Wheat beer: brewing recipe, process description, ingredients

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Beer is a common drink all over the world. It was first invented in ancient Egypt. Today, beer is offered on store shelves in a huge assortment. But a home-made drink, made by hand, has a more pleasant and rich taste than a store-bought counterpart.

Features of homebrewing

It is a mistake to think that it is difficult to brew high-quality beer at home, since there is no special equipment. In reality, everything is much simpler. You can use an ordinary pot, stock up on barley or wheat m alt and start brewing.

There are many different recipes for making homemade wheat beer, but the classic version involves the use of traditional ingredients: hops, yeast, m alt, water.

If all the instructions are followed and the necessary pause is maintained, the result is a homemade drink with thick foam and a pleasant taste. Filtration and pasteurization in home brewing is not required, which greatly simplifies the process chain.

Until the 16th century, most of the beers were dark in color, as it was used heavily for brewing in those days.roasted barley. The technology for making light beer did not exist in the Middle Ages. The recipe for the wheat beer "weissbier" (translated from German as "white") involved the use of wheat m alt.

Bavarian beer

At the end of the 16th century, the Duke of Bavaria issued decrees according to which barley beers were called lagers, and wheat beers were called ales. After the creation of updated brewing technology in the 19th century, pale m alt began to be produced. The result is clarified Bavarian beers.

German producers of this popular drink have preserved old recipes and continue the traditions of their ancestors. Since 1870, the Weissbier variety has become in demand, popular all over the world.

Features of the technological process

Weissbier is a wheat lager beer that has been passed down from generation to generation. Carl von Linde, who came up with a unique cooling technique, installed the first cooling coolers in a Munich brewery. Before this technology came along, ales were only brewed during the hot months to ensure full top-fermentation.

The brewery's lagers were made in the winter using bottom-fermenting yeast. The development of refrigeration technology has allowed brewers to operate year-round. In the 19th century, in Bavaria and other regions of Germany, light beers became elite.

Home Beer Secrets

M alt is a grain of bread that is put into growth, ground coarsely. 3 kilograms of wheat grains are poured onto a baking sheet, poured with water. Laterthree days wheat germinates. The grain is dried, coarsely ground, and m alt is obtained. M alt can be prepared from any variety of cereals. The recipe for homemade wheat beer is simple, does not require knowledge of the intricacies of brewing.

Home production is based on three components: light, dark, wheat.

Pale ale

Wheat beer, the recipe of which will be given below, differs from what is offered in shops, bars, restaurants. Ale yeast in the process of fermentation releases phenols and esters, which have the aroma of spices, flowers, fruits. There is nothing better than the smell of lager (grassroots) yeast. A barrel of beer aged in a dark cellar will please you with a clean aroma and pleasant taste. Classic ale is considered the brainchild of Britain. It will require English hops to make, as well as Old World yeast stamps. The drink has moderate bitterness, fruity and hop aroma, unusual m alt taste. The British often serve finished beer to the table in oak barrels, adding hops immediately after the start of fermentation.

Backfill:

• 3 kilos of pilsner m alt;
• 1 kilo Munich m alt;
• 0, 2 kilos caramel m alt
• dry and liquid yeast.

For bitterness, hops are added to the wort.

The fermentation process lasts from two to three weeks. Then you can bottle the beer. It is kept in a warm room for a week, then placed in a cool place for 14 days for full ripening. Upon receiptbrown ale add 150 grams of roasted m alt.

Brew classic wheat beer

Bavaria is the birthplace of a delicious drink. This wheat beer is still appreciated here. The recipe is distinguished by the use of barley with the addition of 50 percent wheat m alt. Cereals do not have a grain shell, filtration problems are possible. When preparing a drink such as wheat beer, the recipe involves the use of special yeast. They are tender, light and pleasant to taste. The fermentation process produces an unusual clove and banana flavor.

For filling you need 2 kg of Pilsen and wheat m alt; 1 kg Munich m alt

The duration of fermentation is 2 weeks. The beer is then bottled and aged for 7 days. This variety does not imply long-term storage, it is consumed in its “young” form.

The art of homebrewing

This is not an easy task, so not everyone decides on such a process. Many people limit themselves to buying a bottle of beer at the grocery store, saving time. If you decide to make homemade wheat beer, the recipe can be customized based on the ingredients available.

Besides water, the classical brewing of a wheat drink requires three more main components: m alt, brewer's yeast, and hops. We do not recommend "doing experiments" with yeast, it is better to immediately purchase them in a specialized store. Do not forget that the final product directly depends on their quality.result of brewing beer. You can make your own m alt and hops, but this will require free time. Decided to make wheat beer at home? The recipes have a nuance: for the production of a light drink, the m alt must be dried in natural conditions. Dark varieties require additional roasting of the m alt, as well as the addition of a special caramel variety.

Brewing m alt is sprouted and dried barley grains without breaking the hard shell. It is the husk that is a natural filter in the process of brewing beer. This ingredient should be sweetish, not drown in water. Before use, the m alt is ground in a roller mill, leaving the shell intact.

This pale wheat beer recipe uses aromatic hops. For dark beers, bitter hops are chosen. Before using this homebrewing ingredient, carefully inspect the buds. Their shades should be yellowish or reddish.

