Homemade beer recipe is simple. Homemade beer

How nice it is in the 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 no preservatives or 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 great amount components. But the classic recipe requires only a few ingredients, namely:

Yeast.
Hop.
Malt.
Water.

If you do it right. Maintain the necessary pauses and strictly adhere to the recipe, you can get excellent product high quality with foam and 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 beginning brewer can prepare hops and malt at home, but this will take a lot of time, so it is also better to buy them ready-made.

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, nice smell and don't drown in the 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 receive 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 preparing 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.

The ideal option would be purchased water, thanks to which the 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 a homemade one by making it from a 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:

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.
Pour 12.5 liters of water into an enamel pan and put on fire.
As soon as the water temperature reaches 80 degrees, the malt, which was previously poured into a gauze bag, is immersed in it.
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.
After 1.5 hours, turn up the heat, increasing the temperature to 80 degrees. Cook in this mode for another 5 minutes.
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.
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
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.
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.
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.
After all the above steps, the container with the future drink is placed in a 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.
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 the next stage of preparation.
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.
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, the bottles should be placed in a dark room with a temperature of 20–23 degrees and left to stand 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:

Pour 20 liters of cold and purified water into an enamel pan and add hops.
Boil a container with water and hops for 2 hours over low heat.
After 2 hours, the broth should be cooled to a temperature of 70 degrees and honey should be added in small portions.
The resulting liquid is cooled to 25 degrees and then yeast is added.
Cover the container, leaving it slightly open, and keep it in a room at room temperature for 6 days.
On the 7th day, the young beer is bottled and placed in a cool, dark place.
After a day, the bottles are hermetically sealed.
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 at the holiday table by treating them to real beer. It is of high quality, great taste and does not contain artificial or harmful additives.

Attention, TODAY only!

Any connoisseur of an intoxicating, foamy drink dreams of brewing his own beer at home - as practice shows, this dream can be realized by everyone. And there is no need to purchase expensive equipment: brewing home beer is quite possible without any mini-breweries. You just have to master the process of preparing yeast, mashing malt and boiling wort, and also learn how the processes of fermentation and post-fermentation proceed.

Real beer is always brewed with malt and hops, which are necessary ingredients for the classic version of this wonderful drink. Malt is necessary to saturate beer with enzymes, starch and proteins that make up its basis, while giving the drink a sweetish taste, richness and characteristic color. Hops in homemade beer have a beneficial effect on the formation and stability of foam, and also distinguish beer from other drinks by its specific bitterness. When preparing beer at home for preservation original taste, as a rule, do not resort to such labor-intensive processes as filtration and pasteurization. This drink has more rich taste and a dense head of foam. It also contains no harmful preservatives.

For some reason, many people believe that before making homemade beer, it is necessary to purchase a mini-brewery or other expensive special equipment. This misconception falls into the category of myth-making. You can brew beer at home if you have such available tools as a large saucepan (boiling), a fermentation container (made of glass or food-grade plastic), bottles, a small-diameter silicone hose (for removing beer from sediment), a thermometer (for controlling the required temperatures) and an ice water bath that will serve as a coolant.

In this article you will learn how to brew homemade beer without equipment and get valuable advice for beginner brewers.

Ingredients for a recipe for making beer at home: malt and hops

So, the main ingredients for a simple homemade beer recipe will be malt, hops, yeast and water. Let's consider each of them separately.

Malt– this is sprouted grain grain (barley, rye, wheat, etc.). The best time For its germination, spring and autumn are considered, although this process is available at almost any time of the year. The main thing is that the grain is of high quality and sprouts quickly. Preference for homemade malt beer is usually given to light grains with a yellowish tint. In this case, you should pay attention to the fact that the outer shell of the grain has a slightly wrinkled configuration, and that it itself is white, mealy and has a specific odor. In order to determine the quality of grain suitable for making malt, you need to fill a ten-liter container with it. If its weight exceeds 7 kg, then this is what you need. Being the main ingredient for homemade beer recipes, malt determines the most character traits drink, such as color, taste and smell. There are several types of malt: Vienna, Munich, peated, toasted, caramel, black, etc. Dark malt, having a light brown color, gives the beer a golden hue; caramel malt, sweetish in taste, improves foam stability and enhances the fullness of taste; roasted malt, which has a very dark color, used to enhance the color of an intoxicating drink. Ready-made malt can be ordered through online stores, but you can prepare it yourself using the following old recipe.

