How to brew beer at home: recipe and technology. Recipes for making beer - an ancient Russian drink

Here's a relative simple and easy recipe for making beer at home. Does not require complex equipment and skills.

So you're interested home brewing and decided to try brew beer at home on one's own. In fact, the process of preparing a full-fledged grain beer easier than it might seem at first glance. The main thing here is to start. This activity can be a wonderful and exciting hobby for a true beer lover and will bring a lot of pleasure to you and your family and friends.

Behind:

• Just cook your favorites in your kitchen beers and they will only be tastier and more aromatic than those you tried.
• Brew new varieties of beer that you have never tried before, which are not on sale in your region and treat your friends with them, now it has become available.
• Experiment - invent new varieties or add your own unique “zest” to existing ones. Nothing limits you!
• Homemade beer It comes out much cheaper than the beer sold in stores.

Against:

• There are no abstracts

Let's return to our recipe. You will need:

Equipment

• A saucepan (preferably two; in extreme cases, you can rinse spent grains from a kettle)
• Piece light fabric, for example, chintz, it is stronger than gauze. Size at least 1x1 meter
• Malt mill
• Digital Thermometer
• Electronic precision scales
• Old Winter Jacket or a warm blanket
• Bottle or barrel for fermentation (fermentation)
• A water seal (a dropper works well, available at any pharmacy, but you can also buy a full-fledged one)
• Long paddle-spoon for stirring the mash
• Colander (regular kitchen)

Raw materials

• Beer malt
• Brewer's yeast
• Pure water, without chlorine and foreign impurities (preferably)

This minimum required with which you can start.

First of all, put the water on the fire. For now, you can turn on the fire only under the main (let’s call it that) pan. We will have time to heat the rinsing pan (pan No. 2) while we maintain temperature pauses.

While the water is heating up, weigh malt. If you bought a ready-made batch, skip this point.

Our backfill is ready.

Cover our pan with a piece of cloth.

Carefully pour our ground malt into the pan.

Stir well.

We get the following.

Keep it like this for 60 minutes. The temperature in the mash should be 65 degrees. Mix well every 15 minutes.

You can now turn on the fire under pan No. 2.

An hour has passed, we check our wort for the presence of unsugared starch. To do this, take a clean white plate, drop a drop of iodine solution (regular from a pharmacy) onto it, and drop a drop onto the plate next to it wort. Mix the drops. It is called iodine test.

In the event that iodine is taken Blue colour, which means there is starch left - heat it up congestion up to 72 degrees and keep it like that for another 15 minutes, do the test again.

If iodine does not change color, then everything is in order, you can filter our jam.

Filtering the mash. Take a colander and scoop it out spent grain from the main pan. Rinse with hot (not boiling water) water from pan No. 2 so that wort the colander dripped into the main pan. This way we wash out the sugars from the grains that remain there. We shouldn't lose anything.

Spent grain (ground malt that has spent its time) still contains many useful and nutrients and great for feed poultry and livestock.

The remaining grain in our bag can simply be squeezed out by hand, wearing thick waterproof mittens.

Next we will boil wort with hops. At this stage, you can add spices, honey, Irish moss and other ingredients to the wort that affect the final taste of your beer. For now we will limit ourselves to only hops.

Turn on the heat to full under the main pan and wait until it boils. Meanwhile we weigh hop.

The wort has boiled.

Let's quit the hops. Based on the required bitterness, you need to throw different hops into different time. You can find out what and when to quit by calling us, for example.

Boil in this way for 60 minutes. We get hopped wort.

Next, the hopped wort needs to be cooled. This can be done using chiller. Alternative option- getting into the bathroom cold water and put the pan there, watch the temperature and make sure nothing gets into the pan while it cools.

The wort is cooling.

When the temperature of the wort reaches 25-30 degrees, pour it into fermenter(bottle or barrel) on fermentation. This can be done simply through a funnel, if the volume of the pan is small, or using a hose to “suck” it out of the pan. This must be done carefully so as not to “contaminate” the wort with foreign bacteria.

Important!

Anything that will come into contact with wort during the transfer process it is necessary to disinfect. This can be done using an iodine solution. Fill our fermenter with water to about a third, add iodine, about a tablespoon, close the lid and shake well. Then pour the solution into a basin and rinse the overflow hose or watering can in it. If there is a strong iodine odor left in the fermenter, rinse it with clean boiled water.

