Making Homemade Beer

2012 Health Benefits of Beer

Making Homemade Beer

After tasting homemade beer and learning about the beer making process, many consider trying to brew their own. However, few actually try to make their own beer as they believe it to be an expensive and difficult undertaking. As such, very few individuals are willing to pay for entry level beer making kits. Fortunately, with a few simple equipment pieces and natural ingredients, you can start making homemade beer in just a few weeks. After tasting the results you can decide for yourself whether you should take your homemade brew to the next level.

When it comes to making homemade beer, you will need a brew pot, a kitchen strainer, thermometer, a large funnel, a rolling pin, roughly 3 gallons of bottled water, bottling container, approximately 3 feet of 3/8” clear poly-vinyl tubing and bottles to bottle your product. Any large kitchen pot can be used as your brew pot provided it can hold the water with enough room to avoid the beer spilling over. Your bottling container should be approximately equal to the amount of bottled water your will use i.e. 3 gallons.

To make approximately 2.5 gallons of simple ale, you will need about 3 lbs. of dried malt extract, 8 ounces of crushed crystal malt, 1 ounce of Northern Brewer pellet hops, 1 packet of brewer’s yeast and 3/8 cup sugar for boiling. Pour out the crystal malt a little at a time crushing it into coarse pieces, Proceed to pour about ½ gallon of water into your 3 gallon water bottle while making a mark where the 2 ½ gallon level is.

Pour approximately 2 ½ gallons of the remaining water into your brew pot and add the crushed grains. Proceed to turn on the heat and bring the temperature to 150 degrees. Once the mixture has reached this temperature, turn off the heat, cover the pot and let the mixture stand for 30 minutes. Using a strainer, remove as much of the spent grains as possible. Remember to sanitize the strainer afterwards.

Once you have removed the spent grains, bring the contents of the brew pot to a boil. Once this is done, remove the pot from heat and mix in the malt extract. Repeat the boiling process once more. As you do so, take care not to let the contents of the brew pot spill over. Once you have a rolling boil, add 2/3 oz of the hop pellets to the pot. Let the content boil for 60 minutes and then add the remainder of the hop pellets. Let the mixture steep for approximately 10 more minutes after this is done.

At this point, you have unfermented beer, commonly referred to as wort. The wort has to be cooled before being transferred to the fermentation vessel. When it comes to cooling, quicker is usually better. Thus, the best way to cool the wort would be create a cold water bath where you can submerse the brew pot in. Pour your cooled water into the empty fermentation vessel. The total volume should be 2 ½ gallons.

Once you have finished the above steps, proceed to add yeast to the unfermented wort. This process is referred to as pitching yeast. Touch the sides of the fermenter to ensure that it is cool to the touch. Once the wort temperature is approximately equal to room temperature, you can add the yeast. For this batch, you can use approximately half the package of brewer’s yeast.

Fermentation is the next step in making homemade beer. This takes place in 7 to 10 days. Be sure to place the fermenter in a cool, dark place. Once the fermentation process is completed, you will need to add a measured amount of fermentable sugars. The additional sugars will be converted by the live yeast to carbon dioxide. Thanks to the air lock, the carbon dioxide has no way of escaping the bottle, resulting in carbonated beer. Aging the beer for 7 days will result in clear beer that is well carbonated and ready to drink.