Beer made from hops at home

1. Heat 20L of water in a saucepan to 60C and pour out the crushed malt. Stir well and check the temperature. It should be about 55C. If less, then you need to reheat. Turn off the heat and soak the mixture for 15 minutes (take a so-called pause).

2. Now heat the contents to 63C, constantly stirring to prevent burning. To withstand 40 minutes (if you want a stronger beer, make a pause (exposure) longer)

3. Heat again to 72C. Pause 50 min. 

4. Scoop up a teaspoon of liquid without malt particles. Pour it into a saucer or cup and drop a drop of iodine solution. If the color of the liquid changes to blue or purple, then you need to continue the exposure, if it does not change, then heat the liquid to 78C and stand for 10 minutes. After that, they start filtering.

5. It is best to filter using a filter system from a tube, bazooka or false bottom. The purpose of filtration is to separate the wort from the grain particles, pour the purified wort into the fermentation tank. The first stage of filtration is the recirculation of wort. A grain cushion is formed on the false bottom - a layer of pellets through which the wort is filtered, so the drain is placed as close to the bottom as possible. From improvised means, plastic containers with a tap at the bottom are often used for these purposes. When the liquid layer drops to the malt sediment, they begin to pour washing water (so that the sediment is not exposed) heated to 80C.

6. The filtered liquid is brought to a boil and the first portion of hops is poured there. Boil for 30 minutes.

7. While the hops are cooking, pour the yeast into a separate container with 200 ml of boiled water at room temperature and leave for activation. If the yeast is good, then after 30-40 minutes foam will appear on the surface.

8. Add the second portion of hops to the boiling liquid, boil for another 20 minutes and then add the third portion and boil for another 10 minutes. 

9. Filtration from hops is carried out on the same equipment (if the hops were in bags, then this is not required).

10. The resulting wort is cooled as quickly as possible to 20C After cooling, when working, they try to observe sterility.

11. The fermented yeast is poured into the wort. 

12. We close the fermentation tank with a lid and seal it to reduce possible infection: we wrap it with several layers of stretch film.

13. The fermentation tank is placed in a place with a temperature of 18-22C and left to ferment for 2 weeks. 

14. Carefully drain the beer from the yeast sediment. Glucose is added at the rate of 8-10 g / l and bottled. The bottles are left in a darkened place at room temperature.

15.  When the bottles become solid, they are placed in a cool place for aging. You can try it in a week. In a month to consume.