Home Brew - Home Brew Beer Recipe
After all of the beer brewing equipment is prepared you will need ingredients to go into your home brew
recipe.
Home Brew Beer Ingredients
Two and a half to three kilos of malt extract is the first item. There is an endless variety of types and brands
of malt extract and you will want to experiment with different types.
A few dozen grams of hops will be added to most home beer recipes. Again, there are as many types and brands as
there are sites devoted to brew making. Check some sites and experiment. Goldings and Fuggle are two popular
brands. Do not get sucked into the 'whole is better than pellets' debate at this stage. Either will do.
Two packets of dried brewers yeast. There may well be more types and brands of yeast than there are malt or
hops. There are also liquid preparations, but wetting the yeast is part of the fun. Make sure not to pick up wine
or bread yeast by mistake.
Home Brew Beer Recipe
- Boil 18 liters (4.5 gallons) of water.
- Turn off the heat and mix in 2.4kg (5.25 lbs) of malt extract, until the powder is fully dissolved.
- Return the mixture to a boil and monitor to watch for boil-over. Lower the heat as needed. Boil for 15
minutes, then add 42 grams (1.5 ounces) of hops.
- Boil for another hour, then cool. Check to ensure the temperature is around 21ºC-24ºC (70-75ºF). While
waiting for the liquid to cool, wet the dried yeast with warm, sterile water.
- Stir the cooled wort clockwise and allow the hops to settle in the center, then siphon off the wort into
the fermenter.
- Add wet yeast and stir vigorously. Extract a few milliliters (a couple of ounces) for measuring the
specific gravity using the hydrometer. The number desired will vary around slightly over 1. Check the package.
Then seal.
Fermentation
- Between a few hours to a day, bubbles should appear in the airlock. If there's no sound and no sight of
bubbles within a couple of days, your yeast is probably dead, but there are dozens of other possible causes. If
you still don't see any activity, wait a few days, then start over.
- Allow the wort to ferment for 5-7 days. The time will vary with recipe, with environment, yeast and several
other variables. You'll need to experiment. Don't be too disappointed if you don't get it perfect the first
time.
- Siphon into the secondary fermenter, stored in an area several degrees cooler. 10ºC/50ºF is a good starting
point. Cooler for lagers, warmer for ales. Allow to sit for another seven days.
- After fermentation, some recipes call for 120-175 ml (1/2 - 3/4 cup) cane sugar or corn sugar, though many
consider this optional or even undesirable. Experiment to taste. Pour into bottling container then siphon off
the top. Fill each bottle, leaving ample space near the top. Store 2-3 weeks at room temperature, then
chill.
After that, pour yourself a glass, sit down and enjoy the fruits of your first home beer brewing
labour!
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