- Drink: Beer
- How to Serve: Chilled
- Main ingredients: rye flour, buckwheat flour, yeast, malt
- Preparation time: up to 14 days
- Strength: up to 9°
Buckwheat beer is the best option to quench your thirst in the summer heat. And by the way, it is easy to cook it from ordinary buckwheat.
Ingredients:
- Rye flour – 2 kg
- Grain malt – 2 kg
- Buckwheat flour – 700 gr
- Dry yeast – 100 gr
- Water – 30 l
Buckwheat beer recipe
Buckwheat flour is needed to make beer. You can buy it ready-made, but I recommend making it yourself. How to do it? Buckwheat needs to be fried in a pan, cooled and chopped with a meat grinder or an ordinary coffee grinder. This flour can be stored for 3-6 months in a glass jar, so you will always have homemade flour.
Next, mix the flour with dry yeast, heat 27-1 liters of water to 2 degrees and pour in the flour. stir only with a wooden spoon until a stiff dough is obtained. further put on fermentation.
The dough should rise well – about twice.
Next comes Malt. Mix, simultaneously pouring another 2 liters of boiling water. The resulting mass on a baking sheet and dry at a temperature of 90-100 degrees for 12 hours.
Dried malt put in a convenient container for fermentation, pour 25 liters of water into it and leave for 4-5 hours.
After the liquid is drained, filtering the resulting mixture through a gauze filter.
Next, mix the buckwheat dough with malt water, put in a warm place for fermentation for 6 hours.
If foam begins to appear on the surface, we begin to bottle, tightly close the lids and put in the refrigerator. It will stay there for another week.
Live drink can be stored no more than 10 days!! After that, the beer will begin to lose its taste and stop foaming.