Simple craft beer recipes for home brewing
Craft translated from English means "craft" beer. Under this guise foam product understand any kind of drink, welded on a non-industrial scale. Their popularity is actively growing in all countries of the world. All craft beer recipes are perfect for home cooking. Modern industry produces various plants for independent production of foam product. The first of them began to appear in trade more 20 years ago, but many brewers still prefer to brew beer at home in pots. This greatly complicates the production process, but does not reduce the quality of the foam product.
What is craft beer?
The growing popularity of the craft drink has led to this, that different standards began to be invented to determine it, definition and classification. According to the American Brewers Association, intoxicating drink can be called craft, if he:
- Prepared in our own brewery.
- Traditional technologies were used in the production.
In Europe, the criteria for such a drink are included in the criteria, which excludes the commercial nature of production.
Craft beer is an author's product. It's a kind of improvisation. Making craft beer at home, each master adds his "chips" to famous recipes, determines the optimal, in his opinion, technological process parameters. The main criterion for assessing the quality of such beer is the opinion of those, who drinks it.
cooking technology
The simplest scheme for the production of craft drink is to use in its preparation of the finished wort, which can be purchased at specialty stores. It takes less time and eliminates from its process several stages of the traditional method of cooking. The longest and most time consuming method begins in grinding malt in a micromill.
Do not grind the grain in a blender. This will cause serious damage to the grain husk. It is better to use coarse malt for the production of craft beer.
The cooking time can be from 8 to 10 hours. Before manufacture product used in the production process of equipment and inventory must be sterilized. It is their treatment with a special solution, which can be bought in stores, selling raw materials for brewing. After processing, all inventory and equipment are thoroughly washed with hot water.
mashing
During this technological stage there is a process of saccharification of the grain composition of the product. It is carried out at t 61-720C. This is the optimum temperature for fermentation.
congestion
The process of cooking malt without boiling with constant stirring. For this stage, the main requirement is to maintain a uniform temperature of the wort throughout the cooking time of the mash.
You can check the readiness of the wort with iodine. It is an indicator of readiness. When introduced into the sample, it should not change the color of the product. Enough to check 1 Art. spoons of wort and 1 drops of alcoholic iodine solution.
Indicator color, indicating poor wort quality, can be blue or dark brown. The optimum temperature for the process of cooking mash from 72 up to 780C, duration from 2 to 4 hours.
filtration
The finished wort is filtered through double strainers. To simplify the process, first, malt is used in cooking, placed in special fabric bags.
boiling
The duration of the process 1,5 years. The stage is dedicated to the hopped product and getting rid of bacteria, contained in it.
The amount of hops, introduced into the product, regulated bitterness and strength of the drink.
Make hops in the product 2 or 3 times. The first batch of raw materials is laid at the very beginning of boiling, second minutes for 15 and the third for 3-5 minutes before the end of the process.
Re-filtration and cooling
The wort can be cooled to t 16-240C for 10-15 minutes. The parameters depend on the selected type of drink for brewing. You can cool the drink with an ice bath or chiller. Brewer's yeast is added to the cooled wort.
Fermentation, spill, maturation, storage
The parameters of the fermentation process depend on that, which is brewing beer. It can be top and bottom fermentation. The average duration of fermentation of horse varieties - 2 weeks, grassroots - 21 day. Pouring the drink into bottles is carried out in a thin stream from a height of at least 20 cm. This is necessary to enrich beer with oxygen. Shelf life of a home product in a cold place can reach 6 months.
Simple recipes for making Kraft beer at home
You can use different homemade recipes to cook craft. Particular attention should be paid to the quality of drinking water when using them. It must undergo additional cleaning after plumbing.
recipe number 1
Ingredients included 5 kg of barley malt coarsely ground. recipe not involves cooking mash. Malt is poured 35 liters of water, heated to t 700C and infused for 20 minutes. The wort is then filtered and put on the fire to boil on 1 year. On 25 the minute of this stage in the wort is laid 30 g of granulated malt, across 5 minutes after that again 20 city.
The finished wort is cooled for 10-15 minutes to t 20-220C, filtered into a fermentation vessel, then added to it 11 g of dry brewer's yeast diluted in warm water. The duration of the fermentation process 14 days at room temperature.
Recipe №2 Oktoberfest
Foamy drink, prepared according to this recipe has a pleasant bitter taste and attractive amber color. The congestion is done on 7 liters of water, heated to t 650C. It is flooded 3 kg of malt brand Coopers light malt and by 250 Gr Crystal Malt and Briess Victory, and 50 g of chocolate malt. Prepared ??from this raw material the suspension is thoroughly mixed and brought to a boil, after which it will be made 1 teaspoon of Irish moss and 6% Hallertau hops in quantity 42 city. It's all boiling again 40 minutes, then the product is laid more 28 gr of hops. Three minutes later, the wort is removed from the heat, filtered and introduced into it 20 liters of cold water, brewer's yeast and? cups of corn sugar. The optimum t for yeast application is 230C. Fermentation duration 2-3 weeks at t 12-130C.
We brew craft beer at home:
