Live home cooking beer, fragrant and tasty, much better shop, as you know exactly what products used in the cooking process. Such beer is pleased to treat friends and loved ones, because the home cooking beer - the phenomenon is very rare in our lives.
How fast and easy to cook beer at home?
No need to cook barley malt or wheat and dry the bumps of hops, it is much easier to buy ready-made ingredients in the store
There is an opinion that homemade beer cooking technology requires special equipment. In fact, it is not necessary to buy a domestic brewery at all, you can quite bypass usual dishes, if, of course, you are not going to open brewing production. There is no need to cook the malt from barley or wheat and dry the bumps of hops, it is much easier to buy ready-made ingredients in the store. There are different home beer recipes, and for the preparation of a classic drink you will need malt or malt extract, hops, yeast and water. In some recipes, you can see a molasses, honey, salt, jacket, corn flour, black pepper, bread and other products, since the beer is a multifaceted drink that gives you the opportunity to experiment with tastes.
Homemade beer in the malt on ancient recipe
There are various variations of malt beer - sugar, salt, raisins are injected into the wort
It is a malt that gives beer completeness of taste, saturation, pleasant color and persistent foam. For the preparation of beer, malt is mixed with water and heat up to 75 ° C in a large saucepan. Then the resulting malt porridge is filtered through a sieve to separate the insoluble grain particles. So it turns out beer wort - vegetable raw materials, ready to be fermented, into which chopped chips of hops are added. The wort is boiled for another 2-3 hours with constant stirring, and then it is cleared through the sieve - now to remove hop residues. To save time and strength, you can lower the hops in the wort in a gauze bag, then it does not have to filter. The resulting drink is for several hours, and then farts again.
When the time of adding yeast comes, it is necessary to decide which beer you want to cook - upper or lower fermentation. If the yeast is introduced into the wort at a temperature of 20-22 ° C, the riding fermentation begins, thanks to which the beer is preparing faster. The lower fermentation extends the cooking process (and, accordingly, the shelf life) and gives beer a more cross taste.
The perfect temperature for the active life of yeast - 18 ° C, so cover the pan with a lid and leave beer for a week. If a foam appears on the surface in two days, it means that you did everything right, and if it is not, put the pan in a warmer place, not forgetting periodically to remove the foam. About five days later, the beer will acquire a familiar beer taste, and then you will be left to the bottle, without scolding, and leave for two weeks in a cold place. There are various variations of malt beer: sugar, salt, raisins, and hop can be added to the bottle, and hops are sometimes added to the bottle after the end of fermentation, the order of bookmark products and methods of fermentation can also change.
Homemade beer for unusual recipes
Beer can be oatmeal, buckwheat, pumpkin, corn, carrot, smoked, chocolate, fruit and even dairy
There are many technologies for cooking beer without malt, and such recipes are most suitable for home conditions. In many recipes, honey dissolves in water, mixed with hop and cooked for an hour, and then ferments and maintained in heat. Very original beetroot beer is very original - in this case, the finely chopped beets are cooked in water with salt, then bumps of hops and juniper berries are added to the pan, then everything is repaired and fermented and fermented over two weeks. A rich taste is distinguished by beer on a molasses, which is preparing on the same technology as a classic beer, only the molds in this recipe replaces the malt.
Beer without yeast has a dark brown and spicy taste, because it is prepared from grinding wheat cereals, barley and rye roasted in a frying pan. Next, the grain mixture is cooked in water with chicarium, and then lemon zest, hops and sugar are added to it. After six hours, the cooking beer is bottled and stored in a cool place. Sometimes hops is rubbed with flour and sugar, mixed with water and boiled, and yeast and patterns are added later.
You can cook beer from pea, hop and sage, and a ginger beer or beer beer, orange juice and zest is suitable for a festive table. Beer can be oatmeal, buckwheat, pumpkin, corn, carrot, smoked, chocolate, fruit and even dairy. Preparation of beer - a creative process in which any experiments are appropriate!
Secrets of brewing
The choice of malt undoubtedly affects the taste and flavor of beer
Water for beer should be fresh, clean and soft, so the best option is filtered or boiled water, and if there is an opportunity, then from natural sources. On poor water, beer is tasteful. The same applies to yeast, so it should be bought for cooking a beer, but special beer yeast, fresh or dry.
For brewing beer, it is used as malt, obtained by germing of barley, rye or wheat, and malt extract, which is evaporated or concentrated malt emulsion. The choice of malt undoubtedly affects the taste and aroma of beer. In addition to traditional varieties - wheat, barley and rye - there are other varieties of malt. Caramel malt gives beer Sweet shades, honey notes can be caught in a tomger malt, smoked concentrate allows you to get a drink with a fire aroma, a burning malt has a coffee-chocolate taste, and melanoidan malt has a bright and characteristic of it only for it.
The beer wedge is a favorable medium for the reproduction of microorganisms, so all the dishes that are used for cooking beer must be predetermined. In the cooking process, strict hygiene rules should also be observed.
Water for beer should be fresh, clean and soft, so the best option is filtered or boiled water
Beer during cooking needs oxygen saturation, which contributes to the intensive stirring and the injection of wort into a saucepan with a high height. However, during fermentation and after it, aeration only hurts, so while the beer wanders, it should not be disturbed - to transfer it, mix and open the lid without necessity. The only thing you can do is remove the foam, which can later be used as yeast.
Many recipes meet completely inconceivable amounts of ingredients for beer, for example, 30 liters of water and 3 kg of malt. You can reduce the proportions depending on how much beer you need to cook.
Properly cooked beer, spilled in plastic bottles, is stored from 2 to 6 months depending on its fortress. In glass bottles with corks, beer remains fresh up to the year, and the best ways to store homemade beer - in the cellar and refrigerator. However, if you learned how to cook homemade beer, it does not have to store it for a long time, because this delicious and fragrant drink always ends very quickly!
Recipes
Homemade beer without malt
Ingredients: 10 liters of water, 1/3 cup of hops, 1 cup of liquid beer yeast, 0.5 l of molasses.
Cooking method:
1. Pour water into the pan, add a molasses, mix well, bring to a boil and cook until the smell of molasses is disappeared.
2. To lower the hops into the liquid into the gauze, pecking 10 minutes.
3. When the contents be cooled, add liquid yeast to the pan and mix very carefully.
4. Pour beer on the bottle and leave, without closing the covers, until the foam appears on the surface.
5. Remove the foam, clog the bottles and leave them in a cold place for 4 days.
Khmel's beer
Ingredients: 900 g of sugar, 90 g of hops, 1 kg of malt extract (or 8 kg of malt), 9 liters of boiling water, 50 g of beer yeast.
Cooking method:
1. Sugar, hops and malt pour boiling water and cook for an hour.
2. Add water to the initial volume (9 l) and introduce yeast.
3. Leave fluid for 3 days in a closed dish at a temperature of 18-20 degrees.
4. Strap, pour on bottles, clog, fasten the plugs with wire and store a week in a cold place.