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Brewing beer at home malt recipes video. Homemade beer: recipe, ingredients, brewing technology.

Beer homemade compares favorably with cheap store counterparts in a richer taste, thick foam and lack of preservatives. It turns out a drink that does not contain anything superfluous. I will show you how to brew beer according to the classic recipe using only traditional ingredients: hops, malt, water and yeast. To save original taste, we will not resort to filtration and pasteurization.

It is believed that to make real beer you need to buy a mini-brewery or other expensive equipment. This myth is imposed by manufacturers of such products. Together with the brewery, such firms will gladly sell the finished concentrate, which only needs to be diluted in water and fermented. As a result, a novice brewer overpays exorbitantly for beer, the quality of which is best case just above the storefront of cheap brands.

In fact, you can make homemade beer without special equipment using available means: a large pot for cooking, a plastic or glass fermentation vessel, any bottles and other available accessories, full list which is published below.

You will have to buy only hops, malt and brewer's yeast. I do not insist on choosing a specific company or brand. The assortment is wide enough, buy any product you like.

In theory, malt and hops can be grown at home. But these processes are beyond the scope of the article. Further, we will assume that all necessary ingredients available: homemade or purchased. The only thing, I do not advise experimenting with brewer's yeast, but immediately choose the best strains in the store, since beer differs from grain mash precisely in its special yeast.

Ingredients:

  • water - 27 liters;
  • hops (alpha acidity 4.5%) - 45 grams;
  • barley malt - 3 kg;
  • brewer's yeast - 25 grams;
  • sugar - 8 grams per liter of beer (needed for natural saturation with carbon dioxide).

Necessary equipment:

  • enamelled saucepan for 30 liters - for boiling the wort;
  • fermentation tank - for fermentation;
  • thermometer (required) - if moonshine from sugar or wine can be made only by approximately controlling the temperature, then with beer this is initially a failure;
  • bottles for bottling finished beer (plastic or glass);
  • small diameter silicone hose - for removing beer from sediment;
  • bathroom with ice water or cooler for beer wort;
  • gauze (3-5 meters) or cloth bag;
  • iodine and a white plate (optional);
  • hydrometer (optional) - a device for determining the sugar content of the wort.

Making homemade beer

1. Preparation. The first stage, during which the brewer checks for the presence of the right ingredients and the readiness of the equipment for operation. I also advise you to pay attention to the following points.

Sterilization. Wash well all used containers and accessories. hot water and dry. Before working with ingredients, the brewer thoroughly washes his hands with soap and wipes his hands dry. It is very important not to infect beer wort wild yeast and pathogenic microorganisms, otherwise mash will turn out instead of beer. Neglecting sterilization negates all further efforts.

Water. Better to use spring or bottled water. As a last resort, a regular tap will do. Before brewing beer, tap water is defended for 24 hours in open containers. This time is enough for the chlorine to disappear and heavy metals and salts to settle at the bottom. In the future, the settled water is carefully poured from the sediment into another container through a thin tube.

Yeast. For normal fermentation, brewer's yeast activates small amount warm water (temperature not higher than 28 degrees). Generic method that allows you to properly dilute any brewer's yeast, no. Therefore, you need to follow the instructions on the package.

2. Mashing the wort. This term refers to the mixing of crushed malt with hot water to break down the starch in the grains into sugar (maltose) and soluble substances (dextrins). Sometimes malt is sold ready for brewing, crushed, which makes the task a little easier. If not, the dried sprouted grain must be chopped up on your own using a grain grinder or mechanical meat grinder.

Attention! Grinding does not mean grinding into flour, you just need to grind the grains into small pieces, be sure to preserve the particles of the grain skin, which will then be required to filter the wort. Correct option grinding is shown in the photo.


Correct grind

Pour 25 liters of water into an enamel pot and heat it on the stove to 80 ° C. Next, the milled malt is poured into a cloth or homemade pouch 1 by 1 meter, made of 3-4 layers of gauze. The bag of malt is immersed in water, the lid is placed on the pan and boiled for 90 minutes, maintaining stable temperature 61-72 ° C.

Grouting malt at a temperature of 61-63 degrees promotes a better yield of sugars, increasing the strength home beer... At 68-72 ° C, the density of the wort increases, although the alcohol content in the drink will be slightly lower, but the taste will be richer. Recommend sticking to temperature range 65-72 ° C, which results in a tasty, dense beer with a strength of 4%.



