Cómo hacer Cerveza negra casera. RECETA CERVEZA 🍺🍺

malted barley

🥗Healthier: quinoa

💰Cheaper: malted corn

Quinoa is gluten-free and offers a unique flavor.

hops

🥗Healthier: herbs

💰Cheaper: dried flowers

Herbs can add flavor without the bitterness of hops.

sugar

🥗Healthier: honey

💰Cheaper: molasses

Honey adds sweetness and depth.

yeast

💰Cheaper: bread yeast

Bread yeast is more accessible and can be used in brewing.

Heat water to 70°C in a pot.

Pour water into the mash tun and add half of the chocolate malt, stirring.

Maintain the temperature at 67°C for 90 minutes, adding the remaining chocolate malt towards the end.

Heat additional water to 77°C for sparging.

After 90 minutes of mashing, sparge with the heated water, collecting some wort and returning it to the mash tun.

Transfer the wort to a pot using strainers to remove grain residue.

Boil the wort for 90 minutes, skimming foam as necessary.

Add hops after 30 minutes of boiling and continue boiling for another 60 minutes.

Cool the wort rapidly using a cold water bath with ice, bringing it down to 20°C.

Sanitize all equipment that will touch the wort, including hands and fermentation vessel.

Add yeast to the cooled wort and stir gently to oxygenate.

Seal the fermentation vessel with an airlock and add water to the airlock.

Ferment for 7 days at room temperature.

Prepare bottling sugar at a rate of 5.5g per liter, dividing for half-liter bottles.

Sanitize all bottles before filling them with beer.

Cap the bottles and store in a cool place for at least one month.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens