Home-made beer and real beer are made from grain, berries, fruits, roots and rhizomes with the addition of sugar, hops and yeast. Fermentation lasts only a few days. Then the drink is drained from the sediment and bottled, corking them tightly. After that, the bottles are kept in a cool place for 3 to 14 days, depending on the feedstock..
Home-made beer, preparation procedure, recipes for home-made beer from legume pods, from wheatgrass, from juniper, simple home-made beer without grain and malt.
Homemade Beer Recipe.
Coffee Beverage Coffee-Free 1 Pack
Hop – 20 g
Sugar – 250 g
Water – 6 L
Yeast – 20 g
Mix everything but yeast and simmer on low heat until approximately 5 liters of liquid is obtained. Cool, dissolve yeast in half a glass of water, pour into a decoction and leave to roam for 8-10 hours. After that, strain and pour home-made beer in bottles, leaving a little space (up to the shoulders of the bottle). Cork and refrigerate for 4–5 days.
Bean Pod Homemade Beer Recipe.
Green pods of mouse peas, wiki, ranks – 1 kg
Dry hops – 0.5 cups
Dry sage – 1 tbsp. l.
Pour the bean pods into the pan, pour water so that it covers them approximately on the finger, and simmer for three hours. Then strain this liquid, put in a hot sage and hops, toss a slice of brown bread into a warm liquid. Allow 2–3 days to ferment, bottle home-made beer, cork and place in a cold place.
Homemade Wheaten Beer Recipe.
Dry wheatgrass root – 800 g
Yeast – 0.5 packs (50 g)
Water – 18 L
Hops – 50 g
Wheatgrass root is harvested in autumn or early spring before the shoots of grass. After washing and tying it into small bundles, it is allowed to dry, then finely cut and dried. Dry root sieved from debris. Stored in a cool, dry place for several years..
Wheat grass roots pour 12 liters of cold water and leave overnight. Boil in the same water for about 1 hour, stirring and dropping the pop-up roots into the solution until all the roots are drowned. Then remove foam and debris from the surface. If a lot of water has evaporated, add to the previous volume..
Strain the resulting wort through linen cloth, put hops in the hot wort, which can no longer be boiled. Pour another 6 liters of water on the remaining roots and boil. If the first wort is cloudy, strain it again or several times until it becomes light. Pour the precipitate from filtering with hot water, in which wheat grass was cooked a second time, let stand for half an hour and strain again.
Mix both portions of the wort, pour about 6 liters, cool so that your hand does not burn (20–25 degrees), put the yeast in a warm place. After 8 hours, a white foam should form on the surface. Strain the wort again, mix with yeast and after three hours pour into dry bottles, which are placed in a warm place at night, then transferred to the cellar, where they are lightly first and tightly sealed the next day. Beer is ready in 8-10 days.
Water – 10 L
Sugar – 1 kg
Juniper fruits – 100 g
Citric acid – 0.25 tsp.
Pour juniper with water, add sugar and acid and cook for one hour. Remove foam and strain. Add 20-30 g of yeast or a glass of non-sterile (bottle with a short shelf life) beer to the cooled solution and keep it under the lid until the surface of the solution is covered with a white film of yeast. Drain the liquid and leave for another 2 days. Then bottle, cork and place in a cool place for 2-3 weeks.
The recipe for the simplest home-made beer without grains and malt..
Hops, cones – 16 g
Water – 5 L
Sugar – 250 g
Boil hops in water for one and a half hours, dissolve sugar in a glass of water, pour into a decoction of hops and cook together for another 20 minutes. Then strain the liquid, cool and, as usual, fill with yeast. Give a good ferment, domestic beer bottled, cork and stand for three days.
Irish Herb Kvass Recipe.
Young nettle leaves – 2 l
Hops – 60 g
Burdock Root – 60 g
Water – 6 L
Sugar – 900 g
Lemon – 1 pc..
Yeast – 60 g
Bread – 1 piece
Boil all the grass in water for half an hour. Strain, add sugar and sliced lemon. Allow liquid to cool and pour into fermentation dishes. Spread yeast on bread and put in a decoction. Cover and let sour in a warm place for at least 12 hours. Strain, bottle, cork, and after 12 hours you can already drink it.
Based on materials from the book “Robinson’s Kitchen. Recipes from wild plants and flowers “.
Zamyatina N. G.