This recipe for homemade beer was provided by Sophie, a self-proclaimed kitchen guru with a taste for home brewed beer. Ever since she got her first start up kit from Core Brewing Concepts she has been searching for that perfect glass of beer. She is not quite there yet, but she sure is trying.
Beer was considered to be the gift from the gods in the early ages and today only true beer lovers often recognize the charm of homemade beer. The easiest way of making beer is by cooking the extract, but this way the wort production will be avoided. This extract is actually the concentrated wort dehydrated in the form of powder or honey consistency. For experienced hobbyist beer cooks, wort preparation is the most interesting because this phase is ideal for making taste corrections. The result of this first phase is already prepared in the form of powder, so the only interesting part now is the fermentation process and after this phase the results can be quite surprising. The first step of the cooking process is leaving the extract to dissolve in heated water. After that, the yeast is added, which is followed by the fermentation process.
- a thermometer
- dense strainers
- pet bottles
- The malt needs to be mixed with water - for light beer the ratio is 1:4 (one kilogram of malt on four liters of water). The water should be heated up to a temperature of 40 degrees Celsius and this process is called mashing.
- Next step is continuous shuffling of the entire content on a constant temperature of 63 degrees Celsius. After a while the entire mixture needs to cool off a bit for 10 minutes. Next, the cooking process needs to be repeated at the temperature of 75 degrees and after that the content should cool for 20 minutes.
- A clean sheet is spread across an empty pot intended for the husk created in the last step.
- The sheet will now have residue which needs to be squeezed into the next container. This first squeezing should bring around 2,5 liters of wort. This process is repeated in order to create around 4,5 liters of wort. And finally we repeat the same process again and another liter of wart in order to get a total of 5,5 liters of wort.
- The wort prepared in the previous step needs to be cooked for an hour by adding hops. For five gallons of wort we add 15 grams of granulated hops in order to create a beer with medium amount of hops. In order to create more bitter beer, more hops need to be added. Hops can be added at once or gradually.
- After 60 minutes of cooking with hops, the resulting product should be cooled to a temperature below 10 degrees Celsius.