Homebrewing for Beginners

After cooking, the wort is poured into a fermentation container disinfected in advance and yeast is added. The fermentation step begins - converting sugars into alcohol. Depending on the type of yeast used, you get either ale or lager.

Fermentation lasts on average 10-14 days. The average fermentation temperature is 15-20°C for ales and 10°C for lagers.

Step 5. Bottling for carbonation

Necessary equipment and ingredients

• PET bottles
• Glucose

The fermented wort needs to be bottled and carbonated - saturated with carbon dioxide. There are 2 carbonization methods - forced and natural.

The most common is 2nd. Glucose (6-9 g per 1 liter) is poured into bottles of foamy drink and screwed tightly. Carbonization lasts approximately 1 month on average. After the expiration date, the beer is 100% ready for consumption.

Popular ordinary beer recipes at home

There are a lot of recipes for making beer. As a result, almost all brewers end up inventing their own unique recipes, combining malts and adding hops in their own proportions.

But the first beer is best prepared using proven methods. There are 2 options for the path: ordinary and very ordinary.

The usual one is to make a one-stop beer. Only one pause will be needed to mash the malt.

A very common one is to make beer from malt extract. In this case, the manufacturer has done a huge part of the work for you by preparing a ready-made concentrated mixture. All you need to do is boil it and send it out for fermentation.

Conclusion

I hope this information will help you understand how homemade beer is made. In fact, cooking is not as difficult as almost everyone thinks. And if you join the process evenly, starting with the most common recipes, you won’t even notice how in a couple of months you will become a strong connoisseur of homemade beer. And there it’s already not far from the master.

OlegShakirov › Blog › Brewing beer at home

Hello, friends.
I bring to your attention a pre-holiday topic: a detailed story about how I brewed light wheat beer in the Bavarian style. I tried to create a detailed photo report and descriptions, as an option if someone is thinking about joining the ranks of home brewers) I started, like almost everyone else, with reports on YouTube.
The video “Brewing Homemade Beer in a Sauce”, Part 1, Two Times by Father Dimitri, was very helpful.

The first time I cooked it in an ordinary saucepan, as in the video. After a successful first brew, a 40 liter tank. has undergone modifications. I cut in a tap, and on the other side there was a tee.

It is needed to install the filter system. It is made from an ordinary stainless steel gas hose, with cuts at the bottom. Around these holes, grain shells are packed and a filter layer is made.

Any beer brewed using technology is tasty. The development is not very difficult, the main thing is to approach it with soul. The basis of beer is malt. For brewing, I specifically chose a regular wheat beer recipe. We will need barley and wheat malt, hops, and beer yeast.

All this is sold in special stores, and you can order it in a relaxed manner, even with delivery to your apartment. Next, the malt needs to be ground, and this must be done in such a way that the grain shells remain intact - they will later assist in filtration.

There are special malt roller mills for this; they do not break the husk. Often they can grind the malt for you in a store for an additional fee. Here is the result of the grinding.

It is better not to use tap water for beer, as it may affect the taste.

Spring or bottled water is suitable.
The recipe itself.
Ingredients
Malt:
1.5 kg (50%) |
Pilsner 1.5 kg (50%) |
Wheat I used Russian malt.
Hops:
15 g |
Regular (Germany) - granules, a-k.=7.8% | Adding to the boiler in 60 minutes. until the end of boiling Yeast:
6 gr.
| Fermentis – Safbrew WB-06 | Fermentation: 19 °C, Mashing characteristics
Mash water size: 15 l.
Start of mashing: 55 °C
Pauses: 55 °C - 15 min., 65 °C - 40 min., 72 °C - 20 min., 78 °C - 5 min.
End of mash: 78 °C
Wash water: wash - 6 l.
water (78 °C) Additional characteristics
Boiling time: 90 min
Batch size after boiling: 17 l.

First you need to heat the water to a suitable temperature, a couple of degrees above the first temperature pause of 55. To measure the temperature, you need a temperature indicator.

In brewing, grains with water are called “mash,” and the procedure itself is called “mashing.” The main purpose of malting is to begin the germination of barley, and later drying to stop germination. For brewers, this is a very important process, during which the main enzymes are formed, in addition, it triggers 2 important changes in the grain. 1st - glucans in cell membranes are broken down, 2nd - proteins are also broken down, which saturates the wort with amino acids necessary for yeast growth, reducing the possibility of protein turbidity in beer, increasing its biological stability. We take temperature breaks to simply start the process of converting starch into sugars. After the first pause, bring the temperature to 65 °C, cover and wait 40 minutes for the enzymes to do their job. The subsequent pause is 72°C, at this temperature the final saccharification will occur. After 20 minutes, control test, take a wort sample and add iodine solution. If it doesn’t change color, then everything worked out, there is no more starch.

