Contents
- Technology for creating beer
- Beer “Simple Golden”
- Beer “Two-malt” on buckwheat flour
- Dark beer “Multi-cereal”
- Beer dark peppered “Bavarian style”
- Beer “Zaporozhye”
- Beer “Moshnogorski”
- Czech beer
- Beer “In English”
- Beer “Light”
- Beer “Ukrainian”
- Beer “Velvety”
- Beer “Juniper”
- Beer “Pine”
- Beer “Carrot”
- Beer “Po-vilensky”
- Beer “Pea”
- Plum beer
Malted barley, which is boiled and fermented, and hops, which act as a flavoring and stabilizing component, are commonly used to produce tasty beer.
Technology for creating beer
Preparation of wort
Almost any cereal can be used as a raw material. The grains are germinated, dried and crushed to obtain malt. It is not necessary to make it yourself, you can purchase a ready-made extract from manufacturers.
Water quality matters
It is optimal to use filtered water from a spring, which must be boiled and cooled to 60 ° C.
Fermentation and post-fermentation
Ideally, use brewer’s yeast. Usually they are sold dry, but if you can get live ones straight from the factory (which is quite possible), this will be the best.
Maturation
The full fermentation process of beer will take about 2 weeks plus a couple of dozen days for maturation.
Beer “Simple Golden”
Ingredients
Malt – 1 l
Salt – ½ tsp.
Water – 10 L
Hops – 6 cups
Dried brewer’s yeast – 100 g
Sugar syrup / jam – 300 g
Method of preparation
Dissolve the malt in cool water and let stand for 1 day.
Sprinkle salt into the liquid and boil for 2 hours.
Add hops to the mixture and boil for about half an hour, strain, cool to a warm state.
Pour yeast, jam / syrup, mix, leave for 5 hours for fermentation.
Pour the finished drink into glass containers, cork after 1 day, let it ripen for a couple of days.
Beer “Two-malt” on buckwheat flour
This recipe requires more time and ingredients, but produces a sparkling, funky, flavorful beer that can keep for weeks.
Ingredients
Barley malt – 1,3 kg
Rye malt – 1,3 kg
Rye flour – 2,6 kg
Buckwheat flour – 0,8 kg
Dry yeast – 0,2 kg
Method of preparation
Combine both types of malt with rye flour, mix.
Boil 3 liters of water and, without cooling, pour into a dry mass.
Knead the mixture to the consistency of a thick sticky dough.
Transfer the mass into a mold and keep in the oven for about half a day until light golden.
Pour the contents into a 25-liter vat, soak in cold water, leave to infuse.
Mix yeast into buckwheat flour, add a little water, knead a thick dough. Wait about 2 hours for it to rise.
Pass the malt solution through the filter, pour into a fermentation container, add buckwheat dough to it. Withstand 5-6 hours.
After the yeast has risen, mix well, pour into bottles, close with steamed corks.
Take the bottles to the cellar or dig into the sand.
Dark beer “Multi-cereal”
Ingredients
Wheat – 1 kg
Barley – 1 kg
Rye – 1 kg
Oats – 1 kg
Chicory – 60 g
Dry hops – ½ kg
Sugar – 1,5 kg
Lemon (cedar) – 1 pc.
Water – 20 L
Method of preparation
Fry all the grains in a dry frying pan until a rich brown hue, grind.
Add chicory and half of the water to the resulting flour, boil for 15 minutes.
Pour in the rest of the water, add sugar, hops, lemon zest, cook for 6 hours.
Strain the drink and refrigerate.
Beer dark peppered “Bavarian style”
Ingredients
Sweet bread crackers – 800 g
Rye malt – 40 g
Sugars – 200 g
Dry hops – 200 g
Salt – pinch
Grains of black pepper – 5 pcs.
Method of preparation
Put crackers, malt and half of the sugar in a saucepan, mix.
Scald the hops with boiling water, add to the mixture, add chopped pepper and salt there.
Dilute the yeast in 1 cup of warm, pre-boiled water, pour into the mixed mass.
Add 1 cup of boiled water to the mixture, mix until gruel.
Place the pan in a warm nook for 1 day, previously covered with a cloth.
Pour 4-4,5 liters of boiled water into the dough.
Dilute the remaining sugar in 1 cup boiling water, add to the mixture, mix well.
Close the pan and hold for 2 days in a hot oven.
Remove the mixture, wait for it to cool, drain the liquid into a clean container.
Introduce 2-3 liters of boiling water into the remaining mass, after 1 hour, drain the liquid to the first broth.
Stir the strained wort, boil, remove the foam, filter through the canvas and pour into glass vessels.
After capping, place the beer in the cold for two weeks.
Beer “Zaporozhye”
Ingredients
Flour – 100 g
Hops – 100 g
Sugar – 3 cups
Yeast – 50 g
Dark molasses – 2 cups
Water – 10 L
Method of preparation
Grind flour with sugar, add hops.
