Homemade Ale
Master the art of brewing with this step-by-step recipe for **Homemade Ale**, a flavorful and rewarding craft beer you can make right in your own kitchen. Using simple, core ingredients like malted barley, hops, brewer's yeast, and a touch of priming sugar for natural carbonation, this recipe walks you through the essentials of mashing, boiling, fermenting, and bottling. With a rich malty base and perfectly balanced hop aromas, this ale is ideal for craft beer enthusiasts looking to create a crisp, refreshing brew. Perfect for sharing, this recipe yields 20 servings of golden, chilled goodness that's sure to impress at your next gathering. Whether you're a brewing novice or an experienced homebrewer, this versatile recipe invites you to embrace the satisfying world of homemade craft beer. Cheers!
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Recipe Information
Ingredients
- 2 kilograms Malted barley (crushed)
- 50 grams Hops (pellets or whole)
- 10 grams Brewer's yeast
- 16 liters Water
- 100 grams Sugar (for priming)
Instructions
1. Sanitize all your equipment thoroughly with hot water or a no-rinse sanitizer to avoid contamination.
2. In a large pot, heat 12 liters of water to about 65-68°C (149-154°F). Add the crushed malted barley and maintain this temperature for 60 minutes, stirring occasionally. This is called 'mashing' and helps extract sugars from the grains.
3. After mashing, strain the liquid (now called wort) into another large pot. Rinse the grains with an additional 4 liters of hot water (about 75°C or 167°F) to extract as much sugar as possible.
4. Bring the wort to a boil and add half of the hops. Let it boil for 60 minutes, stirring occasionally. Add the remaining hops in the last 15 minutes of the boil for additional aroma and flavor.
5. After the boil is complete, cool the wort rapidly to about 20°C (68°F) using an immersion chiller or an ice bath.
6. Transfer the cooled wort into a sanitized fermentation vessel, leaving any sediment behind.
7. Add the brewer's yeast to the wort and seal the fermentation vessel with an airlock. Store it in a cool, dark place (around 18-22°C or 64-72°F).
8. Allow the ale to ferment for 7-10 days, or until bubbling in the airlock slows down significantly.
9. Carefully transfer the ale to another sanitized container to avoid disturbing the sediment. Dissolve the sugar for priming in a small amount of boiled water and mix it into the beer. This will help carbonate the ale in bottles.
10. Bottle the ale into clean, sanitized bottles, leaving about 3cm (1 inch) of space at the top. Cap the bottles tightly.
11. Store the bottles at room temperature for another 7-10 days to allow natural carbonation. Then, move them to the fridge to chill.
12. Serve your homemade ale chilled and enjoy responsibly!
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 40 mg | 2% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 6.4 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 258 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
