Técnicas para cerveza casera.
Make beer with the method e + g (grains extract)
The process to make the beer more granular extract allows you to control more variables of the recipes compared to the hops extract but this technique needs a slightly different equipment compared to what you find in the classic fermentation kits and is certainly more laborious but despite this it can really give a lot of satisfaction.
In case your beer does not come as you wish with the hops extracts, we advise you to take a look at this LINK
METHOD E + G
We recommend that you have:
a large pot: at least 20-25 liters in steel:
a mill to grind the grains: (in case you take the already ground malts or our kits e + g is not necessary)
a filter for wheat malts
a cooling coil
a thermometer.
Method:
Grind the grains. Take the ground grains and then fill a pot with about 15-18 liters of water.
Heat the water to about 68 degrees. Once the water is at temperature take the ground malts, put them in infusion (we recommend using a cloth bag and then remove them more easily), stir for a few minutes, cover the pot and let infuse for at least 40 minutes.
After 40 minutes, get yourself a cotton cloth or a thick layer of thick plots and with this filter the ground malts (if you have used the cotton or canvas bag just remove it from the must).
Carefully squeeze the bag with ground malts and pour over hot water to extrapolate all the aromas until you get to about 20 liters of must in the pot.
Dissolve the malt extract in the pot.
Now it is time to boil (top up with hot water if too much must evaporate):
Bring the must to a boil and at this point add the hops and spices as per the recipe. The hops that is inserted first (usually the boiling lasts 60 minutes) will give the bitterness to your beer, the bittering power of the hops is expressed in Alfa Acidi and the higher hops are used to donate the desired bitterness.
The varieties of hops are not all the same as aroma or bitter and there are hops that give more elegant bitter hues (ex: Simcoe) and hops with more persistent bitter (ex: Chinook).
The hops that are placed in the final part of the boil give the aroma and the produce to your beer.
If the recipe indicates candied sugar, we recommend adding the last 5 minutes of boiling.
After this phase without removing the hops let the must cool as quickly as possible by immersing the pot in cold water or using the plate heat exchanger or the steel coil
Once the must has cooled, with a sieve or a strainer, filter the must thus separating it from the hop, (if you have used the hop-bags it is much more comfortable).
Put the contents in the fermenter and at this point, add cold water in the fermenter until it reaches 23 liters in total, mix well the must.
Take the sachet of yeast and make sure that the must temperature is between 20 and 26 degrees, and turn the yeast from the sachet into the must, shake well with the scoop for 30 seconds and cover the fermenter.
Proceed with the fermentation phase for 7-10 days, then insert the sugar for priming and bottle.
Secciones
- RECETAS BEER KIT DE CERVEZA 43
- Ss BREWTECH 23
- Los ingredientes para la cerveza. 4
- Todas las recetas de cerveza de grano y e + g 1
- Cocktails 7
- Lupulo 1
- Malta en cerveza 2
- FAQ 10
- Equipamiento y facilidades 13
- Técnicas para cerveza casera. 5
- Otros hidromiel, sidra y licores fermentados 17
- 5
- Las levaduras para cerveza 9