Malt beer at home

1. Pour 5 liters of boiling water over the grits for 20-25 minutes.

2. Heat 12.4 liters of water to 50 C in a 30L saucepan

3. Pour malt into a saucepan and add steamed grits. The temperature should be 55C if lower, then reheat.

4. Withstand 15min

5. Heat to 63C stirring so that it does not burn

6. Withstand 50 minutes. Control the temperature. If it cools down, then reheat.

7. Heat to 72C, stand for 20 minutes.

8. Collect a tablespoon of broth and pour it into the bottom of the saucer. Add two drops of iodine there. If the color changes to blue or purple, continue the shutter speed. If not, heat to 78 C

9. Stand for 10 minutes .

10. Start filtering. It is best to filter by applying a filter system from a tube, bazooka or false bottom. The purpose of filtration is to separate the wort from the grain particles, pour the purified wort into the fermentation tank. The first stage of filtration is the recirculation of wort. A grain cushion is formed on the false bottom - a layer of pellets through which the wort is filtered, so the drain is placed as close to the bottom as possible. From improvised means, plastic containers with a tap at the bottom are often used for these purposes. When the liquid layer drops to the malt sediment, they begin to pour washing water (so that the sediment is not exposed) heated to 80C

11. The filtered wort is heated to a boil and Hallertau hops are added.

12. 15 minutes before the end of cooking, yeast is poured into the water for dilution.

13. After 50 minutes of boiling, add the Reaper and crushed coriander.

14. Boil for 5 minutes, add the zest and turn off the heating.

15. Stand for 5 minutes and filter out the wort using the same filter system. 

16. Cool the wort as quickly as possible. Next, be sure to observe sterility. Everything that will come into contact with the cooled wort should be disinfected with a solution of 6% hydrogen peroxide.

17. Pour into a fermenter (plastic container) for 32l.

18. The fermented yeast is poured into the fermenter

19. 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.

20. The fermenter is placed 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.

21. Carefully with a siphon or using a tap, the beer is drained from the yeast sediment into a disinfected container. Add a solution boiled for 5-10 minutes (230 glucose 200 water) at the rate of 8-10 g of glucose per liter of beer.They make an extract of 20-30 minutes and pour it into sterile bottles. Leaving some free space. The cork is twisted by squeezing the bottle and removing the air.

22. Bottles are kept in a darkened place at a temperature of 18-22C until they become solid.

23. Placed in a cold place 5-8C for ripening for 5-7 days

24. You can try.