The process of making beer is not complicated, but requires special knowledge and skill. Having learned it, you can always change the ingredients, thereby inventing your own varieties. Malt, hops and yeast are the main and invariable ingredients of any beer. But sometimes honey, bread and other products can be added to it to achieve a brighter taste. One of such cases will be discussed further, namely, the preparation of bread beer.
A simple recipe for homemade beer from bread
Ingredients :
Rye bread - 1.5 kg
Rye malt - 300g
Yeast - 50g
Salt - 1/4 tsp
Sugar - 1 cup
Hops - 200g
Water - 20 liters
This is the easiest bread beer recipe and is great for beginner brewers. Rye bread must first be dried. To do this, cut the bread into thin slices, put them on a baking sheet and dry them in the oven. Place the prepared crackers in a large enameled pan, add malt, a little salt and yeast diluted in warm water, sugar and mix. In a separate bowl, cover the hops with a little water, place over medium heat and simmer for 30 minutes.
Pour the resulting hop broth into the malt mixture, mix and add warm water until a thick dough-like mass is obtained. Keep the must in a warm place, covered with a piece of gauze or a cotton napkin. When the wort ferments well, pour 10 liters of warm water into it, mix well and put it again in a warm place for 2 days. After two days, using a fine strainer or a piece of gauze filter, strain the resulting infusion into a clean enamel pan. In the remaining thick, add the remaining water, heated to 90-100 ° C, and mix. When the mixture has cooled to 30 degrees, pour the liquid into the pan to the fermented wort. Next, bring the wort to a boil, remove the resulting foam and strain well again. Drain the liquid from the sediment very carefully so that the yeast remains at the bottom. After that, the beer can be poured into bottles or glass jars, tightly closed and refrigerated for 14 days. After two weeks, homemade bread beer can be tasted.
Homemade spiced bread beer
Black bread - 2 kg
Rye malt - 1 kg
Wheat malt - 500g
Yeast - 50g
Cinnamon - 1-2 pcs. (optional)
Sugar syrup - 500g
Honey - 100g (optional)
Raisins - 100g
Hops - 400g
For this recipe, the bread also needs to be dried in the oven first. In a large enamel saucepan, combine the malt, raisins and diluted yeast. Pour the hops with water, bring to a boil and boil for 20 minutes. Grind crackers in a meat grinder, mix with honey and add boiled hops. Mix the resulting mass well, cover with gauze and put in a warm place for fermentation. The next day, pour 3 liters of water into the pot with fermented wort, mix well and leave for another day. After that, mix the malt mass and the wort, add another 6 liters of water, put in a warm oven for 2 hours. After this time, the liquid will need to be carefully removed from the sediment, strained through a gauze filter and bottled. Leave the beer in a cool dark place for 4-5 days. Beer can be tasted, but it is best to let it mature in a cellar or other cool place. Bread beer with spices after a week of aging in the refrigerator will be even more aromatic and have a rich spicy taste.
The easiest bread beer recipe is perfect for beginner brewers. Rye bread for making dark beer will need to be dried. Cut the bread into thin slices, put on a baking sheet and dry in the oven.
In a large enamel saucepan, mix malt and crackers, add a little salt and yeast diluted in warm water, mix and add sugar.
In a separate bowl, pour the hops with a small amount of water, put on medium heat and boil for 30 minutes.
Add the intoxicating broth to the malt mixture, mix and pour warm water to make a thick dough-like mass. Leave the wort in a warm place for a day - cover the top of the pan with a piece of gauze or a cotton napkin.
When the wort ferments well, pour 10 liters of warm water into it, mix well and put it again in a warm place for 2 days.
Using a fine strainer or filter from a piece of gauze, strain the resulting infusion and pour it into a clean enameled pan. Pour the remaining water, heated to 90-10 degrees, into the remaining thick, mix and let cool. When the mixture has cooled to 30 degrees, pour the liquid into the pan to the fermented wort. Bring the mixture to a boil, remove the resulting foam and strain well again. Drain the liquid from the sediment very carefully so that the yeast remains at the bottom.
Pour the beer into bottles or glass jars, close tightly and refrigerate for 14 days. You can try homemade beer made from bread.
