Beer in a pan is a simple recipe. How to brew homemade classic beer without equipment

The foamy drink is absolutely popular among many people. Often it is simply impossible to deny yourself a mug of cold drink with a special taste.

It is believed that it is impossible to make beer yourself at home, but we will refute this idea and tell you about several recipes that will help you make beer with your own hands, quickly and efficiently. All the drinks presented below are not beer in the full sense of the word, but the taste of a foamy homemade drink will pleasantly surprise you and can completely replace factory-produced beer.

So, we present you the first quick beer recipe at home.

For cooking homemade beer need malt and hops

Exactly hops and malt are the main components of real beer, without them it is impossible to get it , everything else will be just a beer drink. The difficulty with this recipe is that sometimes getting hops and malt can be quite a difficult task. But if you have these two components on hand, then you can easily brew beer at home using the quick recipe that we give below.

You don't need any special equipment, the main thing is to purchase these two components. By the way, the easiest way to do this is through the Internet, since it is quite difficult to find such products in stores. So here's what exactly for you you will need to brew beer (the recipe is for 18–20 liters of drink):

5 kg malt,
20 liters of clean water,
1.5 kg hops,
50 grams of brewer's yeast,
150 grams of granulated sugar,
1 tbsp. spoon of table salt.

Here how to cook at home a drink that is closest in taste and recipe to real beer sold in bottles:

At the initial stage of preparation malt necessary dissolve in the specified amount of water. The container with this mixture must be left for leave for a day .
After 24 hours the liquid is needed pour into a saucepan and mix with salt . Stir thoroughly.
The resulting mixture must place on medium heat and boil for 2-2.5 hours .
After the specified time has passed pour hops into the pan and continue cooking for about half an hour .
Strain the finished mixture and cool. You will receive beer wort - an almost finished product.
Into the wort put the yeast, add sugar, stir thoroughly and leave to brew in a dark place for half a day .
Package liquid By suitable containers . Approximately drink after half a day will ready .

This recipe will allow you to create very delicious drink, which is in no way inferior in quality to bottled beer. The result will undoubtedly please you.

If these proportions are too large for you, then you can reduce the amount of ingredients according to your needs.

The fastest beer recipe at home

There are several recipes for quickly making homemade beer

This recipe is undoubtedly the fastest and... in a simple way prepare a beer drink at home. However, in taste it will be in no way inferior to the beer from the first recipe. To prepare you will need:

5 liters of clean water,
15-20 gr. hops,
250 gr. sugar,
10 gr. brewer's yeast.

If you need to make a foamy drink quickly, then this recipe is just for you. In just a few days you will be able to enjoy delicious beer, and the preparation itself will take you just a few hours. Here's what you need to do to make this quick beer recipe at home:

Pour it out water into a container of suitable size. Put it there hop , boil for one and a half hours .
IN an ordinary glass dissolve granulated sugar in water and pour water into the pan . Brew mixture still about half an hour .
Strain the resulting liquid drain the clean drink and cool. Add yeast and well stir .
As soon as The fermentation process is complete, pour the beer and leave insist drink on two to three days in a dark place . Bottle caps must be tightly closed.

As you can see, this is really the most easy recipe beer available to anyone.

But what if you want to diversify your favorite drink?

Honey beer

This recipe is suitable for those who want to discover new facets of their favorite drink and want to try it themselves. Try making honey beer at home - the deep and velvety taste of the resulting product will pleasantly surprise you. Here's what you'll need to make this quick beer recipe at home (given for ten liters of water):

750 gr. malt,
2 glasses of honey,
100 gr. hops,
20 gr. yeast,
1 tbsp. spoon of granulated sugar.

Start preparing the honey drink by sequentially following these steps:

Stir malt and hops, grind them together. At the same time mix yeast with sugar and give them brew some time in a circle.
Put into the cooking container honey . Place a bag or gauze over the container with mixed malt and hops and add water t ak, to she went through this mixture .
When water is poured into the container, stir the resulting mixture. Throw into the pan yeast with sugar , as soon as the water will cool down , once again stir liquid.
Leave the drink infuse in closed bottles for 3-4 days .

You can find many recipes for making original beer and beer drinks with different flavors. The recipes are designed for different tastes and abilities, so you can definitely choose something that you like.

Experiment and you will get the opportunity to enjoy a delicious drink prepared with your own hands.

Is beer really good for you?

Is beer healthy?

Even scientists and researchers around the world cannot figure out where beer came from. , and they argue about it to this day. Some believe that beer originated in distant China, others that it originated in Egypt, and still others that it originated in India. In the old days, beer was also drunk in Rus'; it was one of the most popular drinks among the poor, since its price was low, and wine in those days was expensive, and only the rich could afford it.

Today, beer is still popular and in great demand among the population. Residents of the Czech Republic are leaders in the consumption of this drink. , and after them come the inhabitants of Germany, who happily drink this beer, and believe that it has always been part of their life and history.

Many people who love this fizzy and tasty drink think that with it you can not only have a good time, but also improve your health due to the substances it contains. However, trainers from all over the world claim that It is impossible to improve your health with alcoholic drinks. Be that as it may, if we take into account all the components that should be contained in beer, we can draw conclusions that perhaps it is still beneficial for the body. Therefore, beer lovers simply need to know the above quick recipes beer for making it at home.

Sometimes, which happens in rare cases, nutritionists recommend that their patients who are obese drink beer, since, if we draw a parallel between beer and, for example, milk, then beer is a less high-calorie product.

However, you should be careful in this case, since the dose drunk should not be more than two hundred grams per day, otherwise you may not lose weight at all, but even gain even more.