Before brewing homemade beer, the grain must be sorted, washed in cold water, cover with a damp cloth and place in a warm place. If there is not enough moisture, you should additionally sprinkle it with water. After a few days, the grain will begin to germinate. Sprouted grains should be scattered in a thin layer on a sheet and dried in the oven, then ground in a hand mill or coffee grinder.

The color, taste and fullness of the beer largely depend on how the malt is germinated and dried. Proper processing of malt for beer at home is of great importance. Therefore, purified malt must be cooled, weighed and placed in a special malt storage facility for a period of at least 30 days.

Hop– this heterosexual plant grows everywhere, often being a malicious weed in vegetable gardens. In brewing, for homemade hop beer recipes, only female flowers are used, which are large dark yellow heads with a specific intense odor. If you rub such a head, it will appear bitter substance, similar to flour dust. Hops usually ripen in mid-August. Uniform, closed cones of medium size, green or yellow-green in color indicate good quality hops The petals of such cones are rich in hop flour, have a delicate texture and pleasant aroma. Cones that emit a garlic odor are of poor quality and are unsuitable for use in homemade hop and malt beer recipes.

Hops, like malt, can be ordered through online stores, but it is not difficult to prepare it yourself. Collect the ripe cones and dry them under a canopy. For this purpose, you should prepare a wooden box in advance. square shape without a bottom with dimensions of 50 cm in height and width, attaching a linen bag to its inner walls. Pour the collected hops into this bag in parts, carefully compacting each bookmark. After the container is completely filled, remove the bag of hops from the box, sew it up and store it in a dry place.

Water and yeast for brewing beer at home with your own hands

Yeast. For homemade beer recipes, special top- and bottom-fermenting yeasts are used, with preference given to the latter, since their flakes quickly settle in a dense layer to the bottom at the end of the fermentation process. Best result When brewing beer, yeast is produced from hops, but ordinary baker's yeast can also be used.

Water. Great importance To make good homemade beer, you need high-quality water. It is better to use soft water. To check its softness, you should dip a piece of soap into it: in soft water it dissolves quickly and foams well. If the water turns out to be hard, it must be boiled for at least 30 minutes. It is best to use water taken from a spring. But it is suitable only if the spring does not freeze in winter, if the water in it is very cold in summer, if the water is very clean and has no smell or taste, and if grass grows well around the spring.

All necessary ingredients for homemade beer are shown in these photos:

How to make yeast fungus for beer at home: simple recipes

In online stores you can order special yeast for making beer (brewer's yeast from a pharmacy is not suitable for this purpose), but you can prepare the yeast yourself. Making yeast fungus for homemade beer, as practice shows, is not at all difficult.

1st recipe. 1 glass rye flour dilute warm water and leave for 5-6 hours at room temperature. Then pour in 1 glass of any beer, add 1 tbsp. l. granulated sugar, stir thoroughly, put back in a warm place and keep until the fermentation process begins. Pour the prepared yeast for simple homemade beer into a sealed container and store in a cool place.

2nd recipe. Pour dry hops hot water(take 2 parts water for 1 part hops) and boil until half the liquid has evaporated. Strain the warm broth, add sugar and wheat flour(for 1 glass of liquid - 1 tablespoon of sugar and 0.5 cups of flour), cover with a napkin or cloth and put in a warm place for 1.5-2 days. Pour the finished yeast into bottles, close and keep in a cool place.

3rd recipe. For a simple beer recipe at home, fresh hop cones need to be washed with cold water and placed in enamel dishes. Then pour in hot water (so that it covers the hops), stir and put on low heat for 2-3 minutes, then remove from heat, cool slightly, mix well, squeezing out the cones with your hands, and strain through a sieve or cheesecloth. Carefully squeeze out what remains on the sieve with your hands and strain again. Put as much flour (rye or wheat) into the strained hops as is needed to obtain a mass of creamy consistency, and ferment in a warm place for 2-3 days. Close the finished yeast tightly and store in a cool place.

