Beer is the most international drink. Each country has its own signature recipes for its preparation. They loved beer in Russia too, they always brewed in large quantities and drank on holidays. They knew how to make malt for brewing since ancient times, and instead of hops they used various herbs.
It is necessary
- For home brew:
- - 2.5 liters of malt;
- - 6 glasses of hops;
- - a tablespoon of salt;
- - 50 g of dry brewer's yeast;
- - a glass of molasses (sugar syrup);
- - 10 liters of water.
- For juniper beers:
- - 200 g of juniper berries;
- - 50 g of honey;
- - 1/3 teaspoon of cinnamon;
- - 25 g of brewer's yeast;
- - 2 liters of water.
Instructions
Step 1
Malt is the basis of any beer. You can buy it in specialized stores, or you can cook it yourself. There is nothing complicated about it. For malt, barley, wheat, rye, and even oats are fine. Pour the grains into a deep pan, level and fill with water. When the grains are germinated, drain (if there is still any) the water. Dry and grind the sprouted grains. The malt is ready.
Step 2
Home-made beer Pour lukewarm water over the malt, mix everything thoroughly and leave to instruct for a day. Then add salt, put on low heat, bring to a boil and simmer for two hours. Scald the hops with boiling water, add to the broth, stir and cook the beer for another half hour.
Step 3
Remove from heat, strain through cheesecloth and refrigerate to 40-45 degrees. Dissolve brewer's yeast in warm water and pour into a container with beer and add molasses. Mix everything well and put in a warm place for a day to ferment.
Step 4
Pour the beer into bottles and, without closing, leave them to infuse in a dark place. After a day, seal the bottles tightly, and after another two days, the homemade beer will be ready to drink.
Step 5
Juniper Beer Sort the berries thoroughly, rinse and scald with boiling water. Then fill with cold water, put on the stove and bring to a boil over low heat. Reduce heat and simmer juniper berries for half an hour. Then strain the broth and cool to room temperature.
Step 6
Stir honey with cinnamon, put in a water bath and heat up to 20. Add honey with cinnamon to the juniper broth and stir.
Step 7
Dilute dry brewer's yeast in two glasses of warm water and put in a warm place for three hours. When bubbles form on the surface, pour the yeast into the broth, mix well and transfer to a warm place to ferment. As soon as the yeast foam rises to the surface of the beer, mix everything again thoroughly, bottle and seal them well. Place the bottles in a cool, dark place, after five days the juniper beer will be ready.
