Malt extract “Black Rock LAGER. Instructions for making black rock beer Making beer from black rock extract

PREPARATION

Sterilization of all equipment is an important factor in the success of your brewing operation. This helps avoid contamination of the wort, which negatively affects the taste. finished beer. To disinfect equipment, it is better to use a specialized product that comes with malt concentrate. It is necessary to sterilize not only the fermenter barrel, but also the dishes that will come into contact with the wort. You must first soak the equipment in a disinfectant solution for thirty minutes. Remember, the lid and tap also need to be sterilized. Then you need to rinse all equipment with plenty of clean water.

BEER PREPARATION INSTRUCTIONS

To make beer, you need 4 components: hops, clean water, brewer's yeast and malt. Beer brewing kits already contain malt and hops processed according to master recipes. Yeast is included - under the lid of the mixture. Additional Ingredients are only needed if you want to experiment.

First, remove the lid from the jar. beer extract. There is yeast there, which should be put aside for now.
Immerse the jar in hot water for 10 minutes. This will soften the contents.
Add malt extract and 1 kilogram of sugar to two liters of hot water, then stir vigorously until the mixture is smooth. Add another seventeen liters to the resulting wort cold water and stir vigorously again.
Next, add another two and a half liters of warm water so that the temperature is within 18-28°C.
Scatter the yeast from the packet over the surface of the mixture, let it settle for five minutes, then stir the wort vigorously and screw the lid on tightly so that no air gets in. Remember that the total volume of the fermentation tank should be half the volume of the drink being produced.
After 6-12 hours, air bubbles can be observed in the water seal, which indicate that the fermentation process has begun. It is necessary that throughout the entire process, the temperature in the barrel is between 18-28°C, which will last 4-7 days. As soon as bubbles no longer appear in the water seal, fermentation is complete.

CONTROL OF FERMENTATION

Using a hydrometer and thermometer you can monitor the fermentation process. It should take place at a temperature of 18-28°C. If the thermometer readings drop below acceptable values, the process will slow down or stop. In winter, it is better to use heaters to keep the temperature above 18°C. The lid of the container should not be opened during the entire fermentation process as this may lead to contamination of the beer.

A hydrometer measures the density (specific gravity) of a liquid. This indicator is influenced by the amount of added sugar. The initial density of the drink should be approximately 1035-1040. During fermentation, sugar breaks down into alcohol and carbon dioxide. CO2 bubbles out through the water seal from the fermenter barrel. If sugar or dextrose was added during brewing, the specific gravity of the drink will be 1006, but if a beer mixture was used, then the density of the beer will be higher - 1012.

Measuring the density of a foamy drink is quite simple. To do this, you need to fill the measuring cylinder or glass with beer about ¾ and lower the hydrometer there so that it floats. It is necessary to get rid of foam and air bubbles for the readings to be correct. The density of the beer will be equal to the mark on the instrument scale. Readings must be taken when the hydrometer has completely stopped and the surface of the drink corresponds to a certain mark. After measuring the specific gravity, do not pour the beer back into the keg.

If you use specialized refining agents, then they must be added before the end of fermentation, that is, when the specific gravity of the drink is 1010. If the hydrometer readings are at the same level for 24 hours, this means that fermentation is complete and you can start bottling .

PREPARATION

Before pouring beer, bottles must be disinfected. Dishes are sterilized in the same way as equipment for making a foamy drink. To do this, you need to wash off all visible dirt, then soak the container (you need to immerse the bottles completely) in a warm disinfectant solution for 30 minutes. After this, rinse thoroughly with clean water.
Add 1 teaspoon of sugar to each bottle (750 ml). If you want to use small bottles (341 ml) of a foreign sample, you can reduce the amount of added sugar by half.
Before opening the lid of the fermenter barrel, you need to remove the water seal.
Carefully pour the drink into the bottles, tilting them slightly. Do not fill the container completely; leave 4 cm of free space at the top.
Seal the bottles tightly to prevent air from entering.
Gently invert each bottle 4 times to dissolve the sugar.
Label each container with a sticker with the date of manufacture.
Place the beer container in an upright position for storage in a warm place (18-25°C). Over the next five days, secondary fermentation will take place, which will carbonate (enrich the beer with CO2 bubbles) the drink.

