In fact, cooking home beer, although it takes place in several stages and takes time, but no special effort or knowledge for it is required, the main thing here is not to save on the basic ingredients: malt, hops and yeast. In more detail on how to brew beer at home, we'll explain below.
How to brew beer at home without equipment - recipe
Ingredients:
- hops - 40 g;
- yeast beer - 20 g;
- sugar;
- malt - 2.9 kg.
Preparation
Before you weld a grain of beer at home, you need to make sure that you have prepared all the equipment (fermentation tank, enameled pan, hose) by thoroughly rinsing and drying it. Also wash your hands thoroughly with soap and dry them. All these nuances allow avoiding infection of beer yeast, because of which instead of beer you can get brag.
Yeast is additionally poured with warm water, following the instructions on the package.
Malt for grain beer, the brewer crushes independently, but you can find already crushed grain, if you do not have special crushers. Finished malt is poured into a pouch of gauze and placed in a water heated to 80 degrees. The temperature will drop to about 70 degrees, at this level it should be maintained for 1 hour and 40 minutes. Then the temperature is again raised to 80 degrees to stop the fermentation. This digestion takes no more than 5 minutes. The remaining wort is washed with a couple of liters of water (78 degrees), and the liquid remaining after washing is mixed with the main malt decoction.
Now to how to make beer from hops at home. For this, the wort is returned to the fire and 15 grams of hops are added to it, after another half hour another 15 minutes are poured, and after another forty minutes, the remains are added and the cooking is continued for 20 minutes.
The prepared wort is then immediately placed in a container filled with ice water, and the cooled solution is poured into a fermentation vessel. Now it remains to add the yeast solution, and after stirring leave in a dark place with a hydraulic seal, at the temperature specified by the manufacturer on the yeast package.
At the end of the fermentation, we turn to the spill of the drink. Fill sugar at the bottom of each bottle at the rate of 8 g per liter. Fill the bottles with beer, filtering it through the tube. After bottles are clogged, the beverage is left at 20 degrees for 15-20 days. Each week the beer is shaken, and then the drink is cooled and tasted.