Yeast is taken alive and dry, and it is better to use spring or filtered water for home-made beer. The amount of sugar should not exceed 8 g per 1 liter of drink. If you decide to brew Belgian wheat beer, the recipe allows you to replace granulated sugar with natural honey.

Home Brewing Equipment

First of all, you need to pick up a large enameled pot (25-30 liters). In its lower part, it is desirable to insert a faucet to drain the drink. In addition, you need a capacity for the processfermentation, thermometer, gauze, plastic and glass bottles for finished beer, narrow silicone hose. To cool the wort, you can make your own chiller ("refrigerator") from a copper tube.

Recipe for classic homemade wheat beer

Wheat beer, the brewing recipe of which we will present, is especially popular among connoisseurs of this drink. To make it in your own kitchen, it is important to follow all the recommendations on the temperature regime, pay special attention to the preparatory period. The equipment is thoroughly washed and dried before beer brewing. Otherwise, microbes will get into the wort, the mash will turn sour, and time and money will be wasted.

Next, prepare the necessary ingredients: 32 liters of pure water, 5 kilograms of wheat m alt, 25 g of brewer's yeast, 45 g of hops.

Pour 25 liters of water into the pan, heat it up to 80 degrees. Ground m alt is placed in a gauze bag, dipped in hot water. The pan is covered with a lid, left for 2 hours, observing the temperature regime (at least 72 degrees). This temperature is considered optimal for saccharification of m alt. After 2 hours, it is increased to 80 degrees, wait 5-10 minutes. Then the m alt is taken out of the pan, the remaining water is added. Then bring the wort to a boil, remove the resulting foam, pour 15 grams of hops into the pan, continue to boil for another 15 minutes. The time for complete preparation of the wort is 1.5 hours. Next, the drink must be quickly cooled. Depends on the rate of coolingthe likelihood of contamination of beer with harmful bacteria. The pan is transferred to a bathtub previously filled with cold water. Then the wort is poured 2-3 times through gauze, placed in another container.

At the next stage, brewer's yeast is bred. If you chose a Bavarian wheat beer, the recipe calls for roasted m alt. Yeast after adding to the wort, mix thoroughly. In order for the beer to turn out “lush”, you must fully follow the instructions indicated on the packaging of the yeast. The container is put on fermentation in a dark place where the temperature does not exceed 22 degrees. Fermentation is carried out for 8-10 days. A water seal is placed on the container, as fermentation bubbles of carbon dioxide will be released. The readiness of beer is evidenced by their absence throughout the day.

Beer carbonization

Want to get a "lush" wheat beer at home? Recipes for its preparation involve carbonization, that is, filling the drink with carbon dioxide. A similar procedure is performed to obtain a thick and dense foam. The process itself is quite simple. They take sterilized bottles, pour sugar into them (based on 8 grams per liter of beer). Next, the drink is poured into bottles using a narrow rubber hose. Leave 2 cm to the top so that the beer can “breathe”, tightly close the neck with a cork. During the secondary fermentation process, young beer is saturated with the right amount of carbon dioxide. The quality of the drink can be improved by leaving alone for 2-3 weeks in a dark place.

Wheat beer: recipe, description, technological nuancesprocess, you need to study before you start home cooking. An excellent homemade beer made by hand will be 4-5 percent ABV. When closed, the drink can be stored for up to eight months, it is advisable to drink an open bottle in 2-3 days.

Homemade beer recipe

Do you like dark wheat beer? Its homemade recipe is quite simple.

½ buckets of barley m alt are stirred in a barrel with 2 buckets of pure water, left for a day. The mixture is poured into the boiler, add a teaspoon of s alt, boil for 2 hours. Then pour 6 cups of hops, boil for another 20 minutes. Strain through cheesecloth into a barrel, cool, pour in a cup of brewer's yeast, a cup of sugar syrup, mix, leave for 10 hours. Young beer is ready to drink a day after it has been brewed.

English beer

Barley, oats are added to fresh bread, mixed, grains are dried. Grind them in a mill, pour into a pan. Pour 1.5 buckets of hot water into it. The components are mixed, left for 2-3 hours, then carefully drained.

After taking the bread out of the oven, it should be thoroughly swept in the oven, pour 8 pounds [3, 63 kg] of good oats or barley, constantly stirring it with a wooden spatula, dry it, watching that the grains not only do not burn, but and not fried. Dilute molasses with warm water, pour into liquid, add hops, boil. After cooling the liquid, pour fresh yeast into it, leave the beer for two weeks. After 14 days, the beer is filtered and is ready to drink.

Conclusion

True beer lovers prefer to make their favorite drink with their own hands, rather than buy it in stores. Owning the technology for creating this popular drink, you can not only save material resources, but also not be afraid for your he alth. Real homemade beer is not supposed to use preservatives, harmful chemicals. The classic recipe for a homemade wheat drink is based on natural and safe ingredients for humans: m alt, yeast, hops. If you wish, you can experiment with the degree of roasting of the grain, getting beer of different shades. What could be nicer after a sauna or a Russian bath than a glass of cold homemade beer?