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

In any store you can buy beer from a variety of manufacturers (both dark and light). But what makes some lovers master the technology of making this drink at home? Some want to experience new flavors, others find interest in the very process of brewing at home.

Contrary to popular belief, making quality beer yourself? not an easy task. There are many recipes, but not all of them will lead you to success. It is important to be able to choose the right ingredients, inventory and follow the technology exactly. Any mistake can lead to the fact that instead of what you want, you get mash or some other alcoholic drink.

Which products to choose?

Home Brewing Equipment

The dishes must be taken larger in volume than the intended beer. Is there one important condition? All equipment must be sterile. To do this, treat the items with boiling water and dry them with a clean towel.

Before making beer at home, be sure to wash and dry your hands cleanly.

Detailed traditional technology

So, at home you have all the necessary ingredients and equipment ready. Let's start a difficult but interesting process.

Stage 1. Mashing malt

First you need to achieve a certain temperature regime. Put water on the stove and heat it up to 61 to 72°C. In the future, you will have to maintain a stable temperature within this limit. The strength of the beer and its aroma will depend on this.

To get a higher degree of alcohol, choose the lower temperature limit. If you leave the value at 70?72°, then you will get not very strong, but aromatic beer. The optimal temperature is considered to be 65 °, at which the future fortress will be 4 °.

It is better to place the malt first in a cloth bag (preferably made of linen), and then in hot water.

Boil the mixture for 1-1.5 hours. Then check it for the presence of starch. How to do it at home? Take a white saucer and pour some malt into it, and then add a drop of iodine. If the mixture turns blue, then starch is present in the malt. And it shouldn't be there. In this case, boiling
continue for another 15 minutes.

Stage 2. Filtering

An ordinary colander and gauze, which were described above, are suitable as a filter. Slowly pass the resulting liquid with malt and squeeze a linen bag into the filter.

Step 3: Add Hops

10-15 g of hops are added to 10 liters of hot wort. Then the liquid must be boiled for another hour.

Stage 4. Wort cooling

You can simply leave the dishes with the wort to cool at room temperature. However, at this point, there is a high probability of contamination of the future beer with foreign microorganisms. How to speed up the process? To do this, the wort is placed in a bath of cold water for 30 minutes. Make sure that the temperature does not fall below room temperature.

After cooling the wort, repeat the filtration procedure. Pour the liquid into the fermentation container.

Step 5: Adding Yeast

0.25 g of yeast is diluted in 1 liter of warm water. Wait 15 minutes, and then add them to a large container and mix with the wort.

Stage 6. Waiting

Now you just have to put the pan in a dark place at home and wait 1-1.5 weeks. A live drink needs time to ferment. Therefore, it is kept for another 1 week in the refrigerator.

Stage 7. Bottling

Prepare some clean bottles and add some granulated sugar to the bottom. Use the silicone hose to pour the beer from the fermentation tank into the bottles. It is important that the hose does not touch the surfaces and the bottom of the pan. Otherwise, sediments may get into the beer.

First, the beer is kept warm for several days (so that the sugar saturates the beer with carbon dioxide), and then? in the cold. As you can see, the described technology has a lot of nuances and takes a lot of time. Is it possible to make everything easier?

Today you can find many recipes that will help you make your favorite drink at home in an easier way.

Very simple recipe

For those who are not ready to spend a lot of time and effort at home, but want to try home-made beer, we recommend the following recipe.

• Water? 5 l.
• Hop cones? 16
• Sugar? 250 g.
• Dry yeast? 10 y.

Make beer in the following way. Boil the cones in water for an hour and a half. Dissolve sugar in water and add to liquid. Boil the resulting mixture for 20 minutes. Then we filter the beer, cool to room temperature and add the yeast. It remains only to bottle the beer and stand for 5 days.

Bavarian beer recipe

This recipe, on the contrary, is very complex. If you correctly fulfill all the conditions, the result will be a beer that is unique in taste and aroma.

You will need the following ingredients:

• Sweet and sour custard bread? 4 pounds.
• Rye malt? 2 pounds.
• Salt? 0.25 tsp
• Yeast? 15 y.
• Pepper? 10 grains.
• Hop? 1.5 lbs.
• Sugar? 1 lb.
• Water.

They do everything in this order. Bread should be finely chopped, pepper? crush and grind, hops? scald with boiling water. Dissolve yeast in a glass of warm water. Put all the ingredients in a cast iron cauldron (sugar is taken in the amount of 0.5 pounds). Pour the mixture with water until the consistency of thick sour cream is obtained, cover with a thick cloth and put in a warm place for a day.

The next day, add the remaining sugar, diluted with boiling water, and boiled water (15 liters) to the cauldron. Cover and place in preheated oven for 2 days.

Remove the cauldron from the oven, cool the mixture. Pour it into a ceramic dish, and pour 3 liters of boiling water into the cauldron. Pour the liquid from the boiler into the previously drained mixture.

