Tip 1: How to make beer at home
Tip 1: How to make beer at home
Most of the recipes of beer have very ancientroots, but many secrets of its preparation have reached our days. Since ancient times, the Slavs have been making a foamy drink. Hops, honey, spices and herbs were added to it. To quickly make beer at home, today it is enough to buy a mini-brewery, a malt extract and carefully read the manufacturer's instructions. You can make beer wort and yourself from cereals - then you get an absolutely natural product.
You will need
- - grain of barley, rye, wheat, oats;
- - pure water;
- - containers for germination, cooking, fermentation and storage of beer;
- - mortar, pestle or coffee grinder;
- - salt;
- - hops;
- - Brewer's yeast;
- - jam or syrup;
- - honey;
- - canvas napkin.
Instructions
1
Try to cook homemade malt fromselected cereals - barley, rye, oats or wheat. To begin with, the selected grains are folded into a wide container (deep pan, tray) and pour with clean water. In a couple of days they should germinate.
2
Dry the raw material for malt and pound it in a mortar with a pestle or grind in a coffee grinder. The basis for cooking home beer is ready.
3
Divide the beer must. To do this, fill half the bucket of malt with two buckets of chilled, necessarily filtered, water. If there is such an opportunity, dial it from a clean spring and strain it.
4
Soak a mixture of water and malt in a voluminous vessel for two days. Then 2 hours boil the solution, adding a small amount (about 1 teaspoon) of table salt to it.
5
Stir the must, seal it inthe capacity of the lid and leave for a few hours as it should be proto. After this, you can put in a mixture of 6 glasses of hops and continue to brew beer for half an hour.
6
Strain the prepared brew through a canvas napkinand cool it to the temperature of fresh milk (about 37 degrees). Now you can add brewer's yeast (half cup), jam or syrup (one and a half cup) and carefully remove.
7
Leave the wort to ferment until evening in a warm place, protected from direct sunlight. By night, the liquid can be poured over cans or bottles, and the next day, cork containers.
8
After 2-3 days, a low-alcohol beverage can be filtered and drunk. If you want to get a stronger beer, give it a proper wander for 10-14 days.
9
If your first experience in home brewingwas crowned with success, try to diversify the recipes of a foamy drink. For example, prepare Russian honey beer. To do this, you need to take 2 kg of natural fresh honey and dilute it in clean water (10 liters). Add a tablespoon of hops and boil the mixture for an hour.
10
Express the wort and cool until warm. Now you can add 2 tablespoons of brewer's yeast to it and leave to wander for a week at room temperature.
11
Close the liquid in a fermenter and leave it in a cool place (in a dry cellar or refrigerator) for another 2 days.
12
Filter out fresh home-made beer, pour it into bottles and clot. For better safety, place the drink in a dark, cool place.
Tip 2: How to cook good beer at home
Varieties of beer there is a hugequantity. This drink is considered one of the most popular in the world. You can prepare it at home. And from the minimum number of ingredients you can treat yourself not only to classic varieties, but also exclusive ones, for example, beer from pine shoots or from dried fruits.
The main ingredients of beer
The composition of any beer must necessarily includehops and malt. Hops are small inflorescences of a plant, which often grows in many suburban areas. First they are collected, then dried and crushed thoroughly. As a result of this process, a powder is obtained.
Malt is a sprouted grain. You can use almost any variety, but most often the basis for beer is the grain of wheat, rye or barley. Billets for beer are on sale, but you can simply purchase grain and germinate it at home. However, the simplest option is to purchase a special malt extract.
The main principle of beer preparation
Regardless of the variety of beer, the recipe for its preparation, as a rule, remains unchanged. You can change the ingredients, supplement them, but the processing sequence is the main secret.
Prepare a large saucepan and boil it in it.three liters of water. Add 1 kg of sugar and bring the mixture to a second boil. You should get a sugar syrup of a fairly thick consistency. In a water bath, heat the malt extract and mix it with the sugar mixture. Ingredients should be thoroughly mixed into a homogeneous mass.
Separately, prepare the water. It is better if it is slightly settled. In the workpiece it is necessary to add cold water in such a way that its quantity exceeds the sweet weight by 8 times. The mixture is then poured into the selected fermentation vessel. The final and most responsible stage will be the addition of brewer's yeast. Note that in this case there are special yeast, and not mixtures for cooking.
Yeast (not more than 50 g) is filled evenly incooked must. The main thing is that they are evenly distributed in the liquid and do not turn into clots. Immediately after the final procedure, close the fermentation container and place it in a cool place. The optimum temperature for the preparation of beer is not more than 20 degrees.
During the week, the harvest must be carried outfermentation process. Once the bubbles cease to appear on the surface, the mixture can be poured over individual containers. In each bottle add 2-3 teaspoons of hops. Closed containers can be stored for a long time, but it is better to taste the beer one week after its preparation.
Homemade beer with additives
Any additives, for example, dried fruits, pineshoots or junipers, are added at the stage of cooking malt. The basis for the beer is brought to a boil (water, malt, sugar), then dry fruit or other additives fall into it. The mass pours into the storage tank, which must be closed tightly with a lid or gauze. The process of fermentation is determined by the characteristic effervescent sound and the presence of bubbles. Once these distinctive features stop appearing - the beer is ready for use.
Crimean home-made beer is prepared with the addition of pieces of black bread and clove grains. This drink is distinguished by its original taste and so-called piquancy.
The oldest recipe for beeris considered a drink based on honey. In this case, the main ingredients are honey, hops and yeast. Proportions are calculated as follows: for 2 kg of honey you will need 50 g of yeast and 25 g of hops. In a large saucepan, boil 10 liters of water, add honey and hops. Blend the mixture again to a boil, and then strain by bottling. In a few days the beer will be ready for consumption.
