Homemade beer: 17 recipes
To produce delicious beer, malted barley is usually used, which is brewed and fermented, and hops are used as a flavoring and stabilizing component.
The technology of creating beer
Preparation of the wort
The raw material can be almost any cereal. Grains are sprouted, dried and milled to produce malt. It is not necessary to make it yourself, you can buy a ready-made extract from manufacturers.
Water quality is important
It is optimal to use filtered water from the source, which should be boiled and cooled to 60 °C.
Fermentation and fermentation
Ideally use brewer's yeast. Usually, dry ones are sold, but if you can get live ones directly from the factory (which is quite realistic), it will be best.
Maturation
The full beer fermentation process takes about 2 weeks plus a couple of dozen days for maturation.
Beer "Simple golden"
Ingredients
Malt - 1 liter
Salt - ½ tsp.
Water - 10 liters
Hops - 6 glasses
Dry brewer's yeast - 100 g
Sugar syrup/jam - 300 g
The method of preparation
Dissolve the malt in cool water and leave for 1 day.
Add salt to the liquid and cook for 2 hours.
Add hops to the mixture and boil for about half an hour, strain, cool to a warm state.
Add yeast, jam/syrup, stir, leave for 5 hours to ferment.
Pour the finished beverage into glass containers, seal after 1 day, let it mature for several days.
"Dvosolodove" beer with buckwheat flour
This recipe requires more time and ingredients, but it produces a sparkling, "fun", flavorful beer that can be stored for several weeks.
Ingredients
Barley malt - 1.3 kg
Rye malt - 1.3 kg
Rye flour - 2.6 kg
Buckwheat flour - 0.8 kg
Dry yeast - 0.2 kg
The method of preparation
Combine both types of malt with rye flour, mix.
Boil 3 liters of water and pour into the dry mass without cooling.
Knead the mixture to the consistency of a thick, sticky dough.
Put the mass into a mold and keep in the oven for about half a day until light golden brown.
Pour the contents into a 25-liter vat, soak in cold water, leave to infuse.
Mix yeast into buckwheat flour, add a little water, and knead a thick dough. Wait about 2 hours until it rises.
Pass the malt solution through a filter, pour it into a fermentation container, add buckwheat dough to it. Leave to stand for 5-6 hours.
After the yeast has fermented, mix the mixture well, pour it into bottles, and close with steamed corks.
Put the bottles in the cellar or dig them into the sand.
Dark beer "Multicereal"
Ingredients
Wheat - 1 kg
Barley - 1 kg
Rye - 1 kg
Oats - 1 kg
Chicory - 60 g
Dry hops - ½ kg
Sugar - 1.5 kg
Lemon (zest) - 1 pc.
Water - 20 liters
The method of preparation
Fry all the grains in a dry frying pan until they turn a rich brown color, grind them.
Add chicory and half of the water to the flour, cook for 15 minutes.
Pour in the rest of the water, add sugar, hops, lemon zest, and cook for 6 hours.
Strain and cool the drink.
Dark peppered beer "Bavarian-style"
Ingredients
Sweet bread crumbs - 800 g
Rye malt - 40 g
Sugar - 200 g
Dry hops - 200 g
Salt - a pinch
Black peppercorns - 5 pcs.
The method of preparation
Put breadcrumbs, malt and half of the sugar in a saucepan, mix.
Scald hops with boiling water, add to the mixture, add chopped pepper and salt.
Dissolve the yeast in 1 cup of warm, pre-boiled water, pour into the mixed mass.
Add another 1 cup of boiled water to the mixture, stir until it becomes gruel.
Place the pot in a warm place for 1 day, pre-covered with a cloth.
Pour 4-4.5 liters of boiled water into the dough.
Dissolve the remaining sugar in 1 cup of boiling water, add to the mixture, mix well.
Close the pot and keep it in a hot oven for 2 days.
Remove the mixture, wait for it to cool, pour the liquid into a clean container.
Pour 2-3 liters of boiling water into the rest of the mass, after 1 hour, strain the liquid to the first broth.
Stir the decanted wort, boil, remove the foam, filter through a cloth and pour into glass vessels.
After corking, place the beer in the cold for two weeks.
Beer "Zaporizke"
Ingredients
Flour - 100 g
Hops - 100 g
Sugar - 3 cups
Yeast - 50 g
Dark molasses - 2 cups
Water - 10 liters
The method of preparation
Grind flour with sugar, add hops.
Boil water, pour into the mixture, let stand for several hours.
Without waiting for the solution to cool, pour it into a keg, add molasses and diluted yeast.
Allow the drink to ferment for several days, filter, bottle, seal, and transfer to the cold.
