How to brew beer at home according to a traditional recipe. Simple recipes for homemade beer brewed from barley

To become a homebrewer, all you need is the desire to brew beer. For the rest, the exorbitantly developed brewing industry will help, as well as this article. The collected material is a complete guide to brewing beer at home from malt and hops. More is not required.

Beer, conditionally, can be prepared in two ways: from malt extract and directly from grain. The first way is the easiest: you need to buy malt extract, mix it with water, boil it, add sugar and yeast, ferment the resulting wort and bottle it (we wrote a separate one). It doesn’t sound interesting, but it was malt concentrates that became a good tool for popularizing home brewing. Maybe that's where you should start. Now I will explain.

Malt concentrate is a concentrated beer wort. The technology of beer production traditional recipe very time consuming, largely due to the stage at which the wort is prepared. At home, it takes 5-7 hours of nerves, dancing with a thermometer and extreme concentration. During these 5-7 hours, the malt is mashed with water, heated to a certain temperature with certain pauses, then filtered and only then brewed with hops and other ingredients.

Malt concentrate is prepared in a similar way, after which the hopped wort is concentrated - the liquid is simply evaporated until the very powder (or viscous mass) that is sold to us in beautiful jars with the “malt concentrate” label is formed. In other words, homebrewers have a unique opportunity to bypass the complex and time-consuming process of preparing beer wort.

But there comes a time when a brewer, having tried various concentrates and additives to them, begins to think about traditional brewing, which, oddly enough, is practiced by beer giants.

If you still think that large factories brew beer from "powder", then you are deeply mistaken. This . Malt concentrate is many times more expensive than ordinary beer malt, not to mention the organization of its production, so it is not profitable for beer giants to use them.

Well, let's brew our first beer from malt, hops, water and yeast!

In 1516, the Reinheitsgebot, a "beer purity law" was passed in Germany, according to which beer must be brewed exclusively from barley malt, hops and water. We do not suffer from purism, but it is from malt and hops that we will continue to dance, as well as from yeast, which we discovered much later. But we assume that any interesting ingredients can be added to the wort: unmalted grains, honey, herbs, fruits and juices from them, vegetables, even mushrooms and tree bark. Brewing is a creative process.

MALT

First of all, it is a convenient brew kettle, also known as a mash tun, enamelled or stainless steel, most often with a thermo-case. As a fermentation tank, a fermenter, which is basically called a "beer factory", plastic containers can be used, with a slot in the lid for a water seal, or plastic or stainless steel barrels equipped with faucets, thermometers, pressure gauges and other convenient pribludy.

Now collectively without what it is difficult to do:

Scales or measuring cup for malt and hops.
Container for soaking and filtering (bucket-basin for 5-10 l).
Malt crusher (mill, meat grinder, coffee grinder).
Wort kettle for 25-30 l.
Spoon with a long handle - paddle (plastic).
Accurate thermometer with scale up to 100˚С.
Iodine - for malt sampling and disinfection (or special disinfectant).
Fermentation tank with water seal.
Hydrometer for measuring the density of the wort.
Silicone tube for pouring beer.
Glass or plastic bottles with tight lids.

Of all of the above, the most difficult thing to do without a thermometer. During the preparation of the wort, in particular its malting, it is very important to accurately observe the temperature pauses, otherwise the beer simply will not work. The bottles are convenient with a yoke cap, you can also use standard beer caps, but then you have to buy a crown capper and crown caps themselves (regular beer caps).

What else will be useful:

Self-adhesive fermentation tank thermometer.
Filter media, add. filter containers.
Canvas or gauze bag for mashing the must.
Chiller for rapid cooling of the wort (or ice bath).

We advise you to take a closer look at some of the products for brewing on the world-famous Chinese marketplace AliExpress. Recently, we have been running a section in which we publish selections of such products. For example, you will find links to penny measuring instruments necessary for comfortable brewing and much more (scales, thermometers, hydrometers, volumetric flasks, a mash bag, etc.)

Preparation

Cleanliness is the key to success! In this case, this is not an empty phrase. Beer wort is an ideal breeding ground for any microorganisms that in a matter of hours will develop colonies in it and beer will no longer work out of this. Always use sterile containers and utensils, and minimize wort exposure to air. During brewing, wash your hands thoroughly with soap and water, and preferably wipe them with alcohol, as you would with any tool that will come into contact with the wort.

Disinfection is the key to successful brewing.

The containers can be washed with iodine solution or with special disinfectants that are stocked in beer shops. You can also use a weak solution of bleach: 1 tbsp. l. for 5 liters of water. But still more reliable than special equipment. After using them, be sure to rinse the disinfected containers thoroughly, preferably hot water(be careful with plastic). After iodine, it is not necessary to rinse. Do not use several solutions at once - their reaction with each other can lead to the formation of toxic substances.

As a sterilizer, you can use heads from under any moonshine.

Preparation of beer wort

So, you bought or germinated quality beer malt, found aromatic hops, prepared water and sterilized all equipment. Now, in fact, it's time to learn how to brew beer at home.

First you need to make a recipe, namely, decide how dense and bitter your beer will be. PC brewing programs such as BeerSmith will help us with this. For trial purposes, you can use it for 21 days, then you have to buy a license, but it costs that money ($28). BeerSmith allows you to automatically calculate all the parameters of the future beer based on the given ingredients. It also includes 100 styles of beer from the BJCP guide. By the way, it would not be superfluous to acquire the BJCP manual itself, where the classification of beer is clearly described.

Malt preparation

First you need to measure the malt. For a classic beer recipe from malt and hops, 4 kg of malt is taken for 25 liters of beer. You can vary the amount of malt and water, thereby affecting the density of the drink and its taste. Malt must be winnowed, washed from dust and dirt.

