Beer at home - detailed recipes for the preparation of foam without special equipment

Prepared beer at home is advantageously different from the store analogues in natural composition and excellent taste. Even the most expensive beverage brands are made from concentrates, adding all sorts of preservatives and other utterly useless, and often harmful ingredients.

How to brew beer at home?

You can cook beer with your own hands at home even without special mini-breweries, which are expensive and not always pleasing with excellent quality. The main thing is to know the basic stages of preparation of a drink and to observe the conditions determined by technology.

1. The main components for the preparation of the drink: water, malt, hops and brewer's yeast.
2. The initial stage - mashing wort. For its execution, the malt is heated at a constant temperature of 65-72 degrees for about 1.5 hours or until the starch is completely cleaved, as evidenced by a negative iodine test: an iodine drop added to a portion of the mash in the spoon should not change color.
3. Step by step add hops, exposing the wort to boiling, which lasts 1.5 hours.
4. The obtained base is cooled to 24-26 degrees, for which it is used submersible coolers or a bath with ice water.
5. The cooled wort is put on fermentation, adding yeast, and then carbonizing the homemade beer obtained at home, bottled, and sealed.
6. The containers with the drink are put on maturation for 2 weeks, after which they are stored, ensuring proper temperature conditions.

Equipment for brewing beer at home

Preparation of beer at home will require the presence of a special household mini-brewery or a certain set of kitchen utensils and special devices for quality control of the process.

1. For cooking wort you need a capacity of 20-30 liters of stainless steel or enameled.
2. For fermentation use a sterile container of glass or enamel and a water seal.
3. In addition, you will need a cooler, a thermometer, a tube for draining beer and a sterile container for the finished beverage.

Carbonization of beer at home

Carbonization of home beer is an important final stage of its preparation, in which the drink is saturated with bubbles of carbon dioxide and acquires the desired taste.

1. The most correct method is carbonization with a primer, i. E. a young wort, the tenth part of which is poured in the last minutes of boiling with hop and stored in the refrigerator. The component is added after the completion of the fermentation process 30 minutes before the anticipated bottling.
2. Carbonate beer at home can be malt concentrate.
3. It is less preferable to use for natural carbonation of sugar, honey, fructose or dextrose. These components almost always give a ready-made beverage a leavened flavor.

How to filter beer at home?

Filtering beer at home will allow you to get a more transparent drink and rid it of an unpleasant yeast residue. However, it should be remembered that along with this, some of the useful components present in the intoxicating drink will be lost.

1. For filtering, mechanical water filters are often used. In this case, the size of the filter membranes is important, which must be at least 1 micron. Smaller filters help to lose the taste of the drink and complete purification from yeast, which are necessary for natural carbonation.
2. You can place a container with beer at the end of fermentation in the cold (5-7 degrees) for 3 days, so that the beverage lightens, and the sediment falls to the bottom.

Beer at home - a simple recipe

Presented below, a simple recipe for home-made beer will make it possible to get amazing its final characteristics, which can surprise any true connoisseur of such drinks. Malt should be coarsely ground with a minimum amount of flour admixture, and it should be laid in water in a cloth or gauze bag.

Ingredients:

• water - 27 l;
• hops - 45 g;
• malt - 4 kg;
• yeast beer - 25 g.

Preparation

1. 25 liters of water is heated to 80 degrees, add a bag of wort and weigh it at 65-72 degrees for 1.5 hours.
2. Heat the contents to 80 degrees and stand for 5 minutes.
3. Rinse the bag with malt in the remaining water, boiled and cooled to 72 degrees, poured into the must.
4. Add every 15 minutes for 1/3 hops and intensively boil the wort for 1.5 hours.
5. In a rapidly cooled base, yeast is added and fermented for 7-10 days.
6. The resulting beer, cooked at home, carbonized, bottled, sealed.

How to brew beer at home without special equipment?

If the device for brewing beer at home is the limit of dreams, and the classical cooking technology in the pan is frightened off by excessive intricacy, one can practice the following recipe. The result will be a very decent taste, a drink that does not require much trouble.

Ingredients:

• water - 5.5 liters;
• hops - 5 glasses;
• barley grain - 600 g;
• yeast beer - 50 g;
• sugar - 1 cup;
• biscuits white and black - a handful.

Preparation

1. Grains of barley are flooded with water, germinated to produce sprouts of 1.5 cm length, after which they are dried and ground in a coffee grinder.
2. Mix the ground mass with breadcrumbs, pour heated to 80 degrees with water, wrap and leave for an hour.
3. Infusion filter, boil, add hops and sugar, and after cooling and yeast.
4. Leave the basis for fermentation for 3-4 days, after which they pour the prepared beer at home in bottles.

Beer from concentrate at home

It is much easier to prepare homemade beer if you use a ready-made concentrate for this. And raw materials can be already hopped, then the need for adding hop to the beer base disappears. Carbonization of the drink can be carried out diluted in water with sugar, ideally with fructose or dextrose.

Ingredients:

• water - 10-11 l;
• hops - 30 g;
• Beer concentrate - 3 kg;

• yeast beer - 1 pack.

Preparation

1. Heat to boiling 2 liters of water, dilute the concentrate in it, boil with hops for 30 minutes.
2. Add 8 liters of boiled cold water.
3. The resulting base is poured into yeast mixed with a portion of water, leaving a fermentation tank under the septum for 2-3 weeks.
4. Sweeten home-made beer from concentrate for carbonation, bottled and sealed.

