The trend of craft beer In the world it started a few years ago and until now, it is the most chosen option by everyone. Likewise, apart from the commercial ventures that are born, a current was generated that is increasingly adding more followers: the Homebrewing.
This practice is carried out by people who make beer without commercial purposes, that is, they only produce for pleasure. As a result of this initiative, businesses arose that are dedicated to selling supplies and necessary and special equipment for the production of craft beer.
The craft beer boom How to make your own craft beer at home
If you are one of them who would like to have all the beer in the world whenever they want and with their favorite flavor, we show you below what you need to make 15 liters of craft beer in 5 easy steps.
30 liters of dechlorinated water
4.5 kilos of barley malt
25 grams of hops
A packet of yeast for brewing (not bakery) and sugar
How to make your own craft beer at home
Maceration: the barley malt is placed in a pot of hot water for 90 minutes, with a temperature between 67 and 70 degrees, taking into account that for each kilo of malt 3 liters of water must be used. Stir so that unwanted lumps are not generated. Here the starch is transformed into sugar and the must is obtained, a sweet and dense liquid.
Boil: the must must be boiled for one hour. Meanwhile, hops are added, in parts, which is what gives the bitterness and flavor to the beer. After boiling, the must and hop mixture must be stirred so that the residues generated in the process fall to the bottom of the pot.
Chilled: once the must has been boiled, it must be transferred to a fermenter, and for this, its temperature must drop as quickly as possible. This can be carried out in several ways, from the most homemade, which is to place the pot on a basin with ice, to the serpentine method, which consists of passing the beer through a copper pipe rolled and cooled by ice.
Fermentation: the must and hops mixture is poured into a fermentation container, which can be a water bottle or a camping refrigerator. There the yeast is added, which will convert the sugars in the must into alcohol. The container must be made an air trap so that the air escapes but does not enter. A common technique for this step is to use a water can and place a punctured balloon on its end. Fermentation takes approximately 10 days and as a result, beer is obtained without gas. The fermentation container must be kept in a dark environment close to 19 degrees.
Maturation and bottling: once the fermentation is finished, the beer must be transferred to another drum. This is done to discard the entire yeast bed that formed in the fermenter and to leave the wort to rest before bottling. If this process, which lasts a week, can be carried out in the cold much better since the beer will be clarified in a better way.
Here, too, the natural carbonation technique should be done with sugar in bottling. For this, a syrup is created, which is placed in the ripener before bottling. To make the syrup, 7 or 8 grams of sugar per liter are calculated. With a minimum amount of water, heat the sugar until it boils for a few minutes, then add it to the must, stirring gently, without the beer contacting the air to avoid oxidation.
Subsequently, the beer is placed in the bottles, which must be covered and then wait 10 more days. The way to see if the beers are ready is to open a bottle and serve it in a glass, if you see that it has gas, they are already optimal to consume, if you do not have to wait a few more days.
Remember that, for the carbonation process to be successful, the bottles must be stored at room temperature and never in the refrigerator, since the cold would affect the yeasts, ruining the beer.
Then, it only remains to enjoy with friends and / or family a delicious and tasty craft beer made with love, effort and totally at home!