We brew beer in a slow cooker. Recipe for making beer in a slow cooker at home: Brewing beer in a slow cooker

Every beginner once comes up with the idea of making beer in a slow cooker at home. The idea is obvious; this technique allows you to make controlled temperature breaks and not waste time monitoring the process.

Let's find out in a regular household appliance with a 5 liter bowl. All you need is simple ingredients and some free time. Almost every multicooker beer recipe is simple and accessible even to beginners.

It is not very convenient to completely prepare a drink in a bowl, because long-term boiling is difficult to check by constantly opening the lid. But the technique of mashing malt makes it very simple.

A simple recipe for brewing beer in a slow cooker

You will need:

3 liters of water,
1 kg barley malt,
3 g hops with alpha acidity 4.5%,
1/3 sachet of brewer's yeast (5 l),
sugar for carbonation.

Preparation:

Heat 3 liters of water in a slow cooker to a temperature of 70 degrees, slowly stir the malt into the water.
Set the temperature to 65 degrees and cook the mash for 90 minutes. Stir the mixture every 20 minutes so that the malt does not settle.
After an hour and a half, do an iodine test. If the starch does not completely turn into sugar, add another 15 minutes of cooking.
Filter the drink, return the liquid to the multicooker bowl or leave it in the pan.
The wort must be brought to a boil, then add 1 g of hops. After 30 minutes, add another 1 gram, and 20 minutes before the end of the boil, add the last portion. Total cooking time is 1 hour.
Make sure that the liquid boils intensely and that gurgling is visually visible.
Quickly cool the wort to the temperature recommended for the selected yeast.
Pour the filtered liquid into the fermentation tank.
Pour the yeast onto the surface of the wort, wait 5–7 minutes, mix the liquid well and close with a lid with a water seal.
Leave the wort for 10 days in a dark, cool place (temperature no higher than 14 degrees).
Remove the beer from the sediment using a silicone straw; add 1 liter of beer to 7 g of sugar in each bottle.
Pour the drink into bottles, leaving 2 cm of space under the neck. Place in a dark room at a temperature no higher than 24 degrees. After 20 days, secondary fermentation will be completed and the drink will become carbonated.
The drink should spend another 20–25 days in the refrigerator to fully ripen.

Recipe for making homemade beer in a slow cooker

Using this technology, you will get a classic American lager, light and light.

You will need:

12 liters of water,
1.5 kg Kursk Pilsner,
20 g Istra hops (alpha acidity 4.2%),
yeast Saflager S-23.

Preparation:

Mix 5.2 liters of water with malt in a multicooker bowl. Set the temperature to 69 degrees and cook for an hour.
Make a final pause at 72 degrees for 10 minutes.
Filter the infusion; Rinse the mash with 6 liters of water heated to 72 degrees.
Mix the barrier and rinse water, place on the heat and cook for 65 minutes, maintaining a visible boil.
Remove the multicooker bowl and let the beer sit for 25 minutes, then cool the wort.
Pour the liquid into the fermentation vat, pour the yeast onto its surface and after a few minutes mix well.
Close the container with a lid with a water seal; wait for fermentation to complete, this will take 6 to 10 days.
Filter the beer and bottle it, after adding sugar (7 g per 1 l).
Leave the beer for secondary fermentation in a dark place with a temperature no higher than 24 degrees, then transfer it to the refrigerator and wait another 10-12 days.

From a slow cooker - six months in a dark and cool place, an open bottle should be drunk immediately. Otherwise, this drink is similar to any other, brewed from natural ingredients.

Why a slow cooker?

These household appliances will become a simplified version of a mini-brewery; you can try your hand at it and then buy high-quality and convenient equipment. To choose the right model and not waste your money, read

24.05.2018 19:30

I have long wanted to visit some kind of beer brewing at Cosmic City One Gallon Home Brewery, first of all, to see for myself how it is done, and, of course, to tell you. My friend, Marat Settarov, is probably the first in Russia who decided to brew beer using the 1-Gallon Brewing technology. Maybe not the first, but at least I don’t know the others.

I was personally interested in the fact that Marat, having read a lot about his foreign colleagues, immediately began brewing grain beer. Not only that, but his first beer was none other than First Step, an American Porter-style beer with 7.7% ABV and 100 IBU bitterness. No hefeweizens there (I have nothing against them) and other “light live unfiltered” ones, but straight to craft. Marat gave a brief presentation of his first variety to a narrow circle of beer lovers at GlavPivMag in mid-November last year.