Osetian beer - home prescription

The following recipe of home beer Ossetian culinary specialists passed from generation to generation, improving and adapting the technology of preparation of the drink to the conditions of modern cuisine. Wheat-and-barley malt can be purchased ready or made with own hand from sprouted grains, having drunk them to a coffee shade in the oven, and then twisting in a meat grinder.

Ingredients:

• water - 10 liters;
• hops - 50 g;
• malt - 5 kg;
• sugar - 1 cup;
• yeast beer - 100 g.

Preparation

1. Mix the malt with water, heated to 36 degrees, warm up to a boil, boil for 5 minutes, filter.
2. The broth is placed on the stove and cooked for 2.5 hours, adding after 1.5 hours boiling hop.
3. Filter the base, cool to 24 degrees, add sugar and yeast.
4. Leave the billet under the hydraulic seal for 3-5 days, and after the fermentation is poured cooked Ossetian beer at home in bottles.

Recipe for wheat beer at home

Beer cooking at home using the following recipe is distinguished by the use of wheat malt, which is only partially supplemented with barley. The peculiarity of this raw material in the necessity of observing an individual temperature regime - wheat malt requires an initial temperature of 36 degrees.

Ingredients:

• water - 20 liters;
• hops - 15-20 g;
• wheat malt - 3 kg;
• malt barley - 2 kg;
• yeast beer - 15 g.

Preparation

1. Fill the mixture of malt with water, heated to 36 degrees, gradually heat.
2. Withstand the mixture at 65 degrees 1.5 hours.
3. Raise the temperature to 75 degrees for 10 minutes, after which filter the must, add hops to it and boil for 1.5 hours.
4. Quickly cool the wort to 26 degrees, add the yeast and stand under the hydraulic seal for 2 weeks.
5. Carbonize wheat beer at home, bottled, left for 2 weeks.

Honey beer at home

The following recipe for beer at home will make it possible to get a drink with a pleasant honey flavor and light hop bitterness. Instead of cereal malt in this case, buckwheat or dark flower honey is used . It is important in the process of cooking honey wort to replenish the original volume of the liquid, adding the necessary portions of water.

Ingredients:

• water - 10 liters;
• honey - 3 liters;
• hops - 40 g;
• brewer's yeast - 50 g.

Preparation

1. Water is mixed with honey and boiled for 1 hour.
2. Add the hops and continue to cook for 1 hour.
3. Quickly cool the must to 26-24 degrees, intercalate the yeast and leave the base under the hydroshock for 7-9 days.
4. Pour the drink into bottles and put on aging for 2 weeks.

Beer from leavened wort at home

It is relatively simple to prepare homemade beer from leavened wort and hops and has worthy final taste indicators. The degree of saturation of the drink will depend on the amount of hop used. In addition, special notes can be given to the foam drink replacing the usual sugar with brown reed.

Ingredients:

• water - 10 liters;
• leavened wort - 0,5 l;
• hops - 2-4 tbsp. spoons;
• sugar - 1 kg;
• brewer's yeast - 100 g.

Preparation

1. In the boiling water add sugar, must and hops.
2. Allow the mixture to boil again, cover with a lid and insist until it cools.
3. Stir the yeast and hold the preform until the fermentation process is terminated.
4. The drink is poured into bottles, sealed and placed in the cold for 2-3 weeks.

Ginger beer at home

If the traditional production of beer at home frightens away intricate technology or just want to try something refreshing and unusual, it's time to fulfill the following recipe and prepare a flavorful, piquant and extraordinarily exquisite ginger non-alcoholic beer.

Ingredients:

• mineral water highly carbonated - 1.5 liters;
• ginger root - 2.5 cm;
• lemon - 1 piece;
• sugar - 2 tbsp. spoons;
• mint - 5-7 leaves.

Preparation

1. Grind the root of ginger, grind with sugar, while adding lemon juice.
2. Pour the components with water, insist 5-10 minutes.
3. Filter the drink, pour on the glasses, adding mint leaves, lemon slices and ice cubes.

The recipe of beer at home from barley

Prepare barley beer at home can be from the available barley. To do this, pour the product for a couple of days with water, germinate, then dry it and, separating unnecessary further shoots, grind the mass in a coffee grinder. Biscuits are prepared independently from a loaf of white bread or replace half of the wheat product with rye black.

Ingredients:

• water - 5.5 liters;
• hops - 6 glasses;
• barley - 600 g;
• yeast beer - 50 g;
• bread crumbs.

Preparation

1. Barley is prepared from malt, pour for an hour 75 ° C warmed with water (1.5 L), filter into a saucepan.
2. Brewed four liters of boiling water rusks, left for an hour, filtered through cheesecloth and poured into barley infusion.
3. The mixture is allowed to stand for 30 minutes, boil for 30 minutes, add hops 10 minutes before the end of the cooking.
4. Cool the base to 25 degrees, add sugar, yeast, leave to wander under room conditions for 3-4 days.
5. Pour the drink into bottles, take out in a cool place for 2 weeks.

Storage of home beer

To ensure that home-made beer retains its excellent taste for as long as possible, it must ensure proper storage conditions.

1. The sealed bottles are placed in an upright position in a cool, darkened place with a temperature of 10-12 degrees.
2. Ideal container for storage - glass. In plastic containers, the drink will lose some of the original taste.
3. Properly prepared beer can be stored under the right conditions for up to three months.