Actually, that's all. After overflow into the fermenter, we set Brewer's yeast, to do this, just slowly pour them into the bottle through the neck.

Install water seal and leave ours beer ferment.

After 10 days, using the same hose (sterile) and the same method, we pour our young beer by bottle. Add primer- 5 grams of cane sugar or honey per bottle 0.5. You can calculate the primer for the entire volume at once and pour it into the fermenter before bottling.

You should not use regular beet white sugar, as it is “dirty” and contains many impurities.

We leave the beer for carbonation- that's another 7-10 days.

After that beer begins to ripen. Theoretically, you can already drink it, but the taste only improves over time (if the beer is not wheat).

It's a shame that beer doesn't always survive to full maturity. If you have a basement that you rarely go to, put it in there and forget about it. And in two to three months you will be able to enjoy the full taste of a mature drink. And it will be wonderful.

Drink to your health!

If you already know how to make beer with your own hands from traditional ingredients, and have tried it more than once classic recipe in practice, this means it’s time to start experimenting. Why not brew beer at home the way it was customary in Russian villages? For example, from beets, potatoes, carrots, wheatgrass, nettles or other simple vegetables and herbs? Or maybe try recipes for making beer at home from molasses, horse chestnuts or sugar?

Making beer at home: how to make a drink without malt

Below is how to brew your own beer without malt using molasses and horse chestnuts.

Homemade beer with molasses

Ingredients:

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

Preparation:

Pour water into a saucepan, add molasses, mix well, bring to a boil and cook until the smell of molasses disappears. Place hops in a gauze bag into the resulting wort, cook for 10 minutes and let cool. Then add liquid yeast to the pan, mix thoroughly, pour into bottles and leave for a while without closing the lids. As soon as foam appears on the surface, remove it, seal the beer bottles tightly and leave them in a cool place for 4 days.

Chestnut beer

Chestnut beer - very aromatic and delicious drink, to which ancient healers attributed magical properties, believing that it could cure almost all diseases. It can be easily prepared at home. Before brewing this beer yourself, you need to collect ordinary horse chestnuts, dry them in the oven and peel them from the thick skins.

Ingredients:

• 3 liters of water,
• 25 - 30 chestnuts,
• 0.5 cups of hops.

Preparation:

Grind the dried and peeled chestnut kernels into flour using a meat grinder and lightly fry in the oven or in a frying pan. The resulting raw materials are poured into enamel pan, pour hot water, mix well, put on fire and heat to a temperature of 75 ° C (in hot water, starch decomposes into sugar for fermentation). Then boil the wort for 10-15 minutes, cool until room temperature, strain, pour back into the pan, add hops, bring the mixture to a boil over high heat and boil for 20 minutes so that the hop cones are softened, then filter the wort, pour into jars and cool in the refrigerator or cellar. Strain the wort prepared for chestnut beer and leave to ferment for several days, skimming off the foam daily. After this, strain the drink again, bottle it and leave it to ferment for 4-5 weeks (during this time the beer will infuse, become lighter and enriched with carbon monoxide). Beer prepared by yourself can be drunk immediately, or you can strain it again and refrigerate for another week.

How to brew your own delicious beer

Here you will learn how to brew beer at home from sugar and a grain mixture.

Sugar beer

Ingredients:

• 8 liters of boiled or settled water,
• 1.2 kg sugar,
• 1 cup brewer's yeast.

Preparation:

To make homemade sugar beer with your own hands, hot water you need to pour it into a clean tub or barrel, add the specified amount of sugar, stir it until completely dissolved and cool. After this, add brewer's yeast to the liquid, mix well and leave at room temperature to ferment for 2-3 days. During this process, foam will appear on the surface of the future beer, which must be removed. After fermentation is complete (this can be determined by the presence or absence of a sugary aftertaste), the finished beer should be strained and bottled into clean bottles. To add flavor to the drink, you can put lemon or orange peel in each bottle. After bottling the beer, the bottles should be tightly capped, the corks tightly tied with wire and stored in a cold room or cellar, constantly ensuring that the drink does not freeze, otherwise it will become unfit for consumption. With a large amount of sugar, beer becomes sweet taste and foams heavily as a result of the increased amount of alcohol and carbonic acid in sweeter beers. Therefore, you can independently adjust not only the taste of the future beer, but also its strength, color and alcohol content.

