How to cook beer at home: brewing technology, recipes. A simple classic recipe and ingredients of homemade beer made of hops and malt, dark grain, from barley with your own hands: Breakplay Secrets

The article will tell you about the principles of cooking beer at home.

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Simple classic recipe and ingredients of homemade beer from hops and malt: cooking process

Beer is one of the most beloved drinks of mankind for several centuries in a row. However, it is worth noting that the classic natural beer is significantly different From those alcohol synthetic drinks that are now presented in a wide variety. Natural beer is not only tasty, it is also healthy, since it consists only of plant products.

Of course, in the modern world you can find many establishments (beer boutiques, bars and restaurants), where there is its own brewery. The pleasure is not cheap, and therefore not everyone is affordable to have a “own personal beer factory” for the production of beer at home. However, remembering the old "grandmother's recipes", you are quite capable of cooking beer at home, it is only important to observe the accuracy of the stages and the number of ingredients.

You can purchase the main ingredients, in particular hops and malt, in markets where summer residents and villagers often sell what they raised on their site. If you have not found these products, they are always presented in the assortment of grocery online stores. You do not need a mini-bovard as an equipment for brewing and the whole process will cost just a fermentation capacity (glass bottle) and pots.

You need to stock up on the recipe:

Malt (only barley) -4.5-5 kg
Hops -4.5-5 stack. (We need fresh cones)
Beer yeast -50 g (you cannot replace fresh or dry)
Sugar -140-150 g (necessary for the fermentation process)
Salt -2/3 of Art.
Purified water -20 l (filtered or purchased, without impurities, you can use cold boiled).

Cooking beer:

About a day, soak the malt in about a day, dissolving it with all the number of purified water. Leave to stand until tomorrow.
After insisting, the liquid should be poured into a large pan, it does not need to be filtered. Turn on the fire and add salt.
Cooking on a moderate fire of the malt should be approximately 2 hours.
After that, pour hops into the pan, mix and cook for another 25 minutes.
Turn off the fire, cool the brew a bit. Now it should be filtered. To do this, use gauze, folding twice or three times. This is the wort. Keep it warm, about 30 degrees. Pour into a fermentation bottle.
You can now pour yeast with sugar into the filtered wort (it is important to do it at the same time). Stir thoroughly with a wooden long spoon.
The beer should roam until 18 hours. The place where you place the bottle should be warm and dark.
After 18 hours of fermentation, pour beer on bottles and remove it into the pantry, the drink will be ready only after 12-14 hours

Important: out of 20 liters of water, you get almost 20 liters of beer, if you do not need a drink in such a large amount, you can evenly reduce the number of all ingredients two or three times.

How to make a wort for beer?

A properly prepared beer wort is the secret of delicious beer that you can get the first time. Its workpiece begins in several stages and, observing each, you will definitely do everything right.

Stages of cooking wort:

Preparation of malt.Solod is soaked wheat grains. After they gave the seeding, the liquid should be drained from them, and the grains themselves should be crushed. It is malt that gives a beer a rich taste and density. You can crush it with a coffee grinder, a meat grinder and even a blender (if there is such a function). The size of the crushed malt should be about half of the buckwheat grain (this is very important for the entire brewing process).
Logging.This process includes flooding the dull malt with purified water and cooking. The process received its name many years ago and in brewing it is still called "Barbecue". In the process of cooking, the starch of grains is broken down and acidity changes.
Readiness.Cook a wort for several hours. A characteristic acidic aroma, the saturation of taste and fluid color will tell you about the readiness of the wort. After that, you can add hops to the wort and cook beer.

How to cook homemade beer without equipment in a pan: a simple recipe

A simple recipe for making home beer will not take you much time and effort. The method of brewing beer in the saucepan is simple and available to everyone. Adjust the number of ingredients yourself, focusing on the required amount of the finished drink.

What do you need:

Hops -15 g of cones
Purified water -5 l (plus 250 ml for sugar syrup).
Sugar -240-250
Dry yeast -10 g (can be replaced with beer yeast).

Cooking process:

Boil water
Add hops to the pan and cook the liquid for exactly 1.5 hours.
While hops are cooked, prepare sugar syrup (water and sugar in equal parts - 1 tbsp).
After 1.5 hours of brewing hops, pour syrup into the liquid and continue cooking for another 20-25 minutes.
Remove the pan from the fire and leave to cool completely (to room temperatures).
Pour yeast into the liquid
Cover with a lid, let it wander 10-12 hours
After that, thoroughly strain the drink and pour into bottles. They must be tightly closed. Insist the drink for another 2-3 days before use.