4th recipe. Pour 1 kg of fresh hops into an enamel saucepan or clay pot, add 2 liters of hot water, close tightly with a lid, bring to a boil, cook for 1 hour and strain. After this add 2 tbsp. l. flour, 1 tbsp. l. sugar, 1 tbsp. l. salt, mix well and put in a warm place for two days. Then add 2 mashed boiled potatoes, mix and leave in a warm place for another day. Pour ready-made yeast for brewing beer at home into bottles and store in a cool place.

5th recipe. Pour a large handful of dry hops with half a glass of hot water, add 1 tsp. honey, put on fire, cook for about 3 minutes and strain. Add 1 tbsp to the chilled infusion. l. flour, mix it all well and keep in a warm place for two days. Pour the prepared yeast into a tightly sealed container and store in a cool place.

The following sections of the article are devoted directly to how to brew beer at home.

How to brew beer at home: mashing malt

The technological process of making beer at home comes down to four main stages: mashing malt, boiling wort, fermentation and maturation of beer. Let's try to look at each of them in more detail.

Mashing malt- This is a very important stage that should be taken seriously. In Dahl's dictionary you can read the following: “Grate kvass, beer, knead flour and malt, set.” To make homemade beer, you need to mix malt with water, crushing it first using a coffee grinder or hand mill. Care must be taken to ensure that the malt does not turn into homogeneous mass, it needs to be split into small pieces. IN ideal it should contain both coarse grains, retaining particles of the grain skin, and flour. When malt is combined with hot water, the starch contained in the grains is broken down into sugar (maltose) and soluble substances (dextrins). Before crushing the malt to brew beer at home, it is recommended to lightly sprinkle it with water so that the skins of the grains become more elastic and are less damaged during grinding. After the malt is crushed, you can proceed to preparing the mash, i.e., the batch for brewing beer.

In the practice of brewers, two methods of preparing mash for homemade beer have become established: English and Bavarian (Munich).

At English way cool the water brought to a boil to such a state that you can hold your hand in it (approximately 55 ° C), pour it into a large container with a double bottom (mash tun), add crushed malt there and knead until all the flour will not disperse in water. Considering that after the introduction of malt the temperature will drop, you need to add boiling water to the mixture to increase it to 60 °C. Then mix everything well, let it sit for 1-1.5 hours, strain to get the first (main) wort, and pour into the digester. And pour a second portion of boiling water into the container with the remaining malt, let it brew a little and pour into a common kettle. After the second wort, you can make a third one. After this, boil all the resulting worts together. Each brewer must learn to independently calculate how much malt and water to use for mashing. The main thing to remember is that the volume of water provided for a certain amount of malt includes all the necessary water.

Using the old Bavarian method, before brewing beer at home, you need to soak the malt in cold water before mashing. To do this, all the malt specified in the recipe should be mixed with half the required water and kept for several hours (the malt should dissolve well and release as many of its enzymes into the solution as possible). In this case, it is necessary to ensure that the mash temperature does not exceed 20 ° C so that the malt does not sour and spoil. It is better to carry out the “infusion” operation for homemade beer from hops and malt in the evening, so that the main work can begin the next day. In the morning, bring the remaining water (the second half) to a boil and pour boiling water (or part of it) into the mash tun, stirring continuously, bringing the temperature of the malt to 37-40 °C. After this, place a third of the mash volume in a container in which the water was heated, bring to a boil, making sure that the mixture does not burn (the darkening of the wort and the burnt taste cannot be eliminated), and pour it back into the mash tun, bringing the temperature in it to 50 ° WITH. After thorough mixing, pour a third of the mash (it is better to take it from the bottom, where it is thicker) into a container, heat it to 60-62 °C and return it to the mash tun again. Finally, for the third time, pour a third of the mash (now thinner) into a container, bring to a boil, simmer over low heat for no more than 30 minutes, stirring continuously, and return everything to the mash tun, increasing the temperature of the total mass to 70-75 ° C.