Now let's make dark beer at home!

Dark beer

Ingredients:

• 10 liters of water,
• 500 g of grain mixture (wheat, rye, oats and barley),
• 30-40g chicory,
• 50g dried hops
• 4 cups sugar,
• zest of 1 lemon.

Preparation:

To make this beer yourself, as indicated in the old recipe, you need to fry the grain (each type separately) in a dry frying pan until Brown and grind in a coffee grinder. Combine all types of ground grains together, add chicory, mix, pour into a saucepan, add a third of water, put on the stove and boil, then add the remaining water, add sugar, hops, lemon zest and turn off. Leave the resulting wort alone for several hours, and then pour it into bottles, seal and place in a cool place.

Watch the video “Do-It-Yourself Beer”, where you can see best recipes preparing a foamy drink:

We brew beer at home with our own hands: recipes for making the drink (with photos)

First, learn how to make your own homemade beer from beets and carrots.

Beetroot beer

Preparation:

To prepare such a simple beer with your own hands, medium-sized beets need to be thoroughly washed, peeled, and grated on a coarse grater. Then put in an enamel pan, pour in 6.5 liters of water, add salt, put on fire and cook at medium heat for at least 30 minutes. Pour the remaining water into a separate bowl, add the hop cones there and cook over medium heat for 10 minutes. When the hops are well boiled, add the juniper berries, bring the mixture to a boil and pour into the pan with the boiled beets. Cool the resulting beet wort to room temperature, pour in brewer's yeast, mix well and leave in a warm place to ferment for 14 days, periodically skimming off the foam that forms on the surface of the wort with a slotted spoon. Strain the finished beer using a fine sieve or a filter made of several layers of gauze for this purpose, pour into bottles, seal tightly and put in a cool place (or in the refrigerator) for 7 days. Ready-made beet beer is best drunk chilled.

carrot beer

Ingredients:

• 12 liters of carrot juice,
• 100 g hops,
• 50 g yeast.

Preparation:

Wash the carrots thoroughly, grate them on a fine grater, squeeze out the juice, boil it and strain through a cloth. Then cool it to the temperature of fresh milk, add hops and yeast, mix everything well and put it in a warm place to ferment for three days, periodically removing the foam that forms on the surface. After the specified period, strain the drink through a canvas cloth, pour into bottles, seal tightly and store in a cool place. You can drink carrot beer after a week.

Beetroot and carrot beer

Preparation:

Before making your own beer from vegetables, the root vegetables need to be washed, peeled and grated on a coarse grater. Then put in a large saucepan, add hops, juniper berries, add purified water, put on fire, bring to a boil and cook for 15 minutes. Then cool the broth to room temperature, introduce the yeast and place in a warm place for fermentation. The foam that will collect on the surface of the wort should be skimmed off at least three times. After the last collection of foam, strain the drink, pour it into bottles, cap tightly and leave to ripen in a cold place. After 2 weeks, you can try vitamin beer.

Here you can see a selection of photos on the topic “Brewing beer at home”:

How to brew the perfect beer yourself at home

Now learn how to brew the perfect beer yourself from peas and potatoes.

Pea beer

Ingredients:

• 4 liters of water,
• 1 kg green pea pods,
• 1 tbsp. l. dry sage herb,
• 0.5 cups of dry hops,
• 1 small slice of black bread.

Preparation:

Before you brew this beer yourself at home, you need to thoroughly wash the peas and tear off the tails. Then put the pods in an enamel pan, add water, put on fire, bring to a boil and cook for about 3 hours. After this time, strain the hot liquid and add hops and sage. As soon as the liquid becomes warm, add black bread and leave for 3 days to ferment. After this, pour the finished beer into bottles, cap tightly and place in a cool place.

