is published below.

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

In theory, malt and hops can be grown at home. But these processes are beyond the scope of the current material. From now on I will assume that everything necessary ingredients you have, homemade or purchased, it does not matter. The only thing: I do not advise experimenting with brewer's yeast, but immediately buy the best strains of them in the store, since from grain mash beer is distinguished by its special yeast.

Homemade beer composition:

  • water - 27 liters;
  • hops - 45 grams;
  • barley malt - 3 kg;
  • brewer's yeast - 25 grams;
  • sugar - 8 grams per liter of beer (needed for natural saturation with carbon dioxide).

Necessary equipment:

  • enamelled saucepan for 30 liters - wort is cooked in it;
  • fermentation tank - needed for fermentation;
  • thermometer (required) - if moonshine 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);
  • silicone hose small diameter - for removing beer from the lees;
  • a bathtub with ice water or a beer wort cooler;
  • gauze (3-5 meters) or cloth bag;
  • iodine and white plate (optional);
  • hydrometer (optional) - a device for determining the sugar content of the wort.

Making homemade beer

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

Sterilization. All used containers and accessories are well washed with hot water and dried. Before working with ingredients, the brewer thoroughly washes his hands with soap and wipes his hands dry. It is very important not to contaminate the beer wort wild yeast, otherwise, instead of beer, you get mash. Neglecting sterilization negates all further efforts.

Water. Better to use spring or bottled water. As a last resort, a regular tap will do. Before brewing beer, tap water is defended for 24 hours in open containers. This time is enough for the chlorine to disappear, and heavy metals and salts to settle at the bottom. In the future, the settled water is carefully poured from the sediment into another container through a thin tube.

Yeast. For normal fermentation, brewer's yeast is activated with a small amount of warm water 15-30 minutes before adding to the wort. There is no universal method that allows you to properly dilute any brewer's yeast. Therefore, you need to follow the instructions on the package.

2. Grouting the wort. This term refers to the mixing of crushed malt with hot water to break down the starch in the grains into sugar (maltose) and soluble substances (dextrins). Malt is sometimes sold in a brew-ready, crushed form (called "mash"), which makes the task a little easier. If not, you need to grind it yourself, using a grain grinder or a mechanical meat grinder.

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

correct grinding

V enamel pot pour 25 liters of water and heat on the stove to 80 ° C. Next, the milled malt is poured into a cloth or homemade bag measuring 1 by 1 meter, made of 3-4 layers of gauze. The bag of malt is immersed in water, the pan is covered with a lid and boiled for 90 minutes, maintaining a stable temperature of 61-72 ° C.

Mashing the malt at a temperature of 61-63 degrees promotes a better yield of sugars, 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 richer. I recommend sticking to the 65-72 ° C temperature range, which results in a tasty, dense beer at 4% ABV.

sack malt cooking

After 90 minutes of boiling, 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 pot for another 15 minutes. If iodine hasn't changed the color of the wort, it's ready. You can skip the iodine test, but simply increase the mashing (cooking) time by 15 minutes, the quality of the drink will not suffer from this.

Then the temperature is raised sharply to 78-80 ° C and the wort is boiled for 5 minutes to completely stop the fermentation. Next, the bag with the remaining malt is removed from the container and washed with 2 liters of boiled water at a temperature of 78 degrees. This is how the residues of extractive substances are washed out. The wash water is added to the wort.

This mashing method is called "in the bag". It allows you to do without filtration - separation of grains (not dissolved malt particles) from the main wort. In turn, filtration requires specific equipment (purification systems) and multiple transfer of wort from one container to another. Grouting in a bag does not affect the quality of the brewed beer in any way and 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 15 grams. After 30 minutes of intensive 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 selected beer recipe, the time intervals and the amount of hops may differ. But, adhering to the specified sequence and proportions, you are guaranteed to get a good result.

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

adding hops

4. Cooling. Beer wort should be quickly cooled (within 15-30 minutes) to 24-26 ° C. The sooner this is done, the lower the risk of contaminating the drink with fermentable bacteria and wild yeast.

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 budding brewers use the latter method. The main thing is not to accidentally turn the hot pot over by scalding yourself with boiling water.

cooler design

The cooled wort is poured through cheesecloth into a fermentation tank. To saturate the future beer with the oxygen necessary for the normal development of yeast (after boiling it is almost gone), the transfusion is done 3 times.

5. Fermentation. Diluted brewer's yeast is added to the wort and mixed well. In this case, it is very important to observe the temperature and proportions indicated in the instructions on the sachet label. There are top-fermented yeasts, which are brought in at a temperature of 18-22 ° C, and bottom-fermented, operating at 5-16 ° C. The two make different beers.