Mix everything thoroughly, pour into a large container (for example, an enamel pan) and bring to a boil. Remove the resulting foam, filter the resulting liquid and bottle. Close them tightly with corks and put them in a cold place for 15 days.

Malt. Hop. We brew beer.

How to brew beer at home is one of the most popular questions among lovers of this drink. The preparation of beer takes place in several stages and on an industrial scale, of course, is almost completely automated. A person can only control the equipment. When brewing beer at home, the situation is quite different.

Of course, a lot of good and convenient equipment for brewing beer at home is being sold now, but the price of this equipment can surprise, and sometimes even scare. If you decide to try to brew beer at home, then I would advise you not to rush to spend money. The stages of beer brewing are the same both in industrial brewing and in home brewing, but the approaches to these stages and the equipment are significantly different.

What do you need to brew beer at home?

Almost everyone has the most minimal set - a wooden spoon and an enameled or stainless steel saucepan. You will also need an electronic kitchen scale and, as well as an ordinary sieve. This is the minimum kit for brewing beer at home.

What would be nice to have?

If you're brewing beer at home for the first time, then you don't need to fill your head with a bunch of equipment. In general, you will also need a fermentation tank with a water seal, a malt mill and much more that you can do without. Since this article is aimed at those who first decided to brew beer with their own hands, I will try to get by with a minimum set of tools and equipment.

Stages of brewing beer at home.

As I wrote above, the preparation of beer consists of several stages. Each stage has its purpose and pursues a specific goal, so it cannot be said that one or another stage is more important than others - they are all needed, otherwise the beer simply will not work.

Stage one: Preparation.

At the preparation stage, our task is to find all the necessary equipment and wash it thoroughly. Next, you need to measure and grind the malt (you can buy ground malt), calculate the required amount of mash water and heat it up.

Naturally, all proportions of malts, hops and water should be taken based on the recipe. You can choose any from our site. All of them are verified and tested in practice.

Also, do not be afraid of small deviations from the recipe in the amount of malt or water. However, with hops, you should not deviate much from the recipe.

When everything is prepared and washed, and the malt is ground, you can proceed to the second stage of making homemade beer.

Second stage: Mashing.

At the stage of mashing, fermentation and saccharification of starch occurs. Since different enzymes work at different temperatures, when mashing malt, you should maintain temperature pauses in accordance with the recipe.

So, you have poured the right amount of water into the pan - this is mash water. We heat the mash water to the temperature of the first temperature pause and pour in the ground malt (). At the same time, mix everything well with a wooden spoon to avoid clumping.

During the temperature pause, it is important to monitor the temperature of the mash, it should not rise, but also should not fall, so the heating should be reduced or turned off altogether. At the same time, it is necessary to periodically mix the mash and control its temperature.

After the time allotted for a pause, the heating is turned on again to the maximum and the brewing of home-brewed beer continues. When the next temperature pause is reached, everything repeats again.

Usually, after a pause of 72 degrees, it is done, after which the temperature rises to the last pause and at this the mashing stage ends.

The third stage of brewing home beer: Removing from the sediment and boiling the wort.

The hardest part is over. Now it's up to the little things. Brewing homemade beer is a whole science, but it's not as scary as it might seem at first glance.

Now that the mashing is complete, the wort is drained into another container - this can be done through a simple sieve. The malt left after mashing is called grain. The pellet is washed to extract the maximum amount of sugars. At this stage, the amount of wort removed will be greater than the planned amount of finished beer.

Now we need to measure the density of the wort. If you don't have a hydrometer and you followed the recipe, you can skip this, this measurement is not critical when brewing homemade beer, it will still be delicious. To measure the density, a small amount of wort is taken and must be cooled to 20 degrees. After that, freezing is done. The rest of the wort is put on fire and brought to a boil. It is important that the boiling process occurs quite rapidly and without a lid. Otherwise, your beer will have a vegetable flavor.

During cooking, hops are added in accordance with the recipe. After the end of the boil, the loss of wort will be about 20% -30%, so you can add hot water during the boil. It is important to control the density.

When cooking is completed, we move on to the next step.

Stage 4: filtration, cooling, adding yeast.

Here your homemade beer is almost ready, there is very little left. Although, perhaps, it is too early to relax.

Hot wort must be cooled as soon as possible. To do this, you can use, and if it is not there, then just put the pan in a bath of cold water or in the snow. Stir the wort to cool it down quickly. In the process of cooling the wort, it can also be removed from the sediment by filtering through a sieve, gauze or other filters.

When the temperature of the wort is 20-24 degrees, you should select 10% of the wort for the primer and put it in the refrigerator. You also need to take a small amount of wort to rehydrate the yeast (how to do this, read here)

After adding the yeast, the wort is poured into the fermentation tank and sent for fermentation.

Fermentation stage of home beer.

When we brew beer at home, it happens that fermentation takes place in 2 days, and it happens that it starts only on the second day - do not be alarmed. usually fermentation takes 3-4 days. After the yeast cap has settled, fermentation is complete and can be bottled. From this moment on, the brewing of homemade beer is completely completed, and all that remains is to let the drink brew.

