DOING HOME BREWING THE RIGHT WAY

Brewing
Brewing is one of my favorite hobbies. The sweet smell of wort bubbling away stirs something intuitive in the human psyche. There is no much preparation needed as we are brewing an extract bee.

You need a very clean pot that is large enough to be able to hold 1-4 gallons of water and the two cans (6 pounds of extract each) and boil the extract (It is recommended that you do this in a  a 4-5 gallon pot if you can be able to find one). Put the 2-3 gallons of water into the pot and begin to heat the pot over your stove.

After the water has heated up, open your cans of the extract and then slowly start mixing the extract into the warm water. This malt extract will look like a heavy syrup, thus you may need some really hot water to be able to get it all out of the sides of the can. The extract and water mixture is called wort.

While you are adding the extract to your wort, you will need to continuously mix the wort. By not mixing, the malt extract will settle at the bottom of the pot. The extract will heat at the bottom of the pot and caramelize thus leaving a very hardened caramel mess at the bottom of the pot. This can also alter the flavor and color of your beer, it’s important that you mix well while heating.

After you have all of the extract mixed in properly, the next step of the process is to bring your wort to boil. Boiling of wort is best done slowly, this is because wort will tend to bubble very much when boiling starts. The water that is used for brewing has a lot of air in it, and thus small air bubbles will be released as the water boils creating a foam and thus a higher potential of  boil-over. Using a spray bottle filled with clean water to spray down the foam produced is one of the methods used to reduce foaming.

Turning the heat of the stove down as the wort begins to boil is the best way to avoid a boil-over and then very carefully managing the heat during the first ten to fifteen minutes of the boil till you have a steady boil with very minimal foaming. Do not use a cover on your pot. Although covering the pot will fasten the boiling process, the first time that you open the pot, the wort will boil over immediately thus making a huge mess.

Once you have achieve a good steady boil it is now time to add in the hops. Properly weigh the right amount and then drop it in the hot wort. There are some brewers that use a mesh bag while adding hops so as to reduce the mess later. If you can be able to cool your beer quickly most of the hops used will drop out after the boil.

Occasionally stir during the boil so as to reduce the chance of an extract settling at the bottom and caramelizing. It is recommended that you boil the mixture for 30-60 minutes.  The next step is cooling and fermentation.

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How to make alcoholic drinks

Ethanol is produced commercially through a process known as fermentation. Alcohols can be prepared using this particular method, but generally alcohol is produced by a synthetic process involving the use of natural gas, coal or oil. The process of fermentation refers to a technique by which the yeast decomposes sugar into two parts – carbon dioxide and alcohol. Yeast refers to minute single-celled fungi comprising of special enzymes that are responsible for generating this kind of a reaction.

The formula to describe the process of fermentation is as given below:  

Glucose + yeast alcohol + carbon dioxide

The gas bubbles containing carbon dioxide are emitted from the fermented solution resulting in a mixture containing water and ethanol. It's essential that air should not be present; otherwise ethanoic acid will be produced from the yeast. Ethanoic acid is a chemical component present in vinegar. 

Wine

To make wine, you must crush the skin of fresh grapes in order to produce sugar. The different types of wine are produced due to the use of different types of grapes. The type of wine produced depends on the type of grape used in the process.

Beer and lagers

Beer and lagers are a combination of barley, water, hops and yeast. Sugar is produced by using barley sprouts. Top-fermenting yeast is used to prepare bitter, ale and stout beer. Lager is prepared using a variety of yeast present in the bottom.  

Alcoholic Spirits 

Alcohols of higher concentration are prepared by the process of distillation. In this process, fermented alcohols are distilled in order to create rum, vodka, and other types of alcoholic spirits. Distillation is based on the principle of ethanol containing a boiling point that is lower than water. The fermented mixture is heated; the ethanol evaporates at a temperature of 78.5 degrees, whereas the water remains at it boils at a temperature equal to 100 degrees. This ethanol gas is trapped and cooled in an aperture; it condenses to produce a strong alcohol drink.   

 

Step- by-Step Guide to Make a Tasty Alcoholic Drink

The steps for how to make alcoholic drinks are as follows.

Step 1: Fill he half portion of a tall glass, approximately measuring half a pint, with orange juice.

Step 2: Add 1/8^th measure of vodka into the glass. The quantity of vodka will vary according to each individual’s capacity.

