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How to Make Homemade Beer

Discover the wonders of home brewing with this traditional beer recipe.

Written by Sebastien Bureau
Photography by Mathieu Dupuis
 

Homemade Beer

The beer purity laws established in Europe in the 1500s limited beer ingredients to water, hops and malt. This is a very conventional recipe that respects the puritanical nature of traditional brewing. On the other hand, if you allow a few cocoa beans or raspberry leaves, or a bit of honey, to fall into the brew, it will not be held against you.
 
Type of Fermentation
Alcoholic (~6%)
 
Preparation Time
3 hours
 
Fermentation Time
21 days
 
Equipment
  • Scale
  • 16-cup stainless steel pot with lid, cotton brewing bag or cheesecloth
  • 1-gallon bucket with lid or 1 1⁄4-gallon carboy
  • Airlock
  • Four 1-quart (1 L) airtight glass bottles
 

Ingredients (for 16 cups)

  • 2 lb 3 oz malt extract
  • 6 cups filtered water
  • 1⁄2 cup  dry bittering hops
  • 6 cups  cold filtered water
  • 1 packet dry beer yeast
  • 2 tsp granulated or raw cane sugar

 

INSTRUCTIONS

1. Wash and sanitize all containers and instruments.

2. In a large pot, add malt extract to 6 cups filtered water and mix thoroughly. Bring to a boil over high heat.

3. Place hops in the brewing bag or on cheesecloth, bundle and tie in a knot. Add to pot and steep in boiling water for 30 minutes (maintain a boil, but watch that it doesn’t boil over). Remove from heat. Remove hops and add them to your compost.

4. Add 6 cups cold water to mixture to cool it down to between 65°F and 77°F.

5. Oxygenate mixture by shaking pot vigorously to produce bubbles.

6. Use a sanitized instrument to stir in yeast. Transfer mixture to bucket. Seal airtight and set airlock. Let ferment at 68°F to 77°F for 6 days or until mixture no longer produces bubbles.

7. Refrigerate bucket (under 50°F) for 24 hours, until beer settles.

8. Carefully pour beer (without raising sediment) into sanitized bottles. Add 1⁄2 tsp sugar to each bottle before sealing. Let ferment in a warm area (77°F to 90°F) for 14 days, then refrigerate.

 

To consume when necessary — that is to say, on days of rest and after a long, hard day’s work. Keeps for 1 month in the refrigerator (if well hidden from others!).

 

 


Courtesy of Fermentation Revolution: 70 Easy Recipes for Sauerkraut, Kombucha, Kimchi and More by Sébastien Bureau & David Côté © 2017 www.robertrose.ca Available where books are sold.