Beer in the kitchen.

In order to brew beer at home,
You need to have inspiration, desire and a good mood. And a spacious kitchen without negative energy and a small set of dishes. Raw materials necessary for brewing beer, you need to prepare in advance. Arm yourself with malt and hops. However, the latter is sometimes replaced by yeast. And remember: you do not brew beer to get drunk and commit a mysterious ritual. Then I'll describe how to cook, "mead" (Ukrainian intoxicating drink made from honey)
To begin, we introduce the concept of "malt". Malt can be any grain: the case of rye, barley, wheat malt. To obtain malt, corn germinated first and then dried and milled.
This is exactly because of what beer becomes beer. Do not become malt, and you will drink mash, mead, wine or kvass. Anything - but not beer.
Malt -product obtained by germination of cereal seeds, mainly barley.
Barley malt
The process of malting is divided by soaking and sprouting seeds. Germination requires a seed to cause the associated chemical changes in the process. In some cases, valuable is the only one of the substances produced at the same time - diastase (distillery production), and in other cases are in addition to diastase, a set of modified soluble products (brewery). In both cases, the ability to use diastase dissolved and saccharifying starch, with maltose obtained - sugar, which has the ability to ferment.
Malt can be any grain: the case of rye, barley, wheat malt. To obtain malt, corn germinated first and then dried and milled.

To obtain malt, you need to take a grain of barley, put on a large baking sheet and cover with water. Leave in a warm place. Through 2-3 days seed sprout. It needs to be a bit dry and grind into a coarse flour rolling pin. We obtain malt.

164343The purpose of soaking is to allow the seeds to swell and prepare them for germination. The processes of chemical changes begin already when the seeds are swollen, since breathing is noticed, which results in the formation of carbonic acid and the formation of diastase. In an increased degree, both processes occur during germination. The overall picture of the changes caused by germination is presented in the following form: as a result of the expenditure of substances on respiration, the content of dry matter is markedly reduced; A significant part of the starch passes into the solution, forming glucose, sucrose, maltose and other soluble carbohydrates. Partially, the cell walls are also subject to the same dissolution; This dissolution occurs under the influence of diastase, partly contained already in the unchanged semen, mainly formed during germination; Part of these carbohydrates is consumed by breathing, oxidizing into carbonic acid and water. Similarly, fatty acids are oxidized into the carbonic acid, in part they become carbohydrates. Protein substances are partly peptonized, that is, they are converted into peptones, in all probability, under the influence of special peptonizing enzymes, and in part dissolve into soluble crystallizable nitrogenous products (asparagine and other amino acids). Diastase can be detected already in ungrown corn; It is concentrated mainly in the scute. Along with germination, there is an increased neoplasm of diastase in the endosperm. Under its influence, starch dissolves, and the resulting products are absorbed by the epithelial layer of the scutellium and from there they enter a young plant. Some researchers tend to attribute the main role in the formation of diastasis to the scute, from where the enzyme enters the endosperm. This is indicated by the fact that the embryo separated from the endosperm and the embryo attached to the starch dissolve the starch. However, there are indications that dissolution takes place under the influence not of diastase, but of lower organisms; That the endosperm is able to produce diastase without the participation of the scute, is proved by the fact that under certain conditions it is possible to induce the dissolution of starch in endosperm cells and the emptying of endosperm deprived of the embryo; If such an endosperm is brought into contact with water by means of a gypsum column, then the processes of substance conversions proceed in the same way as during normal germination, and the soluble products of the transformations pass into water. In the endosperm, the formation of diastase is most significant in the outer aleurone layer. However, other parts of the endosperm are able to form a diastase, which results from the fact that such formation is seen also in the case when the endosperm is devoid of this layer.
Beer in the kitchenPreviously we believed that only a suitable malt whose germination did not go before the leaves. In XIX century it has been proven that the malt, in which the leaf has reached a relatively large value (long malt, therein. Langmalz) contains considerably large amounts diastasis unless malting conducted at low temperature is possible.
External conditions affecting the formation of diastase:
oxygen, presence of which plays an important role in the formation of the enzyme.
light destroys diastase (and therefore space for malting - malt house - are held with a small light access).
As stated above, malt is used in distilleries and breweries. In the first case, it is used to dissolve and cure the starch of other products, in the second they use only malt; In both cases, diastase acts, dissolving or starching foreign matter, or starch itself malt; The resulting liquids undergo fermentation. In addition to these industries, malt also finds its use in the preparation of the so-called malt extract, which is a condensed extract from malt. In the brewing industry, malt is mainly used for barley, and sometimes for wheat. But there is a simpler way - you can buy ready-made malt, you can even buy a ready-made brewer set with the right kind of malt, hops and yeast, as well as recipes for beer. It will greatly simplify life. Used malt in dried or fresh form, distinguish malt dry and malt green.