Beer in folk medicine

In folk medicine there are also several ways to use the drink. If you have a toothache, you should rinse your sore teeth with beer, and if you have skin problems, then you can just lubricate it problem areas. Even in the old days, doctors recommended nursing mothers to drink beer, although very limited quantities, as it was believed that it increases milk flow.

However, beer today is not what it used to be. AND useful substances it contains much less than in ancient times, and recently scientists have proven that beer produced in factories contains female sex hormones, which have a detrimental effect on the functioning of certain organs of both men and women

Any connoisseur of an intoxicating, foamy drink dreams of brewing his own beer at home - as practice shows, this dream can be realized by everyone. And there is no need to purchase expensive equipment: brewing home beer is quite possible without any mini-breweries. You just have to master the cooking process yeast fungus, mashing malt and boiling wort, as well as learn how the processes of fermentation and post-fermentation proceed.

Real beer is always brewed with malt and hops, which are necessary ingredients for the classic version of this wonderful drink. Malt is necessary to saturate beer with enzymes, starch and proteins that make up its basis, while giving the drink a sweetish taste, richness and characteristic color. Hops in homemade beer have a beneficial effect on the formation and stability of foam, and also distinguish beer from other drinks by its specific bitterness. When preparing beer at home, to preserve the original taste, as a rule, one does not resort to such labor-intensive processes as filtration and pasteurization. This drink has a richer taste and a dense head of foam. It also contains no harmful preservatives.

For some reason, many people believe that before making homemade beer, it is necessary to purchase a mini-brewery or other expensive special equipment. This misconception falls into the category of myth-making. You can brew beer at home if you have such available tools as a large saucepan (boiling), a fermentation container (made of glass or food-grade plastic), bottles, a small-diameter silicone hose (for removing beer from sediment), a thermometer (for controlling the required temperatures) and an ice water bath that will serve as a coolant.

In this article, you will learn how to brew beer at home without equipment and get valuable tips for novice brewers.

Ingredients for a recipe for making beer at home: malt and hops

So, the main ingredients for a simple homemade beer recipe will be malt, hops, yeast and water. Let's consider each of them separately.

Malt– this is sprouted grain grain (barley, rye, wheat, etc.). The best time For its germination, spring and autumn are considered, although this process is available at almost any time of the year. The main thing is that the grain is of high quality and sprouts quickly. Preference for homemade malt beer is usually given to light grains with a yellowish tint. In this case, you should pay attention to the fact that the outer shell of the grain has a slightly wrinkled configuration, and that it itself is white, mealy and has a specific odor. In order to determine the quality of grain suitable for making malt, you need to fill a ten-liter container with it. If its weight exceeds 7 kg, then this is what you need. Being the main ingredient for homemade beer recipes, malt determines the most character traits drink, such as color, taste and smell. There are several types of malt: Vienna, Munich, peat, toasted, caramel, black, etc. Dark malt, which has a light brown color, gives beer a golden hue; caramel malt, sweetish in taste, improves foam stability and enhances the fullness of taste; roasted malt, which has a very dark color, used to enhance the color of an intoxicating drink. Ready-made malt can be ordered through online stores, but you can prepare it yourself using the following old recipe.

Before brewing homemade beer, the grain must be sorted, washed in cold water, covered damp cloth and put in a warm place. If there is not enough moisture, you should additionally sprinkle it with water. After a few days, the grain will begin to germinate. Sprouted grains should be scattered in a thin layer on a sheet and dried in the oven, then ground in a hand mill or coffee grinder.

The color, taste and fullness of the beer largely depend on how the malt is germinated and dried. Proper processing of malt for beer at home is of great importance. Therefore, purified malt must be cooled, weighed and placed in a special malt storage facility for a period of at least 30 days.

Hop– this heterosexual plant grows everywhere, often being a malicious weed in vegetable gardens. In brewing, for homemade hop beer recipes, only female flowers are used, which are large dark yellow heads with a specific intense odor. If you rub such a head, a bitter substance similar to flour dust will appear. Hops usually ripen in mid-August. Uniform, closed cones of medium size, green or yellow-green in color indicate good quality hops The petals of such cones are rich in hop flour, have a delicate texture and a pleasant aroma. Cones that emit a garlic odor are of poor quality and are unsuitable for use in homemade hop and malt beer recipes.

Hops, like malt, can be ordered through online stores, but it is not difficult to prepare it yourself. Collect the ripe cones and dry them under a canopy. For this purpose, you should prepare in advance a square-shaped wooden box without a bottom with dimensions of 50 cm in height and width, attaching a linen bag to its inner walls. Pour the collected hops into this bag in parts, carefully compacting each bookmark. After the container is completely filled, remove the bag of hops from the box, sew it up and store it in a dry place.

Water and yeast for brewing beer at home with your own hands

Yeast. For homemade beer recipes, special top- and bottom-fermenting yeasts are used, with preference given to the latter, since their flakes quickly settle in a dense layer to the bottom at the end of the fermentation process. The best results when brewing beer are produced by yeast made from hops, but regular baker's yeast can also be used.

Water. Great importance for making good homemade beer has quality water. It is better to use soft water. To check its softness, you should dip a piece of soap into it: in soft water it dissolves quickly and foams well. If the water turns out to be hard, it must be boiled for at least 30 minutes. It is best to use water taken from a spring. But it is suitable only if the spring does not freeze in winter, if the water in it is very cold in summer, if the water is very clean and has no smell or taste, and if grass grows well around the spring.

All necessary ingredients for homemade beer are shown in these photos:

How to make yeast fungus for beer at home: simple recipes

In online stores you can order special yeast for making beer (brewer's yeast from a pharmacy is not suitable for this purpose), but you can prepare the yeast yourself. Making yeast fungus for homemade beer, as practice shows, is not at all difficult.

