Rye wort. How to make malt and beer at home

Kvass wort is 100% natural product, which is a viscous thick liquid with a dry matter content of 70% + 2, dark brown in color, and sweet and sour in taste.

To prepare kvass wort, the following is used: dry fermented and unfermented rye malt (barley malt), rye wallpaper flour for baking.

Kvass wort is produced at the enterprise in the following way: specially produced malt is crushed, mixed with water and subjected to heat treatment for several hours under controlled conditions. During this time, enzymes present in the malts break down the starches into fermentable and non-fermentable sugars. To obtain the required dry matter content and preserve natural amino acids, vitamins and enzymes, the concentrate is evaporated at special vacuum evaporation stations.

The finished product - kvass wort concentrate - is a source of valuable, vital substances such as carbohydrates, amino acids, vitamins, micro- and macroelements. Therefore, in addition to the non-alcoholic food industry, it is widely used in the baking and confectionery industry.

In baking, kvass wort is used to intensify the technological process, improve germination, aroma, color and extend the shelf life and sale of baked goods. The use of the concentrate has a positive effect on biochemical and microbiological processes and increases gas formation in the dough.

Kvass wort is used in the production of rye-wheat, rye, custard, delicacy, dietary varieties of bread and bakery products, flour confectionery products: gingerbread, cookies.

Adding kvass wort to the dough in an amount from 1 to 9% of the flour mass intensifies alcoholic fermentation, reduces the time of residual fermentation of dough pieces, increases the volume of the dough, enhances the golden brown color of the crust, and extends the shelf life of finished products. The porosity structure of the crumb becomes well developed. The products have a pleasant rye aroma and good taste.

Preparation of kvass wort

To prepare kvass wort, it is enough to have clean dishes (preferably enamel) for kneading dough, and for infusing kvass wort - a small wooden vat, a barrel, enamel or aluminum dishes, glass bottles. It is important that the infusion vat (that’s what we’ll call this vessel) has a lid, preferably a false bottom and a tap for draining (decanting) the kvass wort. If it is not possible to arrange a false bottom, then the resulting wort is simply drained, decanted or scooped out.

The false bottom of this vat is a metal stainless mesh stretched over a hoop with 2-4 mm cells, designed to retain grounds. It is placed in an infusion vat on a wooden cross and sealed tightly against the walls so that the wort does not pass into the gaps. The tap for decanting the wort is made between the bottom of the vat and the false bottom.

The clarified wort is poured through the tap into a boiling tank or into a vessel for fermentation. During infusion and saccharification of the mash (wort), the vat should be covered with a warm blanket so as not to cool the mash.

Kvass wort is prepared in three main ways: infused, from baked dough and boiled.

Infusion method

It is simple, so it was widespread, although it is less economical and the quality of the resulting kvass is lower than when produced by other methods.

With this method, bread products (1 kg) are kneaded in warm water (1.5 kg) at a temperature of 20-25 ° C. The dough is thoroughly kneaded so that there are no lumps of flour in it, and left undisturbed for 15-20 minutes. Then it is diluted with boiling water, which is added gradually in small portions, splashing over the surface of the continuously stirred dough. For 1 kg of dough you need 6-7 liters of water. The temperature of the stirred dough should not be lower than 70-80°C. After dilution, the dough is kneaded for 30-45 minutes and, while hot, is transferred to a steamed, washed with hot water and still warm infusion vat. It is closed with a lid, carefully covered with a blanket and left for 1-2 hours alone for saccharification and settling.

The settled (clarified) first wort is drained (decanted) through a tap or scooped into a vessel for boiling.

The grounds remaining in the infusion vat are carefully poured in small portions with hot water at a temperature of 90-95°C. You need to take the same amount of water as was drained from the first wort. After 15-20 minutes of infusion, the second wort is either mixed with the first or poured into another container. The mixture or each wort separately is intensively boiled for 1 hour, cooled in a fermentation vessel to 25-30°C and fermented.

Baked dough wort

This method is more complicated than the infusion method, but the kvass turns out more tasty and aromatic. Wort is prepared from baked dough or baked malt leavened bread. Kvass made from leavened bread is significantly inferior in its merits to kvass made from baked dough and is less economical.

