Most of the beer recipes have very ancient roots, but many of the secrets of its preparation have survived to this day. For a long time, the Slavs have brewed a foamy drink. Hops, honey, spices and herbs were added to it. To quickly brew beer at home, today it is enough to purchase a mini-brewery, malt extract and carefully read the manufacturer's instructions. You can also make beer wort yourself from cereals - then you get an absolutely natural product.
It is necessary
- - grains of barley, rye, wheat, oats;
- - pure water;
- - containers for germination, cooking, fermentation and storage of beer;
- - mortar, pestle or coffee grinder;
- - salt;
- - hops;
- - Brewer's yeast;
- - jam or syrup;
- - honey;
- - canvas napkin.
Instructions
Step 1
Try homemade malt using selected grains such as barley, rye, oats, or wheat. To begin with, put the selected grains in a wide container (deep baking sheet, tray) and fill with clean water. They should sprout in a couple of days.
Step 2
Dry malt raw materials and grind them in a mortar with a pestle or grind in a coffee grinder. The base for brewing homemade beer is ready.
Step 3
Dilute the beer wort. To do this, pour half a bucket of malt with two buckets of chilled, always filtered, water. If possible, collect it from a clean spring and strain.
Step 4
Incubate the water / malt mixture in a large vessel for two days. Then boil the solution for 2 hours, adding a small amount (about 1 teaspoon) of table salt to it.
Step 5
Stir the wort, seal it with a lid in the container and leave it to simmer for a few hours. After that, you can put 6 glasses of hops in the mixture and continue brewing for half an hour.
Step 6
Strain the finished brew through a canvas napkin and cool it down to steamed milk temperature (about 37 degrees). Now you can add brewer's yeast (half a glass), jam or syrup (one and a half cups) and thoroughly pour everything out.
Step 7
Leave the wort to ferment until evening in a warm place out of direct sunlight. By nightfall, the liquid can be poured into cans or bottles, and the next day, the containers can be sealed.
Step 8
After 2-3 days, the low-alcohol drink can be filtered and drunk. If you want a stronger beer, let it ferment properly for 10-14 days.
Step 9
If your first homebrewing experience was successful, try varying your frothy recipes. For example, make a Russian honey beer. To do this, you need to take 2 kg of natural fresh honey and dilute it in clean water (10 l). Add a tablespoon of hops and boil the mixture for an hour.
Step 10
Strain the wort and cool until warm. Now you can add 2 tablespoons of brewer's yeast to it and leave to ferment for a week at room temperature.
Step 11
Cover the liquid in the fermenter and leave in a cool place (in a dry cellar or refrigerator) for another 2 days.
Step 12
Filter fresh home brews, bottle and bottle. For best preservation, place the drink in a dark, cool place.
