Homemade beer made from bread

Dark, fragrant, delicious and refreshing - for a feast! Homemade beer from bread turns out to be a deep brown shade with a characteristic bread flavor. It is good both for an ordinary family evening and for friendly gatherings. Cook and try!

Sasha

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Black bread (I have 8 loaves of 350 gr of Borodino bread (it is better to buy sliced, but you can cut it yourself))

2.8

Hops (pharmacy 30 gr, and if fresh cones - 100 gr)

Sugar (Less than 1 kg - kvass will turn out, if more than 1.5 kg - there will be a taste of alcohol)

1200

Yeast (better ale beer T58 S-33, but you can pakmaya crystal or saf levure)

Water (chlorine-free tap water, either filtered or bottled)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 7 g

32 kcal

GI: 0 / 50 / 50

Cooking method

Cooking time: 4 d

1. Cut the bread into crackers and fry in the oven at 180-200C for 20-30 minutes until the edges are slightly burnt, but not charred. Without fanaticism! Place in a saucepan and pour boiling water so that the breadcrumbs are covered with water.

2. Leave the container to infuse for 12 hours.

3. Filter through a sieve into a fermentation tank (it is convenient to use a plastic container for 32 liters sold in all stores for moonshiners and home brewers). Add more water to the bread grounds, mix, filter until the volume of the filtered liquid reaches 20L

4. While filtering is going on, put the hops in a thermos and pour 1 liter of boiling water. Withstand 1 hour. If there is no thermos, boil for 30 minutes.

5. Filter the hops, mix with 1 kg of sugar until dissolved and pour into the bread infusion.

6. Pour yeast with water 100ml 20-25C. Soak for 20-30 minutes until foam appears and add to the mixture.

7. Close the container with a lid. It is not hermetically sealed!!!

8. Put in a darkened place with a temperature of 20-24C

9. Exposure time is 10 days.

10. Drain the beer from the sediment. Dissolve sugar in beer at the rate of 8-10 g of sugar per 1 liter of beer. Pour into bottles. Pour, leaving a free space of 3-4cm. The lids are twisted by squeezing the bottle to remove air.

11. Place the bottles in the place where fermentation took place. Withstand until they inflate and become firm.

12. Then cool and you can try. After a week or two of aging, the beer will taste better.