When preparing wort from baked dough, 1 kg of bread products is kneaded into the dough with 0.75 liters of hot water at a temperature of 60-70°C. To do this, add bread products in small portions to a bowl of water, stirring continuously and thoroughly. After mixing so that there are no lumps, the dough is left alone for 15-20 minutes, then diluted with boiling water. For 1 kg of dough you need 0.75 liters of water, which is added little by little in small portions, spraying it and continuously mixing the dough. At the same time, the dough gets very hot. The kneaded dough is left alone for 30-45 minutes, carefully covering it with a warm blanket, and then kept for 2-2.5 hours to saccharify the bread products. You can keep the dough for 1.5-2 hours. In this case, the wort settles less, resulting in cloudy, dense, but more tasty and aromatic (satisfying). Good kvass is characterized by its density, which determines the fullness of the taste and aroma of kvass - a satisfying taste, so kvass is not filtered.

After saccharification, the dough is placed in clay pots or other dishes, a little water is poured in and placed in a hot oven or oven for 2-3 hours.

The baked dough is laid out, cooled, broken into pieces and placed for infusion in a vat of hot water at a temperature of 90-95°C. Water is set at the rate of 9-10 liters per 1 kg of bread products taken.

After thorough mixing, the mixture of dough and water (mash) is kept at rest for 1.5-2 hours to infuse, tightly covered with a warm blanket. Then the clear kvass wort is carefully drained, blended (mixed) to taste with honey, molasses or sugar, and infusions of mint or spices are added (depending on the recipe). Having cooled the wort to fermentation temperature (20-30°C), add bread starter or yeast and ferment.

With this method, only the first wort is fermented. To prepare less extractive kvass, the grounds are poured with hot water, infused and a second wort is obtained. Before fermentation, color or toasted crackers from rye bread.

When preparing wort from pre-baked malt loaves, the bread products are kneaded with hot water into a thick dough. After aging for saccharification, it is baked into malt sweet breads (loaves), called kvassniks. To do this, the dough is made more liquid, but so that it does not spread in the oven. Then the bread is baked for 16-24 hours in an oven or a well-heated oven with the damper closed, the edges of which are covered with clay so that the oven does not cool.

Kvass are very aromatic, have a sweetish, slightly sour taste, and an almost black rind that turns the wort dark brown.

After baking, the bread is cooled, broken into pieces, placed in hot water and infused in a vat. The resulting wort is clarified (by settling), decanted, cooled, blended, sourdough or yeast is added and fermented. The baked bread can be cut into pieces, dried, prepared and then used to prepare wort as described above.

Mash decoction method

This most complex, but more economical method of producing kvass was used mainly in breweries, adapted for brewing. Currently, it is almost never used due to the low quality of the resulting kvass. The essence of this method is that crushed dry rye and barley malt (75%) mixed with a small amount of flour (25%) is used to obtain wort from it. At the same time, they alternate between infusing the mash (mixture) and decoction - boiling part of it for better extraction (extraction) of the extractive substances of baked goods.

The wort into bread kvass is fermented with bread leaven yeast and lactic acid bacteria, baking and brewer's yeast, wild wine yeast of raisins and by yeast-free (spontaneous) fermentation. With yeast fermentation, kvass turns out sweet, but less shelf-stable, and with spontaneous fermentation, it turns out sour, but more stable.

The wort is fermented in two ways: aerobic (open), in which the fermenting wort is not isolated from the atmosphere and is saturated with air oxygen; anaerobic (without air access) - in sealed bottles. Better kvass is obtained when the wort is fermented in bottles. After fermentation, the kvass in bottles is aged, i.e. Store until use on glaciers, cellars or refrigerators.

Before fermentation, the wort is blended - mixed with sugary substances: honey, molasses, sugar and various seasonings and additives, which are introduced into the wort before or after boiling - into hot or cooled wort transferred to a fermentation vessel, simultaneously or before introducing yeast starter. Sometimes they are introduced immediately before the start of wort fermentation. It is better to introduce seasonings and additives in the form of aqueous solutions.

The wort should be fermented in enamel containers or glass bottles, or in a strong oak barrel, well steamed and washed with hot and cold water.

