How to make beer at home. What you need to make your first homemade beer

Few people think about how to brew beer at home without equipment. After all, even the simplest recipe will take a lot of time and require certain financial costs.

But if you want to drink real alcohol without chemical additives, you can simplify the task by looking at a specialized store.

It is in it that you can buy special brewer's yeast, hops and malt for a dark or light version.

All stages of making traditional beer at home

Studying the technology and understanding how to brew beer at home without equipment in a simple way, it is important, first of all, to familiarize yourself with the equipment that will be required during the cooking process.

Need to purchase:

• a pot of 30 liters;
• gauze 5 meters long;
• containers in which the drink will ferment;
• silicone hose;
• container for cooling the wort;
• dark plastic bottles for storage.

Also, a thermometer, a hydrometer (for measuring sugar levels) and glass bottles, in which it will be stored in the future, will be useful. All devices must be thermally treated and wiped dry.

Ingredients:

• filtered water - 32 l;
• barley malt - 5 kg;
• hops - 45 g;
• brewer's yeast - 25 g;
• beet sugar (at the rate of 8 g per 1 liter of beer).

Cooking:

• We divide the hops into 3 equal parts so as not to be distracted by weighing the ingredient in the future. We collect ice water in the bathroom and put a container in it, prepare a piece of gauze for straining the wort.

• Pour 25 liters of water into the pan and heat to 80 degrees. We make a bag out of gauze, in which we put the malt and immerse it in a hot liquid. Next, we try to maintain the temperature from 65 to 72 degrees for 1.5 hours, setting the minimum fire, or turning the stove on and off. During this period, the malt will be sugared and the wort will become sweet.

Do you like beer?
Vote

• We increase the warm-up to 80 degrees for 5 minutes. We take out the gauze and lower it into the remaining 7 liters of water to wash out the remaining sugars, squeeze. This liquid is added to the hot wort.
• Bring the water to a boil over moderate heat, remove the resulting foam and add ⅓ of the hops. We cook for 15 minutes.

• We lay the second portion and boil for 50 minutes. After adding the last part of the hops, brew the drink for another 10 minutes.
• We take the pan to, filter three times through cheesecloth from one container to another and cool.
• Dilute the yeast according to the instructions and add to the wort, mix and pour into a bottle or jar of 30 liters. We transfer to a room where it is possible to observe the temperature regime of 18-20 degrees. We close the water seal and leave to ferment for 7-10 days. If there is no such device, we put a medical glove on the throat of the container, having previously pierced a hole in it with a gypsy needle. We wrap it with adhesive tape at the base so that it does not fly off under the pressure of gases that will be released during fermentation.

• The process will start within the first day and gradually decline. When the gas stops emitting, you can remove the water seal.
• We add it to the bottles for storing beer according to the scheme indicated in the ingredients and proceed to the process of carbonization, namely filling the drink with carbon dioxide. To do this, lower the hose to the bottom of the beer bottle, but do not touch the bottom. We pull the air towards us and when the drink pours, we fill the bottles with it. It is important not to fill it up to the neck. We leave a couple of centimeters so that the beer “breathes” and tightly twist the lids. This will start the second fermentation process - carbonization.

We transfer the container to a room where the temperature is maintained at 20-23 degrees and leave it at rest for 2-3 weeks. After 7 days, the bottles should be shaken slightly and this procedure repeated until the end of the fermentation period. Then the low-alcohol drink can be transferred to the refrigerator or pantry.

​

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

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

How to quickly and easily brew beer at home?

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

Homemade malt beer according to an old recipe

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

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

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

Homemade beer according to unusual recipes

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

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

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

Brewing Secrets

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

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

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

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

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

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

Recipes

Homemade beer without malt

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

Cooking method:

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

Khmelnoe beer

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

Cooking method:

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

Classical brewing technology is quite complicated, it requires special equipment and strict observance of the brewing temperature. But having hops and malt (preferably), you can make a drink according to a simplified scheme, which will resemble the original in taste and color. We will look at the simplest recipes for homemade beer.