SPILL

You can use plastic bottles for filling. They are available in all stores that sell home brewing supplies. Such containers are elastic, which will prevent the container from breaking during the post-fermentation stage.

Glass or ceramic bottles are also suitable for bottling beer. They are ideal for reusable use as they are easy to disinfect.

Before bottling, you must ensure that the fermentation process is complete (five to seven days). Use a hydrometer for this. If the device readings show the same value for 24 hours, this means that the beer is ready for bottling. Add sugar only in the amount indicated in the recipe: 1 teaspoon per 750 ml of drink.

MALTODEXTRIN

Sometimes this ingredient is used to replace sugar or dextrose. It is a non-fermentable sugar and contributes to the brighter flavor of the drink. Please note that when using maltodextrin, the gravity of the beer will be slightly higher.

DEXTROSE

Instead of regular sugar, it is better to use dextrose. It is a form of glucose that is made from starch. This ingredient will give the drink a fuller, richer aroma.

BARLEY MALT

Malt is the most important component for preparing a foamy drink. Brewing kits are a combination different types barley malt with the addition of hops, converted into malt concentrate.

Unhopped beer mixture can be used instead of sugar. It will give the beer a rich, interesting aroma. However, to do this, instead of 1 kg of sugar, you need to add 1.5 kg or 1 liter of the mixture. Let us remind you that if you use a malt mixture, the drink will have a higher specific gravity.

Making beer requires not only high-quality ingredients, but also experience and knowledge, described below in step-by-step instructions.

Step 1 - Fermentation Equipment

You will need a fermenter (fermentation container), a water seal with a seal, and a lid with a hole for the water seal. The kits are designed for preparing 23 liters of beer; accordingly, a larger container must be chosen, taking into account the volume of foam formed during fermentation.

To control the fermentation temperature, it is advisable to use a thermometer; you can use a liquid crystal thermometer by gluing it to the outside of the fermenter closer to the bottom edge. For bottling, you can use a siphon tube or a fermenter with a tap installed.

Step 2 - Preparing for Fermentation

Washing and disinfection are very important aspects in making beer. To avoid infection and, accordingly, spoilage of beer, we recommend using detergents and disinfectants specifically designed for this purpose. It is necessary to wash and treat all surfaces that come into contact with your future beer, from the fermenter to small parts of auxiliary equipment.

Dissolve the disinfectant in the fermenter in 5 liters of water (according to the instructions for the product) and soak all equipment in it, including the inside of the lid, for at least 30 minutes.

During this time, wet the surfaces several times with the solution for more effective treatment; pass some of the liquid through the tap. Then rinse all equipment with plenty of fresh water.

Step 3 - Brewing Instructions

To make beer, you need four main ingredients: water, fermentable sugars (usually extracted from malted barley), hops and yeast.

Beer brewing kits include hopped malt extract, brewed in proportions according to our brewers' recipes, and yeast, which is contained under the lid in each kit. You only need to add water and a small amount of unhopped malt extract (sugar or glucose).

1. Remove the label and plastic cover from the kit. Remove the packet of yeast from under the lid and set aside for a while.

2. Place the jar in hot water to soften the contents.

3. Dissolve the contents of 1 jar and 1 kg of sugar in 2 liters of hot water (or 2-3 jars, according to the recipe) in the fermenter. Add 17 liters of cold water and mix well.

4. Depending on the temperature, add 2.5 liters of cold or hot water until the wort temperature reaches 18-26°C; higher temperatures may kill the yeast.

5. Scatter the yeast over the surface of the wort and close the fermenter with a lid; fill the water seal halfway with water.