1st recipe. Dissolve 1 cup rye flour warm water and leave for 5-6 hours at room temperature. Then pour in 1 glass of any beer, add 1 tbsp. l. granulated sugar, stir thoroughly, place again in a warm place and keep until the fermentation process begins. Pour the prepared yeast for simple homemade beer into a sealed container and store in a cool place.

2nd recipe. Pour dry hops hot water(take 2 parts water for 1 part hops) and boil until half the liquid has evaporated. Strain the warm broth, add sugar and wheat flour(for 1 glass of liquid - 1 tablespoon of sugar and 0.5 cups of flour), cover with a napkin or cloth and put in a warm place for 1.5-2 days. Pour the finished yeast into bottles, close and keep in a cool place.

3rd recipe. Fresh hop cones for a simple beer recipe at home need to be washed cold water and place in an enamel bowl. Then pour in hot water (so that it covers the hops), stir and put on low heat for 2-3 minutes, then remove from heat, cool slightly, mix well, squeezing out the cones with your hands, and strain through a sieve or cheesecloth. Carefully squeeze out what remains on the sieve with your hands and strain again. Put as much flour (rye or wheat) into the strained hops as is needed to obtain a mass of creamy consistency, and ferment in a warm place for 2-3 days. Close the finished yeast tightly and store in a cool place.

4th recipe. Pour 1 kg of fresh hops into an enamel saucepan or clay pot, add 2 liters of hot water, close tightly with a lid, bring to a boil, cook for 1 hour and strain. After this add 2 tbsp. l. flour, 1 tbsp. l. sugar, 1 tbsp. l. salt, mix well and put in a warm place for two days. Then add 2 mashed boiled potatoes, mix and leave in a warm place for another day. Pour ready-made yeast for brewing beer at home into bottles and store in a cool place.

5th recipe. Pour a large handful of dry hops with half a glass of hot water, add 1 tsp. honey, put on fire, cook for about 3 minutes and strain. Add 1 tbsp to the chilled infusion. l. flour, mix it all well and keep in a warm place for two days. Pour the prepared yeast into a tightly sealed container and store in a cool place.

The following sections of the article are devoted directly to how to brew beer at home.

How to brew beer at home: mashing malt

The technological process of making beer at home comes down to four main stages: mashing malt, boiling wort, fermentation and maturation of beer. Let's try to look at each of them in more detail.

Mashing malt- This is a very important stage that should be taken seriously. In Dahl's dictionary you can read the following: “Grate kvass, beer, knead flour and malt, set.” To make homemade beer, you need to mix malt with water, crushing it first using a coffee grinder or hand mill. It is necessary to ensure that the malt does not turn into a homogeneous mass; it must be crushed into small pieces. Ideally, it should contain both coarse grains, preserving grain skin particles, and flour. When malt is combined with hot water, the starch contained in the grains is broken down into sugar (maltose) and soluble substances (dextrins). Before crushing the malt to brew beer at home, it is recommended to lightly sprinkle it with water so that the skins of the grains become more elastic and are less damaged during grinding. After the malt is crushed, you can proceed to preparing the mash, i.e., the batch for brewing beer.

In the practice of brewers, two methods of preparing mash for homemade beer have become established: English and Bavarian (Munich).

In the English method, cool the water brought to a boil to such a state that you can hold your hand in it (approximately 55 ° C), pour it into a large container with a double bottom (mash tun), add crushed malt there and stir until until all the flour dissolves in the water. Considering that after the introduction of malt the temperature will drop, you need to add boiling water to the mixture to increase it to 60 °C. Then mix everything well, let it sit for 1-1.5 hours, strain to get the first (main) wort, and pour into the digester. And pour a second portion of boiling water into the container with the remaining malt, let it brew a little and pour into a common kettle. After the second wort, you can make a third one. After this, boil all the resulting worts together. Each brewer must learn to independently calculate how much malt and water to use for mashing. The main thing to remember is that the volume of water provided for a certain amount of malt includes all the necessary water.

Using the old Bavarian method, before brewing beer at home, you need to soak the malt in cold water before mashing. To do this, all the malt specified in the recipe should be mixed with half the required water and kept for several hours (the malt should dissolve well and release as many of its enzymes into the solution as possible). In this case, it is necessary to ensure that the mash temperature does not exceed 20 ° C so that the malt does not sour and spoil. It is better to carry out the “infusion” operation for homemade beer from hops and malt in the evening, so that the main work can begin the next day. In the morning, bring the remaining water (the second half) to a boil and pour boiling water (or part of it) into the mash tun, stirring continuously, bringing the temperature of the malt to 37-40 °C. After this, place a third of the mash volume in a container in which the water was heated, bring to a boil, making sure that the mixture does not burn (the darkening of the wort and the burnt taste cannot be eliminated), and pour it back into the mash tun, bringing the temperature in it to 50 ° WITH. After thorough mixing, pour a third of the mash (it is better to take it from the bottom, where it is thicker) into a container, heat it to 60-62 °C and return it to the mash tun again. Finally, for the third time, pour a third of the mash (now thinner) into a container, bring to a boil, simmer over low heat for no more than 30 minutes, stirring continuously, and return everything to the mash tun, increasing the temperature of the total mass to 70-75 ° C.

After stirring the mash for making beer at home for the last time, you need to let it sit for 1 hour and strain.