Hops and malt are easiest to buy online. Ideally, it is good to have a mini brewery, but due to the high cost, not everyone can afford this device. The proposed recipes do not require additional devices, a saucepan and a fermentation tank are enough.

Beer made from hops and malt

Ingredients:

• barley malt - 5 kg;
• water - 20 liters;
• fresh hop cones - 5 cups;
• brewer's yeast - 50 grams;
• sugar - 150 grams;
• salt - 1 tablespoon.

1. Dissolve barley malt in water and leave for a day.

2. The next morning, pour the mixture into a cooking pot and add salt.

3. Boil the dissolved malt for 2 hours.

4. Add hops and boil for another 20 minutes.

5. Strain through a sieve, then cool the wort to room temperature (necessarily below 30 degrees).

6. Add brewer's yeast with sugar, stir and leave to ferment for 12-18 hours in a dark, warm place.

7. Pour the drink into bottles. After 12-14 hours, the beer will be ready.

Hops and malt recipe

The result is a natural home-made product that is close to traditional technology. If 20 liters of beer are not immediately needed, the proportions can be reduced several times. Some homebrewers do not even use special containers, making do with a regular bucket.

Recipe for beer without yeast (honey or fruit)

Ingredients:

• overripe strawberries or strawberries - 2 kg;
• honey or candied jam - 4-5 kg;
• hops - 25 grams;
• water - 25 liters.

1. Pour 25 liters of warm water into a container, add honey (jam), stir until honey dissolves in water.

2. Add pre-cooked strawberries (berries must not be washed to leave wild yeast on the surface), which is used as a starter, replacing brewer's yeast. Add hops and mix again.

3. Leave in a warm place for 5-7 days for fermentation, tying the neck with gauze.

4. Close the container with a lid and leave to ferment for 30-40 days. Fermentation will end when the berries sink to the bottom of the container. At this stage, the wort needs to be stirred every day.

After 14 days, try the taste, if the drink is not sweet enough, add another 1 kg of honey to resume fermentation.

5. 5-7 days after the end of fermentation, filter the wort through gauze and pour into three-liter jars.

6. Put the jars in a cold place for 1-1.5 months. During this time, sediment forms at the bottom.

7. Pour beer into bottles for storage. It is very important that the sediment does not get into the bottles, so the container must not be shaken before pouring.
Store corked bottles of honey beer in the cellar.

Strawberry beer without yeast

The classic technology for making honey beer is shown in the video.

Easiest homemade beer recipe

If you need to quickly brew beer, I advise you to familiarize yourself with the following method:

1. Boil for 90 minutes in 5 liters of water 15 grams of hop cones.

2. Dissolve 250 grams of sugar in a glass of water.

3. Add sugar syrup to the hops decoction and cook for another 20 minutes.

4. Strain the liquid, cool to room temperature, add dry yeast (10 grams).

5. After the end of fermentation, bottle the beer, cork and hold for three days. After that, the drink is ready to drink.

fast beer

Many people think that in order to make quality beer at home, you need to buy a mini-brewery, but this statement is erroneous. By and large, expensive equipment is imposed on people directly by manufacturers, this is a marketing ploy, nothing more. Along with the equipment, the sales manager is happy to “suck in” a ready-made concentrate for dilution and fermentation. To avoid this, consider the important aspects and the classic recipe for making beer.

Ingredients for home beer

To make beer at home, the first step is to familiarize yourself with the main components that you will need. Each of the components has its own characteristics and must meet certain requirements.

Malt
Ideally, a good quality product does not sink in water, emits a pleasant aroma, has a sweetish taste and a whipped shape. When cut open, the inside of a quality malt is whitish in color, neither brown nor red.

To be able to use the product as the main component of beer, it must first be soaked and grown at a temperature of 14 to 27 degrees, then removed and dried.