Bagging malt

After 90 minutes of boiling, an iodine test is made to make sure that there is no starch left in the wort. To do this, 5-10 milligrams of wort is poured onto a clean white plate and mixed with a few drops of iodine. If the solution turns dark blue, cook the contents of the pot for another 15 minutes. If the iodine hasn't changed the color of the wort, you're done. You can skip the iodine test, but simply increase the mashing (cooking) time by 15 minutes, the quality of the drink will not suffer from this.

Then the temperature is raised sharply to 78-80 ° C and the wort is boiled for 5 minutes to completely stop the enzymes from working. Next, the bag with the remaining malt is removed from the container and washed with 2 liters of boiled water at a temperature of 78 degrees. This is how the residues of extractive substances are washed out. The wash water is added to the wort.

This mashing method is called "in a bag" and allows you to do without filtration - separation of grains (non-dissolved malt particles) from the main wort. In turn, filtration requires specific equipment (purification systems) and multiple transfer of wort from one container to another. Mashing in a bag does not affect the quality of the brewed beer in any way, but takes several times less time.

3. Boiling the wort. The contents of the pan are brought to a boil and the first portion of hops is added, in our case 15 grams. After 30 minutes of intensive boiling, add the next 15 grams, and after 40 minutes the remaining 15 grams of hops and boil for another 20 minutes.

Depending on the selected beer recipe, the time intervals and the amount of hops may vary. But, adhering to the specified sequence and proportions, you are guaranteed to get a normal result.

Boiling takes an hour and a half, during all this time it is important to maintain intense heat so that the wort gurgles.


Hop addition

4. Cooling. Beer wort should be quickly cooled (within 15-30 minutes) to 24-26 ° C. The sooner this is done, the less the risk of contaminating the drink with fermentable bacteria and wild yeast.

You can cool the wort with a special immersion cooler (one of the possible designs in the photo) or carefully transfer the container to a bath of ice water. Most aspiring brewers use the latter method. The main thing is not to accidentally turn the hot pot over by scalding yourself with boiling water.

Cooler design

The cooled wort is poured through cheesecloth into a fermentation tank.

5. Fermentation. Diluted brewer's yeast is added to the wort and mixed well. In this case, it is very important to observe the temperature and proportions indicated in the instructions on the sachet label.

Yeasts are top-fermented, which is brought in at a temperature of 18-22 ° C, and bottom-fermented, which work at 5-16 ° C. The two make different beers.

The filled fermentation tank is transferred to a dark place at the temperature recommended by the yeast manufacturer. In our case, it is 24-25 ° C. Then a water seal is installed and left alone for 7-10 days.

Fermentation vessel example

After 6-12 hours, active fermentation will begin, which usually lasts 2-3 days. At this time, the water seal is intensively blowing bubbles, then the frequency of carbon dioxide release slowly decreases. At the end of fermentation, the young home-brewed beer turns pale. Readiness is determined by two methods: a sugar meter (hydrometer) and a water seal.

In the first case, the readings of two hydrometer samples for the last 12 hours are compared. If the values ​​differ slightly (by hundredths), then you can proceed to the next stage. Not everyone has a sugar meter, so at home they often just look at the water seal. The absence of bubbles within 18-24 hours indicates the end of fermentation.

6. Plugging and carbonation. Beer carbonation is the saturation of the drink with carbon dioxide, which improves the taste and the appearance of a thick foam. Despite the complex name, the process itself is very simple.

Sugar is added to bottles for storing beer (preferably dark) at the rate of 8 grams per 1 liter. The sugar will cause a slight secondary fermentation, which will saturate the beer with carbon dioxide. Then the beer is drained from the sediment through a silicone tube, filling the prepared bottles.



Spill completed

One end of the tube is lowered to the middle of the container with beer, the other - to the very bottom of the bottle, this minimizes the contact of the drink with air. It is important not to touch the yeast, which, depending on the species, can settle at the bottom or accumulate on the surface, otherwise the beer will turn out cloudy. The bottles are not topped up 2 cm to the neck and are tightly sealed.

Easiest to use plastic container since the caps can be tightened by hand. For glass bottles, you need drag corks or a special device for capping regular beer corks (pictured).

Bottle with drag stopper

Closure device for conventional plugs

Bottles filled with beer are transferred to a dark place with a temperature of 20-24 ° C and left for 15-20 days. Shake well once every 7 days. After that, the drink is placed in the refrigerator.

7. Maturation. Homemade beer is ready. But if you let the drink sit for another 30 days, the taste will improve significantly.
Beer can be stored in the refrigerator for 6-8 months, an open bottle - 2-3 days.

Another method of brewing beer without special equipment is shown in the video.

