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Malt and beer

We offer you a recipe for making beer in a classic way from malt and hops. This is a pure-grain type of brewing.

This recipe uses an infusion of brewing. It is considered the oldest of all known. If this method is used, the enzymes are better preserved in the mash, and there will be more amino acids and maltose in the wort than when using the boiling method.

If you decide to make beer at home, you will need equipment and raw materials. You can buy ready-made equipment or make it yourself. As for raw materials, some components can be grown on their own (for example, hops), others will be quite difficult to make on their own, it is better to purchase them at breweries or from their suppliers.

The composition of beer includes water, malt and hops. These are the main components. They can and should be supplemented with yeast, honey, cereals, fruits, vegetables, spices, grass, smoke, a tree or mushrooms.
Cooking technology
1. Malt is the sprouted and dried grains of barley or wheat. During malting, grain enzymes act on starches and turn them into sugar. After that, the grain is dried and roots are removed from it. All that remains is a non-viable grain, non-rigid and sweet. Light malt has an excess of enzymes, and they can saccharify raw materials containing starch. Therefore, for brewing, it is better to use unmalted raw materials: barley, corn, rice, wheat, oats, rye, buckwheat, peas, millet and other crops. Most often they are used in the form of flour, cereal or cereal. It is necessary to apply up to 20% unmalted of the total amount of grain.
2. Hops are used to add bitterness, aroma and taste. Several types of hops are used in brewing: bitter, aromatic and universal. To add bitterness, hops should be added at the beginning of cooking, taste – 15 minutes before it ends, flavor – 5 minutes.
3. Yeast. Depending on their application, beer of low fermentation, top fermentation and fermented with wild yeast are distinguished, along with other microorganisms. Dry and liquid yeast is used for its preparation, but the latter are considered more preferable.
Cooking process
1. Before you start brewing beer yourself, you need to decide how bitter and dense it will be. This is easily done using special tables for brewing calculations.
2. All components must be weighed using an electronic scale or measuring cup.
3. Malt should be free of dust and impurities.
4. Pre-mashing is an optional step, but after using it, the malt husk becomes more elastic, and the enzymes in the malt come to life.
5. Using a malt mill or grain mill, grind the malt.
6. Mash should be prepared in a stainless steel tank. Two or three parts of water is taken on one part of the malt, depending on whether you use a protein break or not. To prevent oxidation and cloudiness, it is useful to throw ground coriander into the mash. In the process of cooking you need to use a divider and constantly mix the mash. Protein break is optional. It is used if malted or malted malt is used. During the preparation of the mash, the temperature should constantly increase. This is necessary in order for all enzymes to work (this requires a different temperature).
7. Filtration takes 1.5-2 hours. First of all, the original wort is filtered out. Since there is still a lot of sugar in the pellet, it needs to be washed and filtered again.
8. Wort must be boiled for at least 1 hour. When boiling add the first hops. Make sure that boiling occurs during boiling. At the end of cooking, you need to add hops for taste and aroma.
9. Cool the beer to room temperature. This will take 30 minutes if using an immersion or counterflow cooler.
10. Second wort filtration through a full or dense cloth.
11. Pour in the yeast.
12. Aeration. It can be done using special equipment or pouring wort from a height. After that it is necessary to take a sample. The closed vat is left to ferment.

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