The last point is the most important, the color of the future foamy drink depends on the correct drying of the malt. If you want a dark beer, dry the malt in the oven by lightly toasting it. If your goal is to make a light-colored beer, dry the malt naturally.

After drying, it is necessary to grind the product in a convenient way until the formation of cereals (not dust). All of the above steps will take you 4 to 6 days.

Water
For the preparation of beer, only pure water from an Artesian well is used. The main advantage of purchased water is considered to be thorough processing and bacteriological control. If it is not possible to purchase it, pre-filter the liquid and let it stand for two days. Water should not have a strange taste, smell, and even more so color.

Hop
The density and taste of the future beer depends on the right choice. Carefully consider the raw materials, give preference to cones of yellow-green or red shades, in which yellow-beige dust is present under the scales. It is important to know that the bumps should not be dirty green or brown.

Yeast
Everything is much simpler here. Live brewer's yeast is used to make foamy beer. If you couldn't get beer ones, get regular ones.

Sugar
The product serves to naturally saturate the beer with carbon dioxide. It is preferable to use brown (cane) sugar. For an accurate calculation of the amount, it is necessary to be guided by the proportions: 1 liter of beer accounts for 9 grams. granulated sugar.

Let's present you a classic recipe, thanks to which you can get both dark and light beer at the output. As mentioned above, it all depends on the technique of drying the malt.

Required Ingredients:

• hop cones - 50 gr.
• pure water - 27 l.
• barley malt - 3.5 kg.
• live brewer's yeast - 30 gr.
• sugar - 210 gr.

Required tools:

1. Dark plastic bottles for bottling the finished product.
2. 7-8 meters of gauze. Enameled pot for 27-30 liters for boiling wort.
3. A container for fermenting the composition with a tight-fitting lid (preferably a water seal).
4. Thermometer for accurate temperature control. Rubber or silicone hose with a diameter of 1-1.5 cm for pouring a drink.
5. A bath filled with cold water and ice cubes is needed to thoroughly cool the wort.
6. White container and iodine to determine the presence of starch. Hydrometer, as well as a wooden spatula with a long handle for mixing the composition.

Stage number 1. Instrument sterilization
An important point in making beer at home is complete sterility. Otherwise, you will not get beer, but brew. Wash the tools in advance, douse them with hot water, wipe dry and dry until the moisture evaporates. The thermometer should not be poured with boiling water, wipe it with a wet sponge.

Stage number 2. Wort preparation
As mentioned earlier, prepare the wort for subsequent work with it (soaking, growing, drying, grinding). Pour 24 liters of clean water into the pan (leave 3 liters), bring the mixture to a boil, keep the temperature at 80 degrees.

To prevent the wort from burning, make a bag of gauze measuring 1 * 1 meter (fold it in 3 layers). After that, move the malt into a bag and plunge it into a pot of boiling water. Cover the container with a lid, reduce the heat, cook the composition for 1.5 hours, constantly monitor the temperature, it should be between 62 and 73 degrees.

Important!
If you want a stronger drink, stick to 62 degrees, if the goal is to brew a beer with an intense flavor, keep the temperature at 71-72 degrees. The best option is to boil the wort at 65-66 degrees. In this case, the beer will be 4% strength with a fairly rich and moderate aftertaste.

Stage number 3. Checking for Starch
After 1.5 hours, it is necessary to check the wort for the presence of starch, or rather, for its absence. For these purposes, take a white saucer, scoop up 20 ml. wort and pour into a container.

After that, add 2 drops of iodine solution and evaluate the result. If the color of the composition has changed to blue, increase the cooking time by another quarter of an hour. If the shade remains the same, there is no starch, so proceed to the next step.

Add heat and bring the temperature of the wort to 80 degrees. Boil the mixture in this mode for about 5 minutes, then remove the bag with the composition.

Pour the remaining 3 liters of filtered water into a separate saucepan and bring it to a boil at a temperature of 80 degrees. Next, rinse the bag of malt in this water and pour the liquid into the first pot.