There are hundreds of thousands, if not millions, of fans of the intoxicating foamy drink around the world. But not everyone is able to brew beer at home for themselves and their friends, which would be not only natural, but also unusual, really tasty. But only from such a drink you can get real pleasure! We want to reveal to you some secrets that will help you brew excellent quality home beer. It will please you yourself, and they will not be ashamed to treat their friends. It is important to grasp the algorithm, the technology that is the basis for the preparation of any beer, and experiment with the filling of various types of malt, using different types hops and yeast will be available later.

How to brew homemade beer from natural ingredients

First, let's figure out the composition of any natural foamy drink. It includes:

Barley malt is in great demand today, which allows brewing homemade beer with a rich malt flavor. Hops are usually pelleted. It is prepared in advance, which greatly facilitates the task. Yeast is a fermentation catalyst and is also very easy to buy, for example, in a malt shop. Now let's look at the specific proportions and the algorithm of actions.

Mixing ratio for ingredients

It is impossible to brew beer at home without relying on specific numbers. Therefore, we will consider brewing beer from 35 liters of water (soft as mentioned above), for which 5 kilograms of malt will suffice. As for hops, its proportions can be different (it all depends on taste preferences brewer), but, as a rule, it is about 50 grams of granulated hops per 5 kilograms of malt on the initial journey of a homebrewer, after a year the “appetite” of the brewer increases significantly. Based on these proportions, a volume of about 25 liters of homebrew can be brewed.

Algorithm of actions

To make it easier for you, let's schematically expand the algorithm for mixing ingredients and their processing:

Directly brewing beer

Often two weeks is enough for the sugar to be completely fermented into alcohols. The beer can then be bottled. In this case, for each liter of beer, you must add one teaspoon of dextrose (glucose). This promotes carbonation (carbonation) of the beer. It is he who makes the beer "effervescent". The carbonation time can be 7-10 days on average. Sugar can also be used instead of glucose, but the taste of home-brewed beer can be affected by this.


Actually, now you have everything that will allow you to brew beer at home, which you will enjoy doubly. And the point is not even that it will be natural. Most importantly, you managed to brew your own home-brewed beer.

And even if the first "pancake" turns out to be lumpy, the main thing is desire, and our malt shop will help you in the rest. For any additional questions, you can always contact us using the information from the "Contacts" tab. Now you do not need to think about how to brew beer, more importantly - with whom you will share it! Craft beer is a drink for friends.

  • Thursday, 13 July 2017 15:15

This recipe is the closest to the classic one and, despite the long preparation process, it is worth trying it, eventually delighting yourself with a delicious live beer. But still, before brewing beer at home, carefully study the recommendations and the list necessary inventory, since any deviation from the recipe can lead to the collapse of the whole venture.

For brewing, you need either enameled dishes, but always without chips, since water on the chips will react with the metal and oxidize it, or use a pan made of of stainless steel... Aluminum containers are absolutely not suitable for brewing processes. Also, before brewing homemade beer, you need to find the following items and utensils, you will definitely need two pots with a capacity of 35 liters, for constant monitoring of the water temperature, gauze for malt and straining, a glass container with a water seal for fermentation, glass bottles with lids for filling them and a silicone thin hose about one and a half meters.

How to brew beer yourself at home from malt?

Ingredients:

  • purified drinking water - 32 l;
  • malt - 5 kg;
  • hops - 45 g;
  • brewer's yeast - 25 g;
  • sugar.

Preparation

So, before cooking, pour boiling water over all the dishes that you are going to use, and also thoroughly wash your hands up to the elbows, if possible, even wipe them with alcohol or vodka. Since without doing this, you can infect future beer with wild yeast, which is present everywhere, and get a simple mash for distillation. Pour 25 liters of water into a saucepan, which should naturally be purified drinking water. Turn on the heating and bring it to 80 degrees, then dip the chopped malt into it in a gauze bag and close the lid, the temperature must be kept from 65 to 72 degrees for an hour and a half. In this process, the malt releases sugar into the water making the beer wort sweet, and this sugar is important because it ferments easily. Raise the temperature again by 80 degrees and after holding for about 5 minutes, take out the malt and rinse it well, all in a bag, dropping it into the remaining cold 7 liters of water. And then add it to a saucepan with not just water, but beer wort.

Now increase the heat and bring to a boil, then add 1/3 of the hops, do not lower the temperature, the water should boil vigorously for about half an hour, then add another 1/3 of the hops and another 50 minutes of boiling, then add the remaining third of the hops and turn off the heating after a quarter of an hour ...