The final stage of brewing homemade beer.

A primer is added to the fermentation tank, the young beer is well mixed, left for 30-40 minutes and bottled. Try to minimize the amount of sediment in your bottles. Then the bottles are sent for fermentation for 2-3 weeks.

After fermentation, your homemade beer, brewed with your own hands from malt and hops, is ready.

Enjoy delicious homemade beer and treat your friends.

Of course, you can make some mistakes when brewing beer at home, but don't be alarmed. The most important thing is to avoid infection, the rest is a matter of technique. Brew delicious homemade beer and enjoy life!

P.S. Do not abuse alcoholic beverages. Although you have brewed beer at home, this does not negate the harmful effects of ethanol on the body. Of course, homemade beer is better than store-bought, but the fact is the fact.

Reads: 2 750

Since ancient times, people have been preparing beer at home, so there are a huge number of homemade beer recipes today. We will share with you the most successful ones.

simple beer

We cook forty-five grams of hops, filter through a napkin and add one kilogram of molasses to it. Boil, then pour into a barrel and cool. We prepare a dough of two hundred and sixty grams of yeast with wheat flour according to the same recipe that prepares a dough for pies.

When the beer has cooled and the dough is ready, it should be added to the keg, it should be corked well and the beer should be kept warm for six hours, and after another three days in a cold place.

Now you can already bottle the beer.

plum beer

Mash six kilos of plums through a sieve, add a couple of bottles of water to them, pour in two hundred grams of wine and a solution of four kilograms of sugar. Boil everything. Then pour into a barrel, add water and three tablespoons of yeast. Put in heat so that the beer ferments. On the third day, add forty grams of lemon peel and insert a tube into the cork for free air movement. Let it brew for ten days and plum beer will be ready to drink.

Russian beer

In twenty liters of water we dilute four kilograms of honey, fifty grams of hops and boil for about an hour. We filter the wort into a barrel, add one hundred grams of yeast and let it brew at room temperature for a week without closing the barrel. Then the keg can be closed and put in a cold place, after two or three days the beer is ready to drink.

Table beer

One hundred grams of hops are mixed with fifty grams of raisins, two and a half kilograms of sugar and fifty milliliters of wine. All this is boiled, boiled for half an hour, filtered and topped up with three kilograms of malt with thirteen liters of water. All this is boiled again, filtered, add two tbsp. tablespoons of yeast and let ferment for a week.

Dark beer

We put eight hundred grams of stale crackers from sweet dough, four hundred grams of rye malt, two hundred grams of scalded dry hops, one hundred grams of sugar, 5 grains of ground black pepper, a little salt and yeast diluted with water in a saucepan. All this is cooked to a mushy state, then the pan is covered with a cloth and infused for a day in a warm place. Then the mixture is poured with five liters of boiled water, and another one hundred grams of sugar diluted in a glass. The mixture is stirred and put in a hot oven for a couple of days, after which it is taken out, the infusion is poured into another bowl, and from one to three liters of water is added to the thick. The resulting infusion is poured into the drained broth, filtered several times, boiled, skimmed off the foam, allowed to brew for a couple of weeks and then the beer is ready.

Ukrainian beer

We put eight hundred grams of white and black bread in an enameled pan, which were previously sprinkled with salt and crushed cloves, add six hundred grams of malt, a teaspoon of cinnamon, fifty grams of yeast diluted with water and pour three liters of water. Stir and let stand warm. Then add two hundred grams of hops, five hundred milliliters of boiling water and two tablespoons of sugar. Now add melted dark sugar, two tablespoons of soda and nine liters of water. All this is insisted for a day in a warm place, then filtered and filtered through filter paper. Then they are bottled and in a warm place they insist for another three days.

Hop beer

Fourteen grams of hops and twenty-five grams of yeast, as well as five hundred grams of malt extract are added to two glasses of sugar. Pour five liters of water and let it boil for an hour. Strain and add water again to the original volume. After that, yeast is added and allowed to brew at room temperature. Filtered, bottled insist for another week.

Velvet beer

To the crushed three kilograms of dried bread, a kilogram of rye malt, six hundred grams of wheat malt, fifty grams of yeast, five hundred grams of sugar syrup, one hundred and thirty grams of honey, three hundred grams of raisins, seven hundred grams of scalded hops are added. Dilute with boiled water to a state of porridge and insist in a warm place for six hours. After that, thirteen liters of boiled water are poured into the mixture and insisted for another day, then the infusion is drained, three liters of water are added there and insisted for another couple of hours. Both infusions are poured into one bowl, filtered, bottled and infused for twelve days.

Homemade beer

We take one and a half kilograms of rye and barley malt, add two and a half kilograms of rye flour. Scald the composition with boiling water to make a thick dough. Knead, pour into molds and put in the oven, bake until reddish. Then we put it in a barrel, fill it with twenty-five liters of water and leave it alone for now. Now we take eight hundred grams of buckwheat flour, two hundred grams of yeast, make the dough in water and let it rise. Now grind, pour into another cask, top up with strained malt solution and let it brew in a warm place until fermentation. When the yeast floats, you can bottle it and transfer it to a cold place to infuse.