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

fermentation vessel example

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

In the first case, the readings of two hydrometer samples for the last 12 hours are compared. If the values ​​differ slightly (by hundredths), then you can proceed to the next stage. 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. Plugging and carbonation. Carbonation of beer is its artificial saturation with carbon dioxide, which improves the taste and the appearance of a thick foam. Despite the complex name, the process itself is very simple.

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

spill completed

One end of the tube is lowered to the middle of the container with beer, 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 species, can settle at the bottom or accumulate on the surface, otherwise the beer will turn out cloudy. The bottles are not topped up 2 cm to the neck and are tightly sealed.

The easiest way is to use a plastic container, since the lids can be twisted to it by hand. For glass bottles you need drag corks or a special device for sealing ordinary beer corks (pictured).

bottle with drag cap

device for closing ordinary plugs

Bottles filled with beer are transferred to a dark place with a temperature of 20-24 ° C and left for 15-20 days. To dissolve the yeast sediment, shake well once every 7 days. After that, the drink is transferred to the refrigerator.

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

home brewed beer (ale)

Do you want your first beer to be tasty, frothy and aromatic?

Then read this article. In it we will tell you about the main stages of making beer, give a few useful tips for its preparation at home, and at the end we will give a few simple recipes.

Perhaps they will open the way for you to the fascinating world of home brewing!

Stage 1. Selection and preparation of malt


  • Wash kettle / large pot
  • Malt
  • Crusher

Malt is where brewing begins. In fact, malt is a grain sprouted in a special way:

  • barley;
  • rye;
  • wheat.

You can cook malt yourself, or you can buy it ready-made. For beginners, I would recommend purchasing a ready-made one - it is much faster and easier.

Malt is available in basic and specialty varieties. For creating own recipe with a unique aroma and taste, a combination of these species in different proportions is usually used.

Then the finished malt milled and is overwritten. For crushing, it is best to use a burr mill or special grinder. They know how to perform correct grinding without damaging the shells, which is very important for high-quality extraction of nutrients.

Mashing- a process when malt is placed in a mash kettle, mixed with water (in a ratio of 4 to 1), heated to a temperature of 40-80 ° C and left for about 2-3 hours. During this time, the enzymes in the malt break down the starch into sugars. They are destined to become beer in the future.

Stage 2. Filtration


Required equipment and ingredients

  • Overflow siphon
  • Stirring paddle (optional)

At this stage, it is required to separate the wort from the malt grains as efficiently as possible. If you used a specialized wort kettle or brewery for mashing, there will be no problem with draining. If you used a regular saucepan, it is better to stock up on an overflow siphon in advance.

The draining process itself is divided into 3 stages:

  • mesh out;
  • recirculation;
  • washing.

Mash out- a stage that stops the processes of starch breakdown. The wort is heated to a temperature of 78 ° C, due to which all the sugars are kept intact in the wort, and the consistency itself becomes more liquid.

Then carried out recirculation of wort, as a result of which a filter layer is formed, which promotes the natural separation of the wort from grain particles and other impurities.

Washing- the last stage, in which the filtered spent grains are washed again with warm water. Made to maximize sugar extraction.

Stage 3. Wort brewing


Required equipment and ingredients

  • Hop
  • Chiller

To disinfect the wort, it must be boiled. Usually the whole process lasts no more than 1.5-2 hours. During boiling, hops are added to the wort, i.e. hops are added to it.

Hopping is necessary in order to give the future beer the necessary taste, bitterness and aroma. The final characteristics depend on the moment of laying. If hops are added at the beginning of the brew, the beer will be more bitter: the longer the hops are brewed, the more bitterness. To give a brighter taste, the hops are placed in the middle of the boil, to enhance the taste and aroma - at the end.

An important stage is the rapid cooling of the wort at the end of boiling. Speed ​​is very important, as disease-causing bacteria can enter the wort and spoil the entire drink. Faster cooling rate - less chance of wort contamination.

Stage 4. Wort fermentation


Required equipment and ingredients

  • Fermentation tank

After boiling, the wort is poured into a previously disinfected fermentation tank and yeast is added. The fermentation stage begins - the conversion of sugars into alcohol. Depending on the type of yeast used, you end up with ale or lager.

Fermentation lasts an average of 10-14 days. Average fermentation temperatures are 15-20 ° C for ales and 10 ° C for lagers.

Stage 5. Filling for carbonation


Required equipment and ingredients

  • PET bottles
  • Glucose

The fermented wort must be bottled and carbonated - saturated with carbon dioxide. There are 2 methods of carbonization - forced and natural.

