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Homemade Malt Beer

The tastiest beer with a thick head—perfect for getting together with friends! Homemade malt beer of your own making has a rich, full flavor. Brew a batch for yourself and your guests, and you'll never want to buy store-bought beer again.

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Recipe author
Malt beer at home conditions
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 2 g
Fats 0 % 0 g
Carbohydrates 82 % 9 g
46 kcal
GI: 56 / 0 / 44
    1. Pour 5 L of boiling water over the wheat groats and let stand 20–25 minutes.
    1. Heat 12.4 L of water to 122°F (50°C) in a 30 L pot.
    1. Add the malt to the pot along with the soaked groats. The temperature should be 131°F (55°C); if it's lower, reheat.
    1. Hold for 15 minutes.
    1. Heat to 145°F (63°C), stirring so nothing scorches.
    1. Hold for 50 minutes, watching the temperature. If it cools, reheat.
    1. Heat to 162°F (72°C) and hold for 20 minutes.
    1. Spoon a tablespoon of the mash onto a saucer and add a drop or two of iodine. If the color turns blue or purple, keep holding. If not, heat to 172°F (78°C).
    1. Hold for 10 minutes.
    1. Begin lautering (filtering). It's best to use a filter setup—a pickup tube, a "bazooka" screen, or a false bottom. The goal is to separate the wort from the grain and run the clear wort into the fermentation vessel. The first stage is recirculating the wort: a grain bed forms over the false bottom—a layer of spent grain the wort filters through—so place the drain as close to the bottom as possible. A common improvised setup is a plastic container with a tap near the bottom. When the liquid drops to the grain bed, begin adding sparge water heated to 176°F (80°C) so the bed stays covered.
    1. Heat the filtered wort to a boil and add the Hallertau hops.
    1. 15 minutes before the end of the boil, sprinkle the yeast into water to rehydrate it.
    1. After 50 minutes of boiling, add the Saaz hops and the crushed coriander.
    1. Boil for 5 more minutes, add the orange zest, and turn off the heat.
    1. Let it rest for 5 minutes, then filter the wort using the same setup.
    1. Cool the wort as fast as you can. From here on, keep everything sterile—disinfect anything that will touch the cooled wort with a 6% hydrogen peroxide solution.
    1. Transfer to a 32 L fermenter (plastic vessel).
    1. Pour the rehydrated yeast into the fermenter.
    1. Cover the fermenter with a lid, but loosely; then wrap the seam between lid and vessel with several layers of stretch film. An airlock works too.
    1. Place the fermenter in a dark spot at 64–72°F (18–22°C). If you have a hydrometer (reading 1.000–1.060), you can start taking gravity readings after 10 days. Draw the sample from the tap, then disinfect it by tucking alcohol-soaked cotton into the spout. When the gravity stops dropping over 3 days, the beer is ready to rack.
    1. Carefully siphon or tap the beer off the yeast sediment into a sanitized vessel. Add a priming solution (230 g glucose boiled 5–10 minutes in 200 ml water) at a rate of 8–10 g of glucose per liter of beer. Let it sit for 20–30 minutes, then bottle into sterile bottles, leaving a little headspace. Cap by squeezing the bottle to push out the air as you seal it.
    1. Keep the bottles in a dark place at 64–72°F (18–22°C) until they feel firm.
    1. Move them to a cold spot at 41–46°F (5–8°C) to condition for 5–7 days.
    1. Then it's ready to taste.

Caloric content of the products possible in the composition of the dish

  • Hard red spring wheat (whole grain) - 330  kcal/100g
  • Hard red winter wheat (whole grain) - 330  kcal/100g
  • Soft red winter wheat (whole grain) - 326  kcal/100g
  • White wheat (whole grain) - 335  kcal/100g
  • Durum wheat (whole grain) - 332  kcal/100g
  • Crushed dry hard red wheat - 359  kcal/100g
  • Crushed winter wheat - 358  kcal/100g
  • Dry wheat, canned without seasonings - 168  kcal/100g
  • Dry wheat, canned with seasonings - 182  kcal/100g
  • Sorghum grain - 332  kcal/100g
  • Wheat groats - 352  kcal/100g
  • Sprouted wheat grains - 305  kcal/100g
  • Wheat groats - 332  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Pressed yeast - 109  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Water - 0  kcal/100g
  • Orange peel - 97  kcal/100g
  • Malt - 361  kcal/100g
  • Hops - 0  kcal/100g

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