The most delicious and simple homemade beer

20 servings
3 days 45 min

Note: Ochmilled malt extract is sold in packages of different weights depending on the manufacturer (guaranteed quality at manufacturers Coopers, Muntons, Mangrove Jacks somewhat worse Own mug, very bad beer wort concentrate from Interkvas (it requires 2x650g and ale yeast 1 bag 11g for example us-0

4)) Weight varies from
1. 5-

2. 5kg. This set is designed to produce 23L of beer and consists of hoppy extract and yeast necessary for fermentation. If you have hoppy extract without yeast in the set, then they need to be bought separately. So:
1. Everything that comes into contact with beer is disinfected with a 6% hydrogen peroxide solution. It is processed by spraying on the surface from a spray bottle or pouring a small amount and shaking to wet the entire surface. After treatment, hold for about 20 minutes, do not wash, but only allow the solution to drain. Peroxide decomposes without changing the taste of the drink

2. The malt concentrate container is heated to 50-60S (easier to pour) and the contents are poured into a fermenter as a convenient 32 L container with a tap (it can be purchased in the store with the extract).

3. Water (

4) is poured into fermenter (10-15 l). 1 kg of glucose (sugar) is diluted in 1 liter of water and boiled for 5-10 minutes. After that, it is poured into a fermenter.

5. The volume of the contents is brought to 23L with water. The temperature should be 20-22S

6. Yeast 7 is uniformly scattered on the surface. The fermenter is closed with a lid, but loosely. Then place of joint with cover is wrapped with several layers of stretch film. You can apply a hydraulic lock.

8. The fermenter is placed in a darkened place with 18-22S temperature. If there is an areometer AON1 1000-1060, then after 10 days you can start taking measurements based on the change in density. The sample is taken from the tap after which it is necessary to disinfect it by placing a wool soaked in alcohol inside the spout. When the density stops decreasing within 3 days, beer can be drained.

9. Carefully siphon or using a tap, beer is drained from the yeast sludge into a disinfected container. Glucose solution boiled for 5-10 min (200 glucose 350 water) is added at the rate of 8-10 g/l of future beer, 20-30 min is maintained and poured into sterile bottles, leaving some free space. The cork is swirled by squeezing the bottle and removing air. 10. Keep the bottles in a darkened place at 18-22S temperature until they become solid. 1
1. Place the ripening 5-8S in a cold place for 10-20 days. 12 Try. The longer (a month or two) beer ripens, it will taste better.