Beer from bread can be prepared according to another recipe. To get a delicious foamy drink, you will need:
- Black bread - 2 kg
- Rye malt - 1 kg
- Wheat malt - 500 gr
- Yeast - 50 gr
- Cinnamon - 1-2 pieces (optional)
- Sugar syrup - 500 gr
- Honey - 100 gr (optional)
- Raisins - 100 gr
- Hops - 400 gr
In a large enamel saucepan or vat, combine the raisins and the finished malt. In a separate bowl or glass, mix the yeast and warm water, leave in a warm place for 15 minutes, then add to the mixture of malt and dried grapes.
Cut dry bread into small pieces, dry in the oven - you can take ready-made crackers from rye or black bread. Pour the hops with water, bring to a boil and boil for 20 minutes. Grind crackers in a meat grinder, mix with honey and add boiled hops. Mix the mixture well, cover with gauze and put in a warm place for fermentation.
The next day, pour 3 liters of water into the pot with fermented wort, mix well and leave for another day. After that, mix the malt mass and the wort, add another 6 liters of water, put in a warm oven for 2 hours. After this time, the liquid will need to be carefully removed from the sediment, strained through a gauze filter and bottled. Leave the beer in a cool dark place for 4-5 days. Beer can be tasted, but it is best to let it mature in a cellar or other cool place.
Bread beer with spices after a week of aging in the refrigerator will be even more aromatic and have a rich spicy taste.
Recently, we have already told you how to make beer at home, and today we want to offer a few more recipes.
Table beer:
- 35 liters of water;
- 6 kg of malt;
- 5 kg of granulated sugar;
- 300 ml of water;
- 200 ml of wine;
- 200 g of raisins;
- 200 g of hops;
- 1/3 st. yeast.
Mix raisins, hops and sugar, pour wine and 300 ml of water into the mixture, then boil for 30-40 minutes and strain. Then add malt to the resulting broth and pour in water - bring everything to a boil and cool to about 30 ° C, put the yeast and leave to ferment for 8 days. From time to time you need to remove the resulting foam. After the specified period, bottle the beer, cork and put it in a cool place.
beer from bread
Velvet beer:
- 32 liters of boiled water + water for wort;
- 4.8 kg of black bread;
- 2 kg of rye malt;
- 1.2 kg of wheat malt;
- 1 kg of molasses;
- 600 g of raisins;
- 200 g of honey;
- 140 g of hops;
- 100 g of yeast;
- a pinch of cinnamon.
Cut the bread into pieces, dry and chop. Scald the hops with boiling water. Dilute yeast with warm water. Add yeast, malt, honey, molasses, cinnamon, raisins and hops to the bread, pour the mixture with warm water to make a slurry, and leave to ferment for 6 hours. After the specified time, pour 26 liters of water into the mixture, close the container with a lid and put it in a warm place for a day. The next day, pour the infusion into a clean bowl. Re-fill the wort with 6 liters of warm boiled water, leave for 5-6 hours and drain too. Mix both obtained infusions (plums), strain, bottle, cork and put in a dark cool place for 12 days to ripen.
Homemade beer recipes with plants
Mint beer:
- 3 liters of water;
- 3 tbsp. granulated sugar;
- 3 handfuls of mint;
- 50 g of yeast;
- 1 sachet of vanilla sugar;
- 1 crust of bread.
Boil water and pour mint into it in a bowl with a lid. Close the lid and soak the mint in water for an hour. After the specified time, strain the infusion. Pound some sugar with yeast and roll the bread crust in them. Put the crust in a mint infusion, add granulated sugar there and put the mixture in a warm place. When foam appears on the surface of the drink, add vanilla sugar to it, mix and bottle, cork and put in a cool place.
Pine shoot beer:
- 2 kg of pine shoots per bucket of water;
- 800 g of granulated sugar per 12 liters of finished infusion.
You can try to make this beer in the near future - in May. Cut off young shoots about 6-8 cm long from the pine, fill them with water, bring to a boil and cook for 30-40 minutes. Then strain the broth through several layers of gauze and add 800 g of granulated sugar for every 12 liters of liquid. Next, the strained broth with sugar must be put on fire and boiled until a thick syrup (similar to molasses) is obtained. Pour the finished drink into bottles and close with corks or store in a barrel. In a cool place, such coniferous beer can be stored for up to one year.