Stage number 4. Mixing wort with hops
Bring the wort to a boil, or rather, until the first bubbles appear. Next, add exactly 17 gr. hop cones, boil the composition for half an hour, then add another 15 gr. hops. Continue boiling for 45 minutes, then add the remaining buds. Cook the mixture over medium heat for about 20 minutes, for a total of at least 95 minutes.

Stage number 5. Compound cooling
At this stage, there is a risk of bactericidal neoplasms in the composition of the drink, so follow the instructions strictly, do not hesitate.

Carefully take the pan and transfer it to the bathroom, put it in ice water and cool it to a temperature of 25 degrees. This step will take about 20-25 minutes, constantly check the temperature with a thermometer.

After you have reached the desired mode, prepare a second container, which is intended for fermentation. Fold cheesecloth over it in 5 layers, then carefully pour the wort for the first time. In order for the composition to be saturated with oxygen, it is necessary to repeat the transfusion 3 more times from the first container to the second and back.

Stage number 6. fermentation process
Before mixing the yeast with the wort, dilute it with warm boiled water and leave for a quarter of an hour to activate (the exact aging time is indicated in the instructions). At the end of the time, pour them into the wort and mix well with a wooden spatula.

To accurately maintain the temperature regime, which is so important for making homemade beer, you need to familiarize yourself with the type of yeast in advance.

If the label indicates that the yeast is top-fermenting, they are added to the wort at a temperature of 19 to 23 degrees.

As for the bottom-fermenting yeast, they must be added to the wort at a temperature of 7-15 degrees.

After mixing the wort with yeast, close the container with a lid and take it to a dark room. Leave for 1.5 weeks, while constantly maintaining the temperature at which the yeast works. After 10 days, the yeast passes from the active phase to the passive one, by which time the beer will become light.

To determine the readiness of the drink, use a hydrometer. Take indicators in 2 stages, in which the second is carried out after 12 hours after the first. If the difference in the samples is insignificant (hundredths), feel free to proceed with further manipulations. In cases where the indicators fluctuate significantly, extend the fermentation process for another 2 days.

Stage number 7. Bottling and carbonation
This stage involves saturating the drink with carbon dioxide, this must be done for the appearance of foam and the corresponding taste sensations.

Sterilize the bottles to be filled, dry them and add granulated sugar at the rate of 9 gr. per 1 liter of composition. Due to sugar, light fermentation will begin, as a result of which the beer will be saturated with carbon dioxide.

Position the hose in the pot so that it does not touch the bottom, walls or surface of the drink. Hold the tube straight in the middle. Place the other end of the hose into the bottle and fill it, retreating from the neck by 2 cm.

At the end of bottling, close the lids tightly and place in a dark place for 3 weeks. It is important that the temperature in the room / cabinet is constantly maintained at 21-23 degrees. In this case, the last two weeks you need to shake the drink daily. When carbonation comes to an end, move the bottles to the refrigerator or cellar.

The process is complete, but you can improve the taste experience if you leave the beer for another 3 weeks in a cold place. In the end, thanks to your efforts, the output will be 23 liters of high-quality, and most importantly, real beer with a strength of 4-4.5%.

Store the product in a cellar or refrigerator for no longer than 8 months, unopened. As soon as you open the bottle, the shelf life will be reduced to 2 days. If the bottles are transparent, wrap them in dark bags.

Pure filtered water - 11 liters, molasses - 0.55 liters, live brewer's yeast - 150 ml, hops - 50 ml.

1. Pour 11 liters of water into an enamel pot, boil for 10 minutes, then add to the stream. Lower the heat and simmer until the characteristic molasses aroma disappears.
2. Sew a small bag of gauze, put the hops in it and send it to the water, simmer over medium heat for a quarter of an hour. Turn off the stove, remove the hop cones, wait for the mixture to cool completely.
3. Strain the composition through cheesecloth, slowly pour in the yeast while stirring.
4. Bottling, but don't cork. Wait a while until foam appears in the neck area.
5. Next, remove the foam, close the bottles with caps, send the beer to the refrigerator for 7-10 days.

Juniper based beer

For cooking you will need: live brewer's yeast - 100 gr., juniper berries - 800 gr., pure water - 8 l., liquid honey - 180 gr.

1. Pour water into an enamel pot, cover with a lid and boil for 15 minutes. At the end of the period, add juniper, cook for another 45 minutes over medium heat.
2. Strain the composition several times through 4 layers of gauze, cool the mixture to room temperature.
3. Pour in liquid honey, stir thoroughly with a wooden spoon, add brewer's yeast. Stir and close the lid tightly. Place the drink in a dark cupboard to ferment.
4. After raising the yeast, mix the composition, bottle and immediately close the lids. Infuse for about 7-10 days in a dark, cold place.

Making homemade beer is not difficult if you take care of the availability of the necessary components and tools in advance. Do not neglect the preparatory stage, it sets the direction for further brewing. Carefully sterilize containers and be sure to observe the temperature regime. Dry the malt naturally or roast it in the oven to get the beer you want.

Video: brew real grain beer at home

Cooked at home, has a rich taste, does not include preservatives. A foamy drink without harmful additives is prepared from natural ingredients: hops, malt, yeast. In this case, the most common kitchen utensils and available inventory are used.

Homemade hop beer is a traditional recipe that is a classic of brewing. This ancient drink has been loved by mankind for centuries. Moreover, the natural ingredients and the process carried out independently significantly distinguish the home version from what can be found on the shelves.

Homemade beer is indeed healthier than store-bought beer, as it is made up of plant-based products. Everyone can try to cook it according to the recipe, having all the ingredients and following the steps of the process.

Main components - hops and malt are bought on the market, in special stores or they are grown in a garden plot. You will need a large saucepan and a glass container in which it will be held fermentation.

Beer made from malt and hops is best made at the best quality. If the dishes are sterilized and the ingredients are purchased, you can proceed.

Composition, equipment and stages

How to brew beer at home? The traditional method will require the following components:

1. Water - 27 liters.
2. Hops (with an alpha acidity of 4.5%) - 45 grams.
3. Barley malt - 3 kg.
4. Brewer's yeast - 25 grams.
5. Sugar (sand) - 8 grams per liter.

• enameled saucepan, 30 liters;
• for fermentation;
• thermometer for precise temperature control;
• bottles for bottling for storage (plastic, glass);
• narrow silicone hose for transfusion of liquid from sediment;
• a bath of cold water to quickly cool the wort;
• gauze up to 5 meters.

The wort will be boiled in a saucepan; you need to make a bag for malt from gauze in advance. It is also recommended to prepare hydrometer- a device for measuring sugar content, if possible. A white plate and iodine will help to test for the absence of starch in the finished wort.

The process of making homemade beer from hops consists of the following steps:

1. Preparation: checking the presence of components and sterilizing inventory. The containers are washed with hot water and dried. Wash hands thoroughly. If pathogenic flora or microorganisms get into the wort, the process will be spoiled.

2. The wort is prepared by mashing. It consists in the breakdown of starch by mixing crushed malt and hot water. The sugar maltose and soluble dextrins are obtained. You can buy crushed malt. Otherwise, you will have to grind it in a meat grinder or grain grinder.

Attention! Grinding raw materials into flour should not be. It is required to crush the grains into pieces, leaving a peel useful for filtering.

The pan is filled with water (25 liters), heated to 80 ° C. The prepared malt in a gauze bag 1 by 1 meter of 3 or 4 layers is immersed and kept in water at a temperature of about 72°C for 90 minutes. When mashing malt with a temperature of up to 63 degrees, sugar comes out, which increases the strength.

