You will need
- - grain barley, rye, wheat, oats;
- - pure water;
- - capacity for sprouting, cooking, fermenting and storage of beer;
- - mortar and pestle or coffee grinder;
- - hops;
- - brewer's yeast;
- - jam or syrup;
- - med;
- - canvas cloth.
Try to make home-made malt from selected grains of barley, rye, oats, or wheat. To begin the choicest grain fold into a wide container (a baking pan, tray) and fill with clean water. After a couple of days they should sprout.
Dry raw materials for malt and shalt him in a mortar and pestle or grinding in a coffee grinder. The basis for brewing homemade beer is ready.
Dilute wort. For this half a bucket of malt pour two buckets of chilled, be sure filtered water. If possible, type it from the pure spring and strain.
Soak the mixture of water and malt in a bulk vessel for two days. Then 2 hours boil the solution, adding a small amount (about 1 teaspoon) of salt.
Stir the wort, cover it tightly in a container with a lid and leave for a few hours how to potamitissa. You can then put in a mixture of 6 cups of hops and continue boiling beer within an hour.
Strain the finished broth through a linen towel and cool it to a temperature of fresh milk (about 37 degrees). You can now add brewer's yeast (half a Cup), jam or syrup (half Cup) and carefully vent.
Leave the wort to ferment until the evening in a warm place, protected from direct sunlight. By night the liquid you pour into banks or bottles, and the next day to seal the container.
After 2-3 days of this drink, you can filter and drink. If you want to get more strong beer, let him how to pobrodit within 10-14 days.
If your first attempt at home brewing was a success, try to vary the recipes of beer. For example, cook a Russian honey beer. To do this you need to take 2 kg of fresh organic honey and dilute it in pure water (10 l). Add a tablespoon of hops and boil the mixture for one hour.
Strain wort and cool to lukewarm. Now you can add 2 tablespoons of brewer's yeast and leave to ferment for weeks at room temperature.
Close the liquid in the fermentation vessel and leave in a cool place (a dry cellar or refrigerator) for 2 days.
Filter fresh home-made beer, pour it in bottles and cap. For better safety, place your drink in a dark, cool place.
If you buy in the store ready malt extract, the steps of preparing a malt can be skipped (see step # 1).