Step 3: Add one large teaspoon honey; stir until honey dissolves into the mixture completely.

Step 4: Pour approximately 1/8^th measure of Drambule into the glass. Please note the quantity of Drambule varies for each individual.

Step 5: Sprinkle one teaspoon sugar carefully atop the liquid; stir until the sugar mixes well. The sugar should not stick to the bottom.

Step 6: Stir in 1/16^th measure lemon juice to the mixture, the quantity is sufficient to generate a kick.

Step 7: Add blackcurrant cordial or a juice of similar color such as Ribena or Vimto, in a small quantity. Leave the mixture aside for a minute. The flavors will blend and a tasty drink will appear with purple color at the top and yellow color at the bottom. 

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A Step-by-Step Guide to Make Beer at Home

The easiest way to prepare beer at home is shown below. All you need is the right equipment, the correct set of ingredients as well as a little bit of patience. So what are we waiting for? Let’s jump onto the steps of preparing beer at home.

Step 1: To prepare beer at home you require a brew pot, strainer, kitchen thermometer, rolling pin, large funnel, bottling container, a container of 3 gallons, polyvinyl tubes of 3 feet.  
Step 2: You will require the following set of ingredients:
•    Malt extract – 3 pounds, dried
•    Crystal Malt – 8 ounce, crushed
•    Northern Brewer pellet hops – 1 ounce
•    Yeast – 1 pkt
•    Sugar – 3/8 cup

Step 3: Pour crystal malt in a large freezer bag. Crush the grain carefully using a rolling pin. Excessive crushing will turn the grain into flour.

Step 4: Steeping is the technique of extracting the good properties of crystal malt. You have to pour half a gallon of water and mark the level of water at 2 1/2. Add the remaining 2 ½ gallons of water into the brewing pot. Leave a space of about three inches at the top. Add the crushed grains into the pot. On a medium heat, boil till the temperature of the mixture reaches between up to 155 degrees. Remove the pot from the heat and cover for half an hour. Discard spent grains using a strainer.

Step 5: Once the mixture starts boiling, remove and add malt extract; stir well. Put the pot on medium heat and again boil the mixture carefully. Overboiling will result in a sticky business. Once the mixture boils, add two-thirds of hop pellets, and boil for an hour. Remove from heat and add remaining hop pellets.
Step 6: Unfermented beer is termed as ‘wort’. To cool the wort, place the brew pot in an ice bath in the sink. Sanitize the strainer, funnel, fermentation bottle as well as airtight cap by soaking them in 1 tbsp of bleach for half an hour.
Step 7: Pour the wort through the strainer into the bottle using a funnel. Add tap water if the wort mixture does not reach the 2 ½ gallon mark.
Step 8: Pitching yeast refers to the addition of yeast to the wort. Allow the wort to cool at room temperature before adding yeast. 
Step 9: The yeast sugars take a period of seven to ten days to convert the wort into alcohol. The fermenter is kept in a dark place.
Step 10: Priming refers to the addition of extra fermented sugars before bottling. For the process, boil sugar for five minutes along with a cup of water. Cover and cool the mixture. Pour into a container and siphon the beer into bottling container carefully
Step 12: Fill the sanitized bottles with the prepared mixture after fermenting for a period of seven to ten days.
You have just now prepared tasty beer that you can enjoy with your friends and family members. Serve chilled beer prepared at home and shine among your peers.

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Beer Brewing Videos

The various steps of brewing beer include:

Step 1: Collect ¼ gallon of water for one pound of grain.
Step 2: Heat water at a temperature of 160F or 71C.
Step 3: Now, we shall begin the mashing-in process. Pour grain into the water. The temperature will reduce to 152F or 68C. The process is similar to the preparation of oatmeal.
Step 4: Keep stirring the mixture for a period of 1 hour with regular intervals after every fifteen minutes.
Step 5: Maintain the mashed mixture at a temperature range of 144F to 152F (63C to 68C).
Step 6: Once the temperature falls  between the desired temperature range, we shall begin the mashing-out process.
Step 7: Increase the heat to a temperature of 170 F (77C) while stirring the mixture continuously.
Step 8: Take  a fine mesh strainer and place it over a pot or a bowl.
Step 9: Pour the mashed mixture over the strainer to drain the excess water.
Step 10: Once the process of mashing-out is over, we shall begin the process of sparge.

