Homemade BEER 🍺 PERFECT Recipe

malted barley

💰Cheaper: malted corn

Malted corn is often cheaper and provides a lighter flavor.

hops

💰Cheaper: hops pellets

Hops pellets are more affordable and easier to store.

sugar

🥗Healthier: honey

Honey can add complexity to the flavor.

bottles

💰Cheaper: kegs

Kegs can be a more cost-effective option for larger batches.

Start with 5.5 L of water in a pot.

Add the juice of half a lemon to the water to lower the pH.

Heat the pot on the stove until it reaches 45°C.

Add 1.6 kg of pner malt to the pot and turn off the stove.

Let it sit for 15 minutes.

Turn the stove back on and heat to 52°C, then turn off and let sit for another 15 minutes.

Heat the mixture again to 63°C, turn off the stove, cover, and let sit for 40 minutes.

Turn the stove on again and heat to 77°C.

In another pot, heat 3.5 L of water to 78°C for washing the grains.

After 10 minutes, filter the beer using the fermenter, allowing the grain to filter the beer as it flows out.

Add 20 g of hops to the boiling mixture; add 15 g after 50 minutes and the remaining 5 g at the end of the boiling process.

Cool the mixture quickly after boiling.

Transfer the cooled mixture to the fermenter and check the original gravity, aiming for 1.50.

Add 100 g of brown sugar to the fermenter.

Add 1 teaspoon of brewing yeast to the mixture.

Seal the fermenter with a lid and attach an airlock.

After 48 hours, check the fermentation; if it slows down, add nutrients for the yeast if desired.

After 8 days, check the final gravity to determine alcohol content, which should be around 6.1%.

Add 10 g of sugar per liter for carbonation before bottling; for 500 mL bottles, add 5 g.

Collect the yeast for future use by storing it in a glass jar in the fridge.

Wait 2 weeks for the beer to carbonate in the bottles before tasting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens