- Iļģuciems malt extract – 1 kg
- Sugar -1 kg
- Dry yeast – 10 g
- Dried hops – 100 g
- Water – 20 l (preferably soft water)
- Beer brewing starter kit
Prepare a hop decoction – pour water over 100 grams of hops and boil. Leave the decoction for an hour, then drain. Stir the malt extract in water, add yeast, sugar and hop decoction. If you want a light beer, add regular sugar, but for darker beer – roast sugar before adding to the liquid (the better roasted the sugar, the darker the beer). When this is done, pour the liquid into a container, close it with a stopper (or lid), and place a gas discharge tube in it. In a week such beer will be fermented. Then the beer can be filled in bottles and stoppered. Add about 5 grams of sugar to each litre of ready drink. The beer will be carbonated, sparkling and quite strong.
Take into account:
- All containers used for brewing beer must be completely clean and with no cracks.
- At the end of the beer fermentation period, before pouring into bottles, make sure that it is completely fermented and does not have a sweet taste, otherwise the fermentation will continue in bottles.
- 300 g of rye flour
- 70 g of caraway
- 1,2 l of water
- 2 kg of wheat flour
- 50 g of malt extract
- 40 g dry yeast (can also be pressed)
- 300 g of sugar
- 30 g of salt
- 750 ml of sour milk
Pour rye flour and caraway into a bowl and sprinkle over boiling water. Allow it to cool and the flour to swell. While they are still a little warm, add sugar and malt extract. Sift wheat flour, add yeast to them, and then add to the rye flour. Add sour milk. Salt can be added during kneading. Knead first in a bowl, then on the table – at least 10 minutes, so that at the end the table is clean and the dough makes its characteristic sound – as if there were air inside. Then put for an hour and a half in a warm place, cover with a towel. When the dough has raised twice as much, place it on a silicone pad to prevent it from sticking and forming lumps. Sprinkle flour at the bottom of a cake form, and place the dough inside a little over half the volume of the form. Then put it again in a warm place with a towel over it for about 40 minutes to rise. Bake in the oven at 230 degrees for about 15-20 minutes, then reduce to 180 degrees and bake for another 20 minutes. Check with a stick whether the inside is not raw. Take the bread out of the form and turn it over to cool. Do not cut if it is hot! The bread must rest for at least an hour before it can be cut.
- Rye bread crusts – 0,5 kg
- Iļģuciems malt extract – 1 jar (600 g)
- Water – 6-7 l
- Sugar – 0,5 kg
- Compressed yeast – 50 g
Dry out bread crusts in the oven. Pour boiling water (½ of the total amount) over crusts; allow infusing until the water has become a dark bread color with a pleasant bread aroma. Drain the water, pouring it into another container. Then pour the remaining boiling water over the bread crumbs again, and allow infusing for another hour. Drain and pour the two liquids together, add and dissolve the malt extract while stirring, add the sugar and allow to cool slightly. Add the yeast, which is dissolved in sugar, and put the container into a warm place to ferment until foam appears (approximately 6-8 hours).