Potato beer

Preparation:

To make potato beer yourself at home the way it was prepared in ancient times, the tubers need to be thoroughly washed, peeled, and cut into not very large pieces. Then pour in boiling water, boil for 30 minutes (the potatoes should be well boiled) and prepare the puree by mashing the potatoes well with a masher, without draining the water in which they were boiled. Cool the resulting mixture to 30 °C and transfer it to a pan suitable for brewing beer. Separately, boil the hops. Pour the cones of the plant warm water, cook for 30-40 minutes, pour the broth into the potato mixture, stir and leave in a warm place for several hours. After this, add the remaining water to the pan, add the yeast, mix well again and leave the pan with the wort in a warm place to ferment for a day. After the fermentation process is complete, the contents of the pan should be strained through a fine sieve or several layers of gauze. The drink turns out cloudy, so it needs to be clarified. To do this, beat the egg yolk well, pour into the beer, place the pan with the drink on medium heat and cook for several minutes until the yolk curls and settles to the bottom. Strain the cooled beer again and add burnt sugar, prepared as follows: pour granulated sugar into a tablespoon and hold over the fire so that it is lightly fried, but does not turn into caramel. After this, pour the drink into bottles, seal tightly with lids and put in the refrigerator. After a few days, when the beer prepared with your own hands according to this recipe has infused, you can try it.

How to make beer at home: recipes for making the drink

This collection of recipes is dedicated to how to make beer from pumpkin and sugar beets at home.

Pumpkin beer

Preparation:

To prepare this beer with your own hands at home, the pulp of the peeled pumpkin should be cut into small pieces, put in a pan, sprinkled with sugar and left for 3-4 hours. Then fill it with water, put on fire, bring to a boil and cook, stirring, over low heat for 4-5 hours (the pumpkin should be well boiled). Cool the resulting broth slightly, add hops and cook for another 30 minutes. After this, strain the mixture through a fine sieve, pour into a fermentation tank, put the yeast there, after diluting it with 300 ml of warm water, and place the wort for fermentation in a warm place. As soon as the rapid fermentation is over, strain the beer again, pour it into a small keg or bottle, cap it tightly and put it in a cool place. After 3-4 days the drink will be ready for consumption.

"Cheap" beer

Ingredients:

• 15 liters of water,
• 1.4 kg sugar beets,
• 50 g carrots,
• 300 g hops,
• 50 g dry yeast,
• 12 g juniper berries,
• 400 g salt.

Preparation:

Wash the beets and carrots, peel, finely chop, mix with water, add the rest of the ingredients, put on the fire, bring to a boil and cook for 15 minutes, then cool the liquid to room temperature, add the yeast dissolved in the same broth, put in a warm place and let it ferment. The foam that forms on the surface, which will rise high, should be collected at least three times and only after that the beer should be poured into bottles, sealed tightly and stored in the basement (cellar). After 10-14 days, you can try the beer you made yourself at home.

How to brew delicious beer at home: herbal recipes

Herbs are often used to make beer at home. For these purposes, mint, nettle, sage, burdock, wormwood, cap and elecampane are most often used. Recipes from the “Brew Beer at Home” series will help you prepare not only tasty, but also healthy drinks.

Mint beer

Preparation:

For cooking homemade beer With your own hands, according to this recipe, you need to put the mint in a saucepan, add boiling water, close the lid tightly and let it brew for 1 hour. Meanwhile, dissolve the yeast with sugar and let it rise. Strain the mint infusion into a fermentation container, add yeast with sugar, a crust of bread and place in a warm place to ferment. When foam appears on the surface of the wort, pour the drink into bottles, cap tightly and store in a dark place.

Nettle beer

Preparation:

Before making this beer at home, the nettles need to be thoroughly washed. Then put it in a saucepan, add crushed malt, crushed ginger root, add water, put on fire, bring to a boil and cook for 15 minutes. Then, continuously stirring the resulting mass, dissolve the sugar in it, add yeast, remove the pan from the heat and place in a warm place. After the fermentation process begins, strain the beer, pour it into bottles or a small keg, seal tightly and place in a cool place for 2 weeks.

Healing beer made from medicinal herbs

Ingredients:

• 300g mixture of herbs (sage, burdock, wormwood and drop cap),
• 40g elecampane,
• 40 g horseradish,
• 15 liters of beer.

Preparation:

Place the mixture of herbs, elecampane and horseradish in a gauze bag and immerse it in a keg of beer for several days while it ferments. Further procedures are the same as with any other beer.

How else can you make your own beer at home?

Below are recipes for how to brew beer at home using ubiquitous herbs like wheatgrass and dandelion.

Wheatgrass beer

Ingredients:

• 9 liters of water,
• 0.4 kg of dry wheatgrass root,
• 25 g hops,
• 25 g yeast.