Homemade dark beer

We mix five hundred grams of oats, barley, wheat, rye, thirty grams of chicory, seven hundred grams of sugar, five hundred grams of hops, zest from one lemon and ten liters of water. The grain is roasted, ground, chicory is added and boiled with some water. Then add all that is left of the water, sugar and hops with lemon zest. They insist for several hours, filter, bottle and carry to the cellar.

affordable beer

Pour two hundred grams of hops, six glasses of ground malt into a clean bag, rub well and mix. Then you need to pour this mixture into twelve liters of water and boil. Then pour into a barrel and let it brew. This is must. While it is cooling, prepare a dough from a bottle of yeast and wheat flour. When it rises, pour it into the wort and leave it warm for six hours to ferment. Then we bottle it and transfer it to the cellar for three days.

Video lessons

I bring to your attention an interesting instruction on how you can easily brew delicious beer at home, which will definitely appeal to all your friends. Be sure to read on!

Equipment.

The first thing you need is a saucepan or a tank of 40 liters. You can enameled, you can use stainless steel. Stainless steel is better, but more expensive. Enameled container is also nothing, but three times cheaper. I bought this miracle for 2000 rubles. I just found it, by the way. For home use, pots can be dispensed with when cooking up to 50 liters. Then you need to buy more serious equipment, since it is difficult and dangerous to carry 50 liters of boiling water with your hands.

According to the degree of hardcore, home brewing can be divided into two types: concentrate and all-grain (grain).
In the first case, we have the wort ready, in the form of an evaporated concentrate. It's not chemistry. This is what neither is a natural product. Now the choice of concentrates is very large, you can pick up something for every taste. They cost around 800 rubles for a can of 20 liters of finished beer.

In the second, we buy malt and mock it ourselves. There are, however, absolutely perfectionists, they themselves make malt from barley and prepare water, achieving the necessary mineralization. Well, for example, if some beer is brewed in the English village of Fuckthishole, then the mineral composition of the local water is found out and the same is made. This is over 80 level house. brewing. For lovers, it is enough to buy good water in a store or draw from a nearby well / spring / tap.

Next, you need to turn a banal pan into a wort mash. You can use two containers, one for mashing, the second for cooking, but in an apartment, the less bulky rubbish, the less the wife swears. Which is important for a brewer. We go to the nearest construction market and buy the necessary parts:

1. Half inch brass clamp, plus two locknuts, plus two silicone gaskets, plus two PTFE gaskets.
2. Ball valve with female thread also ½ inch.
3. American for soldering with a copper tube.
4. Elbow.
5. Three copper tees with a diameter of 15mm.
6. Four corners 15 mm.
7. Two meters of unannealed copper tube.
We drill a hole in the pan as low as possible (here, who has what kind of tool and hand-to-hand skill), trying to minimally damage the enamel, and assemble this design:

We first put a silicone gasket to the wall of the pan, and a fluoroplastic gasket on it. Otherwise, the nuts will seize the silicone.

Well, here is the ready-made brewer. Now let's upgrade it to the mash. Here it is necessary to delve a little into the theory.
Mashing is the process of keeping the mash (water + malt) at a certain temperature. This holding is called a temperature pause. During this time, the enzymes in the malt break down the starch, which is a polysaccharide, into simpler sugars that the yeast can eat. The enzymes involved in this process are the so-called alpha and beta-amylases. According to the figurative expression of one of our colleagues, if we imagine starch as a tree, then beta-amylases bite small twigs (fermentable sugars), reach the fork of the branch and freeze, and alpha cuts randomly into arbitrary pieces (non-fermentable sugars). The thing is that these enzymes are most active at different temperatures. Beta-amylase at 60-65 degrees, alpha - at 70-75. Accordingly, if we let the beta work longer, we will get a wort of maximum fermentability, a high amount of alcohol, but an empty taste, because the yeast will turn all the sugars into alcohol and water. On the contrary, if alpha-amylases rule, then the beer will be dense, rich, but very light, because there will be practically nothing for yeast to eat there. By combining temperature pauses and achieve the desired balance between the body of beer and alcohol. Here, the theory is rough.
To turn our tank into a mash we need to assemble a filter element. This, unfortunately, requires some manual work.

To begin with, we take an American, a tee, a piece of copper tube and solder one to the other.

Soldering copper pipes is easy. You need solder, always lead-free, and flux. All this is freely sold in the markets or in plumbing stores. Solder look Sn97-Cu3. Without flux, soldering will not work, the solder will stupidly drain from the copper. If there is a gas burner for soldering, it’s good, if not, a gas stove will do. We clean the surfaces, apply the flux in a thin layer, put everything together and heat it up. When small droplets of tin appear on the parts smeared with flux, we bring the solder wire to the joint and the tin itself will be drawn into it under the action of capillary forces. Cool down and voila. Just remember, copper has exceptional thermal conductivity, work only with a tool, otherwise a severe burn is guaranteed. Copper cannot be thrown from hand to hand like an ember, even a short touch is a burn.