Boil water, pour into the mixture, let stand for a couple of hours.
Without waiting for the solution to cool, pour it into a barrel, add molasses and diluted yeast.
Let the drink ferment for several days, filter, distribute into bottles, seal, transfer to the cold.
Beer “Moshnogorski”
Ingredients
Barley malt – 2,5 kg
Sugar (honey) – 0,6 kg
Hops – 50 g
Yeast – 100 g
Water – 18 L
Method of preparation
Soak hops, malt and sugar in 4 liters of water, boil the mixture for about half an hour.
Cool the broth a little, introduce pre-diluted yeast, mix the solution well, pour into a barrel.
Add the rest of the water, cover with a light cloth, let it wander for four days.
If desired, tint the drink with burnt sugar, filter and pour into vessels, seal, keep in the cold.
Czech beer
Ingredients
Hops – 0,8 kg
Rye malt – 0,3 kg
Yeast – 100 g
Sugar – 0,4 kg
Sweet crackers – 2 kg
Soda – 4 tbsp. l.
Water – 46,5 L
Method of preparation
Boil 25 liters of water, pour boiling water over hops, add malt.
Dilute the yeast with a couple of glasses of warm water, pour into the malt solution, add sugar, mix well.
After 2 days, crush the crackers, pour into the must, pour in 17 liters of boiled water.
Transfer the mixture to a suitable container, close the lid, send to heat for 3 days.
Carefully decant the infusion, put soda into the remaining thick and pour in 4 liters of boiled water, knead the mass, put it in a warm corner for 1 day, drain the liquid.
Combine both infusions, pass through a multilayer gauze filter, distribute into small vessels.
Keep sealed bottles for 2 weeks in the cold.
Beer “In English”
Ingredients
Barley (oat) grain – 3,5 kg
Molasses – 6 kg
Hops – 200 g
Water – 55 L
Dry yeast – 2 cups
Method of preparation
Dry the barley in the oven or in a frying pan, constantly stirring and not letting it burn.
Crush the grains and pour into a bulk container, pour in 15 liters of preheated water, knead the mass, leave for 3 hours. Drain the liquid into a separate container.
Pour 12,5 liters of hot water into the grain mass, let it soak for 2 hours, drain the infusion.
Pour grain raw materials with 12,5 liters of cold water, drain the liquid after an hour and a half.
Mix three infusions. Dissolve molasses in 15 liters of water, add to the mixture.
Boil the resulting drink, after pouring out the hops and stirring regularly.
Wait 2 hours, add yeast to the broth, knead the mass, hold for fermentation at room conditions.
Transfer the drink to a barrel, store it open for 3 days and closed for 2 weeks.
Beer “Light”
Ingredients
Water – 10 L
Molasses – 1 kg
Hops – 45 g
Liquid yeast – 260 ml
Flour – 100 g
Method of preparation
Dissolve hops with water, boil, strain through a fabric filter.
Introduce molasses into the broth, boil, put in the cold to cool.
Prepare a dough from yeast and flour, let it come up, put it in a cooled solution, mix well.
Close the container tightly, keep warm for 6 hours, transfer to the cold, leave for 3 days.
Place the drink in small vessels, seal tightly.
Beer “Ukrainian”
Both types of bread are pre-cut into small slices and dried.
Ingredients
White bread – 0,8 kg
Black bread – 0,8 kg
Cloves to taste
Cinnamon – 1 tsp
Salt – a pinch
Rye malt – 0,6 kg
Yeast – 50 g
Hops – 0,2 kg
Water – 14 L
Sugar – 2 st. l.
Soda – 2 tbsp. l.
Method of preparation
Pour bread croutons into a saucepan, salt, sprinkle with cinnamon.
Ceiling the cloves, add to the mixture, add malt, pour 3 liters of water.
Soak the yeast in 1 cup of warm water, add to the solution, knead the mass.
Send the mixture to heat for 2 days.
Hops pour one and a half liters of boiling water, add to the bread wort.
Ceiling sugar, hold in a hot pan until it turns brown, put in a saucepan and pour 9 liters of water.
Pour soda into the mass, cover with a lid, put in heat for 1 day.
Drain the liquid through a fabric filter, let it settle for a while.
Pass the drink through cotton wool and pour into small containers.
Allow the beer to mature in the cold, try after 2 weeks.
Beer “Velvety”
Ingredients
Black bread – 2,4 kg
Wheat malt – 0,6 kg
Rye malt – 1 kg
Yeast – 50 g
Cinnamon – to taste
Boiled water – 17 l
Molasses – 0,5 kg
Honey – 140 g
Hops – 0,7 kg
Raisins – 0,3 kg
Method of preparation
Bread dry, ceiling, mix with two types of malt.