See how to mash malt to make beer at home in these photos:

How to make beer at home: brewing wort

To prepare beer according to the classic recipe, the wort obtained after mashing the malt must be boiled and brought to the required concentration by boiling, evaporating the excess liquid. During this process at high temperature the following happens: the remaining enzymes are destroyed and destroyed pathogenic microorganisms, as a result of which the wort is sterilized, and the beer, after precipitation of the proteins, is clarified. Before making beer at home using this recipe, you must test the iodine before starting to brew the wort. This should be done this way: take a drop of mash liquid from the boiler, transfer it to a saucer, and place a drop next to it alcohol tincture Yoda. As soon as the wort has cooled to room temperature, mix droplets. If the drop instantly turns blue, it means there is starch in the wort. To remove it, the wort must be kept for some time at a temperature of 70-75 ° C. Now you can move on to hopping the wort.

When to add hops to the wort to brew homemade beer according to this recipe, and how to do it, are controversial questions. Some people add part of the required hops immediately after the wort boils, others add it 1 hour before draining the finished wort, while others first infuse the hops in hot water(50-75 °C) under the lid for 1-1.5 hours and only then put it into the wort. In some cases, hop cones are torn and crushed, and in others, they are mashed together with malt. Hops should be removed from the wort during straining. The total duration of wort cooking is 1.5-2 hours. When boiling wort without hops, it needs to be allowed to boil, when hopping, go to a moderate boil, and shortly before draining the wort, reduce it to a minimum. The amount of hops added to the wort depends on many factors. This is the quality of the hop itself, the type of beer, the concentration of the wort, the composition of the drinking water and other reasons. You can focus on the following data: for 100 kg of malt for light varieties with a density of 10-12% there are 0.4-0.6 kg of hops, for dark varieties with a density of 12-13% - 0.3-0.4 kg of hops.

Well-boiled and clarified beer must be strained through a fine mesh to separate hops and other impurities that have settled to the bottom. To brew beer at home according to this recipe, it should be taken into account that a lot of wort is retained in wet hops, so the remaining hops formed during the decanting process must be squeezed out well. The wort strained from the hops must be cooled as quickly as possible to a temperature of 4-6 °C. Hopped wort can be cooled by placing it in any container in a draft or in a cellar, or using ice (fill a thin-walled vessel with ice and let it float on the surface of the wort). Homemade beer according to this recipe should be chilled until the cloudiness settles. To speed up this process, the procedure of stirring the wort has proven itself well.

Homemade beer fermentation

The stage of fermenting beer from hops at home involves introducing yeast and regulating the fermentation process. To do this, you need to add yeast (preferably beer yeast) to the brewed wort and mix everything thoroughly. Practice shows that bottom-fermenting yeast has become more widely used in brewing. From the moment the yeast is introduced into the fermentation tank, the main fermentation begins, resulting in the formation of young beer. There are clearly 4 stages in this process.

1st stage (“white”). At this stage of making beer with your own hands at home, carbon dioxide begins to be released in the wort, rising in bubbles to the surface, as a result of which, after 12-20 hours, a dense white foam. Towards the end of the “whitening”, carbon dioxide bubbles collect near the walls of the fermentation tank and displace the film formed on the surface towards the center. This means that the start of fermentation of the wort is proceeding normally. After 24 hours, the temperature in the fermentation tank should increase by 0.2-0.3 °C. To make beer at home using this simple recipe, the first stage of fermentation will take 1-2 days.

Stage 2 (“stage of low (white) curls”). Here the yeast becomes more active, promoting increased fermentation, which is characterized by a greater formation of carbon dioxide. Its bubbles form foam in the form of white rosettes called curls. The temperature in the mash tun increases over 24 hours from 0.5 °C to 0.8 °C. The duration of this stage is 2-3 days.

Stage 3 (“high (brown) curl stage”). Yeast activity becomes even more active and reaches a maximum. Curls increase and change White color to brown due to the fact that carbon dioxide bubbles raise all kinds of suspensions from the bottom, chemical compounds and other substances that quickly oxidize and darken in air. The temperature of the wort increases so much that to maintain the required temperature regime Fermentation (6-7 °C) is just right to cool it. Towards the end of the stage, the amount of nutrients and oxygen in the solution, which is neither wort nor beer, decreases, as a result of which further yeast growth stops. Carbon dioxide and carbon dioxide accumulated in the wort also contribute to the slowdown of yeast activity. ethanol. The third stage usually lasts 3 days or more.

4th stage (stage of soundboard formation). Deca is a film formed on the surface of the wort. Once yeast growth and fermentation have ceased, the swirls of foam begin to fall off, forming a low, thick deck. The yeast settles to the bottom, and the surface of the solution gradually acquires a dark brown tint. Young beer must clarify, and only then can it be pumped into a tank for post-fermentation. True, when preparing beer at home according to the classic recipe, in some cases they use “green beer” (cloudy due to the yeast it contains) for post-fermentation, but it is still better if it is settled and clarified. Completion of this stage takes place in 1-2 days.

Thus, the main fermentation lasts from 7 to 14 days, depending on the temperature, quality and concentration of the wort. Depending on the maximum increase in wort temperature, there are two main fermentation methods: cold (up to 9 °C) and warm (up to 14 °C). As a rule, the temperature of wort fermentation ranges from 8 to 10 °C, but raising it to 14-15 °C is acceptable (at this temperature the highest intensity of fermentation is observed). Further heating of the wort according to the classic recipe for making beer should not be allowed. It should be cooled using a vessel with ice.

Maturation of home-brewed beer (with photos and videos)

Having gone through all the stages of main fermentation, the yeast settles to the bottom, and the surface of the wort is covered with a uniform layer of foam about a finger thick.