Preparation:

To make this beer at home, put the wheatgrass roots in a saucepan, add two-thirds of the cold water specified in the recipe, put on the fire, bring to a boil and cook for 1 hour, stirring occasionally, making sure that all the roots are immersed in the liquid. Then remove the foam, strain the hot liquid through a canvas and immediately add hops to it. Pour the strained roots with the remaining third of the water, bring to a boil again, boil for some time and strain. The strained liquid from the first and second brews should be clear. If it turns out cloudy, then you need to filter it several times (until it becomes completely clear). After this, mix both strained liquids, cool the wort to room temperature, add yeast and place in a warm place to ferment for 8-9 hours. After this time, white foam will appear on the surface. Pour the finished beer into bottles, seal tightly after 24 hours and place in a cool place for 2 weeks.

Dandelion beer

Ingredients:

• 2 liters of water,
• 400g young dandelions (whole plant with roots),
• 0.8 kg sugar,
• 60g cream of tartar,
• 1 cup brewer's yeast,
• 2 lemons.

Preparation:

Before preparing such beer at home, the plants need to be thoroughly washed, chopped, put in an enamel pan, add lemons cut together with the peel, add water, put on fire, bring to a boil and boil for 15-20 minutes. Then strain the hot liquid through a sieve or several layers of gauze, add sugar and cream of tartar, stir and cool. Add yeast to the cooled wort, mix again and place in a warm place for fermentation for three days. After this, strain the beer through cheesecloth, pour into bottles, cap tightly and place in a cool place for 7-8 days. After this time, the beer is ready for drinking.

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How nice it is to summer heat enjoy a cold, foamy drink such as beer. But it’s doubly nicer if it’s made with your own hands. After all, in this case you can be sure that the drink was made exclusively from natural ingredients with the absence of preservatives and other harmful substances. This article will tell you how to brew beer at home, what ingredients and equipment you will need for a home brewery.

Most people are of the opinion that to make a foamy drink you need special equipment that costs an exorbitant amount of money. But this opinion is wrong. So how to brew beer at home? For brewing, the main thing is the ingredients, and the most common utensils that everyone has in their home can be used. kitchen cabinet. You don’t have to prepare the ingredients for the foamy drink yourself, but purchase them ready-made in a specialized store.

There are many recipes that include a huge number of components. But the classic recipe requires only a few ingredients, namely:

• Yeast.
• Hop.
• Malt.
• Water.

If you do it right. By taking the necessary pauses and strictly adhering to the recipe, you can get an excellent high-quality product with foam and a unique taste. This drink does not require pasteurization or filtration. It has a rich taste and contains only natural ingredients.

As already written above, brewing beer requires 4 ingredients. Yeast should only be purchased in specialized stores. After all, success in a home brewer depends on this ingredient. A beginner brewer can prepare hops and malt at home, but this will take a lot of time, so it is also better to buy them at finished form.

Malt: what is it?

Malt- nothing more than sprouted and then dried grains of a plant such as barley. The grains are in a hard husk, which is used in the preparation of beer. in a natural way filtration.

Quality malt must have White color, pleasant smell and does not drown in water. If you taste the malt, it should be sweetish. Before using malt, it is ground in a special roller mill. In this case, the malt husk should remain intact.

You should know that to prepare a light, foamy drink, the malt must be air dried. In order to obtain a dark drink, caramel variety is added to the main malt in an amount of 10% of the total mass. The malt for the dark foamy drink is dried in the oven, lightly toasted.

Hop

All varieties of hops can be divided into 2 types:

• Aromatic hops.
• Bitter hops.

The hop variety is selected depending on the taste desired from the beer. If you want an aromatic foamy drink, then you should choose aromatic hops. Accordingly, bittering hops impart bitterness. The most important thing is that the hops are of high quality, because the density of the drink depends on it. Good hop cones should have a reddish or yellowish tint.

Yeast and water

This ingredient is the most important when making homemade beer. For these purposes, it is better to take special yeast intended for beer. If the home brewer does not find suitable ones, then you can use the most common ones. The main thing is that they are alive and dry.

Regular tap water is absolutely not suitable. For brewing, use only purified water, such as filtered or spring water.

If there is none, then boiled water will do as a last resort. After all, if the water is of poor quality, then the beer will not taste good.