Purified beer malt must be crushed into fine grits. To do this, you can use a malt grinder, but if it was not at hand, a regular meat grinder or other kitchen equipment will do: a blender, a food processor, a coffee grinder. However, practice has shown that it is much more convenient and practical to have a malt mill on hand.

Before mashing the wort, some brewers do the so-called "pre-mash" - soaking the malt with water for 12 hours. This procedure is necessary to give elasticity to the malt husk - it will not be damaged during crushing, which means that it will be more convenient to filter the wort. Also, "pre-mashing" activates enzymes. Grinding wet malt leads to corrosion of the metal parts of crushers, so not everyone resorts to this method. But soaking can also be done after grinding, right? Be that as it may, our main task is to prepare and grind our malt to the desired condition (the optimal grinding size is like that of barley groats).

Mashing malt infusion

Wort mashing is the most important process in the preparation of beer. At this stage, the crushed malt is mixed with water (mashed), as a result of which the malt enzymes go into solution and break down the starch into sugar, which the yeast will then process. Enzymes require a certain temperature to work. There are two fundamentally different methods of mashing: infusion and decoction. We will use infusion, which is a classic home mashing scheme, during which the wort is heated sequentially, while maintaining the temperature pauses necessary for the action of enzymes. The decoction method is used in factories as a cheaper one - part of the wort is boiled and added to the rest, raising its temperature to the desired one.

For a classic beer recipe, a 1/3 water ratio (1 part malt/3 parts water) is used. Therefore, to prepare 25 liters of beer, we need to take 4 kg of malt and 12 liters of water. Water must be boiled and cooled to 60 ° C. Pour the malt in a thin stream, thoroughly mixing the wort so that no lumps form. If you haven't got a convenient wort kettle with a filter system, you can make your first attempts to brew beer using the "in a bag" method - pour malt into a cloth bag and "mash" right in it.

At this stage, it is advisable to check the acidity of the wort using a pH test. For brewing, the optimal pH is 5.2..5.5. How to properly acidify. For this, any food acids are used.

After mixing hot water with malt, it's time to arm yourself with a thermometer and keep an eye on temperature pauses. There are three of them, two of which are required:

Protein pause. The mash is kept for 15-20 minutes at a temperature of 25-55°C. This pause is not required. It is used if slightly modernized malt or “unmalted” is used. During the pause, the wort kettle (pot) must be insulated, and the wort should be periodically stirred. The protein pause promotes better protein digestion, reduces the turbidity of the wort, and facilitates further filtration. The density of taste slightly weakens, the amount of foam decreases.
Maltose pause. The mash is kept from 20 minutes to 1.5 hours at a temperature of 62-68°C. During this time, enzymes convert starch into maltose, a monosugar. At a low temperature and a long pause, more fermentable sugars are obtained, which means that the beer becomes stronger, while the density of taste is significantly lost. Higher temperatures and shorter pauses produce more non-fermentable dextrins, which give the beer a thick flavor. The fortress, accordingly, falls.
Pause saccharification. The mash is kept for 15 minutes at a temperature of 70-75°C. At this stage, the final saccharification of the wort takes place. Starch completely breaks down into dextrins, the breakdown of enzymes begins. With an increase in this pause, which makes sense only by reducing the previous ones, the strength of the beer drops and its taste density increases.

After the third pause, an iodine test should be done to check the completeness of saccharification. To do this, take a couple of drops of mash and place them on a white plate. Wait a few minutes and add a drop of iodine, then mix the drops. If there is no color change, then the wort is completely saccharified and can be put on fermentation. If the iodine turns blue, then there is still starch in the wort - the wort must be boiled for another 15 minutes at a temperature of 70-75 ° C. After that, it can still be boiled for 5 minutes at a temperature of 75-77 ° C and proceed to filtration.

Congestion filtering

If you originally mashed the wort in a bag, then there is practically no need to filter the wort. However, the grain (the undissolved part of the wort) still contains a lot of sugar, so it is advisable to rinse it. Optimum temperature water for washing - 75-77 ° C. But more on that later. First you need to filter the wort and measure its density. Modern wort kettles are equipped with a filter system with a false bottom and a tap. All you have to do is place a large collection container under the tap and start draining the wort. The first wort will be cloudy, so it is best to drain it into a separate container until a clear liquid begins to flow from the tap. It is necessary to change the container to the main one, and return the first cloudy wort to the filter tank.

Malt grains work here, which is collected in a dense layer on the mesh bottom (if we are talking about a purchased wort kettle) and begins to play the role of a good filter. You can assemble your own filter system from a large tank and a sieve, but I will leave these engineering wisdoms to your conscience. After filtering, be sure to measure the density of the wort using a hydrometer. Typically, the density varies between 14-22%. It's time to bring the gravity of the wort up to the values in our recipe using a rinse. The amount of water depends on the desired density.

For beer with a density of 12%, you should take the following amount of water at a temperature of 75-77 ° C (not higher):

During the filtration process, try to control the density of the wort with a hydrometer so as not to overdo it with the amount of wash water - at the end of the wash, more “useless” substances pass into the wort, which only increase the turbidity.

Wort boiling and beer hopping

The resulting wort must be poured back into the wort kettle and boiled for 1-2 hours with the addition of hop cones. Brewing beer is needed to enrich the wort with hop bitterness and aroma. During boiling, all unnecessary microorganisms are killed, and the malt enzymes are finally destroyed. It is recommended to boil the wort for at least 1 hour. Boiling should be active, 10-15 minutes before the end of cooking, it is better to reduce the fire and cover the wort with a lid.

Put the wort on the fire, add hops for bitterness - about 80% of the hops rate. The bitterness that will transfer into the beer from hops depends on the amount of alpha acids contained in the buds (or granules). For example, to obtain a drink with a slight hop bitterness for 25 liters of wort, it is enough to take 25-50 g of hop pellets with an alpha acid content of 6.4%, for bitter beer - 60-100 g. The granules are simply put into the wort, it is better to put the cones into a cloth bag. 10-15 minutes before the end of the boil, you need to add hops for taste, and 5 minutes - for aroma. Irish moss is also added with flavor and aroma hops for better clarification of the beer.

Wort cooling

The boiled wort must be quickly cooled to a fermentation temperature of 16-18°C. It is important to cool it quickly, in 20-30 minutes, - this reduces the risk of contamination of the wort with foreign microorganisms, which can serious competition yeast. At home, this can be done using a bath with cold water(if possible with big amount ice).

If you are going to brew regularly, I advise you to purchase a chiller - a coil through which flowing water is supplied. cold water.

Chiller - The best way cool beer quickly after brewing.

Adding yeast with preparation

During cooling, it is advisable to ferment the yeast so that you do not have to wait later:

Pour into a sterile container a small amount of wort with a temperature of no more than 30 ° C and pour / pour yeast into it.
Cover with a sterile lid and let stand for 30-40 minutes. When signs of fermentation appear, the yeast can be added to the chilled wort.

But before adding the yeast, the cold wort must be freed from suspensions, due to which the cold wort becomes cloudy. This process will have a positive effect on the final taste of the drink. To do this, stir the wort with a rotating motion using your mixing spoon. As a result of rotation, the suspensions will settle to the bottom in the center of the tank, and the wort can be poured into the fermentation brewery without any problems.

It is also important to saturate the wort with oxygen before introducing yeast cultures, which was all gone during the boil. To do this, the wort must be intensively mixed, and it is better to pour from a great height. Experienced brewers use aquarium compressors for aeration. Do not forget that everything should be as sterile as possible.

Main beer fermentation

Before setting the wort for fermentation, take a small amount of it to check the density. This information will come in handy later. Optimum density for the lung light beer 10-12%, for dense - 12-16%. Mix the wort well after pitching the yeast. Close the fermentation tank with a water seal lid and place it in the place where the beer will ferment. It should be a dry room with a stable temperature of 18-24°C.

Fermentation of beer lasts 5-8 days. The end of fermentation is characterized by the absence of carbon dioxide released through the water seal. We open the container, take a small amount of young beer to measure the density. For fermented beer, the density should drop to 2-2.2%. In a fermented beer, the gravity is constant because the sugars are no longer processed by the yeast. Knowing the initial and final density, you can calculate the final strength of the drink. If everything went well, the beer can be bottled and sent for maturation.

Overflow, fermentation, maturation

Here we come to the most pleasant stage of cooking. home beer. At this stage, the beer does not have a full taste. In order for this taste to develop, the beer must go through the process of maturation in tightly sealed bottles. Before pouring, you need to get rid of the yeast sediment - carefully drain the beer through a silicone hose, without moving the sediment. You can use an intermediate overflow: first, pour the beer into a container, which should be left at a low temperature (5-7 ° C) for a day, and then pour the completely clarified drink into bottles.

In order for the beer to ferment and be saturated with carbon dioxide, sugar or other substances that contain it are added to it, for example, honey or unhopped malt extract. For 1 liter of beer, it is enough to take 8-9 g of sugar or honey, malt extract - 11 g or 1.25 times more sugar. Of course, malt extract is preferable. Their sugar is better to cook syrup or use fructose-dextrose (6-7 g / 1 l). You can add sugar to each bottle, after which they need to be shaken well to completely dissolve, but it is better to mix the required amount of sugar / malt with beer in a separate container and pour the drink into bottles from there.

Beer is bottled in clean, sterile bottles. It is necessary to leave 3-4 cm from the neck for normal fermentation and carbon dioxide concentration. Glass bottles without tight corks should be sealed with new crown caps. Beer must be fermented in a dark room at room temperature. Ripening should take place in a dark, cool place for at least 1-2 weeks. In order not to get confused, it is better to label the bottles - indicate the type of beer on them, and the date when it was bottled. You can store it for 6-8 months, while the drink will remain “alive” all this time.

It's time to reap the fruits of your labors.

I will continue to cover the beer theme and hope for any possible help from you. Becoming a homebrewer is not difficult. For this, only one thing is required - the desire to cook. In conclusion, I would like to say that homebrewers are enthusiastic people who are not afraid to experiment. Do not limit yourself to anything other than consuming the results of your new hobby. For moderation is the best feast!

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The brewers intend to celebrate their professional holiday on June 8th. Beer festivals are held all over the world these days - in the Czech Republic, in Hungary. In Russia, the day of the brewer falls on the second Saturday of June, that is, on the 13th. There is an idea to celebrate this holiday by joining the glorious tribe of brewers.

At first glance, especially unenlightened, beer is easy to brew. We look for a large pot, and even better - a very large, enameled one, and stock up on hops and malt. Hops, in principle, can be replaced with yeast.

Malt

Malt cannot be replaced by anything, just beer in its absence will not be beer. It will be either mead, or mash, or kvass or wine. But not beer.

Malt is wheat, rye, barley - from any grain. To obtain malt, such grain must germinate, then it is dried, and then it is milled.

If you do this at home, then the grain is laid out on a baking sheet, poured with water and left warm and at rest. It will take only 2-3 days - and sprouts will appear. Sprouted grain is extracted from water, dried and coarse flour is obtained. This is the malt.

It can be purchased ready-made. For the needs of modern homebrewers, all the amenities are provided, you can even buy a whole set - with a certain type of malt, yeast and hops. This set also includes recipes for making beer.

Hop

For the manufacture of beer, only hop cones are used, that is, its fruits. The bitter taste inherent in beer comes from hops. And the beer foam, lush and strong, is from hops, and hops also take part in the clarification of beer.

Dry hops can be bought in the market, in the store and even in the pharmacy. It is included in the kits for making beer without fail.