The simpler one is the second. Glucose (6-9 g per 1 liter) is poured into a bottled foamy drink and screwed tightly. Carbonation takes about 1 month on average. At the end of the period, the beer is completely ready to drink.

Popular simple homemade beer recipes

There are a lot of recipes for making beer. Ultimately, many brewers end up inventing their own unique recipes, mixing malts and adding hops in their own proportions.

But the first beer is best brewed using proven methods. There are 2 options for the path: simple and very simple.

Simple is to make a single-brewed beer. It only takes one pause to mash the malt.

A very simple one is to make beer from malt extract. In this case, the manufacturer has done most of the work for you by preparing a ready-made concentrated mixture. All you need to do is to boil it and send it to fermentation.

Output

Hopefully this information will help you understand how homemade beer is brewed. In fact, cooking is not as difficult as many people think. And if you pour into the process gradually, with simpler recipes, you will not even notice how in a couple of months you will become a strong connoisseur of homemade beer. And there it is already not far from the master.

"Beer is another proof that God loves us and wants us to be happy!" Benjamin Franklin's words. American founding father, politician, inventor, scientist, writer, diplomat, musician and talented businessman.

In short, you can trust him! "Beer is another proof that God loves us and wants us to be happy!" Benjamin Franklin's words. American father is a founder, politician, inventor, scientist, writer, diplomat, musician and talented businessman. In a word, you can trust him!

Beer is a unique drink with a rich history. This drink is loved everywhere. V different countries the world has its own unique recipes for its preparation. There is reason to believe that it is beer that is the oldest alcoholic beverage in the history of mankind. The first mentions of it date back ten thousand years.

It is truly known that beer was drunk by the Sumerians and Babylonians. This drink has gone through history, and in our time it has only become more popular.

Equipment

  • enamelled saucepan at least 30 liters
  • thermometer
  • 5 meters gauze
  • grain mill
  • iodine and white plate
  • special fermentation tank with a water seal
  • hydrometer (device for measuring sugar level)
  • glass or plastic bottles made of opaque material with corks for the finished product

Real live beer is a substance that is constantly in the stage of fermentation, as soon as it ends, the beer dies. The initial stage of fermentation is the same as with any other alcoholic beverages, it is during this period that beer is "born", its aroma is laid and taste qualities.

At this stage, you need to take care of ideal conditions, in which the bookmark of the characteristics of the drink will occur, the fundamental one is the temperature. Ideal values ​​are + 18-20 ° C. In a warmer room atmosphere, intensive fermentation will not allow the beer to mature properly, and at temperatures exceeding + 36 °, yeast cultures (and with them beer) die.

Traditional recipe with malt and hops

Preparation

The first step is to thoroughly wash all equipment.

IMPORTANT! If you approach the issue of sterilization carelessly, all further work will simply go down the drain, since so-called "wild yeast" or other pathogenic organisms can get into the wort. In the end, instead of a divine drink, you get a tasteless mash.

Then you need to prepare dry yeast. To activate the fungus, it is necessary to pour the entire volume of the package into a small amount of water with a temperature of 25-28 degrees for 15-30 minutes. Different manufacturers press and pack yeast differently, so it's best to stick to the information on the packaging.

Malt crushing

Crushing the malt is a very important step in the cooking process. Ideally, the seed should be cut into 5-7 pieces. It is important that the pieces retain the peel particles. Malt, ground into flour, simply cannot be filtered.

For the correct grinding process, it is best to use a special grain mill, with which you can get the malt of the desired grind. You can use a simple meat grinder, but there is a risk that the grains will be crushed too much, or simply crushed.
You can buy ready-made crushed malt in the store, but often unscrupulous producers add flour or starch there to increase the volume.

Preparing for boiling and mashing the wort

It is necessary to prepare a bag made of 3-4 layers of clean gauze. You will need pieces of at least a meter by meter. Place the grated malt in the bag so that it does not spill out.

  1. Pour into a saucepan with a volume of 25 liters, place on fire, heat to 80 degrees.
  2. Put a bag of malt in a saucepan, close the lid.
  3. The water temperature during the brewing process should be 67 degrees - it is at this temperature that beer with a strength of about 4% is obtained, quite dense, with a mild taste.
  4. After an hour and a half of continuous cooking, you need to make an iodine test.
  5. It is necessary to determine if starch remains in the wort.
  6. We take a few tablespoons of the wort, put them on a clean white plate.
  7. Add a couple of drops of iodine. If the color has not changed, then the malt is ready for the next step.
  8. If the malt turns blue, continue cooking for another 15 minutes.
  9. After additional time, the test is no longer necessary.

It is necessary to cook malt in order to start natural processes fermentation ingredients. After all the starch has been broken down, this process must be stopped. To do this, increase the temperature of the water in the pan to 80 degrees and cook for another 5 minutes.

