2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
With the help of bread, different types of homemade beer are made, which is very tasty. To make homemade dark beer, you need 800 grams of oven-baked slices of white bread or rusks, 400 grams of rye grains pre-soaked for two days, 200 grams of dry hops scalded with boiling water, 100 grams of sugar, 5 ground black peppercorns., a pinch of salt, a teaspoon of warm water in which are dissolved two tablespoons of dry brewer's yeast.
Add boiled, slightly cooled water so that all the ingredients mix and turn into a slurry. Cover the dish with a piece of cloth and leave it warm for a day. Then add 4 liters of boiled chilled water and 100 grams of sugar dissolved in a tea cup of warm water. Mix well, close with a lid and leave in a hot oven for ten hours. Turn off the oven and leave the dish in it for another day.
Remove from the oven, pour the decoction into another container, and in the thick mixture pour three liters of boiling water and after an hour strain and pour the strained into the previously separated decoction.
Bring to a boil on the stove. Remove the foam and strain through three layers of gauze. Pour into bottles, close with corks and secure with wire. Store in a cool place and after two weeks enjoy the wonderful taste of homemade dark beer.
A mixture of white and black bread is also very suitable for making homemade beer. Sprinkle 800 grams of white and 800 grams of black bread with salt and crushed cloves, cut it into pieces and dry it lightly in the oven.
Add 600 grams of sprouted rye grains, sprayed two days in advance with water. Add 1 teaspoon of cinnamon, 50 grams of brewer's yeast dissolved in a glass of warm water, and 3 liters of cold water.
Mix everything well and leave warm for two days. Then add 200 grams of hop cones, scalded with half a liter of boiling water, and two tablespoons of sugar.
Then add three tablespoons of sugar, melted to brown, and nine liters of water. Stir and add two tablespoons of baking soda.
Cover the dish with a lid or several layers of gauze and leave in a very warm place for a day. Strain through gauze and then filter through a paper filter. Pour into bottles, close and leave for three days in a warm place. Then leave for two weeks in the cold and the beer is ready for consumption.
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