6. The water seal will begin to bubble approximately 6-12 hours after adding the yeast. Leave the beer to ferment at 18-26°C for approximately 4-7 days (for the Cider set 10-16 days) until the final gravity drops to 1.5% (1006). For "Crafted" kits, using 2 jars, fermentation lasts approximately 10 days, final gravity approximately 3.5% (1014). Also, the end of fermentation can be seen from the water seal, the release of gas becomes less and less frequent or stops completely.

Step 4 - Controlling Fermentation

You can control the progress of fermentation using a thermometer and a hydrometer. Do not open the fermenter lid during fermentation to avoid the possibility of contamination. Monitor the readings of the thermometer glued to the fermenter; the fermentation temperature must be maintained between 18 and 26°C. At temperatures below 18°C, fermentation may slow down or stop altogether. In winter, heating devices may need to be used to maintain a stable temperature above 18°C.

In brewing, a hydrometer-saccharometer is used to measure density; it shows the sugar content in beer. The initial gravity of the beer should be approximately 8.75-10% (1035-1040). The fermentation of sugars produces alcohol and carbon dioxide (CO2). The release of CO2 can be observed in the water seal during fermentation. A standard jar of concentrate and 1 kg of sugar, usually ferments up to 1.5% (1006). When using unhopped malt extracts instead of sugar, the final gravity is usually 3% (1012) or higher.

To measure density, fill a measuring cylinder with beer, shake it a few times (to free the beer from CO2), immerse the hydrometer in the cylinder and read the hydrometer scale at eye level. Do not pour beer back into the fermenter. If you intend to use fining agents, add them only before the end of fermentation, at approximately 2.5% gravity (1010).

If the hydrometer reading remains unchanged for 24 hours, the beer is ready to be bottled.

Step 5 - Bottling and Maturing

1. Once fermentation is complete, you should be ready to bottle the beer for storage and maturation. Wash and sanitize bottles, caps and all filling equipment. You can wash the bottles using brushes and pipe cleaners, then soak the bottles and equipment in a warm disinfectant solution for 30 minutes. The bottles may not be filled completely; the most important thing is that the entire inner surface is treated with the solution; after treatment, rinse everything with fresh water.
2. Add sugar to each bottle at the rate of 1 heaped teaspoon per 750 ml of beer; if you are using 0.5 liter bottles, add 1 heaped teaspoon.
3. Before opening the fermenter lid or pouring beer from the tap, remove the water seal to prevent water from the water seal from getting into the beer.
4. If you use a special device for pouring, attach it to the tap.
5. Fill each bottle with beer, 4 cm short of the neck, cap and turn over several times to dissolve the sugar.
6. Label and write the date.
7. Leave the bottles in an upright position for 5 days in a warm place (18-25), for secondary fermentation and saturation of beer with CO2.
8. After 5 days of carbonation, put your beer in a cool place for a week (8-12) to mature. With further aging, the taste of the beer will only improve. Taste and compare your beers after 3 weeks, 3 months and six months.

Filling device

Bottle filler allows bottles to be filled from the base, so beer has less contact with air oxygen. Filling occurs by pressing the piston, the valve opens, and beer fills the bottle in three streams. When the bottle is filled, the beer stops flowing, the operator releases the piston button and the valve closes. The level of beer in all bottles is the same. When filling bottles of different sizes, the level is adjusted using nozzles.

The approximate alcohol content of beer, when adding sugar to the set is 1.7 kg.

Try to use unhopped extracts instead of sugar to improve the fullness of flavor and foam stability.

To make the beer more transparent, pour it into the glass carefully, along the side, without stirring the sediment.

