A SIMPLE GUIDE TO BREWING AT HOME

Ingredients:

There are four basic home brewing ingredients; Malt, Yeast, Hops, and water. Do not be fooled by short the length of this list; there is a lot variety within each of these categories, with the capability to produce a wondrous array of beers available in the market today, from the blackest stout to the palest pilsner and everything else in between.
Some of the kits and recipes may also include sugars, specialty grains, or spices.
The most basic ingredient for you beer is water which you have for free. Water chemistry can also make a dramatic difference in the taste of your beer, but if your water has a good taste, then it's good for beer brewing.

Malt.

Beer is brewed by fermentation of the sugars of malt and other cereal grains. The brewers utilize the process of malting, where the seeds are prompted to sprout, and then the seeds growth is stopped through the process of kiln drying, to finally access these sugars. The process of malting stimulates amylase enzymes production within the grain. The brewers crush this malted grain and then soak it in hot water by a process known as mashing. This will activate the enzymes, which then convert the grain's starch into sugars. The sugars are then rinsed from the grain. Wort is the resulting liquid after this process and is boiled with other ingredients and hops. After the boiling and cooling of the wort, yeast is added so as to ferment the substance and thus produce beer.

Most brewers prefer to not perform the mashing process themselves. Dry malt extract and liquid malt extract are the results of this process. The malt sugars that are produced by this process are packaged for later use. The brewers then steep a small amount (usually about 1 LB) of specialty grains so as to provide specific color and malt flavors to the finished
beer.

Hops.

This are the cone shaped flowers of the perennial Humulus lupulus. Hops are then added to the wort to impart a bitterness that is perfect so as to provide a wide variety of aromas and flavors and balance the sweetness of the malt. Additionally, they also serve as a stabilizing agent,thus preventing spoilage, and contribute to the head retention and also act as a natural clarifier. While usage of hops in the brewing process is the norm today, it was till the eleventh century that hop use was very first documented in Germany and not till the sixteenth century that the use of hops became a norm to the British brewers. Before this introduction, the beers were preserved and flavored with plants such as rosemary, spruce, anise and wormwood. The adventurous brewers still make use these ingredients. There are particular hop varieties that are often associated with certain beer styles, or region. These hops are grown in countless varieties. Hops do contain beta and alpha acids, these acids contribute to the bitterness and stability of the beer.

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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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An Easy approach to prepare Homemade Brew

The process of brewing beer is so easy that you can try out this recipe at home.

Equipment:

-       One Plastic pail: 10-gallon, "food grade" , and with lid.

-       1 Siphon hose: 74 inches

-       1 Hose clamp

-       12 plastic pop bottles: 2 liters each, and with lid.

-       1 Hydrometer or kitchen thermometer.

-       1 Large pot for brewing.            

Ingredients:

-       Malt Extract: 1 ounce, or a can of 1.5 kgs.  

-       Brewer’s Yeast: 1 tsp

-       White Sugar: 6 to 7 cups, or   Corn sugar: 8 to 9 cups

How to brew        

Step 1: Sanitize

Sanitation constitutes an essential part of the brewing process. You must clean the equipment with warm, soapy water. Rinse well to discard the soap residue. Sanitize the equipment and its accessories with bleaching powder. 

Step 2: Brew

Fill the plastic pail with fresh, cold water. Boil 7 liters of water in a large pot. Add malt extract; stir well and cook for twenty minutes. Stir in the sugar and mix well until sugar dissolves completely. Add yeast as soon as the sugar dissolves; allow air to enter the mixture. Fill the carboy with bottled water to arrive at a natural temperature. Take the temperature with a sanitized thermometer. Sprinkle the yeast, stirring well. Cover the pail with a lid. A tight seal may cause an explosion due to the production of carbon dioxide.

 The brewing process takes around six to ten days, provided the suitable temperature conditions are available and an appropriate amount of sugar is added. The ideal room temperature should be between 16 and 20 Degree Celsius.  Place a hydrometer in the pail and spin the liquid once to get a reading. Once the liquid reaches a scale of 1.008,  dark beer is ready to be bottled. At a range up to 1.015, light beer is produced which can be bottled. 

Step 3: Bottling

Place the pail on a table steadily. Use a funnel to put 2 teaspoons sugar into each of the 12 bottles of 2 liter volume. Siphon beer into bottles without disturbing the sediment formed at the bottom of the carboy. This can be done by attaching a plastic straw at the end of the hose. You must remember not to splash or agitate the beer while the process of bottling is on, as the introduction of oxygen leads to oxidation and give a “cardboard” like taste to the beer. The tube end should be placed close to the bottom portion of the bottle in order to avoid frothing. A little amount of air space should be left at the top of the bottle. Caps are screwed tightly on the bottle. Shake the bottle in an inverted position in order to dissolve the sugar present in the bottom of the bottle. Keep the bottles in a warm area for the initial phase, then shift them to a cool and dark area of your house. Aging allows the beer to brew better.  

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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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