When choosing hops, you need to look at its color: if it is reddish, then the hops are overripe; a grayish color indicates that the hops did not have time to ripen; but the yellow-green color indicates that you have found exactly the kind of hops you need.

Dishes

The enamel pot that you have prepared for brewing hops must not be chipped. It is possible to brew beer in a stainless steel container, but it is best suited glassware. Plastic, no, categorically does not fit.

At first it was said that the dishes should be very large. This is to give the beer room to ferment to its fullest.

Ready beer is poured into bottles with darkened walls. Especially handy are old champagne bottles, which still have their own plastic corks. Such plugs allow air to pass through - a little, but this is enough to stop the fermentation.

Fermentation

Beer - it's alive, and its life takes place in continuous fermentation. The taste and aroma of beer are born during the fermentation process, and degrees are also added at this time. Stop fermentation - beer will die.

And until this moment, the fermentation process must be maintained within certain limits, the most favorable. The main condition is the temperature in the range of 18-20 C. When it rises to 25, the fermentation process becomes too intense, and at 36 the yeast simply dies - along with the beer.

Homemade Beer Recipes

Dark beer

Ingredients

Grain mix, ½ kg (rye, oats, barley, wheat)

Dried hops, 50 g

Sugar, 4 tbsp

Chicory, 30-40 g

Zest from 1 lemon

Water, 10 l

1. Fry the grain in a dry frying pan until brown. Grind it in a coffee grinder.

2. We put grain with chicory in 1/3 of the water, boil.

3. Add, without turning off the burner, all the water put in, put the zest, sugar and hops. Turn off the heating.

4. We do not touch for several hours. We filter the infusion with gauze, pour into bottles. We put in a cool place.

mint beer

Ingredients

Black bread, 1 crust

Mint, 1 bunch

Sugar, 3 tbsp

Yeast, 1 stick

Vanilla sugar, 1 sachet

Water, 3 l

1. Boil water, pour mint and leave in a saucepan for 1 hour, closing it with a lid.

2. Pour the yeast with sugar. We are waiting for them to arrive.

3. We filter the mint infusion, put yeast with sugar and a bread crust into it.

4. We put our mixture so that it ferments. When foam appears on the surface, add vanilla sugar, stir and bottle. We store.

honey beer

For the preparation of such beer, a samovar in working order, which is capable of continuously supplying hot water, is best suited. And not just hot, but boiling.

Ingredients

Honey, 2 tbsp

Rye malt, 3 tbsp

Yeast, 1½ sticks

Sugar, 1 tbsp

Hops, 100 g

Boiling water, 10 l

1. Grind the malt, grind it with hops. Place the mixture in a linen bag. Pour a spoonful of sugar into the yeast to come up.

2. We take a large saucepan and put honey in it. We are building a complex device: we place a samovar on the table, and hot water from it should pour into the pan, simultaneously passing through a bag of hops and malt. Moreover, the malt must be stirred all the time until water flows through it.

3. Having launched the required amount of water into the pan, mix its contents, let it cool. Then we put yeast in it.

4. When all the yeast sinks to the bottom of the pan, bottle the beer and let it stand for 3-4 days.

Bread beer

Ingredients

Rye bread, 1.6 kg

Rye malt, 300 g

Hops, 600 g

Sugar, 2 tbsp

Salt, ¼ tsp

Yeast, 1 stick

1. We cut the bread into thin layers and dry it. Dissolve yeast in a glass of warm water.

2. Mix rye crackers with malt, place in a large saucepan and put salt, sugar (1 cup), pepper, pour diluted yeast.

3. Scald the hops with boiling water, send them to the pan.

4. Pour water into the pan, without stopping stirring, until the consistency of sour cream is obtained. Cover the dish with a towel, leave to ferment overnight.

5. Dilute the remaining unused 1 cup of sugar in 9 liters of water. Pour into a saucepan and stir. Cover with a lid instead of a towel. We put in a warm place for 2 days.

6. Drain the liquid to sediment. Pour 1½ liters of boiling water into the thick remaining at the bottom, mix and let cool. Drain the liquid again, attach to the first batch. Mix everything together and bring to a boil.

7. Bringing to a boil, remove the foam. We wait until it cools down, and we filter. Pour the beer into bottles and cork. We place in a cold place and wait 2 weeks.

No wonder they are considered the best chefs- men! No one can even argue with this. Cook borscht, bake pies, stuff fish, etc. - all this is a trifle for a real man. How do you feel about brewing your own beer? Can you? And you will be right! Technology has gone far ahead. You can buy all the ingredients and equipment, and organize your own home brewing at home (sorry for the taftology). What could be cooler than offering your friends watching a football match or broadcasting a boxing match a beer of their own draft?

Foamy intoxicating drink came to us from Ancient Egypt. For brewing, people from the African continent took malt, hops and water. The Egyptians did not brew beer for the sake of intoxication - they saw it as medicine and bread. Over time, in the process of improving production, recipes began to be supplemented various additives sometimes useless and even harmful to the body. They are included in the composition of beer for the sake of unique taste. But what if you want a natural, environmentally friendly drink? We will answer this question by telling you how to brew beer at home.

Preparation of the base for beer

The main components of the foamy drink are:

Water is free from impurities, does not leave a strange aftertaste and is absolutely transparent. In the absence of artesian water, it is replaced with filtered water. Store-bought water is also allowed. Its advantage is the passage of bacteriological control.
Yeast. Recipes suggest taking beer. If there are problems with the purchase, you can put the usual "live".
Hop. This phyto product gives the beer the necessary density and taste. Most best drinks are obtained from reddish or yellow-green cones with yellowish pollen under the scales. Green and cloudy fruits are not suitable for brewing.
Malt. The good quality of this ingredient is confirmed by the white color, pleasant smell and sweet taste. He must not drown in water. Before making homemade beer, the malt should be soaked and germinated at a temperature of 10 - 30°C. Then the component is dried and ground to obtain grains. The drying conditions of the malt determine the color of the beer. A light drink is obtained from naturally dried barley, a dark drink is obtained from raw materials roasted and steamed in the oven.

Equipment for making beer at home

For convenient work with the ingredients you will need:

How to make beer at home: instructions

To get high-quality homemade beer, you need to do some preparatory work.

Equipment must be washed, sterilized and dried. Hydrometer and thermometer should not be doused with boiling water. After preparing the malt in the manner described above, the yeast is activated. Before being introduced into the wort, they are diluted with boiled, not hot water.
The second stage is grouting the wort, that is, mixing the wort with hot water. 25 liters of prepared liquid are heated in a saucepan to 80 degrees. Then the grainy malt is poured into water or put first in a gauze bag and lowered into a container in this form. The bag will prevent the mixture from burning and will save you from excavating the remaining malt. As soon as the malt is in the water, the pan is closed and set on low heat. The contents should be slowly cooked for 90 minutes, and its temperature should fall within the range of 61 - 72 degrees. If you want to do Reviver keep the temperature around 61 degrees. If you need a weak product with a pronounced aftertaste, increase the temperature to 70 degrees. The optimum thermometer reading is 65 °. Compliance with this condition makes it possible to obtain bright taste and a standard strength of 4%. After an hour and a half, a little wort is placed on a clean white plate and iodine is dripped onto it (1 - 2 drops). Blue color wort indicates the presence of starchy particles, which must be removed by an additional 15-minute boil. The initial shade of the mixture indicates the absence of starch and suggests the transition to the next stage of brewing.
The temperature of the contents of the pan is increased to 78 - 80 degrees and detected for 5 minutes, after which the bag of malt is removed. It is washed in the remaining water, heated to 80 °. The liquid with extracts is poured into a common container.
Boiling the wort important point in the preparation of beer. After filtering, it is brought to a boil and combined with 15 g of hops. After 30 minutes of boiling the composition, a second portion of hops is introduced into it, and after another 40 minutes, a third 15-gram share. Boiling is extended by 20 minutes. In total, the wort is boiled for 90 minutes, and it must constantly gurgle - this is how the recipe prescribes.
Cooling of the wort brewing technology requires to be carried out quickly, avoiding the ingress of foreign microorganisms into the composition. The pan is carried to the bathroom and placed in cold water. Within 15 - 30 minutes, the wort should cool to 25 degrees. The mixture is passed through a piece of gauze over the dishes in which the subsequent fermentation will take place. To enrich the wort with oxygen, it is poured twice from container to container, but without gauze.
To ferment the wort, it is combined with activated yeast and mixed. The product of top fermentation can be introduced into the wort at a temperature of 18 - 22 °. Bottom fermenting yeasts require conditions of 5 - 16°. A variety of yeast allows you to make two types of beer. Dishes for fermentation with all ingredients should be transferred to a dark room. The temperature regime should be as required by the type of yeast. A lid with a water seal is placed on the container and the mixture is kept for 7-10 days. Gradually, fermentation will become regressive, and the intoxicating liquid will clear up by the last day. Its readiness is determined by a water seal or a hydrometer. In the first case, understanding is facilitated by bubbles, in the second - by the same indicators taken at intervals of 12 hours.
The preparation of the drink is completed by corking and carbonization. To obtain foam and excellent taste, sugar is poured into opaque sterilized bottles at the rate of 8 g per liter of hop liquid. A silicone tube allows you to carefully pour the beer, it also prevents sediment from getting into the beer. During the pouring process, it is important to ensure that the tube remains in the middle of the contents of the pan and does not touch its surfaces, on which the yeast has remained. When filling the bottles, leave 2 cm from the top and cork the container. Homemade beer is saturated with carbonic acid in sugar, which gives the effect of light fermentation. For the course of this process, the drink requires placement in a dark place and a temperature in the range of 20 - 24 °. The container with beer should stand for 3 weeks, but from the 8th day it is recommended to shake it weekly. At the beginning of the 4th week, the bottles are transferred to the cellar or refrigerator.

Chilled beer is completely ready to drink. But an additional month's exposure in a cool place will significantly increase it. taste qualities. We invite you to watch the brewing process in the video below.

An old recipe for homemade honey beer

cook this delicious drink can be from the following ingredients:

live pressed yeast - 100 g;
natural flower honey - 4 kg;
red or yellow-green hop cones - 65 pcs.;
purified cold water - 20 liters.

How to brew beer at home? Hops are added to a pot of water and the raw materials are boiled over low heat for 2 hours. The broth is cooled to 70 degrees and honey is gradually introduced. The sweet liquid is brought to 25 ° and stirred with yeast. The container is left ajar and kept indoors with room temperature 6 days. On the 7th day, the beer is bottled and put back in a cold place. After 24 hours, the container is sealed. After 2 days start tasting. How to brew a honey intoxicating drink, the video clearly shows.

Easy recipe with molasses

For a change, you can make beer with molasses. 45 g of hops are boiled in 10 liters of water and, after straining, added to 1 kg of molasses. The mixture is boiled again, after which it is poured into a barrel and removed for cooling. The wort is prepared from 260 g of diluted yeast and wheat flour(recipe can be taken from the literature on baking pies). Noisy volumetric wort is poured into the cool contents of the barrel and mixed well. Next, the barrel is sealed and transferred to heat for 6 hours. After the time has elapsed, the container is moved to a cool place and kept for 3 days. The preparation is completed by pouring the drink into bottles and corking with corks filled with wax, resin or sealing wax.

Recipe for homemade table beer

You can make table beer yourself from the following components:

Prepare table beer by mixing wine, water and sugar in a saucepan. The composition is supplemented with hops and raisins, they wait for it to boil and boil for 35 minutes, stirring constantly. Malt and 9 liters of water are added to the liquid filtered through gauze. The mass is re-boiled, cooled to 30 degrees and combined with yeast. Then she is allowed to stand for 8 days, but periodically visit the vessel and remove the foam. Finally, homemade beer is bottled and put away in the cool. It turns out 10 - 15 servings, which are recommended to be consumed in 2 weeks. With a longer shelf life, the beer becomes cloudy and loses its taste.

Vilna beer recipe

In order to make delicious Vilna beer, the hostess must put the following components in the container:

rye malt - 1 kg 200 g;
linden honey - 200 g;
kishmish - 400 g;
scalded hops - 900 g;
mashed crackers - 400 g;
salt - a pinch;
yeast combined with a glass of warm boiled water.

The video shows how to make beer at home. The Vilna drink is prepared using the same technology. Production begins with the dilution of the created mass with water to a thick creamy consistency. The container is covered with a thick cloth and cleaned for a day in a warm room. The next day, the mixture is diluted with 3.2 liters of boiled water, and after thorough mixing, 10 grains of grated bitter almonds are placed in it. And again, the container is covered and cleaned for a day in heat.

Further, the recipe prescribes adding 6.5 liters of boiled water to the composition and pouring it into a cast iron, which will languish all night on a hot stove. In the morning, 50 g of baking soda is poured into the mass and after a couple of hours the infusion is drained, passing through a canvas. Filled bottles are corked with corks and the top is reinforced with wire. First, the container is placed in a warm place, and after 6 days it is transferred to the cold. The drink will be ready in 10 days.

Now you know how to brew beer at home different ways. Having mastered these simple recipes, you will be able to please your loved ones with a delicious drink without the content of additives harmful to the body. We hope our selection of videos will teach you the art of brewing.

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Many people think that in order to make quality beer at home, you need to buy a mini-brewery, but this statement is erroneous. By and large, expensive equipment is imposed on people directly by manufacturers, this is a marketing ploy, nothing more. Along with the equipment, the sales manager is happy to “suck in” a ready-made concentrate for dilution and fermentation. To avoid this, consider the important aspects and classic recipe making beer.

Ingredients for home beer

To make beer at home, the first step is to familiarize yourself with the main components that you will need. Each of the components has its own characteristics and must meet certain requirements.

Malt
Ideally, a good quality product does not sink in water, emits a pleasant aroma, has a sweetish taste and a whipped shape. When cut, the inside of a quality malt is whitish in color, neither brown nor red.

To be able to use the product as the main component of beer, it must first be soaked and grown at a temperature of 14 to 27 degrees, then removed and dried.

The last point is the most important, the color of the future foamy drink depends on the correct drying of the malt. If you want a dark beer, dry the malt in the oven by lightly toasting it. If your goal is to make a light-colored beer, dry the malt naturally.

After drying, it is necessary to grind the product in a convenient way until the formation of cereals (not dust). All of the above steps will take you 4 to 6 days.

Water
For the preparation of beer, only pure water from an Artesian well is used. The main advantage of purchased water is considered to be thorough processing and bacteriological control. If it is not possible to purchase it, pre-filter the liquid and let it stand for two days. Water should not have a strange taste, smell, and even more so color.

Hop
The density and taste of the future beer depends on the right choice. Carefully consider the raw materials, give preference to cones of yellow-green or red shades, in which yellow-beige dust is present under the scales. It is important to know that the bumps should not be dirty green or brown.

Yeast
Everything is much simpler here. Live brewer's yeast is used to make foamy beer. If you couldn't get beer ones, get regular ones.

Sugar
The product serves to naturally saturate the beer with carbon dioxide. It is preferable to use brown (cane) sugar. For an accurate calculation of the amount, it is necessary to be guided by the proportions: 1 liter of beer accounts for 9 grams. granulated sugar.

Let's present you a classic recipe, thanks to which you can get both dark and light beer at the output. As mentioned above, it all depends on the technique of drying the malt.

Required Ingredients:

hop cones - 50 gr.
pure water - 27 l.
barley malt - 3.5 kg.
live brewer's yeast - 30 gr.
sugar - 210 gr.

Required tools:

Dark plastic bottles for bottling the finished product.
7-8 meters of gauze. Enameled pot for 27-30 liters for boiling wort.
A container for fermenting the composition with a tight-fitting lid (preferably a water seal).
Thermometer for accurate temperature control. Rubber or silicone hose with a diameter of 1-1.5 cm for pouring a drink.
A bath filled with cold water and ice cubes is needed to thoroughly cool the wort.
White container and iodine to determine the presence of starch. Hydrometer, as well as a wooden spatula with a long handle for mixing the composition.

Stage number 1. Instrument sterilization
An important point in making beer at home is complete sterility. Otherwise, you will not get beer, but brew. Wash the tools in advance, douse them with hot water, wipe dry and dry until the moisture evaporates. The thermometer should not be poured with boiling water, wipe it with a wet sponge.

Stage number 2. Wort preparation
As mentioned earlier, prepare the wort for subsequent work with it (soaking, growing, drying, grinding). Pour 24 liters of clean water into the pan (leave 3 liters), bring the mixture to a boil, keep the temperature at 80 degrees.

To prevent the wort from burning, make a bag of gauze measuring 1 * 1 meter (fold it in 3 layers). After that, move the malt into a bag and plunge it into a pot of boiling water. Cover the container with a lid, reduce the heat, cook the composition for 1.5 hours, constantly monitor the temperature, it should be between 62 and 73 degrees.

Important!
If you want a stronger drink, stick to 62 degrees, if the goal is to brew a beer with an intense flavor, keep the temperature at 71-72 degrees. The best option is to boil the wort at 65-66 degrees. In this case, the beer will be 4% strength with a fairly rich and moderate aftertaste.