Homemade ale or beer recipes
Ale Butterbeer:
- 500 ml of ale;
- 1 egg yolk;
- 30 g brown sugar;
- 20 g butter (unsalted);
- 1 tsp ground licorice root (licorice);
- 1/4 tsp anise seeds.
Take a heavy-bottomed enamel saucepan, pour ale into it and heat it over medium heat. As soon as the ale begins to boil, put anise seeds and licorice into it, bring to a boil, reduce the heat and, stirring, cook for another 5 minutes. Then remove the drink from the heat and leave to infuse for 10 minutes. In the meantime, prepare a homogeneous mixture of sugar, egg yolk and butter. Strain ale into a clean saucepan, heat and quickly add the egg mass into it, stirring with a whisk. Continue whisking the ale until smooth and frothy. Then pour into mugs and serve.
Beer with spices:
- 500 ml of unfiltered beer or ale;
- 250 ml of cream;
- 2 eggs;
- 3 tablespoons Sahara;
- 1.5 tsp butter;
- a pinch of ginger;
- a pinch of cloves;
- a pinch of cinnamon;
- a pinch of grated nutmeg.
Heat the beer, add spices to it and remove from heat. Whisk eggs with sugar. Put the beer back on the fire and, stirring constantly, add the eggs into it. Make sure the beer doesn't boil. Meanwhile, melt the butter in a double boiler or microwave and pour it into the beer. Don't forget to stir. Simmer the mixture for about 5-7 more minutes. Then the beer needs to be cooled and pour the cream into it, put it back on the fire and, stirring, heat it up. Do not boil! Then let the drink cool and serve.
The technology of making beer from bread is a repeatedly proven technique, as a result of which a tasty, fragrant and refreshing drink is born, which has already appealed to many gourmets and connoisseurs of light alcohol.
On the other hand, experienced brewers warn that the technology for making beer from bread is a simplified version, so the finished drink mimics the taste of real hoppy beer well, but from a technological point of view, it really is not. But for lovers of the new and experimenters, this did not become something serious, and they boldly set about implementing this recipe in normal home conditions.
Bread beer recipe - bold and tasty
In order for a home brewer to be able to make beer from bread in normal living conditions, he will need:
- Purified drinking water - 5 l;
- Black rye bread - 1 kg;
- Hop cones - 30 g;
- Sugar - 300 g;
- Yeast - dry - 5 g; pressed - 20 g per 5 liters of wort;
- Rye malt - 150 g.
Any rye bread for making beer according to this recipe is suitable, and hop cones can be bought at the nearest pharmacy or in the market. Since the strength of beer from bread is formed due to the fermentation of sugar, the user will be able to regulate its amount independently, focusing on their tastes and preferences. It is worth noting that not all lovers of this drink will appreciate beer with a strength of 6 to 8%, and a beer strength of less than 2% will resemble kvass more than a real intoxicating malt drink.
In order to achieve the best effect in preparation, it is important to use top-fermenting brewer's yeast. If it is not possible to get these, then you can replace them with ordinary bakery ones, but it should be borne in mind that a slight smell of alcohol may appear in the finished drink.
Although fermented rye malt brings original notes to the beer, it is quite possible to do without it.