Recipe and ingredients of grain dark home beer

Dark homemade beer will truly become your favorite “hoppy” drink, since it is not difficult to cook it, but the taste leaves an incredibly pleasant sensation.

What do you need:

Hops dry -50 g (crushed or cones)
Chicory -30 g (natural, without taste additives and flavorings).
Lemon zest -from one fruit
Grain mixture for wort -450-500 g. (Barley, wheat).
Sugar -3.5-4 tbsp.
Purified water -10 l.

Cooking:

Dry the sprouted grain (soak it in advance) in a pan, sun or in the oven (at low temperatures).
The sprouted grain mixture should be wiped with a hand coffee grinder or meat grinder (there will be precisely the consistency that is necessary).
Mix the dull grain mixture with chicory. Do this in advance in a pan to cook beer.
Pour the grain mixture with water and put on the fire, boil.
In the remaining water, dissolve sugar
Pour water with sugar into a pan to the grain mixture
Add the required amount of hops and finely grated zest from one lemon.
Bring to a boil again and turn off the fire
Let Varev cool within 3 hours
Pour the cooled wort into a fermentation bottle (it should be more than the pan in which you cooked, twice).
Leave the bottle to wander in a warm place (about 25 degrees) for several days. If the fermentation does not start, pour additionally beer yeast and leave for another day.
The wrapped beer should be thoroughly filled with cigarette and only then poured into peeled bottles, clogging with lids.
The time of infusion of beer is another 3 days in a cool place (during this time it will be saturated with gases).

Barley beer recipe and ingredients

What do you need:

Barley grain -500-600 g.
Hops -5.5-6 tbsp. Shishka
Breeding or dry yeast -50 g.
Purified water -6 l.
Sugar -240-250
Sukhari black and white bread -2 tbsp.

Cooking:

Pierce grain to a jar of glass
Pour the grains with water and in this state let them stand for about 3 days so that they sprout.
Drain the water from the grains, dry them. Remove the sprouted parts.
The grain should be ground, it is necessary for the preparation of the wort.
After that, pour ground grain with boiling water (1.5-2 l) and let them stand for about an hour.
After that, pour black and white crackers into malt (barley mass).
Pour another 1-1.5 liter of boiling water and still insist for an hour.
After insisting, the liquid should be well strained
Put on the fire and add hops, cooking time for 15-20 minutes on moderate heat.
After that, cool the liquid again and strain again
Pour the yeast into the warm liquid and add sugar, mix well and leave to wander for 2 or 3 days.
After fermentation, the beer spills into bottles and goes to infuse up to 2 weeks in a cool place.

Craft beer recipe at home

Crafts in translation means “craft”, which means “craft beer” is a drink produced at home and not in large -scale quantities. In the modern world, “craft” beer can be called any beer that is done in personal and private brewery using traditional technologies. This is always an author’s product and therefore you can always experiment with beer ingredients to get the most saturated taste.

Interesting: craft beer is often prepared from a ready -made wort, which can be freely purchased on sale. In the assortment you will always find a variety of types of beer for cooking at home.

Simple homemade craft beer:

Buy 5 kg of barley wort
Pour a wort of 35 liters of purified water and put on fire
The liquid should be boiled and left to insist
Strain and boil again (about an hour)
After half an hour of cooking, pour hops into a pan - 30 g (granules).
5 minutes to the end of cooking, pour another 20 g of hops
After cooking the wort, cool up to 20 degrees
Drain the wort into a glass bottle
Add 10-11 g of beer yeast to the bottle
At indoor temperatures, beer should be infused up to 2 weeks, after which it can be cooled and drink.

Tips and secrets of brewing

Important tips for the preparation and use of beer:

Beer should only be drunk after a complete process of coating and insisting, in no case should you dilute the finished beer with water.
No other ingredients should be added to beer, except for hops, malt, water, sugar and yeast.
Homemade beer, clogged into bottles, in the refrigerator can be stored for no more than six months.
For fermentation, use only glassware
Crusting the malt with a meat grinder or coffee grinder, a blender can turn grain into flour, and this is harmful to the process of beer fermentation.