Why wouldn’t you want to brew your own beer? You can save money on booze, enjoy a pint without having to step out, and get creative as you keep refining and experimenting with recipes. The good news is that homebrewing is not difficult, and you should have no trouble getting beginner-friendly homebrew recipes online. This post aims to give you a brief overview of brewing ingredients, equipment and stages. Let’s get started!
Hops: Invest in pellet hops or whole hops, which add bitterness, aroma and fragrance to beer. They need to be boiled for at least 60 minutes to release the alpha acids that add bitterness to your beer.
Malt extract: Malt extracts are extensively used to craft outstanding home-brewn beer. As the sweet base on which the yeast feeds, malt extract is available in liquid (LME) or dry form (DME). Both are produced in the same way, except that LME is further dehydrated to reduce water content by about 2 per cent. LME usually produces a darker, sweeter flavored beer while DME typically has a better shelf life and minimal darkening.
Grains: Specialty grains enhance aroma, color, flavor and body. Grains will first need to be crushed and can be stored in airtight bags for several months.
Yeast: Yeast converts sugars into alcohol and CO2. It is available in liquid or dry form. The latter has a shorter shelf life but comes in a much wider variety of strains than dry yeast, which has a shelf life of almost a year and can be directly used without a yeast starter.
Priming sugar: You can use any type of sugar for the beer priming process, including white cane sugar, honey brown sugar and molasses.
Water: Water makes up over 90 per cent of beer. The water you use should be free of odors (such as from chlorine), and ideally have moderate alkalinity and hardness (minerality).
- A large pot (3 gallon or more)
- Fermenting bucket with lid (5 gallon or more)
- Airlock and stopper
- Bottles, bottle brush, bottle caps and bottle capper (for bottling) OR Homebrew Kegerator or Cornelius Keg (kegging)
- A sanitizing solution
- Large spoon
- Anti-splash funnel (optional)
- Carboy drainer (optional)
- Brewing: Boil the malt extract and hops with water for an hour, and add specialty grains prior to bringing the ingredients to a boil
- Cool the hot mixture (wort) to room temperature, siphon it to a fermenter and dilute with water to get the desired batch size. When the mixture cools to room temperature, yeast is added and the fermentation for 1-2 weeks begins. The fermenter should be sealed with the airlock to prevent under carbonation and bacterial contamination.
- After fermentation, siphon it to another container and add sugar to prime the liquid. Siphon it to bottles and cap them.
- Let the bottled beer age for two to six weeks; during this process, the yeast will ferment the sugars and create carbon-dioxide. Scoop off the excess yeast and protein. You can sip on your creation after a month, though it will be at its flavorful best after a couple of months.
Author: Josh Hayett
Josh is a retired comic book artist who never made it to the big leagues (to be fair- he never really tried) so now he’s here writing stuff about what other people are doing with their talents.
Always with an opinion about TV shows, Movies and especially why Marvel is the best ever,