It takes a lot of work to brew real beer. But it will not be a canned store version, but "live" beer. To create it, you will need the necessary equipment and ingredients.
Brewing real grain beer - preparatory work
Here's the equipment you need to make your home brew:
- scales;
- 30 liter enamel pot;
- crane;
- insulation with an outer foil layer;
- water thermometer;
- fermentation tank with a water seal;
- copper: tube (4 pieces), corners (4), tees (2).
These copper parts can be purchased at the Santekhnika store. A frame is made of them using a soldering iron. From the seamy side, cuts are made to 1/3 of the tube width, 1, 2 mm thick every 15 mm. If this design is difficult, then take two cloth bags into which the malt is poured.
Ingredients:
- 6 kg of crushed malt;
- 25 liters of water;
- 45 grams of cone or granulated hops;
- 10 grams of brewer's yeast;
A hole is made in the bottom of the pan, and a tap is soldered into it. From the inside, it must be connected to a copper frame. Pour water into a saucepan and bring it to a temperature of 78 degrees. Be sure to turn off the heat, then add ground malt, stir.
If you don't want to complicate the process, then place 3 kg of malt in 2 cloth bags, tie them up and dip them in this hot water. Copper frame and pouches are needed to filter the drink.
Now you need to insulate the pan so that the contents remain at 72-73 degrees. For this, a heater is cut to fit the size of the pan and lid. The pan itself is wrapped around it, and its round part is placed on top.
After the malt has been infused for one hour, open the lid and let the water cool down. She fell a little. Top up with enough boiling water so that the temperature rises to 78 degrees.
Filtration, fermentation
Close the lid again and let the infusion sit for 10 minutes. Next, wrap cheesecloth on the tap of the pan, open it, let the wort drain into the substituted basin. If it is cloudy, then carefully pour it back into the pan and filter it a second time in the same way.
When a quarter of the beer has been drained, add 2 liters of hot water (80 degrees) to the pan to improve the taste of the beer.
When 25-26 liters of wort has been drained, pour it back into the brewing tank and put it on fire. The liquid has boiled, add 15 grams of hops, mix and leave for 45 minutes over low heat. After that, add the same amount of hops again and leave to boil for another 40 minutes.
After this time, the last 15-gram portion of hops is poured in. The wort boils for 5 minutes, after which the fire turns off.
Place the hot beer container carefully in the cold water bath. It needs so much so that it does not reach the top of the container by 15 cm. After 40-60 minutes, the liquid will cool down to 30 degrees. After that, open the tap and use it to filter the wort into the fermentation tank.
Add yeast by scattering the foam on the beverage. You cannot mix them. Close the container with a lid and place a water seal on top.
After 3 days, the contents will ferment, it can be bottled, corked and put away in a cold place. After 10 days, the homemade grain beer can be tasted.