Then we take out the bag of malt from the pan and rinse it thoroughly in 2 liters of water at a temperature of 78 degrees. Add the wash water to the wort. In this way, residues of extractive substances are washed out of the malt.

The described method of mashing the wort is called "in the bag". When using it, there is no need to use a complex filtration system and multiple transfusions.

Boiling the wort

Put the saucepan with the wort on the fire, bring to a boil, add 15 grams of wort. Cook for 30 minutes over high heat. Then add another 15 grams of hops, continue to actively boil for another 40 minutes, and then add the remaining 15 grams of hops and boil for 20 minutes. In total, the entire boiling process takes an hour and a half.

IMPORTANT! Throughout this time, it should boil quite actively.

Cooling

At this stage, you should try to cool the beer wort as quickly as possible to a temperature of 24-26 degrees. If it cools slowly, there is a risk of contamination of the wort with bacteria or wild yeast. Perfect option- cooling in 15-30 minutes. You can use a special immersion cooler consisting of a hollow tube coiled and two plastic hoses at the ends. Pass through the cooler cold water for 15 minutes.

If there is no cooler, the pot of wort can be placed in a tub of very cold water. It is best to put ice in the bath. This method is simpler, but there is a risk of overturning a heavy container, resulting in serious burns.

Adding yeast

Depending on the types of yeast, fermentation can be top or bottom. It is necessary to carefully study the instructions on the packaging. Top fermentation takes place at a temperature of 18-22 degrees. For bottom fermentation, it is necessary to cool the wort to 5-10 degrees.

  • Add the diluted yeast to the wort, mix well.
  • We put the container in a dark, cool place, install a water seal.
  • It is necessary in order to avoid the supply of excess oxygen.
  • It is necessary to follow the temperature recommendations indicated on the yeast packaging.
  • Conditions may vary from crop to crop.

Within 8-12 hours, an active fermentation process begins, which lasts 2-3 days. Then the process fades out a little. After another 5-7 days, you need to check the beer stock - if everything goes as it should, the beer should become light. Using a hydrometer, we measure the sugar level: we measure it, and after 12 hours we repeat the measurement. If the difference in readings diverges by hundredths, you can proceed to the next step. In case of a big difference, let the liquid stand for another day, and then repeat the measurement procedure.

Carbonation is the process of saturating the future drink with carbon dioxide. In addition, this process improves the palatability of the product and ensures the presence of a thick foam. Add sugar to the prepared bottles at the rate of 8 grams per 1 liter. During the transfusion, you should not disturb the yeast, which, depending on the type of culture, can accumulate either from the bottom or from the top. It is convenient to pour using a plastic tube, one end of which is placed in the middle of the container, and the other at the bottom of the bottle.

EDIT. If yeast does get into the bottle, it will cloud the beer, slightly change the taste, but generally not spoil the drink.

We fill the bottles in such a way that there is a distance of 2 centimeters between the liquid and the cork. Sugar starts the additional fermentation process in the beer, so we place the bottles in a dark, dry place for 3 weeks. The temperature should not be higher than 24 degrees. Shake the bottles well once a week.

After 3 weeks the beer is ready! In a closed form in the refrigerator, the drink is stored for 6-9 months, depending on the temperature settings of the refrigerator. After opening the bottle, the beer is stored for up to 3 days.

REFERENCE... During the first 30 days of storage, the taste of the drink improves significantly, so it makes sense to give the beer a rest for another month.

A simple recipe without equipment for home brewery

In addition to a fairly long traditional technology making beer, there are many simple and quick recipes cooking.

For the simplest you will need:

  • barley malt - 6 kg
  • water - 22-24 liters
  • hops - 6 glasses
  • molasses or jam - 1.5 cups, or sugar - 200 grams
  • salt - 1 teaspoon

Pour cold water into a clean large saucepan and add crushed malt. We leave for 12-16 hours. We put the mixture on fire, add salt, boil for 2 hours. Add hops, cook for another half hour. Gently pass the beer through cheesecloth, add diluted brewer's yeast, molasses, jam or sugar, mix. The beer should stand for 6-9 hours, then pour the drink into bottles and leave it for another 8 hours - the beer is ready!

Store the drink in the refrigerator.

Homemade dark beer

To prepare it, take:

  • Grains of rye, barley, wheat, oats - 0.5 kg (total).
  • Chicory - 30-50 gr.
  • Dry hop cones - 50 gr.
  • Purified water - 10 liters.
  • Lemon zest - from 1 fruit.

Before starting cooking, the mixture of grains is fried in a dry frying pan until the cereals turn brown, then crushed.