Now you need to determine whether the young beer is ready to send it to the fermentation tank. In this regard, there are centuries-old recommendations that are successfully used by brewers in many countries. The easiest way is to inflate the so-called tire (foam on the surface of the fermented wort). If the wort underneath has a shiny black color, and the foam itself at the point of “blowing” does not immediately close, it means that the required condition has been achieved and the resulting half-beer can be put into post-fermentation. At home, it is more convenient to carry out post-fermentation in wooden barrels (preferably oak) under low pressure resulting from the carbon dioxide released in the beer. The duration of this process can last from several days to several months, which depends on the type of intended beer and on the temperature at which the beer will be fermented.

As you can see in the photo, barrels for homemade beer according to this recipe can be installed in a cellar or other room in which the temperature ranges from 2 to 4 °C:

In this case, it is necessary to ensure that it does not fall below 1 °C. You should also avoid sudden fluctuations. Beer must be poured from fermentation tanks into barrels very carefully, trying not to damage the sediment. It is good to use a siphon for this purpose. The thick deck must be carefully removed before releasing the beer. Barrels with half-beer poured into them must be tongued (i.e. tightly closed) to avoid contact with air. Carbon dioxide under pressure formed in barrels, thanks to it, dissolves in beer, saturating the drink with this necessary component. Ripe beer must be cleaned again by straining through a sieve, poured into bottles (glass or plastic), sealed tightly, cooled and stored in a cool, dark place.

Watch the video “Beer at Home” to better understand how to prepare this drink:

Note to the brewer:

Water for beer should be fresh, clean and soft. The best option- filtered or boiled water, even better - from natural sources. With bad water, beer turns out tasteless. To make beer, it is better to purchase special brewer’s yeast rather than food yeast.
To brew beer, both malt, obtained by sprouting barley, rye or wheat grains, and malt extract are used. In addition to the traditional varieties - wheat, barley and rye - there are other varieties of malt. Caramel malt gives the beer sweet notes, stewed malt gives a honey flavor, smoked concentrate produces a drink with the aroma of a campfire, and roasted malt gives a coffee-chocolate flavor.
Beer wort is a favorable environment for the proliferation of microorganisms, therefore all utensils used for brewing beer must be pre-sterilized.
During brewing, beer must be saturated with oxygen; this requires intensive stirring and pouring the wort into the pan from a great height. However, during and after fermentation, aeration will only do harm, so while the beer is fermenting, it should not be disturbed - transferred, stirred or opened the lid unnecessarily. The only thing you can do is skim off the foam, which can later be used as yeast.
Many recipes call for large quantities of beer ingredients, such as 30 liters of 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. In glass bottles with corks, the drink remains fresh for up to a year, and best ways storing homemade beer - in the cellar and refrigerator.

In addition to the selection of ingredients, it is very important to pay attention to the preparation of equipment for home brewing. If you want to make a really high-quality and tasty drink, then you will need certain equipment.

Necessary equipment for home brewing

Professional brewers use:

Scales and measuring cup for weighing;
Container for preparing wort with a capacity of 5-10 liters;
A meat grinder or hand mill for grinding malt;
Sieve or gauze for filtering;
Wooden spoon with a long handle;
Large saucepan with a capacity of 20-25 liters;
A fermentation container with a tight-fitting lid or water seal of at least 20 liters;
Glass bottles of 0.5 liters, preferably dark glass;

How to make homemade beer - basic ingredients

The main ingredients without which you cannot make this drink: malt, hops and brewer's yeast.

Malt

Before you brew homemade beer, you must prepare the malt. The main ingredient that affects not only the taste and aroma of the drink, but also its quality. That is why malt preparation is a very important and responsible stage. It is prepared from grain crops - barley, wheat, rye and other grains. Some of them need to be pre-germinated, for example, barley and wheat. Corn and rice are used without sprouting.

Hop

Every homemade beer recipe contains hops. This plant is added to the drink not only to give it a special taste and aroma. It is hops that contribute to the formation of traditional beer foam. For brewing beer, only female inflorescences are used - cones collected at the end of August.

Brewer's yeast

Even the simplest homemade beer recipe is rarely complete without this ingredient. Brewer's yeast is added to the wort for better fermentation. It should be noted that only pure yeast cultures are used in brewing, which belong to the Saccharomycetaceae family and the genus Saccharomyces. The unique aroma and original taste of the drink largely depend on their quality.

Homemade Beer Recipes

You can purchase a ready-made kit with which you can try out several simple recipes.

Homemade

Knowing the basic recipe for how to make homemade beer, you can experiment and prepare the most various options this drink. By adding new ingredients and changing proportions, you can get your own unique signature recipe.

Fry the mixture of grains in a dry frying pan until Brown, you can use a regular baking sheet and fry in the oven. Grind the fried grains into flour in a meat grinder and mix with chicory. Pour the resulting malt into a large saucepan, add three liters of water and bring the mixture to a boil.

Brewing homemade beer is a very important process, which will determine the taste of the finished drink. This is why it is very important to stir the mixture all the time with a wooden spoon so that it does not burn.

Remove the pan from the heat, add sugar, zest from one lemon and hops, stir and leave in a warm place for several hours. When the infusion has cooled to room temperature, it must be strained through several layers of gauze and poured into a fermentation container. After three days, pour the drink into bottles, close tightly and place in a cool cellar or refrigerator.

This recipe for making beer at home is one of the simplest and most accessible. It is perfect for those brewers who don’t like to wait a long time - the drink will be ready in two weeks.

Tsarskoe Beer

Tsar's beer is prepared on the basis of a ready-made drink. Homemade beer prepared according to a simple recipe, which has already infused sufficiently and is ready for use, is poured into a large saucepan.