After stirring the mash for making beer at home for the last time, you need to let it sit for 1 hour and strain.

See how to mash malt to make beer at home in these photos:

How to make beer at home: brewing wort

For brewing beer classic recipe, the wort obtained after mashing the malt must be boiled and brought to the required concentration by boiling, evaporating the excess liquid. During this process at high temperature the following happens: the remaining enzymes are destroyed and pathogenic microorganisms are destroyed, as a result of which the wort is sterilized, and the beer, after precipitation of proteins, is clarified. Before making beer at home using this recipe, you must test the iodine before starting to brew the wort. This should be done this way: take a drop of mash liquid from the boiler, transfer it to a saucer, and place a drop next to it alcohol tincture Yoda. As soon as the wort has cooled to room temperature, mix droplets. If the drop instantly turns color Blue colour, which means there is starch in the wort. To remove it, the wort must be kept for some time at a temperature of 70-75 ° C. Now you can move on to hopping the wort.

When to add hops to the wort to brew homemade beer according to this recipe, and how to do it, are controversial questions. Some people add part of the required hops immediately after the wort boils, others add it 1 hour before draining the finished wort, while others first infuse the hops in hot water(50-75 °C) under the lid for 1-1.5 hours and only then put it into the wort. In some cases, hop cones are torn and crushed, and in others, they are mashed together with malt. Hops should be removed from the wort during straining. The total duration of wort cooking is 1.5-2 hours. When boiling wort without hops, it needs to be allowed to boil, when hopping, go to a moderate boil, and shortly before draining the wort, reduce it to a minimum. The amount of hops added to the wort depends on many factors. This includes the quality of the hop itself, the type of beer, the concentration of the wort, and the composition drinking water and other reasons. You can focus on the following data: per 100 kg of malt for light varieties with a density of 10-12%, 0.4-0.6 kg of hops is needed, for dark varieties density 12-13% - 0.3-0.4 kg of hops.

Well-boiled and clarified beer must be strained through a fine mesh to separate hops and other impurities that have settled to the bottom. To brew beer at home according to this recipe, it should be taken into account that a lot of wort is retained in wet hops, so the remaining hops formed during the decanting process must be squeezed out well. The wort strained from the hops must be cooled as quickly as possible to a temperature of 4-6 °C. Hopped wort can be cooled by placing it in any container in a draft or in a cellar, or using ice (fill a thin-walled vessel with ice and let it float on the surface of the wort). Homemade beer according to this recipe should be chilled until the cloudiness settles. To speed up this process, the procedure of stirring the wort has proven itself well.

Homemade beer fermentation

The stage of fermenting beer from hops at home involves introducing yeast and regulating the fermentation process. To do this, you need to add yeast (preferably beer yeast) to the brewed wort and mix everything thoroughly. Practice shows that bottom-fermenting yeast has become more widely used in brewing. From the moment the yeast is introduced into the fermentation tank, the main fermentation begins, resulting in the formation of young beer. There are clearly 4 stages in this process.

1st stage (“white”). At this stage of making your own beer at home, carbon dioxide begins to be released in the wort, rising in bubbles to the surface, resulting in the formation of a dense white foam after 12-20 hours. Towards the end of the “whitening”, carbon dioxide bubbles collect near the walls of the fermentation tank and displace the film formed on the surface towards the center. This means that the start of fermentation of the wort is proceeding normally. After 24 hours, the temperature in the fermentation tank should increase by 0.2-0.3 °C. To make beer at home using this simple recipe, the first stage of fermentation will take 1-2 days.

Stage 2 (“stage of low (white) curls”). Here the yeast becomes more active, promoting increased fermentation, which is characterized by a greater formation of carbon dioxide. Its bubbles form foam in the form of white rosettes called curls. The temperature in the mash tun increases over 24 hours from 0.5 °C to 0.8 °C. The duration of this stage is 2-3 days.