  1. Boil 3 liters of water in a large bowl, add prepared grain and chicory.
  2. Top up all the remaining water, add hops, sugar, zest and remove from heat, this is a beer wort.
  3. After 4-5 hours, it will ferment, for this the room must be warm, not colder than 20 ° C, but you should not put it near the radiator so that the yeast does not die from the heat.
  4. The liquid is filtered through 2-3 layers of gauze and poured into bottles, which are removed in the cold for at least 3-4 weeks.

After the specified time, you can conduct a tasting, if you need dark beer to be given additional time to infuse. In the refrigerator, such a drink is stored sealed for up to six months, an open bottle is no more than a week

Honey Beer Recipe

Composition:

  • Overripe strawberries - 2 kg.
  • Dry hop cones - 25 gr.
  • Purified water - 25 liters.
  • Natural honey -5 kg.

Cooking technology:

  1. Dissolve honey completely in water.
  2. Add hop cones and berries there
  3. Mix everything thoroughly.
  4. Tie the neck of the dish with gauze or a thin cloth (so that air can circulate easily) and leave to ferment for 4-7 days.
  5. After this period, the container is closed with a lid and the drink ferments for another 30-40 days, it should be stirred daily.
  6. At the end of the second week, the beer is tasted for sweetness, if necessary or if fermentation is weak, another kilogram of honey is added.
  7. The fact that the beer has fermented is signaled by the berries that have sank down. You need to wait another week, strain the liquid through 2-3 layers of gauze and pour it into 3-liter jars, which run away into a cold room for 1-2 months.
  8. During this time, a sediment forms in them, from which the beer is carefully poured into bottles, corked and stored in a basement or refrigerator.

Berries must not be washed before cooking. On their surface are natural yeast, without which the fermentation process will not begin.

The best snacks

In different countries, they prefer beer varieties with their own characteristics, and therefore the snacks for it also differ. For example, the Germans are especially fond of strong, rich types of beer, which are wonderfully combined with hearty and fatty dishes:

  • Veal sausages with lard and spices.
  • Salted pretzels.
  • Baked shank.
  • Various types of cheese and rusks.
  • Braised with duck fat, sauerkraut.
  • Obazzoy (a spicy mixture of cheese, butter, onions and paprika).

In our country, it is customary to serve beer with:

  • Rye croutons, white bread, loaf with various sauces, garlic, salt.
  • Crayfish, shrimp.
  • Various types of croutons.
  • Salted fish (dried, smoked, dried).
  • Salty varieties of hard cheese.
  • Raw smoked sausage, balyk.
  • Salted nuts (peanuts, pistachios)
  • Smoked pork ears.

Experts on beer are amazed at our habit of drinking beer with a ram, they believe that such a snack is the least suitable for this drink in terms of its taste. However, this tradition developed back in Soviet times, when salted and dried fish was the most accessible due to the fact that it was prepared by themselves from their own fishing catch. Other, more refined beer products were scarce and expensive.

Among Americans, "junk" food is popular as an addition to the intoxicating drink:

  • Crisps.
  • Packaged rusks.
  • French fries with sauces.
  • Fried chicken wings.
  • Nuggets.

Experts consider such an assortment to be the most unfortunate, firstly, due to the high content of preservatives, calories and hidden fats in snacks, and, secondly, that too hot spices and an abundance of enhancers do not allow you to feel the taste of the beer itself, not to mention the fact that to successfully highlight products

Of course, making beer at home takes some tinkering. You need to carefully approach the issue of choosing ingredients, you will have to buy additional inventory... But the result is worth it! Indeed, in the end result, instead of store-bought beer with preservatives and dyes, you will get a high-quality natural product. Real DIY craft beer!

Cooking video recipe

Look simple step by step recipe brewing beer at home:

Some store-bought beer is not to their liking. They like to brew beer at home. Companies and enterprises are engaged in brewing. The widest assortment of brands and varieties can be found on store shelves. People love this drink.

Beer is a low-alcohol drink with a bitter taste and hop aroma. This is the first drink created by alcoholic fermentation... The ancient Sumerians, who lived 9,000 years ago, brewed a drink from barley malt. According to assumptions, the predecessor appeared in the Stone Age. In those days, people made it by fermenting grains.

Home brewing is popular today, because a homemade drink tastes better than a purchased one.

I'll tell you about the intricacies of cooking at home. Follow these tips to prepare a treat in the kitchen. The main thing is to take the necessary ingredients: brewer's yeast, malt, hops and water.

Some people buy special hops, I use homemade ones. At my dacha "female" hops are growing, which I collect and harvest. Hops ripen in August. I dry and grind the collected raw materials.