For following procedure you will need a saucepan of the same size, as after turning off the heating, the beer wort needs to cool quickly and the faster this happens, the less risk of contamination with wild yeast. You can also use a copper tube chiller, but this is only if one is available. And if not, then take cold water into the bath, if possible, put ice there and put a pan with wort in it, and next to an empty pan and pour from one to another through cheesecloth four times. In general, it should take you no more than half an hour to cool, this is very important process, so it's better to do it in 20 minutes.

Now dilute the yeast, pour it into the wort and mix thoroughly, then pour everything into fermentation containers, not forgetting to install a water seal, bought in a store or made with your own hands. The container for fermentation with future beer should be in a dark place with a temperature of 18 to 22 degrees. Already after 6-12 hours you will see intense bubble fermentation in the water seal, it will last about 3 days. And in total, the beer should stand for 8-10 days, you can determine the readiness in the absence of bubbles in the water seal for at least a day.

Now prepare the bottles for pouring beer into them, they must also be sterile. Pour sugar in them based on the volume, for each liter of beer 8 grams of sugar. Spill using a thin silicone hose, taking the liquid from the top so that the sediment does not get into the bottles. The bottles should not be filled to the top, leaving about 2 centimeters. Cap the bottles and also leave them in a dark place, but now you need a temperature of 20-23 degrees. After a week, the bottles must be shaken periodically, and all the time it takes 2-3 weeks from the moment of bottling. After that, you can already open them and drink, and put the rest in the refrigerator or cellar.

In any store you can buy beer from the most different manufacturers(both dark and light). But what makes some fans to master the technology of making this drink at home? Some want to experience new flavors, others find interest in the very process of brewing at home.

Contrary to popular belief, making quality beer yourself is not an easy task. There are many recipes to find, but not all of them will lead you to success. It is important to be able to choose the right ingredients, inventory and follow the technology exactly. Any mistake can lead to the fact that instead of what you want, you get mash or some other alcoholic drink.

What products to choose?

Home brewing equipment



The dishes must be taken larger in volume than the intended beer. There is one important condition- all equipment must be sterile. To do this, treat the items with boiling water and dry them with a clean towel.

Before brewing beer at home, take the time to cleanly wash and dry your hands.

Detailed traditional technology

So, at home you have all the necessary ingredients and equipment ready. Let's get down to a complex but interesting process.

Stage 1. Mashing the malt

First you need to achieve a certain temperature regime. Put water on the stove and heat it to a temperature of 61 to 72 °. In the future, you will have to maintain a stable temperature in this limit. The strength of the beer and its aroma will depend on this.

For higher alcohol levels, select the lower temperature limit. If you leave the value at 70–72 °, then a not very strong, but aromatic beer will come out. Optimum temperature it is considered 65 °, at which the future fortress will be 4 °.

It is better to place the malt first in a cloth bag (preferably made of flax) and then in hot water.

The mixture is boiled for 1-1.5 hours. Then they check it for starch. How to do it at home? Take a white saucer and pour some malt into it, and then add a drop of iodine. If the mixture gets blue color means starch is present in the malt. And he shouldn't be there. In this case, you need to cook

continue for another 15 minutes.

Stage 2. Filtration

As a filter, a regular colander and gauze are suitable, as described above. Slowly pass the resulting liquid with malt and squeeze the linen bag into the filter.

Step 3. Adding hops

Add 10-15 g of hops to 10 liters of hot wort. Then the liquid must be boiled for another hour.

Stage 4. Wort cooling

You can simply leave the dishes with the wort to cool at room temperature. However, at this moment, there is a high probability of contamination of the future beer with foreign microorganisms. How to make the procedure expedited? For this, the wort is placed in a bath with cold water for 30 minutes. Make sure that the temperature does not drop below room temperature.

After the wort has cooled, repeat the filtration procedure. Pour the liquid into a fermentation vessel.

Step 5. Adding yeast

In 1 L warm water diluted with 0.25 g of yeast. Wait 15 minutes, then add them to a large bowl and stir in the wort.

Stage 6. Waiting

Now you just have to put the pan in a dark place at home and wait 1-1.5 weeks. A live drink needs time to ferment. Therefore, it is kept in the refrigerator for another 1 week.

Step 7. Bottling

Prepare some clean bottles and add some granulated sugar... Use a silicone hose to pour the beer from the fermentation tank into the bottles. It is important that the hose does not touch the surfaces and bottom of the pot. Otherwise, sediment may enter the beer.

