Basic Method of Kitchen Brewing

Use this basic brewing method for any small scale homebrew project that’s perfect for seasoned pros and beginners alike.

| July 2019

Getty Images/serezniy

1. Preparation

Hygiene is vital in all types of brewing. The cleaner you keep everything, the less risk there is of flaws in the flavor. Additionally, you can store the beer for longer if you have taken care in relation to hygiene. There are two simple steps. First, wash away all dirt. Be very careful to wash away any leftover stew or anything else from saucepans, and any wort in your fermentation vessel. When all surfaces that come into contact with the brew are free of dirt, it’s time for the second step – disinfection.

Everything that comes into contact with the brew after boiling the wort needs to be free from bacteria. This sounds more difficult that it actually is. You pour a little disinfectant into a bucket with water and submerge the things you need bacteria-free for as long as the instructions on your disinfectant state. To disinfect anything that won’t fit in the bucket, such as saucepans and the fermentation vessel, you should pour some diluted disinfectant into them and shake the liquid around. One other tip is to disinfect the unopened yeast packet and your scissors.

Many people get unnecessarily stressed out by the cleaning. Stay calm. It’s all very easy. Once the wort has finished boiling, it’s important that everything it comes into contact with is clean and free from bacteria. Before it’s boiled, it doesn’t matter whether it’s bacteria-free as the heat kills all the bacteria. When everything is clean, it’s time for the next step – mashing.

2. Mashing

Mashing might not sound all that pleasant, but it is! When you pour the malt into warm water, the kitchen is filled with more or less the same smell as when you bake bread. Turn on some music, because you’ve got a couple of hours of fun ahead of you.

Do the following: Heat 1.7 litres (4 pints) of water in one of the saucepans to between 68–78ºC (154–172ºF) (see each recipe). Pour in all of the crushed malt and stir. Take the saucepan off the heat, put the lid on and leave to stand for about 15 minutes. During this stage, it’s best if the temperature remains constant, which means it may be worth wrapping a towel around the saucepan to keep it warm. After 15 minutes, you have what is known as ‘mash’ in the saucepan.



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