Malt represents the germinated grains of wheat, barley, or rye. I use barley. I brew beer from grain or malt extract. Growing malt is not easy, I buy it in the store.

Video Tips

How to make beer from bread

European monks began brewing beer in the 12th century. Later, their Russian colleagues borrowed the cooking technology. For a long time, home brewing was prohibited in our country, but with the advent of democracy, everyone has such an opportunity.

I will consider two time-tested methods of making homemade beer, and you, having chosen a convenient option, make a wonderful nectar.

Cooking is divided into 3 stages: boiling, fermentation and ripening.

You can buy a microbrewery and specialty beer wort to make brewing easier.

Ingredients

Servings: 10

  • sugar 200 g
  • malt 400 g
  • crackers 800 g
  • hop 200 g
  • yeast 35 g
  • water 13 l
  • peppercorns to taste

Per serving

Calories: 45 kcal

Proteins: 0.6 g

Fats: 0 g

Carbohydrates: 3.8 g

4 hours 30 minutes. Video Recipe Print

    In a large bowl, I mix 100 grams of sugar, 400 grams of malt and twice as many rusks.

    I pour over two hundred grams of dry hops with boiling water and add a few peppercorns.

    In 6 liters of heated water, I dilute 35 grams of yeast and add a mixture of pepper and hops. I stir it.

    I leave the container with the resulting gruel in a warm room for a day. I do not cover with a lid. Then I add 100 grams of sugar and pour in 4 liters of heated water.

    I put the dishes on a small fire and cook for 4 hours. It shouldn't boil.

    The next day I repeat the cooking. After draining the liquid, add 3 liters of boiled water to the gruel.

    After 60 minutes, I drain the liquid again and add it to the first broth. Then I boil the wort, remove the foam and filter it.

    I bottle and cork tightly. Two weeks of aging in a cool place and homemade beer is ready.

Classic recipe

To prepare beer, you will need a capacious wort vessel, a fermentation vessel, a thermometer, a water dispenser, a wooden spoon, a siphon tube and, of course, bottles with corks.

Preparation:

  1. I pour three liters of water into a saucepan, add a kilogram of sugar, stir and bring to a boil. Place the container with the malt extract in heated water for 15 minutes.
  2. At the end of the procedure, pour the malt extract into the fermentation vessel and sugar syrup... I stir it.
  3. I pour 20 liters of pre-filtered water into the same vessel. The main thing is that the temperature of the solution is suitable for fermentation. It's 20 degrees.
  4. I add yeast. The procedure is very responsible, the quality of wort fermentation depends on the quality homemade drink... Brewer's yeast is sold with malt extract.
  5. Pour yeast into a container with wort evenly and as quickly as possible. It is not recommended for the future drink to be in contact with air for a long time.
  6. Close the lid of the fermentation pan tightly to keep air out. After that, I install the hydrodispenser - a rubber stopper that closes the hole in the lid. I pour chilled boiled water into the device.
  7. I move the closed dish into a dark room with a temperature of 20 degrees. Withstand the wort for a week. I do not open the lid during fermentation.
  8. After the specified time, I bottle and add hops - a natural flavor. I put a few hop cones in each bottle, and only after that I fill the bottles.
  9. I add sugar to each bottle at the rate of two teaspoons per liter. After the bottle is corked, shaken and left in a cool place for 14 days to ripen.
  10. After this period, the homemade foamy drink is suitable for consumption.

If you are tired of store beer or do not trust modern producers, use my recipe. By the way, you can present a glass of homemade beer to guests as a New Year's gift.

Hop Beer Brewing Recipe

The taste of homemade beer will surprise, because it differs from the purchased one, the quality of homemade beer is different.

Ingredients:

  • yeast - 50 gr.
  • boiling water - 10 liters
  • dry hops - 100 gr.
  • sugar - 600 gr.
  • molasses - 200 gr.
  • some flour

Preparation:

  1. I grind hops with flour and sugar.
  2. Pour the resulting mixture into a bowl with 10 liters of boiling water, stir and leave for three hours.
  3. I filter the liquid and pour it into a keg. Here I add yeast with molasses and mix.
  4. I leave to wander. No more than three days.
  5. Then I pour it into clean bottles and seal it.
  6. It remains to send the beer to a cold place for one week to mature.

Homemade instant beer

Ingredients:

  • malt - 200 gr.
  • hops - 200 gr.
  • yeast - 35 gr.
  • water - 10 liters

Preparation:

  1. I mix two hundred grams of grated hops with the same amount of ground malt. Pour the resulting mixture into a bag of flax.
  2. Pour boiling water in a thin stream through the bag into a large container. I mix the thick in the bag, filter and cool 10 liters of solution.
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There is a history of brewing since ancient egypt... Now this popular drink is ubiquitous, sold in bulk at grocery stores and bars in a variety of varieties.