Step 11: On a medium-high heat, heat one gallon of water to reach a temperature of 170C.
Step 12: Pour the hot water over the grain. We will get ‘wort’ i.e. the resultant liquid of the process of mashing. Wort comprises of sugars that are fermented by the yeast in order to prepare alcohol.
Step 13: You should repeat the mashing process two or three times.
Step 14: We have to boil the wort mixture now. This is the final stage of brewing beer. Bring the wort mixture to a boil.
Step 15. At the beginning of the boiling process, add the bittering hops. Add aroma hops once the process approaches the end.
Step 16: Boil the wort mixture gently at low-medium heat.
Step 17: Sanitize a big jug or a pitcher.
Step 18. Keep the wort mixture aside to cool down.
Step 19: Prepare an ice pack bath in the kitchen sink.
Step 20: Place the vessel with the wort mixture in the middle of the ice pack bath and cool it to a temperature around 70F (21C)
Step 21: Once the wort mixture is cool enough, pour it into the sanitized jug.
Step 22: Fill the pitcher with the mixture measuring up to 1 gallon. You can add tap water if the level of liquid is low.
Step 23: The final stage of brewing beer involves the addition of yeast. Add yeast into the fermenter. The process of adding yeast is termed as ‘pitching’.
Step 24: Sanitize your hands and shake the pitcher. Sanitize the screw cap stopper to make it free from any kind of microorganisms.
Step 25: Screw the cap stopper onto the fermenter.
Step 26: Insert a sanitized blow-off tube, the other end placed in the bowl.
Step 27: Store the pitcher in a dark area for three days.
Step 28, After 3 days, replace the tube with an airlock.
Step 29. The beer will be ready for bottling after a period of two weeks.

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Try Out The High Sierra Pale Ale Recipe at Home

Isn’t it a good idea to serve beer to your friends that you have prepared yourself at home.

Ingredients

• Malt extract – 6 pounds, dried
• Crystal malt – 1 pound
• Chinook hops – 1 ounce
• Cascade hops – 1 ounce our flavor, 1 ounce for aroma
• White sugar – 5 ounce
• Brewer’s yeast – 1 pkt
• Hop Bag – 1
• Steeping Bag – 1 for grains

Method:

Add three gallons  of water in a large pot. Empty grains of crystal malt into steeping bag. Place the tied bag into the pot. Bring the mixture to a boil at a temperature of 155 ºF; Steep for half an hour. Squeeze excess water from the grain bag and discard it. Boil the grains again. Add malt extract after removing from heat. Put bittering hops into the pot. Let the wort boil for forty five minutes. Add flavoring hops. Boil for another fifteen minutes. Add two and a half gallons cold water in a fermenter of size 6.5-gallons. Add the hot mixture of wort into the fermenter. Cover the fermenter with a lid and an airlock. The airlock should be filled up to  the half mark  with water. Bring the wort to a temperature of  75 ºF or below. Once the temperature reaches the desired number, it is perfect time to pitch the yeast. Take a reading with a hydrometer before pitching the yeast.

Extract some amount of wort in a test tube and see the reading of the hydrometer. The pitching of yeast should be carried as per the instructions mentioned in the yeast package. Place the lid and the airlock on the fermenter. Keep the fermenter aside in an area with a temperature of 75 degrees or below, but not lower than 60 degrees. Usually wort begins to ferment in a period between 8 and 48 hours. After a period of 3 to 5 dyas, use the hydrometer and test the gravity of the liquid. Add aroma hops after a period of 5 days. Allow the beer to stand for another 7 to 10 days. Sterilize the bottles with warm soapy solution. Rinse the bottles well with cold water. With the use of a siphon hose, shift the beer to the pail meant for bottling. Place a tube to the end of the spigot and attach one end of the tube to the pail. Use this tube to fill the bottles. Do not fill the bottles up to the brim.  Leave about one inch of space at the top of each bottle to maintain the air flow. Allow the beer bottles to carbonate at a temperature between 70 and 75 degrees. Leave the bottles aside in a dark, cool room for a period 10 days. The longer the bottles are kept away, the beer will taste better. 

So what are you waiting for! Just note down this recipe of how make beer at home. Easy and comprehensible instructions will make it an easy process. 

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