The technology for making beer from black bread consists of the following steps:
- Hop cones are put in a saucepan, pour 1.3 liters of water and boil over low heat for 30 minutes, stirring thoroughly, and the resulting broth is cooled to room temperature;
- The oven is heated to a temperature of 180 degrees, and black bread is cut into thin slices, after which they are laid out on a baking sheet and put in the oven for 20-25 minutes. At this stage, it is important to prevent the bread from burning, which will subsequently give the finished drink a strong bitterness;
- Ready crackers are placed in a saucepan, rye malt and 100 g of granulated sugar are added to them, after which the whole mixture is poured with a decoction of hop cones;
- Yeast is activated in accordance with the manufacturer's recommendations and added to the pan with breadcrumbs;
- The whole mixture is stirred until a homogeneous mass is obtained, after which the pan is covered with a lid and placed for 24 hours in a dark, warm place;
- After 24 hours, 200 g of granulated sugar are added to the beer wort and 2.5 liters of drinking water are poured in, after which everything is thoroughly mixed again;
- The wort is poured into a fermentation container, its neck is tied with gauze and put in a warm place for a period of 3 days, and the wort is stirred every 12 hours;
- At the end of the period, the wort is filtered through gauze folded in several layers, and the liquid part is hermetically sealed;
- The thick, which remains from the wort, is poured into 1 liter of boiling water, mixed and insisted under the lid for 30 minutes, after which it is also filtered through gauze;
- The liquid part is brought to a boil and boiled for 5 minutes over low heat, and then cooled to room temperature and filtered;
- The cooled infusion is mixed with strained wort, to which 50 g of granulated sugar can be added beforehand;
- Beer is bottled, hermetically sealed and placed in a dark place for 5-6 hours;
- After this time, the drink is put in the refrigerator and kept for 15 days, so that the beer gives up all its properties.
Brewing beer is an interesting and exciting process. It consists of several main stages, each of which requires special knowledge and skill. Learning how to make this drink at home is not difficult, and you can always change the ingredients, thereby inventing your own varieties. Malt, hops and yeast are the main ingredients of any beer. But sometimes honey, bread and other products can be added to it to achieve a brighter taste.
Ingredients:
- Rye bread - 1.5 kg
- Rye malt - 300 gr
- Yeast - 50 gr
- Salt - 1/4 tsp
- Sugar - 1 cup
- Hops - 200 gr
- Water - 20 liters
A simple recipe for homemade beer from bread
The easiest bread beer recipe is perfect for beginner brewers. Rye bread for making dark beer will need to be dried. Cut the bread into thin slices, put on a baking sheet and dry in the oven.
In a large enamel saucepan, mix malt and crackers, add a little salt and yeast diluted in warm water, mix and add sugar.
In a separate bowl, pour the hops with a small amount of water, put on medium heat and boil for 30 minutes.
Add the intoxicating broth to the malt mixture, mix and pour warm water to make a thick dough-like mass. Leave the wort in a warm place for a day - cover the top of the pan with a piece of gauze or a cotton napkin.
When the wort ferments well, pour 10 liters of warm water into it, mix well and put it again in a warm place for 2 days.
Using a fine strainer or filter from a piece of gauze, strain the resulting infusion and pour it into a clean enameled pan. Pour the remaining water, heated to 90-10 degrees, into the remaining thick, mix and let cool. When the mixture has cooled to 30 degrees, pour the liquid into the pan to the fermented wort. Bring the mixture to a boil, remove the resulting foam and strain well again. Drain the liquid from the sediment very carefully so that the yeast remains at the bottom.
Pour the beer into bottles or glass jars, close tightly and refrigerate for 14 days. You can try homemade beer made from bread.
Beer from bread can be prepared according to another recipe. To get a delicious foamy drink, you will need:
- Black bread - 2 kg
- Rye malt - 1 kg
- Wheat malt - 500 gr
- Yeast - 50 gr
- Cinnamon - 1-2 pieces (optional)
- Sugar syrup - 500 gr
- Honey - 100 gr (optional)
- Raisins - 100 gr
- Hops - 400 gr
In a large enamel saucepan or vat, combine the raisins and the finished malt. In a separate bowl or glass, mix the yeast and warm water, leave in a warm place for 15 minutes, then add to the mixture of malt and dried grapes.
Cut dry bread into small pieces, dry in the oven - you can take ready-made crackers from rye or black bread. Pour the hops with water, bring to a boil and boil for 20 minutes. Grind crackers in a meat grinder, mix with honey and add boiled hops. Mix the mixture well, cover with gauze and put in a warm place for fermentation.
The next day, pour 3 liters of water into the pot with fermented wort, mix well and leave for another day. After that, mix the malt mass and the wort, add another 6 liters of water, put in a warm oven for 2 hours. After this time, the liquid will need to be carefully removed from the sediment, strained through a gauze filter and bottled. Leave the beer in a cool dark place for 4-5 days. Beer can be tasted, but it is best to let it mature in a cellar or other cool place.
Bread beer with spices after a week of aging in the refrigerator will be even more aromatic and have a rich spicy taste.
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