Its quite can be cooked at home using only natural products and everyday equipment. Because of this, a simple recipe can give a better result than in-house preparation.

There are many beer recipes with interesting ingredients. In the traditional case, it consists of the following components:

  1. Malt- barley grains, a natural filter during production. The raw material should be white, have a pleasant smell, and should not sink when immersed in water. It is ground, leaving the husk intact.
  2. Hop divided into varieties. The aromatic and bitter types are used, which are combined in the preferred proportion: either the beer will be bitter or with a hoppy aroma.
  3. Yeast it is preferable to choose beer halls. Ordinary ones are also suitable if the required type could not be found.
  4. Spring, filtered or (worse) boiled water.
  5. A little Sahara for carbonation improves the palatability and thickens the foam. Homemade beer recipes also come with honey.

All products for making beer at home are easy to purchase. The requirement for the yeast (as well as all other ingredients) is the best quality.

Interesting! Light beer recipe uses with conventional dryers. And in dark varieties add 10% caramel, dried in the oven with a light roast.

Home brewery equipment

All cooking recipes require only. Namely:

  • a saucepan of 30 liters (better enameled);
  • fermentation;
  • thermometer for temperature control;
  • gauze up to 5 meters;
  • silicone hose to pour the drink from the sediment;
  • chiller - a device for cooling wort or a bath with cold water;
  • hydrometer measuring sugar content (optional);
  • bottles for the finished product.

Attention! Sometimes a tap is installed at the bottom of the pan, through which the liquid is drained. How to brew homemade beer is outlined below.

Classic cooking recipe

To implement the traditional method of brewing beer at home, you must first wash, dry, sterilize all the dishes. Products composition:

  • water - 32 l;
  • barley malt - 5 kg;
  • hops - 45 g;
  • brewer's yeast - 25 g;
  • sugar (sand) 8 g / l.

It is possible to make beer at home according to step by step instructions:

  1. 25 liters of water are poured into a saucepan, heated to 80 ° C. Ground malt is immersed in a gauze bag, covering the container with a lid. Keep the composition for 1.5 hours at a temperature of about 72 ° C, periodically turning on the fire under the pan.
  2. Increase the temperature to 80 degrees and keep it for 5 minutes. After that, the bag of malt is removed, washed with 7 liters of remaining water, which is added to the wort in a large saucepan. All the sugars in the malt have now been used.
  3. Boil the wort, remove the foam and add 15 g of hops. Boil for 30 minutes, then add the second hop portion - 15 grams. After boiling for another 50 minutes, pour out the last hops and boil for up to 15 minutes, then turn off.
  4. The wort must be quickly cooled (within a period of no more than 30 minutes). The purity of the drink depends on it. The pot can be lowered into a bath with as cold water as possible. After that, the contents are poured into a new container through cheesecloth.
  5. Brewer's yeast is diluted according to the instructions on the package and poured into the wort with stirring. The container is transferred to a dark place where the contents ferment for a week (up to 10 days) with a water seal at a temperature of about 22 ° C.
  6. After 12 hours, fermentation will become intense, lasting up to 3 days. Bubbles should come out of the water seal. As the carbon dioxide escapes, the drink will brighten. The absence of bubbles for a whole day is a sign of readiness.
  7. Carbonation (saturation with carbon dioxide) improves taste, creates a dense foam. Sugar is poured into bottles (8 grams per liter) and beer is poured using a narrow hose, eliminating sediment. Leave about 2 cm near the throat (for "breathing") and seal. After this, secondary fermentation begins.
  8. The bottles are stored for up to 3 weeks at t up to 23 ° C in the dark, after which they are transferred to the refrigerator.

This recipe contains a step-by-step guide on how to brew beer at home. Product you can try right away, but if you keep it cold for a month, the taste will improve thanks to excerpt.

Based on this method of cooking for beginners (and not only), you can come up with other recipes.

Other do-it-yourself cooking recipes

Beer is prepared at home using recipes based on a wide variety of components.

It is made from grains, berries, bread or rusks, with or without yeast. The following methods will help you make homemade beer with original ingredients.

Cherry

The beer, whose recipe includes cherry fruits, has long been made in Belgium under the name scream (kriek)... This is not the only cherry variety beer drink but the most traditional.

In fact 30% liquid from which it is prepared, is juice... The cherry beer recipe includes the following foods:

  • Pilsen lager malt - 4 kg;
  • Crystal malt - 0.3 kg;
  • chocolate malt - 135 g;
  • corn flakes -700 g;
  • barley popcorn (air) -700 g;
  • 20 g each of Whitbread Golding and Tettnang hops;
  • Saaz hops - 10 g;
  • Irish moss - 10 g;
  • water - 28 l;
  • ripe cherries - 4.5 kg.