We fasten the resulting horseradish to the drive and determine the length of the tubes to the walls of the pan. The filter must be in place.

So, we are gradually assembling such a structure.

In the tubes with a hacksaw we make cuts a third of the diameter and about a millimeter wide. We do not solder the tubes in two places, we leave them collapsible so that the filter can be washed.
Together:

Here is such a shaitan device.
The last thing you need a hand-ass for is a cooler, or, as it is called, a chiller. Again we go to the market and buy 10-12 meters of annealed copper tube with a diameter of 10-12 mm and several meters (depending on how far the brewing will be from the connection point to cold water) of any hose, plus a couple of clamps. The annealed tube, in contrast, is easily bent by hand. So we bend, winding on something that is suitable in diameter. Then, carefully, with a large radius, so as not to break, we bring the end up. For rigidity, you can solder the coils to the vertical tubes, but I just wound it with copper wire (there should be an “ass” in the hand-ass).

Now let's move on to what is problematic to do yourself.

1. Hydrometer AC-3. This garbage is needed to measure the density of the wort. You can do without it, but it's better with it. Many use refractometers for this, but I myself have not used them, I will not say anything.
2. Fermentation tank. Now many online stores offer such 32-liter barrels with a water seal (4) and a faucet (5) at once. Also with a scale and a glued liquid crystal thermometer. You can buy it this way, or you can buy it separately. But, if in brewing shops this tank costs 300 - 350 rubles, then in offices selling plastic containers, it also costs 160 rubles. A matter of taste and laziness.
3. Mill for malt. Specifically, this one is called Comfort-500, made at the state farm named after the 47th anniversary of Mao, it looks scary, metal processing is at the level of the Stone Age, but it costs one and a half thousand and performs its function. The same, but made in Belgium costs already 3.500. Advanced two- or three-roll mills already cost from 5 to 9 thousand. No coffee grinders, meat grinders and blenders will work. I'll explain why a little later. A rolling pin will come up, but it will not be grinding, but the punishment of God and the seven plagues of the Egyptians.
4. ---
5. ---
6. Accurate digital thermometer with remote probe. Accurate at least within a degree. The thing is absolutely necessary. The one in the picture, I foolishly bought for 1500 rubles. Then it turned out that it was possible to buy a good Chinese thermometer for 300 rubles. On Avito.
7. Scales. It also needs to be more or less accurate. If within a gram, then perfect. In the picture Energy-403, weigh up to 5 kg, there is a tare function. Accuracy - grams. Well, that's how it's written.

The last thing we need is a meter and a half two SILICONE hose under the fitting on the pan. I did not draw it, a hose and a hose, such a transparent one. It is needed to drain the hot wort. PVC will not work, it stinks when heated and emits all sorts of muck from itself. We need a medical silicone hose suitable for sterilization. Where to get it - depends only on your imagination.
Actually everything. A microbrewery for the home, for the family, is ready. There are still all sorts of small things that make the process easier, but at first you can do without. The budget for all this mess ranges from 10 to 15 thousand. Depending on the.

Now, let's move on to the actual brewing of beer. I just want to clarify right away that in addition to equipment and ingredients, you will also need a lot of patience. The brewing process itself takes 6-8 hours, fermentation from 7 to 14 days, exposure from a couple of weeks to a year. That is, even in the simplest case, you will try your first one no earlier than a month after cooking. But believe me, it's worth it.
And another important point. The room in which all this demonism takes place must be clean. No mold in the corners, no fermented milk products around. No animals. Wort is a super-nutrient medium for fungi and bacteria. Therefore, the cleaner the room, the less chance of beer contamination. I will write about the disinfection of equipment later.
So, we will cook the Black Rhinoceros. This recipe, being clearly in a state of enlightenment, was invented by a friend from one club house. brewers with the nickname Rhinoceros. Dark beer. Therefore, black.
We will need, based on 28 liters of finished beer (we are limited to a 32-liter fermenter):
Munich malt, Munich, with color EBC 25 (there will be “Munich-25” in stores) - 5.77 kg.
Melanoidin malt, Melano, EBC 80 - 0.87 kg.
Caramel malt, Cara, EBC 50 (you can Cara-150, it will be darker and richer) - 0.35 kg.
Traditional hops, also known as Traditional - 20 grams.
Hops Saaz or Saaz - 40 grams.
Yeast Fermentis Safale S-04 - one sachet about 11 grams.
First things first, the malt must be ground. We get our hellish mill and forward. You can twist it with your hands, you can attach a screwdriver, I acted more cunningly and plowed my small one. Six kilos of malt will require half an hour of time with smoke breaks.