Stage 3 (“high (brown) curl stage”). Yeast activity becomes even more active and reaches a maximum. The curls increase and change color from white to brown due to the fact that bubbles of carbon dioxide lift from the bottom all kinds of suspensions, chemical compounds and other substances that quickly oxidize and darken in air. The temperature of the wort increases so much that to maintain the required temperature regime Fermentation (6-7 °C) is just right to cool it. By the end of the stage, in the solution, which is neither wort nor beer, the amount of nutrients and oxygen, as a result of which further growth of yeast is suspended. Carbon dioxide and carbon dioxide accumulated in the wort also contribute to the slowdown of yeast activity. ethanol. The third stage usually lasts 3 days or more.

4th stage (stage of soundboard formation). Deca is a film formed on the surface of the wort. Once yeast growth and fermentation have ceased, the swirls of foam begin to fall off, forming a low, thick deck. The yeast settles to the bottom, and the surface of the solution gradually acquires a dark brown tint. Young beer must clarify, and only then can it be pumped into a tank for post-fermentation. True, when preparing beer at home according to the classic recipe, in some cases they use “green beer” (cloudy due to the yeast it contains) for post-fermentation, but it is still better if it is settled and clarified. Completion of this stage takes place in 1-2 days.

Thus, the main fermentation lasts from 7 to 14 days, depending on the temperature, quality and concentration of the wort. Depending on the maximum increase in wort temperature, there are two main fermentation methods: cold (up to 9 °C) and warm (up to 14 °C). As a rule, the temperature of wort fermentation ranges from 8 to 10 °C, but raising it to 14-15 °C is acceptable (at this temperature the highest intensity of fermentation is observed). Further heating of the wort according to the classic recipe for making beer should not be allowed. It should be cooled using a vessel with ice.

Maturation of home-brewed beer (with photos and videos)

Having gone through all the stages of main fermentation, the yeast settles to the bottom, and the surface of the wort is covered with a uniform layer of foam about a finger thick.

Now you need to determine whether the young beer is ready to send it to the fermentation tank. In this regard, there are centuries-old recommendations that are successfully used by brewers in many countries. The easiest way is to inflate the so-called tire (foam on the surface of the fermented wort). If the wort underneath has a shiny black color, and the foam itself at the point of “blowing” does not immediately close, it means that the required condition has been achieved and the resulting half-beer can be put into post-fermentation. At home, it is more convenient to carry out further fermentation in wooden barrels(preferably oak) under slight pressure resulting from carbon dioxide released in the beer. The duration of this process can last from several days to several months, which depends on the type of intended beer and on the temperature at which the beer will be fermented.

As you can see in the photo, barrels for homemade beer according to this recipe can be installed in a cellar or other room in which the temperature ranges from 2 to 4 °C:

In this case, it is necessary to ensure that it does not fall below 1 °C. You should also avoid sudden fluctuations. Beer must be poured from fermentation tanks into barrels very carefully, trying not to damage the sediment. It is good to use a siphon for this purpose. The thick deck must be carefully removed before releasing the beer. Barrels with half-beer poured into them must be tongued (i.e. tightly closed) to avoid contact with air. Carbon dioxide under pressure formed in barrels, thanks to it, dissolves in beer, saturating the drink with this necessary component. Ripe beer must be cleaned again by straining through a sieve, poured into bottles (glass or plastic), sealed tightly, cooled and stored in a cool, dark place.

Watch the video “Beer at Home” to better understand how to prepare this drink:

Note to the brewer:

