Homemade Wheat beer

To make homemade beer according to this recipe, malt is needed in a ground form. Therefore, if the malt is not in powder form, we grind it first.

Next, the water, and you will need 22 liters, is heated to 52 degrees Celsius. When the water is at the right temperature, pour the malt into it and mix everything thoroughly. Then we heat the mixture to 65 degrees Celsius and for the next 40 minutes our task will be to maintain this temperature. In the process, do not forget to stir the wort sometimes.

After that, we heat the wort to 72 degrees and maintain this temperature for 25 minutes. When the specified time has passed, we heat the wort to 78 degrees Celsius and maintain the temperature, but for a quarter of an hour. In parallel, we put a large container of water (10 liters) on the fire, which also needs to be brought to a temperature of 78 degrees Celsius.

What do we do next? We filter the wort by draining the liquid into a separate container, but we do not throw away the malt. Next, we wash the malt with heated additional water, and add the resulting liquid to the previously filtered one. We put the mixture on a high heat and wait for it to boil, while removing the foam. Is the liquid boiling? Cook it for 10 minutes, and then add Hallertau Blanc, mix and cook everything together for an hour. Then add Saphir, boil for no more than 5 minutes.

Towards the end of cooking, we prepare two sterile glass containers. You can simply use a three-liter jar and one small 0.5 or 1 liter jar. We sterilize cans and lids to them in any convenient way. Pour a little boiling water (150 ml) into a small one and close it immediately with a sterile lid. We fill the big one with boiling wort in the amount of 2.5 liters, close it with a lid, put it upside down and wait for it to cool down to room temperature, after which we put the jar in the refrigerator.

Turn off the heating of the stove, remove the container with the wort and wait for cooling to 25 degrees Celsius. You can take the container to a cool place so that the liquid cools down faster. If the water temperature in a small jar has reached no more than 20 degrees Celsius, open it and pour yeast into the water. Close the lid again, shake several times with an interval of five minutes.

We pour the wort into a container in which the future beer will ferment. Pour the diluted yeast into the same place, mix and install a water seal. We put the container in a dark, cool place for two weeks (until the end of the fermentation process).

The next step will be adding liquid from a three-liter jar to the fermentation tank. We do this very carefully, leave it for half an hour under the hydraulic seal. This action will help saturate the future beer with carbon dioxide and make it frothy.

Next, we pour the beer into pre-prepared sterile bottles. We top up the beer not to the very top, but we add a few cm. We close with sterile lids. We leave the bottles in a dark and cool place for 4 days, and then we move them to a colder place, for example, a refrigerator or a basement. We are waiting for 5 days, after which the beer can be tasted.

Store homemade beer in the dark and cold, no more than 2-3 months.