Some well-known manufacturers (Black Rock, Coopers, Muntons and others) are designed to prepare 23 liters. foamy drink. The advantages of such mixtures: favorable price, large assortment of varieties. However, the question arises: how to use concentrates designed for large volumes in microbreweries with a capacity of up to 10 liters? Home microbreweries are very popular and are produced by such well-known brands as Mr.Beer, Inpinto, Beermachine, BrewDemon. The good news for brewers is that beer mixture concentrates, designed for a volume of 23 liters, are also perfect for home microbreweries. Original large can of beer wort extract weighing 1.7 kg. divided into 2 halves. One half of the can of wort is poured into a home microbrewery: BeerMachine, Mr.Beer, Inpinto, BrewDemon. The second half of the extract is poured into a container, tightly closed with a lid and put away in a dark, cool place.

The shelf life of opened wort extract is no more than 10 days at a temperature of 3-8°C

Add half the total volume of water at room temperature (4-4.5 liters) to the beer wort extract poured into the home mini-brewery and mix thoroughly until the wort is completely dissolved. To ferment the wort, a nutrient medium is needed. This can be an unhopped extract, which can be purchased in our store in a volume of 23 liters. beer wort, and also use half a can per brew in a home mini-brewery, or you can simply brew syrup using the following calculation: per 1 liter. water, take 350-400 grams of sugar or dextrose (the strength of your beer depends on the amount of added sugar or dextrose at this stage), stir, bring to a boil (only sugar or dextrose needs to be boiled) and remove from heat. Carefully pour into the home mini-brewery, then bring the total volume of liquid to 9-10 liters. The temperature of the resulting beer wort should be from 20 to 26 degrees (at low temperatures the fermentation process proceeds very slowly, at high temperatures the yeast dies). Pour out half the packet of yeast included with the can of beer wort extract, and put the other half in a cool, dark place for the next brew. We close the home microbrewery and wait for the fermentation process to begin, which occurs within 24-48 hours.

Important! Don't forget about disinfection.
Disinfection is a very important step in the beer brewing process, as it kills bacteria, wild yeast and mold, which can ruin the taste of your beer. All equipment, incl. The microbrewery itself, the bottles, and the stirring spoon with which your beer will come into contact must be disinfected.

After 5-7 days of main fermentation (after the end of the main fermentation, it is recommended to wait 24-48 hours to allow the yeast to settle), bottle the beer, adding sugar or dextrose to each bottle at the rate of 8-10 g per 1 liter (heaped teaspoon). Pour beer from the fermentation container through a faucet (siphon) into bottles, without adding 4-5 cm to the edge of the neck. Seal the bottles and shake them vigorously several times to dissolve the sugar or dextrose. Pour the beer until the fermentation vessel contains only yeast residue at the bottom. Leave bottled beer to ferment in a dark place for at least 2 weeks at a temperature of 20-26°C.

After bottling, your home microbrewery will need to be rinsed and, if desired, started another brewing process from the second half of the beer wort extract that was separated initially from the large can.

The beer is ready after 2 weeks of aging in bottles, but to obtain a brighter and more balanced taste, it is better to age for at least a month. Beer bottled in sterile bottles own production can be stored in a dry, dark place at room temperature for up to 3 months (when filled in plastic bottles) and up to 12 months (when filled in glass bottles).

Important! Before drinking, it is necessary to cool the beer at a temperature of 3-8°C for at least 48 hours.

You received real unfiltered beer of your own production!

A few tips that may come in handy:

• Try not to invert the bottle during the carbonation (fermentation) stages, this may disrupt the yeast layer, which will affect the taste and color of your beer.
• Sharp short-term cooling of beer, for example in freezer, can cause it to become cloudy and affect the taste.
• When pouring beer into glasses, also keep in mind that if the bottle is tilted sharply, some of the yeast may still get into the glass. The more carefully you pour your beer, the clearer and more beautiful it will be.
• The longer the carbonation process takes place (aging in bottles with the addition of sugar or dextrose after bottling), the richer the beer is, with a pronounced taste.
• The longer the finished beer is cooled in the refrigerator before consumption, the better the carbonation process is stopped, which affects color and taste.