Yeast fermentation

In cooled to 25-30°C and blended kvass wort, placed in a fermentation vessel, add 2-4% of the volume of fermented yeast starter wort. Having mixed well, the wort is left to ferment at room temperature for 8-10 hours. At a higher temperature (about 30°C), fermentation can end in 4-8 hours. The lower the temperature of the wort, the slower it ferments. To maintain a high temperature, it is recommended to cover the container with fermenting wort with something.

It is better to add yeast to the wort in the form of a starter (dough), which is prepared as follows. Wheat flour is added to 2-3 glasses of warm kvass wort or kvass, a thin dough is kneaded and the required amount of pressed, liquid baker's yeast or soured bread leaven, previously diluted in warm water, is added. Mix everything thoroughly and leave in a warm place until the dough is ready. It is then added to the wort for fermentation. You can ferment kvass wort with the grounds left over from old kvass (1 glass of grounds per 17-18 liters of wort).

The main fermentation of kvass wort usually ends when the entire surface of the fermenting wort is covered with a layer of white foam, which is removed with a slotted spoon. Young kvass is poured into barrels, bottles and immediately sealed. The corks and necks of the bottles must be tied with string or wire so that the carbon dioxide accumulating in the bottle does not push the corks out. The barrels are closed with a screw-on sleeve or plugged with a well-steamed and washed wooden stopper.

After capping, bottles and barrels are placed on a glacier, cellar, cold cellar or refrigerator for 7-21 days to age. Before use, kvass is stored at a temperature no higher than 10-12°C.

Yeast-free (spontaneous) fermentation

In this way, the wort is fermented in barrels and bottles. To do this, the still warm wort is poured into barrels or bottles and left with open sleeves or necks at room temperature until the wort ferments; This usually takes 8-12 hours depending on the room temperature. The main fermentation is determined by the appearance of dense white foam in the open barrel of the barrel or in the neck of the bottle. Then the young kvass is transferred to the glacier. When the intensity of fermentation decreases, the barrels or bottles are sealed and left on the icehouse until the kvass is consumed. This kvass usually lasts for 2-3 weeks.

If the barrels with young kvass, after opening the sleeves, are transferred to a glacier, cellar or basement and stored there until the kvass sours, then such kvass can be stored in the cold for several months.

You can pour kvass into bottles only after thoroughly washing them. It is better to use champagne bottles. When young kvass is poured into bottles, it is better not to cap them immediately, but to allow the kvass to ferment. After the appearance of white foam, the bottles must be well sealed with a cork, tying it and the neck with string or wire. Sealed bottles of kvass are kept and stored in a supine position at a temperature not exceeding 10-12°C.

The variety of beers knows no bounds. This is not surprising, because in addition to the technological subtleties that determine this or that property of the final drink, brewers use many different types of raw materials.

The vast majority of beers are brewed from barley malt various degrees roasting By combining different roasted malts, brewers produce the majority of beer. However, sometimes new types of raw materials can breathe new life into already familiar varieties.

Currently, there are no boundaries in the world of beer; the use of “non-traditional” grains and additional ingredients only enriches the palette of tastes. In today's article we propose to consider rye - the third most popular cereal among brewers, which is used both as unmalted raw material and as rye malt.

Rye is a cultivated cereal grain. The history of rye cultivation goes back thousands of years. Rye contains a large amount of carbohydrates, which means that when they are broken down, you can get a sufficient amount of sugars for fermentation. Rye is an unpretentious grain crop that was widespread until it was replaced by barley and wheat. Wheat has a much higher gluten content, and barley is richer in carbohydrates, so the main grain for bread production is wheat, and barley is most suitable for beer.

Rye is known to us as a raw material for making kvass, as well as special rye bread. We have been familiar with the taste and aroma of this cereal since childhood. In this regard, there is a great temptation to use rye in the production of beer to give the drink a golden color and rye flavor.

However, rye has not become as widespread as barley or wheat, and there are reasons for this. Rye has a higher content of protein substances, which significantly increase the viscosity and turbidity of beer wort. Rye starch is difficult to gelatinize. All this creates great difficulties during filtering, and in the future, problems during filtration. Therefore, the percentage of rye used in beer production is relatively small.