The trick of grinding malt is that it is necessary to obtain not flour, but grains crushed into several parts and at the same time undamaged shells. That's why no coffee grinders are suitable. These shells, settling on the bottom of the mash, form a filter layer through which the wort is actually filtered. And it flows out through our filter system of copper pipes. The cuts are small enough for the husks to slip through, but large enough for filtering to take a reasonable amount of time. Without this husk, the grains will quickly clog the slots and the wort will be filtered before the onset of democracy in North Korea. This is what ground malt looks like:

This recipe uses a single mash at 72 degrees. Above, I talked about how temperature affects congestion. So this beer should turn out to be “full-bodied” with a small amount of alcohol. We put a filter in the tank, take four times more water (24 liters) relative to the amount of malt and heat it up to 78 degrees, when adding malt, the temperature will drop to the 72 we need. By the way, a degree there, a degree here is not fatal. But at more than 75, enzyme activity drops sharply. Overheat ninada.

Heated - we fall asleep malt, mix. (photographed on Comfort-500, the quality is comparable). We measure the temperature.
Should be 72 degrees.

We close the lid and wrap the tank in a blanket / padded jacket as tightly as possible.

We are waiting for an hour and a half. 1 hour, 30 minutes. Patience... Patience...
While the malt is mashing, prepare the yeast. Yeast is dry and needs to be rehydrated.
We take a jar, a flask or something similar, sterilize it in boiling water and pour about 250 ml of boiled water into it. The water temperature is 20-24 degrees. We fall asleep there yeast from a bag and plug the neck with cotton wool. Nutrients are added to the composition of dry yeast for the first time, so you can get by with just water. They will start wandering there in half an hour.
An hour and a half has passed. Now we need to conduct the so-called "iodine test". We take a bit of wort with a spoon and drip iodine there. If the color has not changed, then there is no more starch in the mash, everything is split into sugars. And this is gud. If it turns blue, it's not good at all. You can still try to hold the wort under the covers, but most likely this will no longer help. Although I have yet to see a quality imported malt turn blue after mashing on an iodine test.
Now it's time for the mystical process aptly called mash-out. We put the tank on the stove and stirring constantly - because it burns, we bring the temperature of the mash to 78 degrees. Turn off the heat and soak again under the covers for 15 minutes. This is necessary to stop the activity of enzymes. The breakdown of starch stops.
During these 15 minutes, we prepare water for washing. This is such a special water, which differs from ordinary water only in that it is heated to 80 degrees. When we drain the primary wort, a lot of sugars will remain in the spent grains. It is not good to throw away a good thing, so we will try to wash them out of there.
It's time to filter the congestion. We put a silicone hose on the fitting, drag our plastic fermenter and open the tap.

What is the hose for? The thing is that hot wort actively oxidizes when it comes into contact with air. And this gives an extraneous aftertaste in beer. To minimize contact with air, a hose is needed.
At first, the wort will go very cloudy - the husk has not yet settled properly to the bottom, so we return the first drained liters back. There is a subtlety here - it is important for us that a filter layer is formed, but pouring the wort back into the tank, we stir up the sediment again. Whatever it was, we put a large plate on top, let it sink, but everything will now pour on it and not disturb the pellet.
We drain slowly. As soon as the pure wort has gone, we stop returning it to the mash and begin to collect it in the fermenter.

At the same time, we make sure that the grain is not exposed. As soon as it appears, add flushing water. So, gradually, pouring and topping up, we need to collect 30-32 liters of wort. At the end, we stop pouring the washing water and simply drain everything that is. The first part of the Marleson ballet is completed. We throw out the grain, unscrew the filter, rinse the tank and pour the clean filtered wort into it. And let it boil. It will take a long time to heat up 30 liters, you can speed it up by covering it with a lid. But keep in mind, if you miss the moment of boiling, the wort will run away, and washing the stove from burnt sugar is hell and Israel. You will also hear from your wife a lot of interesting things about yourself, about beer and about the universe as a whole.
As soon as it boils, we weigh 20 grams of traditional hops and throw it in there. These are hops for bitterness. We detect 50 minutes, let it boil. In total, we need to cook for 90 minutes or an hour and a half. During this time, about 3-4 liters will boil away, any unnecessary will evaporate with steam, some of the sugars will caramelize and the walls of the room will be covered with drops of condensate.

Thoroughly wash the fermenter, fill it with water and pour a vial of 5% pharmacy iodine into it. We also throw a water seal with a cork there and push the lid of the fermenter. This is disinfection. Iodine decomposes quickly, so it does not leave foreign odors and tastes. Instead of iodine, you can use special disinfectants, specialized stores sell them in disastrous quantities. Let's leave it like that.
After 50 minutes, we weigh 20 grams of Žatec and add it to the wort. These are hops for flavor.
15 minutes before the end of the boil, we connect the chiller to cold water and lower it into the wort. This is so that he has time to sterilize with boiling water.