Dissolve yeast in 200 grams of warm water, add to the bread mixture.
Pour molasses, raisins, honey into the mass, season with cinnamon.
Pour boiling water over the hops, add to the rest of the ingredients.
Pour the mixture with one and a half liters of warm water, knead until gruel.
Cover the mass with a piece of cloth, take it to heat for 6 hours.
Pour in 12 liters of water, put the container in heat for 1 day, after closing it.
Strain the infusion into a large bowl.
Add 3 liters of water to the thick, keep warm for a couple of hours, drain the liquid, mix with the first infusion.
Pass the drink through gauze, place the beer in bottles, seal, keep warm for up to 2 weeks.
Beer “Juniper”
Ingredients
Juniper fruits – 200 g
Honey – 50 g
Yeast – 25 g
Method of preparation
Boil the berries, adding a little water, for half an hour.
Drain the resulting liquid, let cool.
Introduce honey and yeast into the broth.
Let the yeast rise, mix, distribute the drink into bottles.
Let the beer brew in the cool of 5 days.
Beer “Pine”
Ingredients
Young pine shoots – 1,5 kg
Sugar – 0,8 kg
Water – 10 L
Method of preparation
Cut pine shoots into small pieces, pour in water, boil for at least half an hour.
Strain the broth through a multilayer gauze filter, add sugar, let it boil until the syrup becomes thick.
Pour the resulting mass into large bottles, transfer to cool, leave for 1 year.
Dilute pine extract with water in a ratio of 1:15, boil for a couple of hours on low heat.
After cooling, drain the liquid into a small barrel, let it wander for a couple of days.
Pour into glass containers, seal tightly.
Beer “Carrot”
To get juice, carrots are grated and the resulting mass is squeezed out.
Ingredients
Carrot juice – 17 liters
Yeast – 1 tbsp l.
Hops – 1 handful
Method of preparation
Boil carrot juice, pass through a fabric filter.
Let the liquid cool to a warm state, add hops and yeast, mix thoroughly.
Let the drink ferment for 3 days.
Remove the foam, strain through a piece of dense cloth.
Pour beer into small containers, refrigerate for 1 week.
Beer “Po-vilensky”
Ingredients
Kishmish – 0,4 kg
Rye malt – 1,2 kg
Crackers – kg 0,4
Linden honey – 0,2 kg
Hops – 0,9 kg
Yeast – 50 g
Salt – a pinch
Almonds – 10 pcs.
Soda – 50 d
Boiled water – 10 l
Method of preparation
Pour raisins and malt into a saucepan.
Dissolve yeast in 1 glass of water, pour over grapes.
Grind the crackers, add to the mixture, scald the hops, pour into the pan.
Sweeten the mass with honey, salt, knead until smooth, cover the container with a cloth, send it to heat for 1 day.
Pour 3,2 liters of water into the mixture.
Chop the almonds, pour into a drink, stir well, cover again with a cloth, leave to infuse in a warm place for another 24 hours.
Add 6,5 liters of water to the infusion, mix, pour into a vat, send overnight in the oven or in a hot oven.
In the morning, add soda to the drink, wait 2 hours and decant the liquid.
Pass the beer through a fabric filter, pour into small vessels and seal.
Fix the corks with wire, take the bottles to the heat, stand for 5 days.
Transfer the beer to the cold, leave for at least 10 days.
Beer “Pea”
Due to the high content of sugars, a decoction of pea pods successfully replaces the usual beer wort. For the preparation of the drink, raw materials are taken in an unripened form.
Ingredients
Pea pods – any quantity
Water – by volume of raw materials
Dry hops (sage) – 1 handful
Yeast – 2-5 tbsp. l
Method of preparation
Pour raw peas into a container of a suitable volume, fill with water so that its level is at least 10 cm above the pod mass.
Boil the peas for about 2-3 hours over low heat, periodically adding liquid, strain the broth through a gauze filter.
Boil hops in 10 liters of water, introduce yeast, mix with pea must.
Pour the mixture into a vessel for fermentation, cover, stand for 3 days, removing the foam if necessary.
Pour into bottles, cork, and take out in a cool place for 7-9 days.
Plum beer
Ingredients
Plums – 5-6 kg
Wine – 1 glass
Water – 3 L
Sugar – 4 kg
Yeast – 3 tbsp l.
Lemon peel – 40 g
Method of preparation
Mash the plums, remove the pits, pour the mass with 2 liters of water.
Add wine to the fruit gruel, add sugar, mix well and place on fire, boil until smooth.
Introduce the rest of the water and yeast into the slightly cooled broth, send it to the heat for 3 days.
Cut the lemon peel, throw it into the plum must, put a water seal.
Wait 10 days, pour the beer into bottles.
Relevance: 11.11.2018
Tags: Beer, Cider, Ale, Beer recipes