From the first idea to the finished sip of beer, there are a lot of things to keep in mind. But in the end, all that remains is pride and enjoyment, because the best moments are when you get to share your own beer creation with friends. You can then be sure that the effort and the wait have all been worthwhile.
Brew your own!
Good planning is a prerequisite for a successful brewing process. This includes the decision on recipe and quantity as well as the required ingredients and equipment. The basis for beer production is the recipe. Top beers, including all ales and also for example wheat beers, are fermented with top-fermenting yeasts. Bottom-fermented yeasts are used in the preparation of lager beer, including light beer and pilsner.
The variety of recipes is almost limitless. When you are getting started, it makes sense to buy ready-made mixes with all ingredients. Important to know: you can brew beer only for domestic consumption without notifying the authorities.
In the traditional production of beer, the starch must first be removed from the crushed grains and converted into sugar. This process is called mashing. Here, water and malt come together in the mash kettle and are mixed. Then it goes through the refining process. In this step, the residual sugar still in the malt is washed out and the drained malt, also called brewer’s grain, is separated from the liquid.
The liquid, now called wort, is boiled with hops for about an hour in the next step. Accordingly, this step is called hop cooking. There are several reasons for this step: the hops add flavour as well as bitter and aromatic substances to the malt sugar solution. At the same time, the wort is preserved for a cooking time of approx. 60-90 minutes.
Finally, the wort must be cooled as quickly as possible to pitching temperature, so that the yeast can start its work. But caution is advised: it is particularly important to work extremely cleanly in the cold area, as the cooled wort is highly susceptible to contamination. To prevent undesirable tastes from developing later in the beer, make sure that emerging steam can escape from the cooking vessel.
Now the real fun begins: during the fermentation process, the yeast conjures a cheerfully exhilarating beer from a dull bread soup by converting sugar into alcohol and carbon dioxide. Just like the saying goes: ‘The brewer makes the wort, the yeast the beer’. After about 5-7 days, the main fermentation at about 17 to 21 ° C should be completed.
Before filling the young beer into bottles or barrels in the final step, remove any remaining lees and yeast particles from the beer. Finally, the beer can be bottled. During the secondary fermentation, the self-brewed beer once again has time to mature and rest in order to bind the resulting carbonic acid to the beer and round off its flavour.
During this final test of your patience, the young beer is stored standing at a temperature of 1 to 2 ° C for several weeks. During this time, the yeast settles and the beer clarifies and stabilises. Then it is done! Congratulations, you have put a lot of passion and patience into the production of your own beer! It’s high time to celebrate with a bottle of cool self-brewed beer and a few friends. Cheers!
On our checklist you will find an overview on how to brew your own beer. Alternatively, the Klarstein mashing kettle provides a great complete package for preparing mash. This way, you can successfully brew your own barley juice in no time at all.
6 steps to self-brewed
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