OlegShakirov › Blog › Brewing beer at home

Hello, friends.
I bring to your attention a pre-holiday topic: a detailed story about how I brewed light wheat beer in the Bavarian style. I tried to create a detailed photo report and descriptions, as an option if someone is thinking about joining the ranks of home brewers) I started, like almost everyone else, with reports on YouTube.
The video “Brewing Homemade Beer in a Sauce”, Part 1, Two Times by Father Dimitri, was very helpful.

The first time I cooked it in an ordinary saucepan, as in the video. After a successful first brew, a 40 liter tank. has undergone modifications. I cut in a tap, and on the other side there was a tee.

It is needed to install the filter system. It is made from an ordinary stainless steel gas hose, with cuts at the bottom. Around these holes, grain shells are packed and a filter layer is made.

Any beer brewed using technology is tasty. The development is not very difficult, the main thing is to approach it with soul. The basis of beer is malt. For brewing, I specifically chose a regular wheat beer recipe. We will need barley and wheat malt, hops, and beer yeast.

All this is sold in special stores, and you can order it in a relaxed manner, even with delivery to your apartment. Next, the malt needs to be ground, and this must be done in such a way that the grain shells remain intact - they will later assist in filtration.

There are special malt roller mills for this; they do not break the husk. Often they can grind the malt for you in a store for an additional fee. Here is the result of the grinding.

It is better not to use tap water for beer, as it may affect the taste.

Spring or bottled water is suitable.
The recipe itself.
Ingredients
Malt:
1.5 kg (50%) |
Pilsner 1.5 kg (50%) |
Wheat I used Russian malt.
Hops:
15 g |
Regular (Germany) - granules, a-k.=7.8% | Adding to the boiler in 60 minutes. until the end of boiling Yeast:
6 gr.
| Fermentis – Safbrew WB-06 | Fermentation: 19 °C, Mashing characteristics
Mash water size: 15 l.
Start of mashing: 55 °C
Pauses: 55 °C - 15 min., 65 °C - 40 min., 72 °C - 20 min., 78 °C - 5 min.
End of mash: 78 °C
Wash water: wash - 6 l.
water (78 °C) Additional characteristics
Boiling time: 90 min
Batch size after boiling: 17 l.

First you need to heat the water to a suitable temperature, a couple of degrees above the first temperature pause of 55. To measure the temperature, you need a temperature indicator.

In brewing, grains with water are called “mash,” and the procedure itself is called “mashing.” The main purpose of malting is to begin the germination of barley, and later drying to stop germination. For brewers, this is a very important process, during which the main enzymes are formed, in addition, it triggers 2 important changes in the grain. 1st - glucans in cell membranes are broken down, 2nd - proteins are also broken down, which saturates the wort with amino acids necessary for yeast growth, reducing the possibility of protein turbidity in beer, increasing its biological stability. We take temperature breaks to simply start the process of converting starch into sugars. After the first pause, bring the temperature to 65 °C, cover and wait 40 minutes for the enzymes to do their job. The subsequent pause is 72°C, at this temperature the final saccharification will occur. After 20 minutes, control test, take a wort sample and add iodine solution. If it doesn’t change color, then everything worked out, there is no more starch.

How to make homemade beer

How to make homemade beer

Live, home-made beer, fragrant and tasty, is even better than store-bought beer, since you literally understand what products were used during the production process. It’s nice to treat friends and family with this kind of beer, because home-brewing beer is a very rare phenomenon in our lives.

How to quickly and easily brew beer at home?

There is a worldview that the development of homemade beer requires special equipment. In fact, it is absolutely not necessary to take a home brewer; you can completely get by with ordinary utensils, unless, of course, you are going to open a brewing creation. There is no need to brew malt from barley or wheat and dry hop cones; it is even easier to purchase ready-made ingredients in the store. There are various recipes for homemade beer, and to make a traditional drink you will need malt or malt extract, hops, yeast and water. In some recipes you can see molasses, honey, salt, jam, corn flour, dark pepper, bread and other products, since beer is a multifaceted drink that allows you to experiment with flavors.

Homemade malt beer according to an ancient recipe

It is malt that gives beer fullness of taste, richness, pleasant color and persistent foam. To make beer, malt is combined with water and heated to 75 °C in a large saucepan. Then the resulting malt porridge is filtered through a sieve to separate undissolved grain particles. This is how beer wort comes out - plant material, ready for fermentation, to which crushed hop cones are added. The wort is boiled for another 2-3 hours with constant stirring, and later it is cleaned again through a sieve - this time to remove any remaining hops. To save time and effort, you can put the hops into the wort in a gauze bag, and then you won’t have to filter. The resulting drink is infused for several hours, and then filtered again.

When the time comes to add yeast, you need to decide what kind of beer you want to brew - top or bottom fermentation. If yeast is introduced into the wort at a temperature of 20–22 ° C, top fermentation begins, with the help of which the beer is prepared faster. Bottom fermentation lengthens the production process (and, accordingly, shelf life) and gives the beer the most hoppy taste.