The use of rye malt can alleviate the problem. Malting grain allows for partial breakdown of protein substances and also modifies starch, making it more soluble. Dried rye malt can replace it because it has a fairly dark color.

There are fermented and unfermented varieties of rye malt. Fermentation here means simmering - holding sprouted grains at high temperatures for a certain time. After fermentation, the malt is dried, also using high temperature. As a rule, fermented varieties of rye malt are used solely for the purpose of giving beer the required shade; low enzyme activity does not allow the use of fermented rye malt as a base malt.

Rye malt is mainly of imported origin, however, it can be bought from importers even in Krasnoyarsk, but only in large quantities, not suitable for home brewing. However, with the growing popularity of new interesting types of beer among the population, the situation may well change.

Write about your attitude towards rye and other unusual beers to

Characteristics of kvass

Preparation of leavened bread and dry kvass

Preparation of kvass wort concentrate

Production of KKS from freshly sprouted rye malt and unmalted raw materials

Production of KKS from dry malts and unmalted raw materials

Preparation of kvass concentrate

Preparation of sugar syrup

Preparing the color

Preparation of a mixed starter of yeast and lactic acid bacteria

PRODUCTION OF KVASS, SOFT AND LOW ALCOHOL DRINKS

KVASS PRODUCTION

Characteristics of kvass

Bread kvass is one of the most common drinks, with a pleasant aroma of freshly baked rye bread and a sweet and sour taste. It contains a variety of alcoholic and lactic acid fermentation products, which give it a refreshing effect and a specific sour taste. The nutritional value of 1 dm 3 of kvass is 1000-1170 kJ (240-280 kcal).

The raw materials for the production of bread kvass are rye malt, rye flour, barley malt, sugar and other products. The main stages of its production include: obtaining rye malt, preparing kvass wort, fermenting kvass wort and blending kvass.

Previously, kvass wort was prepared using infusion and rational methods, which are now rarely used.

The infusion method consisted of extracting soluble substances from crushed leavened bread by infusing it two or three times in hot water. And according to a rational method, kvass wort was obtained by preliminary steaming under excess pressure for 2 hours of crushed fermented rye malt and rye flour. The steamed mass was placed in a mash tun, barley malt was added to it, and the mixture was saccharified according to a certain technological regime. The resulting wort was separated from the undissolved grain mass (ground) by filtration.

Currently, kvass wort is prepared mainly from kvass wort concentrate, kvass concentrates, enriched kvass wort concentrate, extract small kvass, which are produced in specialized factories from fermented and unfermented rye malt, barley malt with the addition of rye, corn, and barley flour.

When fermenting kvass wort, a combined culture of yeast and lactic acid bacteria is used. Yeast causes alcoholic fermentation, and bacteria causes lactic acid fermentation. Lactic acid bacteria convert approximately half of the sugar into lactic acid, the rest into carbon dioxide, acetic acid and ethyl alcohol. The combined action of microorganisms is based on their different metabolism, and different requirements to the nutrient medium, as well as different speeds reproduction. As a result of changes in environmental conditions, the course of fermentation characteristic of these microorganisms during their separate development changes. For example, in the first half of the fermentation process, where a combined culture is used, as a result of the activity of lactic acid bacteria, lactic acid accumulates and the acidity of the environment increases, which promotes the proliferation of yeast. During the second half of the fermentation process further growth acidity inhibits the vital activity of yeast, and they begin to die. The autolysis products of these yeasts serve as food for lactic acid bacteria. In the presence of lactic acid bacteria, kvass yeast accumulates up to 0.04% ethyl acetate in the fermentation medium, which improves the taste and aroma of kvass, as well as increases the stability of kvass during storage.

Fermented kvass is blended (mixed in certain proportions) with the necessary components, including sugar, thoroughly mixed and poured.

Preparation of leavened bread and dry kvass

Kvass bread and dry kvass are semi-finished products in the production of bread kvass.

Kvassed bread is baked from a mixture of rye and barley malt, rye flour and water (without yeast or sourdough). For 1 ton of leavened bread, 477 kg of rye malt, 77 kg of barley malt and 185 kg of rye flour are consumed. Rye and barley malt are ground before use.