Beer "In the style of Moshnogorsk"
Ingredients
Barley malt - 2.5 kg
Sugar (honey) - 0.6 kg
Hops - 50 g
Yeast - 100 g
Water - 18 liters
The method of preparation
Soak hops, malt and sugar in 4 liters of water, boil the mixture for about half an hour.
Cool the broth a little, add the pre-diluted yeast, mix the solution well, pour it into a keg.
Add the rest of the water, cover with a light cloth, let it ferment for four days.
Optionally, color the drink with burnt sugar, filter and pour into vessels, seal, keep cold.
Beer "In Czech style"
Ingredients
Hops - 0.8 kg
Rye malt - 0.3 kg
Yeast - 100 g
Sugar - 0.4 kg
Sweet breadcrumbs - 2 kg
Soda - 4 tbsp.
Water - 46.5 liters
The method of preparation
Boil 25 liters of water, pour boiling water over hops, add malt.
Dilute the yeast with a couple of glasses of warm water, pour into the malt solution, add sugar, mix well.
After 2 days, crush the breadcrumbs, add them to the wort, pour in 17 liters of boiled water.
Transfer the mixture to a suitable container, close the lid, and leave in the heat for 3 days.
Carefully decant the infusion, put baking soda in the remaining liquid and pour in 4 liters of boiled water, mix the mass, put it in a warm place for 1 day, drain the liquid.
Combine both infusions, pass through a multi-layer cheesecloth filter, and distribute into small vessels.
Keep sealed bottles in the cold for 2 weeks.
Beer "English-style"
Ingredients
Barley (oat) grain - 3.5 kg
Molasses - 6 kg
Hops - 200 g
Water - 55 liters
Dry yeast - 2 cups
The method of preparation
Dry the barley in the oven or in a frying pan, stirring constantly and preventing it from burning.
Crush the grains and pour them into a large container, pour in 15 liters of preheated water, mix the mass, leave for 3 hours. Strain the liquid into a separate container.
Pour 12.5 liters of hot water into the grain mass, let it steep for 2 hours, drain the infusion.
Pour 12.5 liters of cold water over the grain raw materials, strain the liquid after an hour and a half.
Mix three infusions. Dissolve molasses in 15 liters of water, add to the mixture.
Boil the resulting drink, adding hops and stirring regularly.
Wait for 2 hours, add yeast to the broth, knead the mass, keep it for fermentation in room conditions.
Transfer the drink to a keg, store for 3 days open and 2 weeks closed.
Beer "Light"
Ingredients
Water - 10 liters
Molasses - 1 kg
Hops - 45 g
Liquid yeast - 260 ml
Flour - 100 g
The method of preparation
Dissolve hops with water, boil, strain through a cloth filter.
Add molasses to the broth, boil, put in the cold to cool.
Prepare a dough from yeast and flour, let it rise, put it into the cooled solution, mix well.
Close the container tightly, keep it warm for 6 hours, transfer it to the cold, leave it for 3 days.
Place the drink in small vessels, seal tightly.
Beer "Ukrainian-style"
Pre-cut both types of bread into small slices and dry.
Ingredients
White bread - 0.8 kg
Black bread - 0.8 kg
Cloves - to taste
Cinnamon - 1 tsp.
Salt - a pinch
Rye malt - 0.6 kg
Yeast - 50 g
Hops - 0.2 kg
Water - 14 liters
Sugar - 2 tbsp.
Soda - 2 tbsp.
The method of preparation
Put bread crumbs in a saucepan, salt, sprinkle with cinnamon.
Crush the cloves, add to the mixture, add malt, pour 3 liters of water.
Soak the yeast in 1 glass of warm water, add to the solution, mix the mass.
Put the mixture in the heat for 2 days.
Pour hops with one and a half liters of boiling water, add to the bread wort.
Crush the sugar, keep it in a hot frying pan until it turns brown, put it in a saucepan and pour 9 liters of water.
Pour baking soda into the mass, cover, put in heat for 1 day.
Strain the liquid through a cloth filter, let it stand for a while.
Pass the drink through cotton wool and pour into small containers.
Let the beer mature in the cold, taste after 2 weeks.
Beer "Velvet"
Ingredients
Black bread - 2.4 kg
Wheat malt - 0.6 kg
Rye malt - 1 kg
Yeast - 50 g
Cinnamon - to taste
Boiled water - 17 liters
Molasses - 0.5 kg
Honey - 140 g
Hops - 0.7 kg
Raisins - 0.3 kg
Method of preparation
Dry bread, crush it, mix with two types of malt.
Dissolve yeast in 200 grams of warm water, add to the bread mixture.
Pour molasses, raisins, honey into the mass, season with cinnamon.