The ideal temperature for active yeast activity is 18 °C, so cover the pan with a lid and leave the beer for a week. If after two days foam appears on the surface, it means you did everything right, but if there is none, place the pan in the warmest space, remembering to remove the foam from time to time. After about 5 days, the beer will acquire a familiar beer taste, then all you have to do is pour it into bottles without shaking, and leave it in a cool place for two weeks. There are different versions of malt beer: often sugar, salt, raisins are added to the wort, and hops are sometimes added to bottles after fermentation is complete; the order of adding goods and fermentation methods may also change.

Homemade beer with unusual recipes

There are a huge number of technologies for making beer without malt, and such recipes are more suitable for home use. In almost all recipes, honey is dissolved in water, mixed with hops and boiled for an hour, and later fermented and kept warm. Beetroot beer is very unusual - in this case, finely chopped beets are boiled in water with salt, later hop cones and juniper berries are added to the pan, then everything is boiled again and fermented for 2 weeks. Beer made with molasses has a rich taste, which is prepared using the same technology as traditional beer, only molasses in this recipe replaces malt.

Beer without yeast has a dark brown color and a special taste, as it is made from ground grains of wheat, barley and rye, fried in a frying pan. Next, the grain mixture is boiled in water with chicory, and later lemon zest, hops and sugar are added to it. After 6 hours of brewing, the beer is bottled and stored in a cold place. From time to time, hops are ground with flour and sugar, mixed with water and boiled, and yeast and molasses are added later.

You can make beer from pea pods, hops and sage, and for a festive table, ginger beer or beer from wine, orange juice and zest is suitable. Beer can be oatmeal, buckwheat, pumpkin, corn, carrot, smoked, chocolate, fruit and even milk. Making beer is a creative process in which any experience is appropriate!

Brewing secrets

Water for beer must be fresh, clean and soft, so the best option is filtered or boiled water, and if possible, from natural sources. In bad water, beer tastes bad. The same applies to yeast, so to make beer you should use special brewer’s yeast, fresh or dry, not food yeast.

To brew beer, we use both malt, obtained by sprouting grains of barley, rye or wheat, and malt extract, which is an evaporated or concentrated malt emulsion. The choice of malt certainly affects the taste and aroma of the beer. In addition to the usual types - wheat, barley and rye - there are other varieties of malt. Caramel malt imparts sweet colors to beer, stewed malt can yield honey notes, smoked extract produces a drink with the smell of a campfire, roasted malt has a coffee-chocolate flavor, and melanoidin malt has a catchy and appropriate taste.

Beer wort is a suitable environment for the proliferation of microbes, therefore all utensils used for brewing beer must be sterilized beforehand. Strict hygiene rules must also be observed during the manufacturing process.

During brewing, beer needs to be saturated with oxygen, which is facilitated by intensive stirring and pouring the wort into the pan from a high altitude. But during fermentation and after it, aeration will only do harm, because while the beer is fermenting, it should not be disturbed - carry it, stir it and open the lid unnecessarily. The only thing that can be done is to skim off the foam, which can later be used as yeast.

In almost all recipes there are completely unimaginable quantities of ingredients for beer, for example 30 liters. water and 3 kg of malt. You can reduce the proportions depending on how much beer you need to brew.

Properly prepared beer, bottled in plastic bottles, can be stored for 2 to 6 months, depending on its strength. Glass bottles with corks keep beer fresh for up to a year, and the best methods for storing homemade beer are in the cellar and refrigerator. In general, if you have learned how to brew homemade beer, you won’t have to store it for a long time, since this tasty and fragrant drink always runs out very quickly!

Recipes

Homemade beer without malt

Ingredients: 10 liters of water, 1/3 cup of hops, 1 cup of watery brewer's yeast, 0.5 liters of molasses.

1. Pour water into a saucepan, add molasses, mix well, bring to a boil and cook until the aroma of molasses disappears.
2. Dip hops wrapped in cheesecloth into the liquid and boil for 10 minutes.
3. When the contents have cooled, add watery yeast to the pan and mix very thoroughly.
4. Pour the beer into bottles and throw without closing the lids until foam appears on the surface.
5. Remove the foam, cork the bottles and leave them in a cool place for 4 days.

Beer Khmelnoye

Ingredients: 900 g sugar, 90 g hops, 1 kg malt extract (or 8 kg malt), 9 liters of boiling water, 50 g brewer's yeast.

1. Pour boiling water over sugar, hops and malt and cook for an hour.
2. Add water to the original size (9 l) and add yeast.
3. Leave the liquid for 3 days in a sealed container at a temperature of 18-20 degrees.
4. Strain, bottle, cork, secure the caps with wire and store for a week in a cool place.