Water for beer should be fresh, clean and soft. The best option is filtered or boiled water, even better - from natural sources. With bad water, beer turns out tasteless. To make beer, it is better to purchase special brewer’s yeast rather than food yeast.
To brew beer, both malt, obtained by sprouting barley, rye or wheat grains, and malt extract are used. In addition to the traditional varieties - wheat, barley and rye - there are other varieties of malt. Caramel malt gives the beer sweet notes, stewed malt gives a honey flavor, smoked concentrate produces a drink with the aroma of a campfire, and roasted malt gives a coffee-chocolate flavor.
Beer wort is a favorable environment for the proliferation of microorganisms, therefore all utensils used for brewing beer must be pre-sterilized.
During brewing, beer must be saturated with oxygen; this requires intensive stirring and pouring the wort into the pan from a great height. However, during and after fermentation, aeration will only do harm, so while the beer is fermenting, it should not be disturbed - transferred, stirred or opened the lid unnecessarily. The only thing you can do is skim off the foam, which can later be used as yeast.
Many recipes contain large quantities ingredients for beer, for example 30 liters of water and 3 kg of malt. You can reduce the proportions depending on how much beer you need to brew.
Properly prepared beer, bottled in plastic bottles, is stored from 2 to 6 months depending on its strength. IN glass bottles with corks, the drink remains fresh for up to a year, and best ways storing homemade beer - in the cellar and refrigerator.

Contrary to established stereotypes, brewing beer at home is quite possible, and unlike store-bought analogues, the foamy drink homemade is different natural taste and the absence of preservatives. Thanks to the characteristic bitter taste and rich aroma of hops, classic beer is incredibly popular. This is the first low alcohol drink, obtained by alcoholic fermentation.

All the ingredients needed for home brewing can be purchased in specialized stores or ordered online. For cooking light beer you will need:

barley malt – 2 kg;
caramel malt – 0.5 kg;
brewer's yeast – 5-10 g;
hops – 15-20 g;
water – 8 liters.

To make the taste of beer more pronounced and rich, it is recommended to use a mixture of several varieties of hops.

Cooking technology

An enamel pan of water is heated to approximately 55 degrees. A special thermometer is used as a measuring device. Then add the prepared malt, turn off the heat and stir for 10-15 minutes. After this, you need to cook the wort for 10-12 minutes until the water temperature rises to 62 degrees. Then cover the pan with a lid and leave for half an hour.

At the next stage, you need to heat the wort to 72 degrees, stirring constantly so that the malt does not burn, and leave to simmer under the lid. This is the second temperature pause, which lasts about 25 minutes. Next on low heat heat the wort to 78 degrees, and stand for a third temperature pause within ten minutes.

At the final stage of preparing homemade beer, you will need to filter the wort into a previously prepared container, using several layers of gauze, a colander and a fine strainer for this purpose. After the initial filtration, the remaining grain must be filled with 1-2 liters of water, mixed and filtered again. The liquid from the container is poured into a clean pan, 1/3 of the hops is added and boiled for one hour, periodically removing the foam. The remaining hops should be divided into 2 parts and added in the middle and end of the beer. The wort is then cooled to approximately 24-26 degrees. This is the optimal temperature for fermentation.

After cooling, the wort is poured through cheesecloth into a clean and sterilized container, diluted yeast is poured in and shaken well. Then a water seal is installed, after which the container is placed in a warm and protected from direct sun rays place for further fermentation for approximately one week.

Recipe

Name

Homemade Beer Recipe

Live beer homemade, aromatic and tasty, much better than store-bought, since you know exactly what products were used in the preparation process. It’s nice to treat friends and family with this beer, because home cooking beer is a very rare phenomenon in our life.

How to quickly and easily brew beer at home?

There is an opinion that homemade cooking technology requires special equipment. In fact, you don't have to buy it at all. home brewery, you can get by with ordinary utensils, unless, of course, you are going to open a brewery. There is no need to brew malt from barley or wheat and dry hop cones; it is much easier to buy it in a store ready ingredients. Exist different recipes homemade beer, and for cooking classic drink you will need malt or malt extract, hops, yeast and water. In some recipes you can see molasses, honey, salt, jam, cornmeal, black pepper, bread and other products, since beer is a multifaceted drink that allows you to experiment with flavors.

Homemade malt beer according to an old recipe

It is malt that gives beer fullness of taste, richness, pleasant color and persistent foam. To make beer, malt is mixed with water and heated to 75°C in a large saucepan. The resulting malt porridge is then filtered through a sieve to separate undissolved grain particles. So it turns out beer wort- plant material ready for fermentation, to which crushed hop cones are added. The wort is boiled for another 2–3 hours with constant stirring, and then cleaned again through a sieve - this time to remove any remaining hops. To save time and effort, you can put the hops into the wort in a gauze bag, then you won’t have to filter. The resulting drink is infused for several hours and then filtered again.