At 72°C there will be less alcohol, but the taste will be more intense and the wort will increase in density. An iodine test at the end of the boil should show that there is no starch in the malt. Up to 10 ml of liquid is poured onto a plate and iodine is added, a few drops. When a dark blue color appears, cook for another 15 minutes. If the wort is ready, brewing is continued for 5 minutes at 80°C.

The bag is taken out, washed with the remaining boiled water at 78°C, which is added to the wort. This method avoids filtering on complex equipment.

3. The wort is brought to a boil and then make the hop composition. 15 grams of hops are added immediately after the start of the boil, then the same amount after 30 minutes, and after 40 minutes - the remaining 15 grams and boil for 20 minutes. may differ, and with them - the periods, the dose of hops.

4. Cooling up to 24°C should be fast, no more than 30 minutes, so that bacteria cannot contaminate the drink. There are submersible designs of coolers, and you can also transfer the container to a bath with very cold (ice) water.

Attention! Care must be taken in this process because the pot of boiling water can tip over and scald the brewer.

The cooled wort from hops and malt is poured into a fermentation vessel, filtered through gauze.

5. Digestion process beer from malt and hops is carried out using yeast pre-diluted according to the instructions. They must be added to the wort, mixing. The container is placed in a dark place and kept at temperatures up to 25 ° C for up to 10 days.

Fermentation begins after a period of up to 12 hours and in active form lasts 2-3 days. At the last stage, the beer is clarified, and the bubbles cease to stand out. You can also check the sugar content with a hydrometer. If there are no bubbles during the day, fermentation is considered complete.

6. Recipe home beer involves a procedure carbonization when plugged. Before bottling, sugar (8 grams per liter) is first poured into dark material bottles. receive secondary fermentation. The beer is freed from sediment by pouring the malt liquid into bottles.

Use, one end of which should be in the middle of the fermentation tank. The other is placed at the bottom of the bottle. Capacities with the product are clogged, leaving 2 cm to the throat unfilled. Storage is carried out in a dark place up to 20 days at 24°C. Shake the beer weekly. After the right time, it is transferred to the refrigerator.

7. Ripening will improve the taste, lasting up to 30 days. Full shelf life in the cold - up to 8 months.

Other DIY recipes

The trial brewing method allows beginners to learn the basic principles at home. You need to take the following steps:

• 1.5 hours boil 16 hop cones in 5 liters of water;
• add 250 grams of sugar previously dissolved in water, cook for another 20 minutes:
• strain and cool to normal room temperature;
• add yeast and set for fermentation;
• filter, bottle, cork and leave to mature.

This method is simple, and there is no malt in the recipe. Another similar molasses recipe calls for the following ingredients:

• 50 g of yeast;
• 10 liters of boiling water;
• 100 g dry hops;
• 600 g of sugar;
• 200 g of molasses;
• a small amount of flour.

To create a drink, you need the following steps:

1. Grind the hops with flour, sugar, pour into a saucepan with boiling water, mix and let it brew for 3 hours.
2. Strain, pour into a small barrel, add yeast and molasses, mix.
3. Put to ferment for 3 days.
4. Pour into bottles, close tightly, send to ripen in the cold for a week.

Brewing beer on your own follows with strict adherence to the recipe. Do not add foreign ingredients or dilute the finished product with water. And also it is worth considering a few rules:

• Self-brewed beer is stored in a sealed form in the refrigerator for no longer than 6 months (read:).
• Fermentation is recommended in glass containers.
• The process of crushing the malt is done using a coffee grinder or meat grinder (not a blender). If it turns into flour, it will not match the correct fermentation in the drink.

Attention! Hops are a natural preservative with antiseptic properties. Foaming depends on it.

This affordable component at home is almost always used in its natural form, and not in granules, as in production. Bitterness is regulated by the dosage of dry cones, which in the standard case corresponds to 20 grams per 10 liters of drink.

These are inflorescences containing essential oils, resins that give the beer a bitter taste. Homebrewing can handle any hop recipe.