Learn How To Brew Beer

INTRODUCTION

Beer is probably one of the favorite beverages across the globe. In fact it is the third most popular beverage in the world. The alcohol content of beer may vary but usually has around 5% alcohol content in it while the strongest has 67% alcohol content in it. It is interesting to know that beer has some benefits as well like it is one of the remedies to get rid of kidney stones. 

 Brewing beer is an easy and an interesting process for the learning enthusiasts. It can also be done at home as well as large factories. The process roughly remains the same in both the cases. In this blog we will discuss broadly the process of brewing beer. 

EQUIPMENTS

For the process of how to make home beer you would need to have your equipment in place. You would need a sanitizer to keep your equipment clean and hygienic. You would need boiling kettle, fermentation vessel, spoon specifically to stir the boiled liquids, bottles, caps. 

INGREDIENTS

In ingredients you would need distilled water, malted barley (you can use other grains as well), hops and the most important ingredient, yeast. You can also add special grain in the beer to bring about a color in the beer. 

http://beerfort.com/ 

PROCESS

In the process of brewing you need to first start with the preparation of the yeast. Yeast preparation takes time and hence should ideally be started a day before you start brewing the beer. The yeast can only flourish under specific temperatures. Usually warm room temperature is the best for it to flourish. 

You would need to boil water. Water used is not of any specific type; it just has to be clean and distilled enough to be consumed. Sometimes specialty grain is added to the beer preparation to add more flavor and color to it. The specialty grain is dipped in the beer like a tea bag is dipped in water. It is left till 170 Fahrenheit. Leaving it beyond that would make the flavor of the beer extremely bitter. After this process the barley malt is added to the water. After adding the malt you will notice that foam is formed at the top of the liquid surface. This foam is the protein that is present in the malt and it eventually coagulates to form lumps which settle down. This entire process of foam formation and the settling down of lumps takes about 30 minutes. Once this stage is achieved it is known as “wort”. You may then add hops in this at regular intervals. Hops are added to give the characteristic bitter taste to the beer. The solution is hen allowed to cool down before the yeast is added. Sometimes to quickly cool the solution the kettle is placed on ice and cold water is run over it. The yeast can only flourish under specific temperature. Once the temperature is achieved the yeast is added. This process of adding the yeast is known as pitching. The container is then put in dark and cold rooms so that fermentation takes place and the beer is formed. The beer once formed is transferred to bottles. 

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Making Beer in an Easy Way – A Video Tutorial

The following are videos on making beer in a quick and easy manner.

http://www.youtube.com/watch?v=yAznBNFzivc

http://www.monkeysee.com/play/7898-how-to-brew-beer-at-home

1. Prepare the brewing equipment first. You need to fit spigot at the bottom of the drum meant for fermentation. Grommet needs to be fitted on the lid. Sanitize all the part of the equipment with bleaching powder.

2. Take a portion of the wort concentrate, about 1 can or so, and put into a pot. Add boiling water to the concentrate.

3. Add two liters of water in a large pot. Bring to a boil. Add the prepared mixture to the fermenting drum. Pour the warm wort concentrate into the fermenting drum. Add malt and sugar; stir well.

4.  Add water to the drum until you reach a volume of twenty liters liquid that is required for brewing.

5. Stick the kitchen thermometer on one side of the fermenting drum with an adhesive. The ideal temperature of the drum should be between 22 and 28 ° C before the yeast is added.

6. Now we shall begin the process of fermentation. Sprinkle yeast on the wort.

7. Screw the fermenter tightly with a lid and use an airlock filled with water partially. The purpose of the airlock avoids carbon dioxide from escaping and stops the entry of bacteria as well as wild yeast. The fermenter is placed aside for a period of 5 to 7 days to ferment.   

8.  Sterilize the bottles, caps as well as filler tube with sterilizing powder, or by heating them in a microwave, or by boiling them with water on the stove.

9. Place the filler tube tightly on the spigot. Fill the beer in the tube but do not allow the beer to flow out from the bottom valve. Put the beer in a cup. Discard the remaining portion and material.  

10. Now you have to fill the sterilized bottles with the prepared beer. Prior to filling the bottles, just add a little sugar about one teaspoon in each bottle. The additional sugar will increase the amount of fizz in the beer. It is an essential component of the fermentation process.

11. You must remember not to fill the bottles up to the brim. You must leave a gap of about half an inch in each bottle. Close the valve by lowering the bottle.

12. Once you have filled the bottles, seal them tightly with sterilized bottle caps without wasting any time. You can also use a hammer and a hand capper to seal the bottles tightly. Store the bottles at a moderate 

temperature for eight weeks. The bottles must not be exposed to direct sunlight and should be placed upright.  

After a period of eight weeks, the beer will be totally fermented and all gases will appear. This kind of beer does not come with an expiry date, and the longer it is stored, it will taste better. 

Now that you have come to know an effective way of how to make homemade brew, I am sure you will at least try one of these recipes at your home. 

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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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