Pour sugar into a frying pan and fry over medium heat. The sugar should not only dissolve, it should turn into caramel. Since the sugar should acquire a burnt taste, it must be stirred all the time with a wooden spoon, preventing combustion. Before the caramel hardens, pour boiling water over it and mix very well.

Pour some water into a small saucepan, add ginger, coriander, chopped lemons and cinnamon, bring to a boil and cook for 20 minutes. While still hot, this broth needs to be filtered and mixed with burnt sugar dissolved in water. Separately, boil the hops - add water, bring to a boil and cook for half an hour.

Strain the hop decoction, mix with the previously prepared aromatic starter and pour into the finished cold beer. Mix everything well, cover with a lid and place in a cool place. To prepare this drink, use a homemade beer recipe. If the beer has already been aged for two weeks, then the Tsar’s drink can be tasted the very next day. If the beer is fresh, it will need to sit for 10-14 days.

Watch the video on how to brew homemade beer - the recipe is quite simple and accessible. But you must understand that the brewing process still requires attention and strict adherence to all rules and technologies.

Even to prepare a small amount of this drink, you will need a lot of free space - try to brew it in a separate, well-ventilated room. Before making homemade beer, make sure you have all the necessary ingredients. In addition, you will need to free up space in the refrigerator or shelves in the cellar. You may also need additional equipment for beer at home: a funnel for filling bottles, a brush for washing dishes, and more.

Don’t rush to try the finished drink - the longer it sits in a cool place, the more aromatic and tastier it will be. Serve well chilled in large glasses.

Germans are legally allowed to brew 200 liters per year per family without taxes. Therefore, a mini-brewery in the kitchen is an ordinary thing in Germany. And profitable, too, because... Buying industrial beer is more expensive.

In Russia, the situation is different. Remember that the other day our State Duma adopted in the third and final reading a law stating that by 2013 beer should be completely withdrawn from sale in non-stationary retail outlets(stalls and tents)? And it will be possible to sell it only in stores and public catering establishments.

The sale of beer will be prohibited at public transport stops, markets, train stations, airports and gas stations. In addition, from January 2012 the authorities will ban the consumption of alcohol, including beer, in in public places- parks, entrances, squares and recreational areas within cities. The document limits the sale of any alcohol with a strength of more than 0.5 percent from 23 pm to 08 am.

It's definitely good. Young people will not walk around night and day with a bottle of beer glued to their lips, and there will be fewer low-quality surrogates. And true lovers will be able to brew beer at home - no worse than the Germans.

Why not? Today, equipment, raw materials and the process itself are available to everyone. A small factory and Consumables They are very inexpensive, and the recipe is simple and straightforward.

You can buy a ready-made extract with a standard recipe supplied along with it and adjust it according to your own preferences. Add a little more or a little less sugar, add a little honey or malt extract - all these subtleties make the process of making homemade beer incredibly exciting. You can even print labels with your own name and treat your friends.

IN European cities In the 13th and 14th centuries, classes of master brewers emerged, specializing in the production of different types of beer. In Germany, a type of beer called bock (from Munich) and mumme from Braunschweig are especially famous. The famous English porter appeared in 1770.

In Rus', four times a year, usually on Great Day (Easter), St. Demetrius Saturday, Maslenitsa and Christmas, as well as at christenings and weddings, peasants were allowed to brew beer, mash and honey for home drinking, which is why such festive feasts in those days were called a special beer. However, the right to a special beer was given selectively, usually only to the most hard-working and enterprising peasants, and only for 3 days (sometimes a week).

In the diamond mines of Sierra Leone gems examined in beer. According to English geologists, the visual qualities of diamonds become obvious precisely in the mentioned liquid medium.

In the XVIII and early XIX century, most medicines in hospitals were taken only with beer. As a tonic and disinfectant drink, beer was given to convalescent patients in hospitals in St. Petersburg until the mid-19th century.

In the Czech Republic there is a special “beer cap test”: it is believed that the foam of the “correct” beer should hold a Czech coin placed on it.

Recipes and conditions

There are two ways to brew beer at home: from malt extract and, of course, from the grain itself.

It is easiest to cook from the extract. You will need to buy a jar of malt extract (preferably English), then dilute it in 25 liters of water, add 1 kg of sugar or glucose, yeast from their kit and leave to ferment for a week. Then you bottle the young beer, add more sugar and leave it for a week to saturate carbon dioxide. The beer can already be drunk, but it is better to let it mature for another 3-4 weeks.

Another way to brew beer at home is from grain. Take brewing malt (4 kg), grind it with a rolling pin, heat 12 liters of water to 70 degrees and drop the grain in 3-4 bags. The temperature must be maintained at 65-70 degrees for an hour. Then heat the water to 72 degrees and wait another 15 minutes.

Take a drop of wort and mix with iodine (the mixture should not turn blue). Squeeze out the bags of malt, measure the density with a hydrometer and bring it to 12 with water. Boil for 90 minutes. At the 60th minute, add 20-25 g of hops. Cool to 25 degrees and add brewer's yeast. Leave to ferment for a week.

Add 8 g of glucose per liter to the bottles and bottle young live beer. After a week, put it in the cold for two weeks.

5 ancient recipes for making beer at home

Juniper beer

Juniper berries 200 gr., water 2 liters, honey 50 gr., yeast 25 gr.

Boil fresh juniper berries in water for 30 minutes, strain and cool to room temperature, add honey and yeast, stir and set to ferment. When the yeast rises, stir again and bottle. Seal with corks and leave in a cool place for 5 days. The strength of the drink is 3-5 degrees.

English beer

Take 3.5 kg of barley or oats and, stirring constantly, pour in the grain so that it does not fry.

