Homemade beer from barley
Description
The drink is quick and easy to prepare. At first glance, the recipe for homemade barley beer might seem a bit complicated to some, but believe me, once you get started, it turns out to be much simpler than it seemed. As for the beer itself and its taste, as someone who has probably tried every kind of homemade beer, I can confidently say that the homemade version has a much softer and richer flavor. And if you add the fact that it's made from natural ingredients, there's simply no comparison. For everyone interested in making this wonderful drink themselves, I'll explain how to make homemade beer from barley. 1) Place barley grains into a two-liter jar and cover with water. Leave for 2 days, remembering to change the water twice a day. 2) Then drain the water and let the grains sprout for 3–4 days, turning them twice daily. 3) When the sprouts reach 1.5 cm in length, we need to dry them. Spread them in a thin layer and let them air-dry naturally for 24 hours, then dry them in a dehydrator at 75–80°C. 4) After removing the sprouts, grind the grains in a coffee grinder. Pour over hot water (1.5 liters at 75°C) and let it steep for an hour. Then drain this liquid into another container—this will be needed later. 5) Add white and black bread crusts (in my case, equivalent to one regular loaf) to the malt, pour 4 liters of boiling water over it, and let it steep for another hour. 6) Strain the second infusion and mix it with the first. Let it sit for half an hour, then simmer gently for 20 minutes. Add hops and boil for another 10 minutes. 7) Once the infusion has cooled, strain it again, add yeast and sugar, and mix thoroughly. Place in a cool spot for 3 days to ferment. 8) Then pour the beer into bottles, seal them tightly, and store in a cellar for 2 weeks. Ready! ;) After two weeks, it's time for tasting. Good luck! It's ready to serve.