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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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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