Five minutes before the end of cooking, we add the remaining 20 grams of Žatec. These are aroma hops. In total, we will get about 20 IBUs (Bitterness Units). This is such a mild, pleasant bitterness.
Part of the wort is poured into a 100 ml beaker, which I forgot to write about in the equipment, and separately cooled strictly to 20 degrees to measure the density. We put the hydrometer there so that it floats and look at the value of the initial density (NP). In this recipe, we need to get 13.5% NP. If there is more, just add boiled water. If less, boil more. Although less is unlikely. In general, the output should be 28 liters.
(Here, unfortunately, a photo from another brew, the hydrometer shows 14.5%)

Upon completion of cooking, turn on the water in the chiller, turn off the heating. The meaning of the chiller is that the wort must be cooled as quickly as possible from 100 to 20-24 degrees suitable for yeast. This copper spiral will do it in 15 minutes. If you take the tank to the bathroom and put it in cold water, it will take 40-50 minutes. And the longer the wort stays in contact with the air, the more likely it is to infect it with "wild" yeast or bacteria, which fly around in abundance.
During these remaining five minutes, we run to the fermenter, pour out the iodine solution from there. Those who wish can rinse with boiled water, but, in principle, it will do. Drain the chilled wort into a clean, disinfected fermenter. From a height of at least a meter.

The meaning of this action is that the wort, falling, is saturated with oxygen. Yeast, they are living creatures, they also need to breathe. For low initial gravity beers like this, this method will work, but high gravity beers require additional aeration.
We take the yeast in a flask, by this time they will already give abundant foam and pour it into the wort.
We close the fermenter with a lid, insert a water seal (without pouring anything into it yet) and for another five minutes, shake it for more aeration. Again, shaking a 30 kg container is a good exercise. We take the fermenter to a dark and cool place and only then pour either vodka or boiled water into the water seal. If you immediately pour liquid, then at the first attempt to raise the fermenter, this liquid will instantly be sucked in.
All. Now wait 14 days. And, one more clarification: S-04 yeast requires a fermentation temperature of 18-25 degrees. If less, fermentation will be sluggish. If more - during the fermentation process, they will release a bunch of esters, which will affect the taste and aroma of beer unpredictably. Therefore, it is desirable to maintain this interval during fermentation.
Here, they are wandering. Below - the previous brew is standing, carbonized.

Two weeks passed….
By this time, we went to the store and bought a pack of liter PET bottles with stoppers and a pack of glucose / dextrose. This sugar is better absorbed by yeast than the usual one and does not give a sour taste. Now it's time to bottle the "green" or "young" beer.
To begin with, we pour a bit from the faucet into a beaker and measure the final beer gravity (CP). I got 5%. Which, considering the temperature at which we mashed (more unfermentable sugars) is quite normal. According to the table we find the alcohol content - 4.5%. Light and "full-bodied" beer, as expected.
In order for the beer to be saturated with carbon dioxide, it is necessary to add a bit of glucose to each bottle, since everything in the wort has already been eaten. Having eaten this sugar in a closed bottle, the yeast will just saturate the beer with gas. This is called "natural carbonation", as opposed to artificial saturation with carbon dioxide under pressure in kegs. There is, in fact, no difference. In this recipe, comrade Rhinoceros indicated 7 g / liter, so add 7 grams of dextrose or glucose to each bottle.
We open the fermenter, a couple of minutes go crazy from the smell. Then we take our silicone tube (preliminarily disinfected) or a special siphon, fill it with boiled water and, holding one end with a finger, lower the other into beer. The principle of the siphon, yeah, the fermenter should be higher than the bottles.
By the way, here, if a tube is still used, the help of another person is needed, preferably homo sapiens. All these gestures are in order to take the beer from above without touching the sediment, which will be 2-3 centimeters at the bottom.
Well, we remove the finger, wait until the water pours out somewhere and the beer goes and lower the tube to the very bottom of the bottle. Again avoid excessive contact with air. We fill the bottle. When three or four centimeters remain to the neck, we squeeze the bottle, squeezing out the air and close the lid. And so many times.

When everything is spilled, we leave these flounder-like bottles also in a dark and not necessarily cool place. One week for carbonation. During this time, the yeast will eat glucose, the bottles will inflate and become stone. By the way, it will also be a natural preservation. There is nothing to eat there, there is no oxygen either, there is no contact with air. Beer in PET bottles can be stored quietly for six months (no longer is necessary, after all, gas exchange occurs through the pores of plastic), and in glass for several years. After carbonation, the beer needs to be aged for another month, but I started opening it after a week. I'm not iron. Although after a month of exposure, it definitely got better. True, by that time half of the cooked was left ....
Well actually everything. This method does not claim to be the only correct one. I wrote the way I did. There is an abyss of options here. But with this set of pots, you can cook whatever your heart desires. And my soul is capricious and restless.

Beer at home can be prepared using factory technology without complicated equipment. How to do this, read our article.

Beer is one of the oldest drinks on earth. Beer from water, hops and malt was prepared by the Egyptians thousands of years ago.

Over the centuries, people have come up with a huge number of beer recipes, dividing the drink into classes, types, varieties. The scale of industrial production of beer is huge all over the planet, but when you want the most delicious, fresh, lively, you can try to brew beer at home. This is tricky, but very exciting.