Crush the grains, pour into a cauldron and add 15 liters of water (65 C), let stand for 3 hours and carefully drain the liquid. Pour the remaining grains in the boiler again with 12 liters of water (72 C) and drain after 2 hours. And fill the grains again with 12 liters cold water and drain after 1.5 hours. Mix all these three waters.

Dilute 6 kg of molasses in 2.5 buckets of warm water, pour into the prepared liquid, add 200 g. hops and boil everything together. After 2 hours, when the liquid has cooled, pour 2 tbsp into it. l. yeast, stir and leave at room temperature.

When the fermentation process is over, pour the beer into a barrel and leave it open for 3 days. Then hammer it with a sleeve, and in 2 weeks you will have finished beer.

Beer Baturinskoe

Take 2.5 kg of juniper, 8 kg of rye malt, 80 g. dried apples or pears.

Pour the malt with water and boil after 5 minutes. Remove from heat and add juniper berries and apples. Stir and pour into the barrel, fill halfway with water. Hammer and let stand for a day, then add water daily until the barrel is full. Then remove the cork and cover the hole with gauze (at this time the beer will make noise). When the beer stops making noise, it can be consumed.

Zaporozhye beer

100 gr. hops, well ground with flour and 3 cups of sugar, pour 10 liters of boiling water.

Let it brew for 2-3 hours, filter, pour it while still warm into a barrel, add 2 cups of molasses and 50 grams. yeast diluted in a warm infusion. When the beer has fermented, it is bottled, corked and stored in a cool place until consumed.

Crimean light beer

Place 3 lb. chopped and drained in cast iron white bread, 1.5 pounds of rye malt, 10 grains of crushed cloves, 1 pound of scalded hops, 10 gr. yeast dissolved in water.

Cover with a napkin and place in a warm place. The next day, pour in 10 bottles of boiled water, stir, cover tightly with a lid and place in a warm place overnight. Then pour more water (to the top) and leave it in a warm place overnight, then strain the beer.

Seal the bottles with scalded corks and tie them with thin wire. Place bottles of finished beer in a cool place for 10 days.

Note: 1 pound is approximately 450 grams

5 most frequently asked questions

1. What is brewing malt?

Malt is a sprouted grain, with a sprout of 3-5mm, and roots of at least 15mm. For brewing, the malt is dried and the roots and sprouts are removed. The traditional grain for brewing malt is barley. The type of malt and, accordingly, the type of beer made from it depend on the temperature, time and method of drying. If the drying temperature does not exceed 70˚C, light malt is obtained, which is used to make light beer. At temperatures above 130˚C, dark and roasted varieties of malt are obtained; when mixed with light malt, dark varieties of beer are obtained.

2. What are hops and what are they for?

Hops are a climbing plant. It is divided by gender. Cone fruits ripen on female plants. These are the cones that are used. Hops have long been used in brewing not only to impart a specific aroma and taste. Hop decoction has the ability to have a destructive effect on many microorganisms, except yeast. And also contains many microelements useful for feeding yeast.

3. What are the main stages homemade beer made from malt and hops?

Grinding malt (0.1-1 hour). Mashing-cooking aqueous solution from ground malt, aging at the required temperature pauses (1-2 hours). Filtration - separation of beer wort from grain grains (0.5 hours). Washing the spent grains with hot water, the goal is to extract the remaining extractives (0.5 hours). Boiling wort with the addition of hops, the purpose is disinfection and evaporation excess water(1.5-3 hours). Cooling the wort (0.5 hours). Transferring the wort into a fermentation container (0.25 hours) with separation of hop particles and coagulated protein flakes is achieved either by careful removal from the sediment or by filtration through a sieve. Sowing with yeast. Main fermentation (5-10 days). Removal from the yeast sediment and transfer (0.5 hours) for secondary fermentation (7-15 days). Bottling with added sugar (glucose) to saturate with carbon dioxide, capping. Aging-ripening (from 21 days).

(Time given is approximate for preparing 25 liters of beer)

4. What is the difference between homemade beer made from ready-made extracts and from malt-hops?

The difference is that when preparing a beer concentrate at the factory, half the work has already been done for you, that is, they ground the malt, prepared the mash, filtered it, brewed it with hops, and made a concentrate from the wort, removing the water. And at the same time we chose the recipe. All that remains is to add water, boil and ferment.

If you truly make beer yourself, that is, from malt, you have complete freedom in choosing the recipe and the quality of the starting ingredients. But you will have to work harder and buy additional equipment. An example by analogy. You can take the dry powder and dilute it back into the “milk”. Or you can feed the cow grass, give it water and finally milk it. There is no reason to think that milk from powder and milk from a cow will be of the same quality.

5. Is anything else added to beer besides malt, hops, yeast and water?

Yes, in some recipes. Most often, recipes contain unmalted grains - wheat, rice, rye and others. In the world of beer, “unmalted” is used very widely, but not to reduce the cost of the product, but to create a bouquet. In particular, the British are very fond of barley, wheat and of course “Oatmeal Sir”. The Belgians put up to 60% unmalted wheat in their witbiers. Speaking about unmalted raw materials, it is worth saying that its use is justified only if it is provided for in the recipe and the brewer knows why he is using this or that grain. Small amounts of spices, fruit juices and more can also be used. Beer can be very different. Experimenting is not forbidden!

Useful information

From the “Instructions for technochemical control of brewing production” VASKHNIL ()

Relationship table between mass fraction dry matter in the initial wort (Mw), mass fraction of extract (Me) and alcohol (Mc) in beer and degree of fermentation (n)

Some people don't like store-bought beer. They enjoy brewing beer at home. Companies and enterprises are engaged in brewing. There is a wide range of brands and varieties on store shelves. People love this drink.