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

The ideal temperature for active yeast activity is 18 ° C, so cover the pan with a lid and leave the beer for a week. If after two days foam appears on the surface, it means you did everything correctly, but if it doesn’t, put the pan in a warmer place, remembering to periodically remove the foam. After about five days, the beer will acquire the familiar beer taste, and then all you have to do is pour it into bottles without shaking and leave it in a cool place for two weeks. Exist various variations malt beer: sugar, salt, raisins are often added to the wort, and hops are sometimes added to bottles after fermentation is complete; the order of adding products and fermentation methods may also change.

Homemade beer using unusual recipes

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

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

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

Brewing secrets

Water for beer must be fresh, clean and soft, so the best option- filtered or boiled water, and if possible, from natural sources. With bad water, beer turns out tasteless. The same goes for yeast, so to make beer you should buy special brewer’s yeast, fresh or dry, rather than food grade.

For brewing, both malt is used, obtained by sprouting barley, rye or wheat grains, and malt extract, which is an evaporated or concentrated malt emulsion. The choice of malt undoubtedly affects the taste and aroma of the beer. In addition to the traditional varieties - wheat, barley and rye - there are other varieties of malt. Caramel malt gives the beer sweet notes, simmered malt can have honey notes, smoked concentrate produces a drink with a campfire aroma, roasted malt has a coffee-chocolate flavor, and melanoidin malt has a bright and unique taste.

Beer wort is a favorable environment for the proliferation of microorganisms, therefore all utensils used for brewing beer must be pre-sterilized. Strict hygiene rules must also be observed during the preparation process.

During brewing, beer needs to be saturated with oxygen, which is facilitated by intensive stirring and pouring the wort into the pan from a great height. However, during and after fermentation, aeration will only do harm, so while the beer is fermenting, it should not be disturbed - transferred, stirred or opened the lid unnecessarily. The only thing you can do is skim off the foam, which can later be used as yeast.

Many recipes contain completely unimaginable quantities of ingredients for beer, for example, 30 liters of water and 3 kg of malt. You can reduce the proportions depending on how much beer you need to brew.

Properly prepared beer bottled in plastic bottles can be stored for 2 to 6 months, depending on its strength. Glass bottles with corks keep beer fresh for up to a year, and the best ways to store homemade beer are in the cellar and refrigerator. However, if you have learned how to brew homemade beer, you won’t have to store it for long, since this is tasty and aromatic drink It always ends very quickly!

Recipes

Homemade beer without malt

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

Cooking method:

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

Beer Khmelnoye

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

Cooking method:

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

Classic brewing technology is quite complex, requiring special equipment and strict adherence to brewing temperature. But having hops and malt (preferably), you can prepare a drink according to a simplified scheme, which will resemble the original in taste and color. We will consider the most simple recipes homemade beer.

The easiest way to buy hops and malt is online. Ideally, it is good to also have a mini-brewery, but due to the high cost, not everyone can afford this device. The proposed recipes do not require additional equipment, just a saucepan and a fermentation container.

Beer made from hops and malt

Ingredients:

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

1. Barley malt dissolve in water and leave for a day.

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

3. Boil the dissolved malt for 2 hours.

4. Add hops and cook for another 20 minutes.

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

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

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

Hops and malt recipe

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

Recipe for beer without yeast (honey or fruit)

Ingredients:

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

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

2. Add pre-prepared strawberries (the berries cannot be washed so that they remain on the surface wild yeast), which is used as a starter, replacing brewer's yeast. Add hops and mix again.

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

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

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

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

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

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

Strawberry beer without yeast

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

The easiest homemade beer recipe

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

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

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

3.Add sugar syrup into the hop decoction and cook for another 20 minutes.

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

5. After fermentation is complete, pour the beer into bottles, seal and incubate for three days. After this, the drink is ready to drink.

Fast beer