In ancient Babylon, there was even a law that threatened severe punishment for those who violate the basic recipe for making homemade beer. This law belonged to King Hammurabi. There is also mention of beer in the evidence of Ancient Greece. The greatest sage Plato even wrote about a work about the man who invented beer.
Thousands of years have passed since then, and the recipe has remained practically unchanged. The main secret of home brewing is malt. The drink is obtained as a result of the fermentation of malt wort under the influence of brewer’s yeast. French scientist Louis Pasteur, closely engaged in microbiology, came to the discovery that brewer’s yeast is living organisms. And Christian Hansen, a Danish biologist, was able to classify these living organisms, thus making a great contribution to the world development of brewing.
But where to get these living organisms for those who decided to make homemade beer? The modern industry allows you to solve this issue. All you need to do is beer extract. You also need to take care of the container in which the beer will be brewed. For this, a container with a volume of 25 or 30 liters will do. And what will be the composition of the beer and how to get it, we will find out in the future, following the instructions.
To get started, read the entire instruction in its entirety. To already have an idea of what will have to be done and what is needed for this.
… You have already read that the brewing process is microbiological in nature. So that extra microorganisms do not interfere with the creation of beer, it is better to take care of the purity of the container in which the drink will be prepared. The container can be sterilized or treated with any disinfectant solution. Also take care of the sterility of all kitchen utensils that will be used in the process.
You will need 3 liters of drinking water. Pour it into a saucepan and dissolve 1 kg of sugar in it. Bring all this to a boil.
While the sugar syrup is boiling, place the jar of malt extract in the water bath. Until the contents appear to have softened. The water should be hot, but not boiling.
Open the extract jar and transfer the contents to a fermentation vessel. The one that is 25 liters in volume. And then pour the sugar syrup into it.
Stir the entire contents of the container. Then add cold water to the full required volume and mix again.
You will need a thermometer. The fact is that the process of life of yeast occurs at a temperature of 20 ° C to 24 ° C. When the contents of the container have cooled to this temperature, it is necessary to pour in the yeast from the bag, which is attached to the jar with the malt extract. To speed up the process, you can first mix the yeast in warm water with sugar and, when it swells slightly, pour it into the main container.
Immediately close the container tightly with a lid and apply a water seal. Fill it up to the mark with cold purified water.
Place the container in a dark, draft-free place. Alternatively, cover with a thick, dark cloth. Make sure that the temperature does not go beyond 20 ° -24 ° C. There are thermometers that you can stick to the container and monitor the temperature. Use a heater if the temperature drops. The fermentation process is accompanied by specific sounds and lasts about five days. On the sixth day, you can check if gas is emitted. The hydrometer will also help.
Now you can bottle the beer and add 2 teaspoons per liter of beverage. No need to fill the bottle to the top. The strength of the beer can depend on the amount of sugar.
Close bottle caps tightly and shake to dissolve sugar. Leave them to ripen for five days at room temperature and then another week in a cool place. Come up with your own original homebrew labels with the brand and date.