Leavened bread is prepared as follows. Rye flour is stirred in boiling water in a ratio of 1:1.5 and left for 1 hour to gelatinize the starch. During this time, the temperature of the mixture drops to 70°C. At the same time, crushed barley malt is mashed in another container in hot water at a temperature of 70°C in a ratio of 1:3 and kept for 1 hour. The malt suspension is mixed with the flour brew and placed for 2 hours in a proofing chamber, where the temperature is about 65°C. After this, crushed rye malt is added to the mixture, mixed and kept in the proofing chamber for another 1 hour to continue saccharification of the starch.

The finished dough is placed in molds and baked for the first 3 hours at a baking temperature of 160-180°C, then it is gradually reduced to 140°C, and at the end of baking - to 90°C. Loaves weighing 2-3.5 kg unloaded from the first oven are knocked out of the molds, placed on trolleys and sent to the cooling chamber.

When baking bread, the following processes occur. At a temperature of approximately 75°C, enzymes in bread begin to break down and denature proteins, and dextrins are formed from starch. With an increase in temperature to 100-110°C, the reactions of melanoidin formation proceed intensively. At temperatures close to 150 above, dextrins and sugars caramelize. As a result, leavened bread acquires a dark brown crust, a sweet and sour taste, and a malt-bread smell. Their humidity is no more than 40%. Kvass wort is prepared from freshly baked bread.

You can store the bread for no more than 4-5 days (they begin to mold), so for long-term storage they are cut into slices and dried for 10-12 hours at a temperature of 50 to 90 ° C to a humidity of 8%. Then the chunks are crushed and the so-called dry kvass is obtained. When dried, compared to leavened bread, its aroma is somewhat lost.

Preparation of kvass wort concentrate

Kvass wort concentrate (KWC) is a so-called bread extract, a semi-finished product for the production of kvass. By appearance KKS is a viscous, thick liquid of dark brown color, sweet and sour taste, with slightly expressed bitterness and aroma characteristic of rye bread. KKS is completely soluble in water; opalescence of its solution is allowed. The content of dry substances in the concentrate is 68-72%, acidity is 16-40 cm 3 of 1 N NaOH solution per 100 g of concentrate. The presence of preservatives and mechanical impurities is not allowed.

Currently, kvass wort concentrate is prepared in two ways:

1) from freshly sprouted rye malt and rye flour;

2) from dry malts (rye and barley) and unmalted raw materials.

KKS technology according to method 1 consists of cleaning and sorting rye, its soaking and germination, crushing grain products, preparing the mash, separating it, clarifying the wort, concentrating the wort, heat treating the concentrate and bottling the finished product. According to method 2, the preparation of KKS begins with crushing malts, unmalted raw materials, and then operations similar to method 1.

In the production of KKS from unmalted raw materials, the following are used: rye, rye flour, corn, barley, flour and corn grits. They are stored separately in a dry and clean warehouse, not infested with grains or other pests. Storage of other types of raw materials or materials that have an odor in the warehouse is not permitted.

Sacks of flour and cereals are stacked on wooden grids for storage. In warehouses with dry wooden floors, it is allowed to lay bags on the floor: in the warm season - in stacks the width of three bags; in the cold season, stacks of five bags can be stacked in width. The width of passages between stacks must be at least 0.5 m.

The stacking height depends on the permissible load on the floors, as well as on the humidity of the raw materials and the air temperature in the warehouse. The recommended number of rows in stacks is shown in Table 28.

Stacks in which the temperature is elevated must be disassembled and the raw materials transferred to production.

Dry rye malt is stored as described in Chapter 6.

Enzyme preparations are stored in tightly closed containers in a dry room at a temperature not exceeding 20°C.

Chemicals for the preparation of disinfectants are stored in a special closed room.

Production of KKS from freshly sprouted rye malt and unmalted raw materials

The production process for KKS from freshly sprouted rye malt and unmalted raw materials includes cleaning, sorting and weighing of rye, preparing freshly sprouted rye malt, crushing grain raw materials, preparing the mash, filtering the mash, concentrating the wort, heat treating the concentrate and bottling the finished concentrate.

