This recipe uses the infused brewing method. It is considered the oldest known. If you use this method, the enzymes are better preserved in the mash, and there will be more amino acids and maltose in the wort than when using the decoction method.
If you decide to make beer at home, you will need equipment and raw materials. You can buy ready-made equipment or make it yourself. As for raw materials, some components can be grown by yourself (for example, hops), others will be quite difficult to make on your own, it is better to purchase them at breweries or from their suppliers.
The beer contains water, malt and hops. These are the main components. They can and should be supplemented with yeast, honey, grains, fruits, vegetables, spices, herbs, smoke, wood or mushrooms.
1. Malt is the germinated and dried kernels of barley or wheat. During malting, enzymes in the grain act on starches and convert them into sugar. After that, the grain is dried and the roots are removed from it. All that remains is an unviable grain, soft and sweet. Pale malt has an excess of enzymes and can saccharify raw materials containing starch. Therefore, it is better to use unmalted raw materials for brewing: barley, corn, rice, wheat, oats, rye, buckwheat, peas, millet and other crops. They are most commonly used in the form of flour, cereal, or flakes. It is necessary to use up to 20% unmalted from the total amount of grain
2. Hops are used to impart bitterness, aroma and flavor. Several varieties of hops are used in brewing: bitter, aromatic and versatile. To add bitterness, the hops should be added at the beginning of the boil, flavor – 15 minutes before the end, aroma – 5 minutes.
3. Yeast. Depending on their use, a distinction is made between low-fermentation, top-fermented and fermented with wild yeast, along with other microorganisms. Dry and liquid yeast is used for its preparation, but the latter are considered more preferable.
1. Before you start brewing your beer, you need to decide how bitter and dense it will be. This can be easily done using special tables for brewing calculations.
2. All components must be weighed using an electronic scale or measuring beaker.
3. Malt must be free of dust and impurities.
4. Pre-mashing is an optional step, but after using it, the malt hulls become more elastic and the enzymes in the malt come to life.
5.Use a malt mill or grain grinder to grind the malt.
6. The jam must be prepared in a stainless steel tank. One part of the malt takes two or three parts of water, depending on whether you are using the protein break or not. To prevent oxidation and cloudiness, it is helpful to toss ground coriander into the mash. During the cooking process, you need to use a divider and constantly stir the mash. The protein break is optional. It is used when unmalted or slightly modified malt is used. The temperature should rise steadily while the mash is being prepared. This is necessary in order for all enzymes to work (this requires a different temperature).
7. Filtration takes 1,5-2 hours. First of all, the original wort is filtered. Since there is still a lot of sugar in the grain, it must be washed and filtered again.
8. Boil the wort for at least 1 hour. When boiling, add the first hops. Make sure that there is an active boil during cooking. At the end of the boil, add hops for flavor and aroma.
9. Cool the beer to room temperature. This will take 30 minutes if using an immersion or counterflow cooler.
10. Second filtration of the wort through a sated or dense cloth.
11. Add yeast.
12. Aeration. It can be done using special equipment or by pouring the wort from a height. After that, you need to take a sample. The closed vat is left to ferment.