Pour boiling water over hops, add to the rest of the ingredients.
Pour one and a half liters of warm water over the mixture, stir to a state of gruel.
Cover the mass with a piece of cloth, put in heat for 6 hours.
Pour in 12 liters of water, put the container in the heat for 1 day, after closing it.
Pour the infusion into a volumetric vessel.
Add 3 liters of water to the pulp, keep warm for several hours, drain the liquid, mix with the first infusion.
Pass the drink through a gauze cloth, put the beer in bottles, seal, keep warm for up to 2 weeks.
Beer "Juniper"
Ingredients
Juniper fruits - 200 g
Honey - 50 g
Yeast - 25 g
Cooking method
Boil the berries, adding a little water, for half an hour.
Strain off the resulting liquid, let cool.
Add honey and yeast to the broth.
Let the yeast rise, stir, and pour the drink into the bottles.
Let the beer brew in the cool for 5 days.
Beer "Pine"
Ingredients
Young pine shoots - 1.5 kg
Sugar - 0.8 kg
Water - 10 liters
The method of preparation
Cut the pine shoots into small pieces, pour in water, and boil for at least half an hour.
Strain the broth through a multilayer cheesecloth filter, add sugar, let it boil until the syrup becomes thick.
Pour the resulting mass into large bottles, transfer to a cool place, leave for 1 year.
Dilute pine extract with water in a ratio of 1:15, boil for several hours over low heat.
After cooling, pour the liquid into a small keg, let it ferment for a couple of days.
Pour into glass containers, tightly seal.
Beer "Carrot"
To get the juice, carrots are grated and the resulting mass is squeezed out.
Ingredients
Carrot juice - 17 liters
Yeast - 1 tbsp.
Hops - 1 handful
Method of preparation
Boil carrot juice, pass through a cloth filter.
Let the liquid cool to a warm state, add hops and yeast, mix thoroughly.
Let the drink ferment for 3 days.
Remove the foam, strain through a piece of thick cloth.
Pour the beer into small containers, refrigerate for 1 week.
Beer "Vilnius-style"
Ingredients
Raisins - 0.4 kg
Rye malt - 1.2 kg
Breadcrumbs - 0.4 kg
Linden honey - 0.2 kg
Hops - 0.9 kg
Yeast - 50 g
Salt - a pinch
Almonds - 10 pieces.
Soda - 50 g
Boiled water - 10 liters
Method of preparation
Pour sultanas and malt into the pan.
Dissolve the yeast in 1 glass of water, pour it to the grapes.
Grind the breadcrumbs, add to the mixture, scald the hops, pour into the pan.
Sweeten the mass with honey, salt, mix until smooth, cover the container with a cloth, send it to the heat for 1 day.
Pour 3.2 liters of water into the mixture.
Crush almonds, pour into the drink, stir well, cover again with a cloth, leave to infuse warm for another 24 hours.
Add 6.5 liters of water to the infusion, stir, pour into a vat, send it to the stove or to a well-heated oven overnight.
In the morning, add soda to the drink, wait 2 hours and strain the liquid.
Pass the beer through a cloth filter, pour into small vessels and seal.
Secure the corks with wire, put the bottles in the heat, and leave for 5 days.
Transfer the beer to the cold, leave it for at least 10 days.
Beer "Pea"
Due to its high sugar content, a decoction of pea pods successfully replaces ordinary beer wort. To prepare the drink, the raw materials are taken in an unripe form.
Ingredients
Pea pods - any amount
Water - by volume of raw materials
Dry hops (sage) - 1 handful
Yeast - 2-5 tbsp. л
Method of preparation
Pour the pea raw materials into a container of suitable volume, cover with water so that its level is at least 10 cm above the pod mass.
Boil the peas for about 2-3 hours over low heat, periodically adding liquid, strain the broth through a cheesecloth filter.
Boil hops in 10 liters of water, add yeast, mix with pea wort.
Pour the mixture into a fermentation vessel, cover, leave for 3 days, skimming off the foam if necessary.
Pour into bottles, cork, and put in a cool place for 7-9 days.
Beer "Plum"
Ingredients
Plums - 5-6 kg
Wine - 1 glass
Water - 3 liters
Sugar - 4 kg
Yeast - 3 tbsp.
Lemon peel - 40 g
The method of preparation
Mash the plums, remove the pits, pour 2 liters of water over the mixture.
Add wine to the fruit gruel, add sugar, mix well and put on fire, boil until smooth.
Add the rest of the water and yeast to the slightly cooled broth, send it to the heat for 3 days.
Cut the lemon peel, throw it into the plum wort, put a water seal.
Wait 10 days, bottle the beer.
Update: 11.11.2018
Category: Beer, Cider, Ale