A feature of the production of KKS using this method is that the technological process begins with the preparation of rye malt, that is, the starting raw material is rye. The main advantages of the method are the elimination of the stages of fermentation, drying and drying of malt, which makes it possible to preserve and effectively use all its enzyme complexes. The process of melanoid formation, which forms the fullness of taste, aroma and color of the kvass wort concentrate, occurs in a shorter time at the final stage of its production during heat treatment and with less loss of dry substances.

In 1516, at the request of the Bavarian Duke Wilhelm IV, a law was passed on the purity of beer preparation, which became known as the “Commandment of Purity.” The law stipulated that from now on, in subordinate cities and towns, when making the drink, nothing should be added except water, hops and barley.

This was a timely action designed to protect the foam and its lovers from brewers seeking to “ennoble” the product with additives such as bull urine, resins, dust, and sometimes even powder from the ground bones of executed prisoners. Time does not stand still and true masters of their craft began to use honey, herbs and, subsequently, yeast as additives. According to traditional recipes, the main ingredients remain: water, barley or wheat grains, hops, sugar.

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Malt preparation

Before you begin the home brewing process, you need to prepare your ingredients. The basis of beer is malt. Malt is pre-processed, sprouted, dried and crushed grains. For those who are just delving into the process, a logical question may arise: what is his role in the process?

For the appearance of alcohol in the fermented wort, the presence of sugar is important. Protein and starch are the main components of grains that do not dissolve in water. To obtain the necessary sugar, craftsmen began processing grains into malt.

Interesting! The word "malt" means "sweetness."

Wheat or barley grains have long been used to make beer. That is why it is called “liquid bread”, and in the case of barley - “barley juice”. Masters in some countries use mixed malt in the preparation of special types of beer. In mixed versions, barley and wheat are used in equal proportions. There are recipes that use the 1:2 formula. In the classic version, the use of grains from other crops is not allowed. However, you can often learn about the use of rice, corn, oats, millet, soybeans and other starchy grains in classic drinks of different nations.

To make malt at home, harvested barley grains are washed and soaked for a couple of days. To keep the barley in good condition, the water is changed every 8 hours. After the work is done, the grains are laid out in one layer on a deco or tray.

The temperature for germination should not exceed 22 degrees. During the germination process, barley needs regular stirring. This helps avoid rotting. Grains are considered sprouted if the stem has reached a length of 1.5 grain sizes.

The germination process takes on average 4-10 days. Evenly sprouted grains are placed in the oven and dried at a temperature of 100 degrees. The dried material is ground to flour or a coarser grind, depending on the type of beer for which it is being prepared.

It is worth noting that there are dozens and even hundreds of recipes for making foam. Most often these are repeating recipes with minor additions. To make the task easier, we have selected simple, and at the same time interesting recipes for you. From the list provided, you can choose an option to suit your taste.

Rye malt recipe

You will need:

• 9 liters of water
• 4 cups granulated sugar
• 30 grams of hops
• 20 grams of yeast
• 1 kilogram of malt.

To make malt yourself, you will need grains - 1.5 kilograms. The washed grains are soaked for 3 days. At the end of soaking, they must be washed and laid out for germination. After uniform germination, dry in the oven or lightly fry. The dried product is ground using a meat grinder (coffee grinder).

Reference! You can use store-bought malt.

To obtain wort, granulated sugar and hops are diluted in water, ground grains are poured into it and placed on the stove. Stir constantly until it boils, then simmer over low heat for 1 hour. Leave until completely cool (4 hours).

The prepared starter from mixed yeast and water, which has been infused a little, is poured into the finished wort. The resulting mixture is stored warm for 3-4 days. After the expiration date, the drink is poured into prepared bottles and placed in the refrigerator with tightly closed lids. After 7 days, the ripening process of homemade beer is completed.

Based on barley malt

If you don’t want to spend a lot of time cooking, you can try the barley version. Preparation time - 3 days.

• You will need:
• 9 liters of water
• 4 cups granulated sugar
• 30 grams of hops
• 20 grams of yeast
• 1 kilogram of barley malt
• salt.

The barley is soaked and left warm for 15 hours. The prepared wort is brought to a boil, then salt is added and cooking continues for 45 minutes. Add hops and boil over high heat for another 15 minutes. Add 20 grams of yeast to the cooled liquid. After 10 hours, it is filtered and placed in the refrigerator (for 10 hours). If necessary, the resulting beer is further filtered.