First, the beer is kept warm for several days (so that the sugar saturates the beer with carbon dioxide), and then in the cold. As you can see, the described technology has a lot of nuances and takes a lot of time. Is it possible to make everything simpler?

Today, you can find many recipes to help you make your favorite drink at home in an easier way.

A very simple recipe

For those who are not ready to spend a lot of time and energy at home, but want to try home-made beer, we recommend the following recipe.

  • Water - 5 liters.
  • Hop cones - 16 g.
  • Sugar - 250 g.
  • Dry yeast - 10 g.

Beer is made as follows. Boil the cones in water for an hour and a half. Dissolve sugar in water and add to liquid. Cook the resulting mixture for 20 minutes. Then we filter the beer, cool to room temperature and add yeast. It remains only to bottle the beer and stand for 5 days.

Bavarian beer recipe

This recipe, on the other hand, is very complex. If you follow all the conditions correctly, the result will be a beer that is unique in taste and aroma.


You will need the following ingredients:

  • Sweet & Sour Custard Bread - 4 lbs.
  • Rye Malt - 2 lbs.
  • Salt - 0.25 tsp
  • Yeast - 15 g.
  • Pepper - 10 grains.
  • Hops - 1.5 lbs.
  • Sugar - 1 lb.
  • Water.

They do everything in this order. Bread should be finely chopped, pepper should be crushed and chopped, hops should be scalded with boiling water. Dissolve the yeast in a glass of warm water. Place all ingredients in a cast iron pot (0.5 lb. sugar). Pour the mixture with water until a thick sour cream consistency is obtained, cover with a thick cloth and put in a warm place for a day.

The next day, add the remaining sugar, diluted with boiling water, and boiled water (15 liters) to the boiler. Cover and place in a preheated oven for 2 days.

Remove the boiler from the oven, cool the mixture. Drain it into ceramic dishes, and pour 3 liters of boiling water into the boiler. Pour the liquid from the boiler into the previously drained mixture.

Mix everything thoroughly, pour into a large container (for example, an enamel saucepan) and bring to a boil. Remove the resulting foam, filter the resulting liquid and bottle. Cork them tightly and place in a cool place for 15 days.

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 prepare 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 with various additives, sometimes useless and even harmful to the body. They are included in the composition of beer for the sake of a 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.

Base preparation for beer

The main components of the foamy drink are:

  1. The 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. It is also allowed to use store-bought water. Its advantage is the passage of bacteriological control.
  2. Yeast. Recipes suggest taking exactly beer. If you have any problems with the purchase, you can put the usual "live" ones.
  3. 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.
  4. Malt. Good quality of this ingredient confirms White color, nice smell and sweet taste. He should not drown in water. Before brewing home brew, malt should be soaked and germinated at temperature conditions 10 - 30 ° C. Then the component is dried and ground until grains are obtained. The drying conditions for the malt determine the color of the beer. Light drink is made from dried barley in a natural way, dark - from raw materials fried and steamed in the oven.

Equipment for making beer at home

For convenient work with ingredients, you will need:



How to make beer at home: instructions

To get quality home brew, you need to do some preparatory work.



Chilled beer is completely ready to drink. But additional monthly exposure in a cool place will significantly increase its taste. We suggest watching the brewing process in the video below.

Old Homemade Honey Beer Recipe


You can prepare this delicious drink from the following ingredients:

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

How to brew beer at home? Add hops to a pot of water and boil the raw material 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, the tasting begins. How to brew a honey intoxicated drink is clearly shown in the video.

Simple treacle recipe

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

Homemade canteen beer recipe

You can make your own table-grade beer from the following components:



Table beer is prepared by mixing wine, water and sugar in a saucepan. The composition is supplemented with hops and raisins, boiled and boiled for 35 minutes, stirring constantly. Malt and 9 liters of water are added to the liquid strained through cheesecloth. The mass is boiled again, cooled to 30 degrees and combined with yeast. Then she is allowed to stand for 8 days, but periodically they visit the vessel and remove the foam. Finally, homemade beer is bottled and refrigerated. 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

To be able 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;
  • raisins - 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 brew beer at home. The Vilensky drink is prepared using the same technology. Production begins with diluting the created mass with water to a thick creamy consistency. The container is covered thick cloth and cleaned for a day in 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 removed for a day in the 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 is poured into the mass baking soda and after a couple of hours the infusion is drained by passing it through a canvas fabric. The filled bottles are sealed with corks and the top is reinforced with wire. First, the container is placed in warm place, and after 6 days 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 can please your loved ones with a delicious drink without the presence of additives hazardous to the body. We hope our selection of videos teaches you the art of brewing.

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