The cooking steps are as follows:

  1. The wort is boiled for 1.5 hours, at the beginning of the process, laying the hops of the first two varieties. And 15 minutes before the end of the boil, add the Saaz variety. Irish moss is laid 10 minutes before finishing.
  2. Cooled to 22 ° C.
  3. This is a yeast-free beer. It is poured into barrels, where it is stored for up to 4 months, after which the cherries are added.
  4. Ripening lasts up to 8 weeks, while the strength increases.

Cherry beers can be brewed with yeast, but this is the preferred method.

How to make rye?

Rye beer happens dark and light depending on the type of malt. The shade can be copper orange or dark red.

Making light beer at home involves reduction of the share of rye malt up to 50%, replacing it with barley or wheat, and also eliminates light roasting of this ingredient.

  • rye malt - 3 cups;
  • honey - 2 glasses;
  • hops - 100 g;
  • yeast - 1.5 sticks;
  • sugar - 1 tbsp. l;
  • water (boiling) - 10 liters.

You need a container with the possibility of liquid flowing out at the bottom like a samovar.

The stages are as follows:

  1. Grind hops and malt, place in a linen bag. Mix yeast with a tablespoon of sugar and leave to come up.
  2. Put honey in a saucepan, boil a samovar and pour water from it through a bag into a large container. Stir the malt.
  3. When there is enough water in a saucepan with honey, you need to stir the contents, allow to cool and add yeast.
  4. The yeast will go down, after which you need to pour the liquid into bottles and keep in a dark place for up to 4 days. The drink is ready.

There are many other similar methods of making grain beer.

Bread based

Bread beer is also produced, including the brewing, fermentation and maturation stages. Composition:

  • malt - 400 g;
  • sugar - 200 g;
  • hops - 200 g;
  • crackers - 800 g;
  • yeast - 35 g;
  • pepper - peas;
  • water - 13 liters.

The homemade bread beer recipe is implemented in the following steps:

  1. In a large saucepan, mix half the sugar, malt and crackers. Add pepper to the hops scalded with boiling water.
  2. Dissolve yeast in 6 liters of warm water, combine them with hops and pepper, mix. Put in a dark place for a day without covering. Pour in the remaining sugar and pour in warm water, 4 liters. Cook over low heat, not boiling, for 4 hours.
  3. Boil the next day, then drain the liquid. Add 3 liters of boiled water to the porridge. After an hour, drain the liquid by combining with the previous portion.
  4. Boil the wort, remove the foam and filter. Fill bottles with product, close tightly, place in cool for two weeks until ready.

Vienna

A Viennese beer recipe will require the following ingredients:

  • Vienna malt - 3.8 kg;
  • Pilsen malt - 1 kg;
  • hops "Istra" - 28 g;
  • hop "Early Moscow" - 20 g;
  • yeast (S-33);
  • 2 oranges - zest.

Beer is prepared in the following stages:

  1. Wort is made: malt is mashed and water is added. Cooking lasts 75 minutes at 65 ° C.
    First, Istrinsky hops are added, and 20 minutes later - Early Moscow hops. Beer is brewed for an hour, then cooled to 22 ° C.
  2. Yeast is added, everything is mixed and left to ferment for up to 10 days. Temperature - from 18 to 25 degrees.
  3. The composition is filtered, added orange peel... The beer is left to mature for 2 weeks.
  4. The composition is filtered. He is ready, but he can stand it for another month. The general storage period is up to six months.


Velvet

Noteworthy recipe for making velvet beer with honey and cinnamon... Composition:

  • rye malt - 12 kg;
  • wheat malt - 1.2 kg;
  • black bread - 4.8 kg;
  • yeast - 100 g;
  • cinnamon - 1 g;
  • molasses - 1 kg;
  • honey - 200 g;
  • raisins - 600 g;
  • hops - 140 g;
  • water.

It is prepared in the following stages:

  1. Dry, grind the bread, mix with ingredients other than water. At the same time, the hops are scalded with boiling water.
  2. Water is added, the mixture is brought to a state of porridge, after which it ferments for 6 hours.
  3. 26 liters of boiled water is poured in. In a tightly closed form, the composition is kept warm for a day.
  4. The liquid is drained, water is added, 6 liters. The container is left for another 6 hours.
  5. Drain again, mix drained liquids and bottle with stopper.
  6. Maturation is carried out in the cold for 12 days.

But such a result, which will be obtained with the use of home technology, will not work. That is why it is recommended to learn the secrets of brewing.