Beer in the kitchenHop
Hops - a perennial plant of the genus of flowering, from the family Konoplev. Stems climbing plants, hexagonal, hollow inside. The flowers of hops are complex pineal inflorescence, fruit plants - walnut.
There are two types of hops: hops and hops ordinary Japanese. Hops Japanese common in Japan and China. Better known hops ordinary, which is growing in all temperate countries, including Russia and Ukraine. Wild hops found in bushes, on the waterfront, in the deciduous forests, prefers moist soil.
In Europe and the Kievan Rus hops, since the X century, was used for beer production and baking of bread.
Today the hop cones are used as raw material in the brewing industry, as it is used for the production of honey wine. Medicinal properties of hops is used as in folk and official medicine.
In some countries, the Japanese hops are grown as an ornamental plant. The United States and Britain decided to plant hops under the windows of bedrooms - to the fragrance evoked a dream.
This climbing plant, for beer, we use only the fruits - bumps. Hops gives beer a special, bitter taste. Participates in beverage clarification, in the formation of a solid foam.
Hop dry is on sale, it can be bought in drugstores, in the markets or in shop - it enters sets for brewing. When you choose hops - pay attention to the color, it should be yellow-green. Grayish - unripe, and reddish - overripe.

Beer in the kitchenTsikoriy
This useful plant is the common seed culture in Western Europe, Ukraine, Indonesia, India, the United States.
In our time, chicory in many countries of the world is very popular as a delicious seasoning and a healthy product in dietary nutrition. Coffee with the addition of crushed roasted chicory root has long been one of the favorite drinks of Europeans. A drink prepared on the basis of a chicory root with the addition of milk or cream, as the most useful substitute for coffee, is often included in the diet of both children and people who are contraindicated for health reasons. Belgians chicory baked with cheese or with apples, the inhabitants of Latvia often prepare a cold drink from the zikor root with the addition of honey, lemon and apple juice. Leaves and stems of special salad chicory are used as ingredients of various salads, young shoots of this plant are boiled or baked in a dough.
Beer in the kitchenChicory root contains up to 60% of inulin, 10-20% fructose glycoside intibin (which finds application in the pharmaceutical industry), as well as carotene, vitamin B (B1, B2, B3), vitamin C, macro- and microelements (Na, K , Ca, Mg, P, Fe, etc.), organic acids, tannins, pectin, proteins, resins. The most valuable component in tsikornogo root - inulin - a substance that helps to improve metabolism and the normalization of the digestive system.

Crockery
For beer best taken glassware. You can use an enamel pan, but without chipping. Suit-capacity stainless steel. Contraindications beer plastic.
Utensils should be slightly more than the planned volume of beer because he needed a place to ferment.
Here is a sample set of dishes. (Desirable)
Tank fermentation 32 l.
Capacity for filling 32 liters with a tap.
Gidrozatvor.
Rubber stopper.
Samokleyuschyysya thermometer (18-34 ° C).
Siphon blowing with telescopic clamp.
Areometr AS-3 (0-25%).
Cylinder for hydrometer, 250 ml glass.
Brush for cleaning bottles.
Capping EMILY crown caps.
Crowns without pattern, 200 pieces
Neodisher CL, 10 таблеток.
Brochure "Homebrew".

Spill Beer is Better in dark bottles. Very well suited bottle of champagne with plastic stoppers. Corks can prosterelizovat and cork the bottle. They will miss a little bit of air, and the fermentation is stopped.