Flavored beer

You will need:

• 9 liters of water
• 5 cups granulated sugar
• 10 grams of yeast
• 50 grams of raisins
• 50 ml wine
• 1.5 kilograms of malt.

Prepare the syrup (in an enamel bowl): mix 250 ml of water with sugar and 50 ml of wine, start heating. Add hops and raisins to the heated mixture, bring to a boil and cook for 20 minutes, stirring constantly. Water and malt are poured into the syrup. Boil and leave to cool for three hours. Then add yeast and leave for 7 days in the dark. Throughout the entire period, regularly remove the foam with a wooden spoon. Then it is filtered and bottled. Place in the refrigerator for 2 days to ripen.

From mixed malt

You will need:

• 20 liters of water
• 5 cups granulated sugar
• 400 grams of hops
• zest of 1 lemon
• 50 grams of chicory
• barley, wheat and rye grains - 1 kilogram each.

The principle of malt preparation is described above. Pour 10 liters of water into the prepared and mixed malt and bring to a boil. Now you can add chicory for flavor. When the malt being prepared begins to thicken, granulated sugar, hops, lemon zest and water are added. Continue to simmer for 5 hours over low heat. After 5 hours, the volume will be reduced by 2 times. Leave to cool, filter, pour and ferment in the refrigerator. You can taste it after a couple of hours.

Beer with honey

Why not try making homemade beer using natural honey? It comes out with a special mild taste. The preparation process will take about 10 days.

You will need:

• 10 liters of water
• 2 kg honey
• 250 grams of hops
• 50 grams of yeast

Honey and hops are placed in a wooden pan with water. Bring the resulting mixture to a boil over low heat and continue cooking for 2 hours. Then leave to cool. When the liquid has cooled to 30°C, yeast is added to it. The wort is left warm for 5-6 days. The container should not be covered.

After the expiration date, the container is covered and moved to a cool room, for example, a basement. Another option is to place the wort in the refrigerator, after pouring it into smaller containers. After 2 days, the beer is filtered, bottled and placed in the refrigerator. Tasted on day 10. It is better to consume the product within one week, otherwise it will begin to deteriorate.

Making beer is a simple process. Required Ingredients available and commercially available. By brewing beer at home, you are guaranteed to receive a natural product.

Ready-made dry mixture, or wort, or even kits, with which you just mix the contents of the bags with warm water and let it brew.

Real kvass requires a different approach. You could even say respect, because it takes a lot of time to tinker with the wort. First of all, you need rye, barley or wheat. You should buy not what is offered for feeding birds, but packages marked “for germination.” The grains are thoroughly washed with warm water and soaked in cool water. At the same time, it is not enough to simply leave the bowl in a bright, cool place - the water must be changed for fresh water two to three times a day. In a day or two the sprouts will hatch. As soon as this happens, the grains are placed between two layers of gauze on a tray, pallet, baking sheet - any shallow container. The top layer of fabric is regularly moistened with water, and the grains are turned. Recommended temperature is 10-18oC. Within a week, the sprouts will be as long as the grain itself. At this point, germination is stopped and the product is dried for about 20 hours at a temperature not exceeding 45-55 ° C. The resulting malt is of a light shade and is suitable for light. If you need red kvass, the malt is roasted until dark. It is then ground in a coffee grinder and used or stored.

Properly prepared and dried wort has a sweet and aromatic taste, and the roots and sprouts are easy to separate from the grains.

Turning homemade malt into wort is a much simpler task. Pour boiling water over the powder (depending on the recipe), let it brew for half an hour and add the rest of the kvass ingredients - water, sugar and yeast.

If kvass is ripened in an open container, raisins are added to make it sparkling. If it is closed, then add less sugar so that the gas does not burst the bottle or jar.

Option for dummies

A simpler version of wort is made from crackers. For white kvass, use wheat bread, for red kvass, rye bread. The first is good in okroshka, the second is for quenching thirst. The bread cut into slices is dried in the oven (the degree of toasting will affect the color), pour boiling water over it and leave for 7-8 hours. The next steps are the same: add sugar, yeast and water, let it ferment and ripen.
It is easy to diversify the taste of such kvass if you use brine from