Beer is a low-alcohol drink characterized by a bitter taste and hop aroma. This is the first drink created by alcoholic fermentation. The ancient Sumerians, who lived 9,000 years ago, brewed a drink from barley malt. According to assumptions, the predecessor appeared in the Stone Age. In those days, people made it by fermenting cereals.

Home brewing is popular today, because a homemade drink tastes better than a store-bought one.

I'll tell you about the intricacies of cooking at home. Following these tips, you will prepare a treat in the kitchen. The main thing is to take the necessary ingredients: brewer's yeast, malt, hops and water.

Some people buy special hops, I use homemade ones. I have “female” hops growing in my dacha, which I collect and prepare. Hops ripen in August. The collected raw materials are dried and crushed.

Malt represents sprouted grains of wheat, barley or rye. I use barley. I brew beer from grain or malt extract. It’s not easy to grow malt; I buy it at the store.

Video tips

Classic recipe

To prepare beer, you will need a spacious vessel for wort, a fermentation container, a thermometer, a water doser, a wooden spoon, a siphon tube and, of course, bottles with corks.

Preparation:

I pour three liters of water into a saucepan, add a kilogram of sugar, stir and bring to a boil. Place the container with malt extract in heated water for 15 minutes.
Upon completion of the procedure, pour malt extract into the fermentation vessel and sugar syrup. I stir.
I pour 20 liters of pre-filtered water into the same vessel. The main thing is that the temperature of the solution is suitable for fermentation. It's 20 degrees.
I add yeast. The procedure is very responsible; the quality of the homemade drink depends on the quality of fermentation of the wort. Brewer's yeast is sold together with malt extract.
I pour the yeast into the container with the wort evenly and as quickly as possible. It is not recommended for the future drink to come into contact with air for a long time.
I close the lid of the fermentation vessel tightly so that air does not get inside. Then I install a water dispenser - a rubber stopper that closes the hole in the lid. I pour chilled boiled water into the device.
I move the closed vessel into a dark room with a temperature of 20 degrees. I age the wort for a week. I do not open the lid during fermentation.
After the specified time has passed, I bottle it and add hops, a natural flavoring agent. I put a few hop cones in each bottle, and only then do I fill the bottles.
I add sugar to each bottle at the rate of two teaspoons per liter. After the bottle, I cork it, shake it and leave it in a cool place for 14 days to ripen.
After this period, the homemade foamy drink is suitable for consumption.

If you're tired of store-bought beer or don't trust modern producers, use my recipe. By the way, you can give a glass of homemade beer to your guests as a New Year's gift.

Recipe for brewing beer from hops

The taste of homemade beer will surprise you, since it differs from store-bought beer; homemade beer has a different level of quality.

Ingredients:

yeast - 50 gr.
boiling water - 10 liters
dry hops - 100 gr.
sugar - 600 gr.
molasses - 200 gr.
some flour

Preparation:

I grind hops with flour and sugar.
I pour the resulting mixture into a vessel with 10 liters of boiling water, stir and leave for three hours.
I filter the liquid and pour it into a barrel. Add yeast and molasses to this and mix.
I leave it to wander. No more than three days.
Then I pour it into clean bottles and seal it.
All that remains is to send the beer to a cold place for one week to ripen.

How to make beer from bread

European monks began brewing beer in the 12th century. Later, their Russian colleagues borrowed the cooking technology. For a long time, home brewing was prohibited in our country, but with the advent of democracy, this opportunity became available to everyone.

I’ll look at two time-tested methods of making homemade beer, and you, choosing a convenient option, will prepare a wonderful nectar.

Preparation is divided into 3 stages: cooking, fermentation and ripening.

You can buy a mini-brewery and special beer wort to simplify the brewing procedure.

Ingredients:

sugar - 200 gr.
malt - 400 gr.
crackers - 800 gr.
hops - 200 gr.
yeast - 35 gr.
water - 13 liters
peppercorns

Preparation:

In a large bowl I mix 100 grams of sugar, 400 grams of malt and twice as much breadcrumbs.
I pour boiling water over two hundred grams of dry hops and add a few peppercorns.
I dilute 35 grams of yeast in 6 liters of heated water and add a mixture of pepper and hops. I stir.
I leave the container with the resulting pulp in a warm room for a day. I don't cover it with a lid. Then I add 100 grams of sugar and pour in 4 liters of heated water.
I put the dishes on low heat and cook for 4 hours. It shouldn't boil.
The next day I repeat the cooking. Afterwards, I drain the liquid and add 3 liters of boiled water to the slurry.
After 60 minutes, I drain the liquid again and add it to the first decoction. Then I boil the wort, skim off the foam and strain.
I bottle it and seal it tightly. Two weeks of aging in a cool place and homemade beer is ready.

Video of brewing real grain beer

Homemade instant beer

Ingredients:

malt - 200 gr.
hops - 200 gr.
yeast - 35 gr.
water - 10 liters

Preparation:

I mix two hundred grams of grated hops with the same amount of ground malt. I pour the resulting mixture into a linen bag.
I pour boiling water in a thin stream through the bag into a large container. I mix the grounds in a bag, filter and cool 10 liters of solution.
In the container with the solution I add 35 grams diluted in warm water yeast. I leave it to ferment for two days.
Afterwards the yeast will sink to the bottom. I bottle homemade beer and seal it.
I put the bottles in the refrigerator for 4 days.

Own home brewery

Now you can prepare the drink at home. You are convinced that this does not require special equipment. What to drink it with, decide for yourself. In my opinion, homemade beer goes well with