Fermentation
Beer - alive. It is constantly in a state of slow fermentation. Once the fermentation is stopped - beer dies. But first, the beer ferments, as well as other alcoholic beverages. It was then born of its taste and aroma.
Therefore it is very important to maintain the required conditions, the main thing - the temperature. Ideal -18-20 C, slightly below room temperature. If higher degrees up to 25, the fermentation begins too intense. At a temperature of more than 36 degree yeast die, die, and beer.
Beer in the kitchenRecipes homebrew
№ 1
G ◦500 grain mixture (wheat, rye, barley and oats)
◦30-40 d chicory
◦4 cup sugar
◦50 g of dried hops
◦tsedra 1 lemons
◦10 liters of water
Step 1. Grain fry in a frying pan until brown, grind in a coffee grinder.
Step 2. Add to corn, chicory, boil all the water from the third.
Step 3. Then pour the remaining water, add sugar, hops and zest and off.
Step 4. Leave for a few hours, then the infusion of strain through cheesecloth, pour into bottles and put in a cool place.

№ 2
◦1 bundle of mint
◦3 liters of water
◦3 cup sugar
◦Palochka yeast
◦1 packet of vanilla sugar
◦Korochka black bread
Step 1. Mint pour boiling water, close the pan with a tight lid and leave for an hour 1.
Step 2. Meanwhile, fill with sugar and yeast to wait to come.
Step 3. Infusion of strain, add sugar, a crust of bread and yeast.
Step 4. Put fermentation. When on the surface of the foam appears, add the vanilla sugar, bottling and storing it.

№ 3
For this recipe you will need some kind of container from which can continuously pour hot water. Samovar most convenient, because it does not cool the boiling water and continuing to boil.
◦3 cup rye malt
◦2 cup honey
◦100 g hops
◦1, 5 yeast sticks
◦1 tbsp sugar 10 l of boiling water
Step 1. Malt grind, grind it with hops very carefully and put in a linen bag. Yeast spoon of sugar fall asleep and leave approach.
Step 2. In a large saucepan put the honey. On the table samovar with boiling water. Water should flow through the bag into the pot with malt. While she poured, malt must always be stirred.
Step 3. When the required amount of water gets into the pot, you need to mix things up, give the liquid to cool and put in the future beer yeast.
4 step. Wait until all the yeast goes down, then pour the beer in bottles, put in a dark place. Soak 3-4 of the day - and you can drink.

№ 4
◦1,6 kg rye bread
◦300 g rye malt
◦1 / 4 hours. L. salt
◦Perets
◦1 wand yeast
◦2 cup sugar
◦600 g hops
Step 1. Bread cut into thin slices and dried.
Step 2. Crackers mix in a large pot with malt, salt, pepper, yeast, diluted in a glass of warm water and a glass of sugar.
Step 3. Hops also scalded with boiling water and add to the pot.
Step 4. Pour the water, all the while stirring the mass so as to obtain a creamy consistency. Cover the pan with a towel and leave for the night.
Step 5. In 9 liters of water to dissolve a cup of sugar and add to the mixture to survive. Mix. Close the lid and leave for 2 days in a warm place.
Step 6. Draining the liquid from the sediment. For the remainder of the thick add 1,5 liters of boiling water. Cool. And again drained from the sediment, the first batch of beer. Stir and boil.
Step 7. Remove the foam, a little cool and drain. Pour into bottles. Cork. Soaking in a cool place 2 weeks.

№5 K. beer in one day.
Barley malt - 1 / 2 buckets,
cold water - 2 buckets,
salt - 1 teaspoon hops - 1 / 3 buckets,
yeast - 1 cup
molasses or sugar - 200 of
Half a bucket of barley malt stir in the barrel with two buckets of cold water, leave it until the next morning. In the morning pour it all into the pot, add a teaspoonful of salt, boil the wort to two hours.
After that, put one-eighth of a bucket (or six cups) of hops, even cook for twenty minutes. Strain into a keg and allow to cool. Pour a cup of fresh yeast and a cup molasses (sugar), stir and leave it until the evening. Pour in beer bottles, which clog the next day.
A day later, the beer will be a ready-to-eat and to drink, since the soul asks. If you suffer, the longer the beer is, the stronger it becomes.

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