There are many recipes for imitation beer, ready-made concentrates for home brewing are sold. But this recipe will give you more than 20 liters of real live beer without the use of a brewery. This beer will be much better than store-bought, smothered with preservatives. It has thicker foam and original rich taste.

Let's talk about the ingredients first.

Water for beer should be filtered, clean, odorless and tasteless. You can buy bottled.

Good malt has a sweet taste, smells good, does not sink in water and is white inside. Before making beer, the malt is soaked and germinated at a temperature of 10-30 degrees, and then crushed into cereals. This takes approximately five days. If the malt is dried and roasted in the oven, you get a dark beer.

The taste and body of the beer is due to the hops. Hop cones should be greenish-yellow or reddish, with yellowish dust under the scales.

You need brewer's yeast, but regular live ones will do.

We will need the following inventory:

• 30 liter enamel pot for boiling wort.
• Dishes for fermentation.
• Thermometer.
• Bottles for finished beer.
• Silicone hose for pouring beer into bottles.
• Ice water bath to cool the wort.
• 5 meters of gauze.
• And optional things: a white saucer, iodine, a hydrometer.

All utensils, gauze and hose must be perfectly clean, scalded with boiling water and dried. Wash your hands well with soap, pay attention to the cleanliness of the nails. Beer requires sterility, unlike mash.

Ingredients

• water, 27 l
• malt, 3 kg (barley)
• hops, 45 g
• yeast, 25 g (beer or other live)
• sugar, (8 g per 1 liter of beer)

How to make beer at home

First of all, we germinate the malt, as mentioned above. We dry and grind it into cereals - we do not bring it to the state of flour.

We heat 25 liters of water in a saucepan to 80 degrees. We wrap the malt in a bag rolled up from gauze, and lower it into the water. This is a very convenient way: you do not have to watch that the malt does not burn, and there is also no need for filtering.

We cover the pan with a lid and cook the malt over low heat for an hour and a half, maintaining the temperature at 61-72 degrees. 61 degrees will give a strong beer, 75 - less strong, but with a strong taste. For a tasty 4 percent beer, keep 65 degrees.

Next up is a chemical experiment. It is necessary to determine whether there is starch in the wort. Pour a little wort into a white saucer and drip iodine. If the wort turns blue, cook for another 15 minutes. When there is no starch in the wort, you can proceed to the next step.

Slightly increase the heat and heat the wort to 78-80 degrees. Keep this temperature for 5 minutes. Fermentation stops, we remove the bag of malt and send it to the remaining 2 liters of water, heated to 80 degrees. We wash the bag in this water and pour it into a common pan.

Now the wort must be brought to a boil and immediately add 15 g of hops. Then boil for half an hour and at the end add another 15 g of hops. After 10 minutes, throw in the rest of the hops. Cook for another 20 minutes. That is, the total wort should boil for 1.5 hours.

We have reached the serious stage of wort cooling. At this point, it is easy to violate sterility and infect the drink with microbes. We quickly take the pan to the bathroom and put it in ice water. Cool to 24-26 degrees - about half an hour.

Pour the mixture through sterile cheesecloth into a fermentation vessel. It is recommended, after passing through gauze, to pour two more times without gauze to saturate the drink with oxygen.

We activate the yeast with warm boiled water and send it to the wort, mix. If you have top-fermenting yeast, the temperature of the wort should be 18-22 degrees. If the yeast is bottom-fermenting, the temperature for them is from 5 to 16 degrees.

We transfer the container to a dark place, cover with a lid with a water seal and hold for 7-10 days. We observe the temperature regime corresponding to the yeast. By the end of the term, the beer becomes lighter.

Readiness for the next stage is determined in two ways. We take readings with a hydrometer twice every 12 hours. If the readings match up to tenths inclusive, then you can go further. The second way is to track the water seal. If no bubbles appear in it during the day, then proceed to the next step.

Now we need to make the beer foamy by saturating it with carbon dioxide. We prepare sterile bottles (preferably opaque). Add sugar to each at the rate of 8 g per liter.

We take a sterile silicone tube and pour the beer into bottles. Keep the end of the tube at the middle level of the liquid, as sediment remains at the bottom. We stop pouring when 2 cm is left to the edge of the bottle. We seal the bottles hermetically. It is convenient to use plastic ones, they are easier to twist.

Fermented sugar will provide the necessary carbon dioxide. Bottles should be placed in a dark place with a temperature of 20-24 degrees and left for 2-3 weeks. On the 7th day, on the 14th and 21st bottles, shake. At the end of the term, we remove the beer in the refrigerator or in the cellar.

The beer is already ready to drink, but if you stand it for a month, it will become tastier. As a result, from this amount of ingredients you get 22-24 liters of 4-degree beer. In a sealed form, it is stored for up to 8 months. Open beer should be drunk in three days.

Friends, have you tried homemade beer? Did you like its taste? Do you plan to brew your own beer at home?