Stage number 3. Checking for Starch
After 1.5 hours, it is necessary to check the wort for the presence of starch, or rather, for its absence. For these purposes, take a white saucer, scoop up 20 ml. wort and pour into a container.

After that, add 2 drops of iodine solution and evaluate the result. If the color of the composition has changed to blue, increase the cooking time by another quarter of an hour. If the shade remains the same, there is no starch, so proceed to the next step.

Add heat and bring the temperature of the wort to 80 degrees. Boil the mixture in this mode for about 5 minutes, then remove the bag with the composition.

Pour the remaining 3 liters of filtered water into a separate saucepan and bring it to a boil at a temperature of 80 degrees. Next, rinse the bag of malt in this water and pour the liquid into the first pot.

Stage number 4. Mixing wort with hops
Bring the wort to a boil, or rather, until the first bubbles appear. Next, add exactly 17 gr. hop cones, boil the composition for half an hour, then add another 15 gr. hops. Continue boiling for 45 minutes, then add the remaining buds. Cook the mixture over medium heat for about 20 minutes, for a total of at least 95 minutes.

Stage number 5. Compound cooling
At this stage, there is a risk of bactericidal neoplasms in the composition of the drink, so follow the instructions strictly, do not hesitate.

Carefully take the pan and transfer it to the bathroom, put it in ice water and cool it to a temperature of 25 degrees. This step will take about 20-25 minutes, constantly check the temperature with a thermometer.

After you have reached the desired mode, prepare a second container, which is intended for fermentation. Fold cheesecloth over it in 5 layers, then carefully pour the wort for the first time. In order for the composition to be saturated with oxygen, it is necessary to repeat the transfusion 3 more times from the first container to the second and back.

Stage number 6. fermentation process
Before mixing the yeast with the wort, dilute it with warm boiled water and leave for a quarter of an hour to activate (the exact aging time is indicated in the instructions). At the end of the time, pour them into the wort and mix well with a wooden spatula.

To accurately maintain the temperature regime, which is so important for making homemade beer, you need to familiarize yourself with the type of yeast in advance.

If the label indicates that the yeast is top-fermenting, they are added to the wort at a temperature of 19 to 23 degrees.

As for the bottom-fermenting yeast, they must be added to the wort at a temperature of 7-15 degrees.

After mixing the wort with yeast, close the container with a lid and take it to a dark room. Leave for 1.5 weeks, while constantly maintaining the temperature at which the yeast works. After 10 days, the yeast passes from the active phase to the passive one, by which time the beer will become light.

To determine the readiness of the drink, use a hydrometer. Take indicators in 2 stages, in which the second is carried out after 12 hours after the first. If the difference in the samples is insignificant (hundredths), feel free to proceed with further manipulations. In cases where the indicators fluctuate significantly, extend the fermentation process for another 2 days.

Stage number 7. Bottling and carbonation
This stage involves saturating the drink with carbon dioxide, this must be done for the appearance of foam and the corresponding taste sensations.

Sterilize the bottles to be filled, dry them and add granulated sugar at the rate of 9 gr. per 1 liter of composition. Due to sugar, light fermentation will begin, as a result of which the beer will be saturated with carbon dioxide.

Position the hose in the pot so that it does not touch the bottom, walls or surface of the drink. Hold the tube straight in the middle. Place the other end of the hose into the bottle and fill it, retreating from the neck by 2 cm.

At the end of bottling, close the lids tightly and place in a dark place for 3 weeks. It is important that the temperature in the room / cabinet is constantly maintained at 21-23 degrees. In this case, the last two weeks you need to shake the drink daily. When carbonation comes to an end, move the bottles to the refrigerator or cellar.

The process is complete, but you can improve the taste experience if you leave the beer for another 3 weeks in a cold place. In the end, thanks to your efforts, the output will be 23 liters of high-quality, and most importantly, real beer with a strength of 4-4.5%.

Store the product in a cellar or refrigerator for no longer than 8 months, unopened. As soon as you open the bottle, the shelf life will be reduced to 2 days. If the bottles are transparent, wrap them in dark bags.

Pure filtered water - 11 liters, molasses - 0.55 liters, live brewer's yeast - 150 ml, hops - 50 ml.

Pour 11 liters of water into an enamel pot, boil for 10 minutes, then add to the stream. Lower the heat and simmer until the characteristic molasses aroma disappears.
Sew a small bag of gauze, put the hops in it and send it to the water, simmer over medium heat for a quarter of an hour. Turn off the stove, remove the hop cones, wait for the mixture to cool completely.
Strain the composition through cheesecloth, slowly pour in the yeast while stirring.
Bottling, but don't cork. Wait a while until foam appears in the neck area.
Next, remove the foam, close the bottles with caps, send the beer to the refrigerator for 7-10 days.

Juniper based beer

For cooking you will need: live brewer's yeast - 100 gr., juniper berries - 800 gr., pure water - 8 l., liquid honey - 180 gr.

Pour water into an enamel pot, cover with a lid and boil for 15 minutes. At the end of the period, add juniper, cook for another 45 minutes over medium heat.
Strain the composition several times through 4 layers of gauze, cool the mixture to room temperature.
Pour in liquid honey, stir thoroughly with a wooden spoon, add brewer's yeast. Stir and close the lid tightly. Place the drink in a dark cupboard to ferment.
After raising the yeast, mix the composition, bottle and immediately close the lids. Infuse for about 7-10 days in a dark, cold place.

Making homemade beer is not difficult if you take care of the availability of the necessary components and tools in advance. Do not neglect the preparatory stage, it sets the direction for further brewing. Carefully sterilize containers and be sure to observe the temperature regime. Dry the malt naturally or roast it in the oven to get the beer you want.

Video: brew real grain beer at home

The foamy drink is unconditionally popular with many people. Often it is simply impossible to deny yourself a mug of a cold drink with a special taste.

