Composition / ingredients
Cooking method
Note: Hopped malt extract is sold in packages of different weights depending on the manufacturer (Coopers, Muntons, Mangrove Jacks manufacturers have a slightly worse mug, a very bad concentrate of beer wort from Interquas (it requires 2x650g and ale yeast 1 bag of 11g, for example us-04)) The weight varies from 1.5-2.5 kg. This is a set designed to produce 23L of beer and consists of hopped extract and yeast necessary for fermentation. If you have a hopped extract without yeast in the set, then you need to buy them separately.
So:
1. Everything that comes into contact with beer is disinfected with a 6% solution of hydrogen peroxide. They are treated by spraying on the surface from a spray gun or by pouring a small amount and shaking to moisten the entire surface. After processing, the exposure time is about 20 minutes, do not wash, but only let the solution drain. Peroxide decomposes without changing the taste of the drink
2. The container with malt concentrate is heated to 50-60C (easier to pour) and the contents are poured into a fermenter as which it is convenient to use a 32L container with a tap (it can be purchased in the store along with the extract).
3. Pour 10-15L of water into the fermenter
4. 1kg of glucose (sugar) is diluted in 1 liter of water and boiled for 5-10 minutes. Then it is poured into the fermenter.
5. The volume of the contents is brought up to 23 liters with water. The temperature should be 20-22C
6. Yeast is evenly scattered over the surface
7. The fermenter is closed with a lid, but loosely. Then wrap the joint with the lid with several layers of stretch film. You can use a water seal.
8. Place the fermenter in a darkened place with a temperature of 18-22C. If there is a hydrometer AON1 1000-1060, then after 10 days you can start taking measurements on density changes. The sample is taken from the tap, after which it is necessarily disinfected by placing cotton wool soaked in alcohol inside the spout. When the density stops decreasing within 3 days, the beer can be drained.
9. Carefully with a siphon or using a tap, the beer is drained from the yeast sediment into a disinfected container. Add a boiled 5-10 min glucose solution (200 glucose 350 water) at the rate of 8-10 g / l of future beer, make an extract of 20-30 minutes and pour into sterile bottles, leaving a little free space. The cork is twisted by squeezing the bottle and removing the air.
10. Bottles are kept in a darkened place at a temperature of 18-22C until they become solid.
11. Placed in a cold place 5-8C for maturation for 10-20 days
12 Are trying. The longer (a month or two) the beer matures, the tastier it will be.
Caloric content of the products possible in the composition of the dish
- Pressed yeast - 109 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Malt - 361 kcal/100g
