Homemade beer - the easiest recipe
How to make beer from bread at home. All you need is black Borodinsky bread and hops. Regular dry yeast can be used instead of brewer's yeast.
Ingredients for 10 liters of beer:
black Borodinsky bread - 550 grams (one loaf);
sugar - 900 grams;
hops - 30 grams;
yeast (baker's) - 5 grams (one level tablespoon);
water - 11.5 liters.
Bread beer recipe:
1. Cut the bread into pieces (the smaller the better, but no more than the Kiriyeshi fraction) and dry them in the oven. To achieve a darker color, you can toast the bread more. The bread must be well-dried to prevent gluten and unpleasant odors from forming in the wort. 2. Bring 10 liters of water to a boil, add the breadcrumbs, and let it steep for 6-8 hours. Place a separate saucepan, add 1.5 liters of water, heat to 40 degrees Celsius, and add 15 grams of hops. Bring to a boil.
3. Boil for about 15 minutes. You can add 15 grams 5 minutes before the end of the boil (the first 15 grams will add bitterness, the second will add aroma). Let it steep like the breadcrumbs for 6-8 hours.
4. After the time has elapsed, strain the breadcrumbs and hops through cheesecloth. Add the hop decoction to the bread infusion, then add 800 grams of sugar to the saucepan. Stir the sugar in, and then add 5 grams of yeast. 5. Close the fermentation vessel, in my case a saucepan. An airlock isn't necessary, as fermentation isn't very active. Just tie the bag and tape the edges shut. It's best to use a transparent bag the first few times you brew, so you can see when the foam "beard" has settled. Fermentation progresses differently in different regions, as sugar quality varies, with an average duration of 5 to 14 days.
6. It's very important that the wort doesn't turn sour at the end of fermentation, as this is a sign that you've overdone the primary fermentation. Ideally, it will be slightly bitter, lacking the taste of sugar and sourness, but a slightly sweet taste is acceptable.
7. After fermentation is complete, bottle and add a tablespoon of sugar. Stir the sugar thoroughly; when bottling, avoid disturbing the settled yeast to reduce sediment in the finished product. 8. Once the sugar has dissolved in the bottles, seal them and leave them in a warm place at 20 degrees Celsius for 2 weeks, then move them to a cool place, such as a cellar or refrigerator, for 1-2 weeks.
9. After this time, the beer is ready to drink; the bottle should ring and feel firm when struck.
Important: Beer develops its flavor after aging for 1-2 months. #beer