It is believed that it is impossible to make beer on your own at home, but we will refute this idea and tell you about several recipes that will help you make beer with your own hands, and quickly and efficiently. All the drinks below are not beer in the full sense of the word, but the taste of foamy house drink will pleasantly surprise you and will be able to completely replace factory-made beer for you.

So, we present you the first quick beer recipe at home.

Homemade beer requires malt and hops

Exactly hops and malt are the main components of real beer, without them it is impossible to get it , everything else will be just a beer drink. The complexity of this recipe is that sometimes getting hops and malt is a rather difficult task. But if you have these two components at hand, then you can easily brew beer at home according to the quick recipe that we give below.

You will not need any special equipment, the main thing is to purchase these two components. By the way, the easiest way to do this is through the Internet, since it is quite difficult to find such products in stores. So, here's what you you will need for brewing beer (the recipe is designed for 18-20 liters of drink):

5 kg of malt,
20 liters of pure water,
1.5 kg of hops,
50 grams of brewer's yeast,
150 grams of granulated sugar,
1 st. a spoonful of table salt.

Here how to cook at home a drink that is closest in taste and recipe to real beer sold in bottles:

At the initial stage of preparation malt necessary dissolve in the specified amount of water. The container with this mixture must be left on day to infuse .
After 24 hours, the fluid should pour into a saucepan and mix with salt . Mix thoroughly.
The resulting mixture must put on medium fire and boil for 2-2.5 hours .
After the specified time pour hops into the pan and continue to boil for about half an hour .
Strain the prepared mixture and chill. You will receive beer wort - almost a finished product.
In the must put the yeast, add sugar, mix thoroughly and leave to infuse in a dark place for half a day .
Pack up liquid By suitable containers . Approximately a drink in half a day will ready .

This recipe will allow you to create a very tasty drink that is in no way inferior to bottled beer in quality. The result will surely please you.

If these proportions are too high for you, then you can reduce the amount of ingredients according to your needs.

The fastest beer recipe at home

There are several recipes for quick homemade beer.

This recipe is undoubtedly the fastest and in a simple way prepare a beer drink at home. However, to taste, it will not be inferior to beer from the first recipe. For cooking you will need:

5 liters of pure water,
15-20 gr. hops,
250 gr. sugar,
10 gr. brewer's yeast.

If you need to make a foamy drink quickly, then this recipe is just for you. In just a few days you will be able to enjoy delicious beer, and the preparation itself will take you a few hours. Here's what you need to do to make this quick beer recipe at home:

Pour out water into a suitable sized container. Pour it in there hop , boil for one and a half hours .
IN ordinary glass Dissolve sugar in water and pour water into the pan . brew mix yet about half an hour .
Strain received liquid. drain clean drink, refrigerate. Add Yeast and well stir .
As soon as the fermentation process is over, pour the beer and leave insist drink on two or three days in a dark place . Bottle caps must be tightly closed.

As you can see, this is really the most easy recipe beer available to anyone.

But what if you want to diversify your favorite drink?

honey beer

This recipe is suitable for those who want to discover new facets of their favorite drink and want to try to make it on their own. Try to make honey beer at home - the deep and velvety taste of the resulting product will pleasantly surprise you. Here's what you'll need to make a quick beer at home with this recipe (given ten liters of water):

750 gr. malt,
2 cups honey
100 gr. hops,
20 gr. yeast,
1 st. a spoonful of granulated sugar.

Start preparing a honey drink by following these steps in sequence:

stir malt and hops, grind them together. At the same time mix yeast and sugar and give them brew some time in the circle.
Put into the cooking container honey . Place a bag or gauze over the container mixed malt and hops and pour water t ak, to she went through this mixture .
When the water is filled into the container, stir the resulting mixture. Throw into the pan yeast with sugar , as soon as the water will cool down , once again stir liquid.
Leave a drink infuse in closed bottles for 3-4 days .

You can find many recipes for making original beer and beer drinks with different flavors. Recipes are designed for different tastes and possibilities, so you can definitely choose something that suits you.

Experiment and you will get the opportunity to enjoy a delicious drink prepared by your own hands.

Is beer really healthy?

Is beer good

Where did beer come from, even scientists and researchers around the world cannot find out and they are still arguing about it to this day. Some believe that beer appeared in distant China, while others - in Egypt, and still others claim that in India. In the old days, beer was also drunk in Rus', it was one of the most popular drinks among the poor, since the price for it was small, and wine in those days was expensive, and only the rich could afford it.

To date, beer is still popular and in great demand among the population. The inhabitants of the Czech Republic are leaders in the use of this drink. , and after them come the inhabitants of Germany, who drink this beer with joy, and believe that it has always been a part of their life and history.

Many people who love this sizzling and delicious drink think that with it you can not only have a good time, but also improve your health due to the substances that it contains. However, trainers from all over the world claim that it is impossible to improve health with the help of alcoholic beverages. Be that as it may, if we take into account all the components that should be contained in beer, we can conclude that, perhaps, it is still useful for the body. Therefore, beer lovers simply need to know the above quick recipes beer to prepare it at home.

Sometimes, which happens on rare occasions, nutritionists recommend their wards who are obese to drink beer, since, if we draw a parallel between beer and, for example, milk, then beer is a less high-calorie product.

However, one should be careful in this case, as the dose drunk should not be more than two hundred grams per day Otherwise, you can not lose weight at all, but even gain even more.

Beer in folk medicine

IN traditional medicine There are also several ways to use the drink. With a toothache, beer should be rinsed with aching teeth, and if there is skin problems, then you can simply lubricate its problem areas. Even in the old days, doctors recommended that nursing mothers drink beer, albeit in very limited quantities, as they believed that it increased the flow of milk.

Today, however, beer is not what it used to be. AND useful substances it contains much less than in ancient times, and recently scientists have proven that beer produced in factories contains female sex hormones, which adversely affect the functioning of some organs of both men and women