How to Make Beer

Come summertime and all you want to do in the afternoon is laze around in your bedroom, watching TV and sipping cold beer. Nothing beats the heat of summers the same way as beer. If you are tired of sitting alone, just call a few good friends over to your house and discuss the latest news, whether in politics or business or sports or the film industry, over cold beer and chips. Feels just perfect, doesn’t it? If the beer is homemade, the perfection reaches its height. Yes, you read it right. Making beer at home is totally possible and easy too. Want to know more about it? Check out the recipe given in the lines below.

How to Make Beer

Things Needed

3 lbs Light Dried Malt Extract
8 oz Crystal Malt
1 oz Brewer hops
1 package Brewer yeast
3/8 cup Sugar, for bottling
Brew Pot
Strainer
Funnel
Kitchen
Thermometer
Containers
Bottles
Freezer Bag
Water

Instructions

Take the crystal malt and put it in a freezer bag. Now, crush it lightly, making sure to form broken grains, not flour.
Place the crushed malt into around 2.5 gallons of water and place it on fire. Heat to about 155 degrees.
Now, turn off the heat and covering the pot, keep aside malt-water for at least 30 minutes.
Strain the liquid and then boil it.
After it starts boiling, turn off the heat and pour in the malt extract. Stir.
Turn on the heat and let the liquid boil once again.
While the liquid is still boiling, add two thirds of an ounce of hop pellets.
Leave aside for one hour.
After one hour has passed, mix in the rest of the hop pellets.
Cover the pot with an air lock and let it sit for another 10 minutes.
Cool the liquid and strain it, with the help of a strainer and funnel, into the bottles. Make sure that the liquid does not spill over the bottle.
Add in the yeast and let it sit in a cool and dim area, for about a week to ten days and let it ferment.
Take a cup of water and add sugar to it.
Keep on fire and let it boil for five minutes.
After it cools down, put it in a new container.
Pour the fermented beer into the new container, making sure not to take any sediment accumulated at the bottom of the bottles.
Let the beer sit for another week, in a cool and dim area.
Your beer is ready to be served!

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