Simple Homebrewed Beer (Einfaches Hausgebrautes Bier)
Embark on the exhilarating journey of brewing your very own beer at home with this beginner-friendly recipe. From the comforts of your kitchen, gain insights into essential homebrewing processes using a simplified method tailored for those taking their first dip into the art of craft beer. With guidance from Doin' the Most Brewing, brew something delightful to share with friends minus the overwhelming setup. Let's turn basic ingredients into a unique handmade beer sure to ignite your passion for homebrewing.
Ingredients:
- Malted Barley (specify amount as per your recipe)
- Hops (specify type and amount)
- Brewer’s Yeast (suitable for the style of beer being made)
- Water (preferable without chlorine and chloramine)
Note: Exact amounts and types of malt and hops will vary depending on the style of beer you choose to make. This recipe assumes an extract brewing approach for simplicity.
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Prep Time: 30 minutes
Cook Time: 1 hour, plus fermentation time (about 2 weeks)
Total Time: About 2 weeks and 1 hour 30 minutes
Servings: Approximately 1 gallon of beer
Equipment:
- 2-gallon stockpot
- Fermentation vessel (e.g., Carboy or water jug)
- Thermometer
- T-ball or reusable tea bag (for hops)
- Muslin grain bag (if using specialty grains)
- Rolling pin (if crushing grains)
- Spoon
- Sanitizing solution or method (e.g., Star San, boiling water, or dishwasher on sanitize cycle)
Cooking Tips:
- Ensure all equipment is thoroughly sanitized before use.
- Control your fermentation temperature to prevent off-flavors.
- Be patient and let the beer ferment fully for the best taste.
Instructions
1. Start by sanitizing all your equipment. You can use a sanitizer like Star San or heat by keeping the gear at 160 degrees Fahrenheit for three to five minutes.
2. If using specialty grains, place them into a muslin grain bag and steep them in your stockpot filled with water. Heat gently to 150-165 degrees Fahrenheit for about 30 minutes.
3. Remove the grain bag from the water and bring the liquid to a boil.
4. Once boiling, remove from the heat and dissolve your malt extract in the stockpot, ensuring there are no clumps.
5. Return the pot to heat and bring to a gentle boil. It’s time to add the hops. Use a T-ball or reusable tea bag, if handy.
6. Boil for approximately 60 minutes, following hop addition timing to suit the beer style you are creating.
7. After the boil, cool the stockpot quickly by placing it in a sink filled with ice water, bringing the temperature of the wort down to around 70 degrees Fahrenheit.
8. Transfer the cooled wort to the sanitized fermentation vessel, then add water to reach the 1-gallon mark.
9. Add the brewer's yeast to the vessel. Secure the lid loosely to allow gases to escape, or if you have one, install an airlock.
10. Allow the beer to ferment for about 14 days at a controlled room temperature, out of direct sunlight. After initial vigorous fermentation, you may secure the lid tighter and "burp" it daily to release accumulated gases.
11. Once fermentation is complete, bottle your beer with a small amount of priming sugar to allow for carbonation.
12. Allow your beer to carbonate in the bottles for another 2 weeks.
13. Chill, serve, and enjoy your very first homemade beer!
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Recipe attributed to Doin' the Most Brewing at https://www.youtube.com/@DointheMost
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