Ideal option purchased water will be available, thanks to which beer will be of excellent quality and taste. Another ingredient for beer is sugar, which should be taken at the rate of 8 grams per 1 liter of beer. It is necessary to saturate the drink with air bubbles. Some recipes offer glucose or honey instead of sugar.

Equipment

Making a home brewer with your own hands is very easy because all the materials needed for brewing beer can be found in almost any kitchen.

For home brewing you should prepare:

• saucepan volume 20 liters, coated with enamel. This pan will be used to boil the wort.
• Capacity, which will be used to ferment the beer.
• Thermometer. It is necessary for temperature control.
• Gauze fabric about 5 meters long.
• Bottle made of plastic or glass for finished beer.
• Silicone hose. This item is necessary for pouring beer into a container, eliminating sediment.
• Chiller necessary to cool the wort. You can use homemade one by making it from copper tube. You can also cool the wort in a bath filled with ice water.
• Hydrometer- is optional, but useful thing. It can be used to determine the density and sugar content of the drink.
• Water seal. You can make it yourself or buy it ready-made at a specialty store. It is necessary to remove excess carbon dioxide during fermentation and block the access of air to the container.

Brewing beer at home

Classic recipe for making beer at home

How to make beer at home so that it has excellent taste and high quality? First of all, the equipment is thoroughly washed and dried. You also need to take care of cleanliness own hands. Such sterility in a home brewer is necessary to prevent unnecessary microorganisms from entering the beer, which can spoil it and turn it into sour mash. Brewing beer at home requires large quantity time and patience.

Stages of making beer at home:

1. Prepare all the ingredients, namely: 16 liters of water, 2.5 kg of malt, 22.5 g of hops and 12.5 g of brewer's yeast, as well as sugar at the rate of 8 g per 1 liter.
2. Pour 12.5 liters of water into an enamel pan and put on fire.
3. As soon as the water temperature reaches 80 degrees, the malt, which was previously poured into a gauze bag, is immersed in it.
4. Cover the pan with a lid and leave for 1.5 hours. The temperature at which the pause is maintained should not go beyond 65–72 degrees. To maintain this temperature regime, you should periodically turn the heating source on and off. This temperature is needed to saccharify malt. The result is a sweet wort.
5. After 1.5 hours, turn up the heat, increasing the temperature to 80 degrees. Cook in this mode for another 5 minutes.
6. The next step is to wash the malt in the remaining 3.5 liters of water. This water is then poured into the hot wort. By doing this, all the sugar from the malt will get into the wort.
7. Bring the resulting wort to a boil and, as soon as foam has formed, remove it and add 7.5 grams of hops. The wort should be actively boiled for half an hour and after this time another 7.5 grams should be poured into the pan. hops
8. In this composition, the wort is boiled for another 50 minutes, and then the remaining hops are added in an amount of 7.5 grams. After which the wort is boiled for 15 minutes.
9. To make the beer tasty, the wort must be cooled very quickly after boiling. The cooling process should not take more than 30 minutes. The time spent on cooling affects the purity of future beer from unnecessary microorganisms. The pan with the wort should be transferred to a bath with cold water and lower to cool. Then the wort is poured through cheesecloth into another fermentation container.
10. Next, add yeast to the cooled wort and mix well. If there are instructions written on a packet of yeast, then you should work strictly according to them.
11. After all of the above steps, the container with the future drink belongs to dark place, where the room temperature does not exceed 18–22 degrees. A water seal should be installed on the container. The wort is left in this state for 7–10 days.
12. The future beer will begin to ferment in 6–12 hours. This process lasts 2–3 days. The water seal will release carbon dioxide. To determine readiness, you need to observe the wort. If there are no bubbles during the day, then it is ready for next stage preparations.
13. Now the beer needs to be saturated with carbon dioxide to improve the taste and add foam. To do this, take a pre-sterilized bottle made of dark plastic or glass, and add sugar at the rate of 8 grams. per liter of drink.
14. Next, the drink is poured from the pan into bottles with sugar through silicone hose. At this point, you need to make sure that the hose does not touch the sediment, otherwise you will end up with a cloudy beer. You should not pour until the end, retreating 2 cm from the neck. Then screw the lid tightly. From this moment the second stage of beer fermentation begins, which will saturate it required quantity carbon dioxide.

To make beer highest quality, bottles should be placed in dark room with a temperature of 20–23 degrees and leave it there for 3 weeks, but we must not forget about young beer. After the first week, shake the bottles periodically. As soon as the period of 3 weeks has passed, the bottles are transferred to a cold place. After cooling, the beer can be tasted

If you keep the bottles in a cool place for one month, the taste will become even better. The strength of homemade beer is 4–5%. Shelf life when unopened is 8 months. After opening - 2–3 days. Beer should be stored in a cool place.

​ How to make beer at home? For this you will need:

• Pressed yeast - 100 gr.
• Flower honey - 4 kg.
• Hop cones - 65 pieces.
• Water - 20 l.

Preparation:

1. Pour 20 liters of cold and purified water into an enamel pan and add hops.
2. Boil a container with water and hops for 2 hours over low heat.
3. After 2 hours, the broth should be cooled to a temperature of 70 degrees and honey should be added in small portions.
4. The resulting liquid is cooled to 25 degrees and then yeast is added.
5. Cover the container, leaving it slightly open, and keep it in a room at room temperature for 6 days.
6. On the 7th day, the young beer is bottled and placed in a cool, dark place.
7. After a day, the bottles are hermetically sealed.
8. In just 2 days, a novice brewer will be able to try his foamy drink.

Thanks to these recipes you can surprise your guests and loved ones for festive table, treating them to real beer. After all, it is of high quality, great taste and does not contain artificial or harmful additives.

Attention, TODAY only!

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

Contrary to popular belief, yourself? not an easy task. You can find many recipes, but not all of them will lead you to success. It is important to be able to choose the right ingredients, equipment and follow the technology exactly. Any mistake can lead to you getting mash or some other alcoholic drink instead of what you want.

Which products to choose?

Home brewing equipment

You need to take a container larger in volume than the intended beer. There is one thing important condition? all equipment must be sterile. To do this, treat the items with boiling water and dry them with a clean towel.

Before preparing beer at home, take the time to wash and dry your hands thoroughly.

Detailed traditional technology

So, everything is ready at home necessary ingredients and inventory. Let's begin a complex but interesting process.

Stage 1. Mashing the malt

First you need to achieve a certain temperature regime. Place water on the stove and heat it to a temperature of 61 to 72°. 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°, you will get a not very strong, but aromatic beer. Optimal temperature 65° is considered, at which the future strength will be 4°.

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

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

Stage 2. Filtration

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

Step 3: Adding hops

For 10 liters of hot wort add 10-15 g of hops. Then the liquid must be boiled for another hour.

Stage 4. Cooling the wort

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

After cooling the wort, repeat the filtration procedure. Pour the liquid into a 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 stir with the wort.

Stage 6. Waiting

Now all you have to do is 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 several clean bottles and add a little granulated sugar to the bottom. Use a silicone hose to transfer the beer from the fermentation vessel into the bottles. It is important that the hose does not touch the surfaces and bottom of the pan. Otherwise, sediment may get into the beer.

First, the beer is stored 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 simpler?

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 beer prepared at home, we recommend the following recipe.

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

Beer is made as follows. We boil the cones in water for an hour and a half. Dissolve sugar in water and add to liquid. Cook the resulting mixture for 20 minutes. Then strain the beer, cool to room temperature and add yeast. All that remains is to bottle the beer and let it sit for 5 days.

Bavarian beer recipe

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

You will need the following ingredients:

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

They do everything in this order. Should the bread be finely chopped, pepper? crush and grind, hops? scald with boiling water. Dissolve the yeast in a glass of warm water. Place all ingredients in a cast iron pot (use 0.5 lb. of sugar). Pour the mixture with water until it reaches the consistency of thick sour cream, cover with a thick cloth and place 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 with a lid and place in a preheated oven for 2 days.

Remove the kettle from the oven and cool the mixture. Drain it into ceramic dishes, 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. Seal them tightly with corks and place them in a cool place for 15 days.

Some people don't like store-bought beer. They enjoy brewing beer at home. Companies and enterprises are engaged in brewing. There is a wide range of brands and varieties on store shelves. People love this drink.

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

Popular today home brewing, because a homemade drink tastes better than a store-bought one.

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

Some people buy special hops, I use homemade ones. I have “female” hops growing in my dacha, which I collect and prepare. Hops ripen in August. The collected raw materials are dried and crushed.

Malt represents sprouted grains of wheat, barley or rye. I use barley. I brew beer from grain or malt extract. It’s not easy to grow malt; I buy it at the store.

Video tips

Classic recipe

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

Preparation:

1. I pour three liters of water into a saucepan, add a kilogram of sugar, stir and bring to a boil. Place the container with malt extract in heated water for 15 minutes.
2. Upon completion of the procedure, pour malt extract and sugar syrup into the fermentation vessel. I stir.
3. I pour 20 liters of pre-filtered water into the same vessel. The main thing is that the temperature of the solution is suitable for fermentation. It's 20 degrees.
4. I add yeast. The procedure is very responsible; the quality of the homemade drink depends on the quality of fermentation of the wort. Brewer's yeast is sold together with malt extract.
5. I pour the yeast into the container with the wort evenly and as quickly as possible. It is not recommended for the future drink to come into contact with air for a long time.
6. I close the lid of the fermentation vessel tightly so that air does not get inside. Then I install a water dispenser - a rubber stopper that closes the hole in the lid. I pour chilled boiled water into the device.
7. I move the closed vessel into a dark room with a temperature of 20 degrees. I age the wort for a week. I do not open the lid during fermentation.
8. After the specified time has passed, I bottle it and add hops - natural flavor. I put a few hop cones in each bottle, and only then do I fill the bottles.
9. I add sugar to each bottle at the rate of two teaspoons per liter. After the bottle, I cork it, shake it and leave it in a cool place for 14 days to ripen.
10. After this period, the homemade foamy drink is suitable for consumption.

If you're tired of store-bought beer or don't trust modern producers, use my recipe. By the way, you can give a glass of homemade beer to your guests as a New Year's gift.

Recipe for brewing beer from hops

The taste of homemade beer will surprise you, since it differs from store-bought beer; homemade beer has a different level of quality.

Ingredients:

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

Preparation:

1. I grind hops with flour and sugar.
2. I pour the resulting mixture into a vessel with 10 liters of boiling water, stir and leave for three hours.
3. I filter the liquid and pour it into a barrel. Add yeast and molasses to this and mix.
4. I leave it to wander. No more than three days.
5. Then I pour it into clean bottles and seal it.
6. All that remains is to send the beer to a cold place for one week to ripen.

How to make beer from bread

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

I’ll look at two time-tested methods of making homemade beer, and you, choosing convenient option, prepare wonderful nectar.

Preparation is divided into 3 stages: cooking, fermentation and ripening.

You can buy a mini-brewery and special beer wort to simplify the brewing procedure.

Ingredients:

• sugar - 200 gr.
• malt - 400 gr.
• crackers - 800 gr.
• hops - 200 gr.
• yeast - 35 gr.
• water - 13 liters
• peppercorns

Preparation:

1. In a large bowl I mix 100 grams of sugar, 400 grams of malt and twice as much breadcrumbs.
2. I pour boiling water over two hundred grams of dry hops and add a few peppercorns.
3. I dilute 35 grams of yeast in 6 liters of heated water and add a mixture of pepper and hops. I stir.
4. I leave the container with the resulting pulp in a warm room for a day. I don't cover it with a lid. Then I add 100 grams of sugar and pour in 4 liters of heated water.
5. I put the dishes on low heat and cook for 4 hours. It shouldn't boil.
6. The next day I repeat the cooking. Afterwards I drain the liquid and add 3 liters to the slurry. boiled water.
7. After 60 minutes, I drain the liquid again and add it to the first decoction. Then I boil the wort, skim off the foam and strain.
8. I bottle it and seal it tightly. Two weeks of aging in a cool place and homemade beer is ready.

Video of brewing real grain beer

Homemade instant beer

Ingredients:

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

Preparation:

1. I mix two hundred grams of grated hops with the same amount of ground malt. I pour the resulting mixture into a linen bag.
2. I pour boiling water in a thin stream through the bag into a large container. I mix the grounds in a bag, filter and cool 10 liters of solution.
3. In the container with the solution I add 35 grams diluted in warm water yeast. I leave it to ferment for two days.
4. Afterwards the yeast will sink to the bottom. I bottle homemade beer and seal it.
5. I put the bottles in the refrigerator for 4 days.

Own home brewery

Now you can prepare the drink at home. You are convinced that this does not require special equipment. What to drink it with, decide for yourself. In my opinion, homemade beer goes well with

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