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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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)
Directions
Step 1
1. Sanitize all your equipment thoroughly with hot water or a no-rinse sanitizer to avoid contamination.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
5. After the boil is complete, cool the wort rapidly to about 20°C (68°F) using an immersion chiller or an ice bath.
Step 6
6. Transfer the cooled wort into a sanitized fermentation vessel, leaving any sediment behind.
Step 7
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).
Step 8
8. Allow the ale to ferment for 7-10 days, or until bubbling in the airlock slows down significantly.
Step 9
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.
Step 10
10. Bottle the ale into clean, sanitized bottles, leaving about 3cm (1 inch) of space at the top. Cap the bottles tightly.
Step 11
11. Store the bottles at room temperature for another 7-10 days to allow natural carbonation. Then, move them to the fridge to chill.
Step 12
12. Serve your homemade ale chilled and enjoy responsibly!
Nutrition Facts
| Serving size | 18390.7 grams (18390.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7740 |
| Total Fat 36.30g | 47% |
| Saturated Fat 6.00g | 30% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 594mg | 26% |
| Total Carbohydrate 1665.00g | 605% |
| Dietary Fiber 348.00g | 1243% |
| Total Sugars 124.00g | |
| Protein 215.00g | 430% |
| Vitamin D 0IU | 0% |
| Calcium 1724mg | 133% |
| Iron 51mg | 282% |
| Potassium 5000mg | 106% |
Source of Calories