Then I was a little shocked that the first test beer of the new home brewer turned out to be completely free of the defects characteristic of many, even very experienced “home brewers.” I won’t say that it was world-class beer, but the application was very serious.

“Great aroma balancing between a wine-port base and American dry-hopped hops. The taste is initially strongly coffee-like, and as it warms up it turns into woody-leather tones, seasoned with serious bitterness that lingers in the aftertaste. Roasted prunes, something else dark and burnt, a little soot, soot and smoked alder, charcoal in the aftertaste"- I used these epithets to describe First Step after the tasting.

The other day it will be six months since tasting the first beer from Cosmic City. Six months... and already 10 beers, one of them is non-alcoholic - Hophead Cola with 110 IBU bitterness.

Why Cosmic City? Because Marat lives in Korolev, Moscow region, and loves everything related to space and astronauts.

Why 1-Gallon Brewing? Because only one gallon of beer is brewed, and the finished product yield is only 3 liters. Firstly, all the equipment along with the fermenting beer takes up extremely little space, and this immediately removes one of the reasons why many are hesitant to take up home brewing in limited living conditions. Secondly, it allows you to brew new varieties as often as you want, without waiting for the previous ones to be drunk. After all, every new brew is a new lesson that allows you to strive for perfection.

The most interesting thing in all this is the know-how that Marat himself came up with, bringing even greater relief to the 1-Gallon Brewing technology. I'm talking about mashing wort using a household multicooker.

All of the above made me join Marat Settarov on a festive May day to brew a new variety. The idea was to brew American Single Hop IPA with ultra-fashionable American Mosaic hops.

I suggested the name - MayDay Single Hop Mosaic IPA.

Nobody, including the head brewer, was against it :)

You don't need to think too much about recipes. Everything you can imagine has already been done before you. Although you can always make your own adjustments, you understand. What I mean is that the “One Gallon Brewing” movement is developing quite actively, and you can find a lot of information on this topic on the Internet, although mostly in English. As well as a bunch of ready-made beer recipes of different styles. You can download a ready-made recipe, although in most cases they are for 20-liter cooks. In special brewing applications for iOS and Android, you can adjust (convert) any recipe to the volume you need, in our case - 1 gallon.

Here is the recipe for this cooking.

Let's start preparing the ingredients.

Several varieties of malt of different colors (degrees of roasting).

Marat is attaching a mill for malt.

Using a kitchen scale, the required quantities of malt are measured.

Ready.
The malts are ground and poured into the multicooker bowl.

In the meantime, the equipment is being processed using this tool.

And on the stove, the water for mashing the wort is heated to the required temperature.

When the water has reached the desired temperature, it is added to the multicooker bowl with ground malt.

Then I was a little shocked that the first test beer of the new home brewer turned out to be completely free of the defects characteristic of many, even very experienced, “home brewers.” I won’t say that it was world-class beer, but the application was very serious.

"Great aroma, balancing between a wine-port base and American dry-hopped hops. The taste is strongly coffee at first, and as it warms up, it turns into woody-leather tones, seasoned with serious bitterness that remains in the aftertaste. Roasted prunes, something else dark and burnt, a little soot, soot and smoked alder, charcoal in the aftertaste"- I used these epithets to describe First Step after the tasting.

The other day it will be six months since tasting the first beer from Cosmic City. Six months... and already 10 types of beer, one of them non-alcoholic - Hophead Cola with bitterness 110 IBU.

Why Cosmic City? Because Marat lives in Korolev, Moscow region, and loves everything related to space and astronauts.

All of the above made me join Marat Settarov on a festive May day to brew a new variety. The idea was to brew American Single Hop IPA with ultra-fashionable American Mosaic hops.

I suggested the name - MayDay Single Hop Mosaic IPA.
Nobody, including the head brewer, was against it :)

Here is the recipe for this cooking.

Let's start preparing the ingredients.
Several varieties of malt of different colors (degrees of roasting).

Marat is attaching a mill for malt.

Using a kitchen scale, the required quantities of malt are measured.

Assistant to the head brewer of Cosmic City One Gallon Brewery, who is also the chief technologist, Dmitry Bogdanov grinds malt. Having seen enough of Marat, he is preparing to open his own One Gallon Brewery, and is doing an internship here. The head brewer, as expected, makes him do all the dirty work :)

Ready.
The malts are ground and poured into the multicooker bowl.

In the meantime, the equipment is being processed using this tool.

And on the stove, the water for mashing the wort is heated to the required temperature.

When the water has reached the desired temperature, it is added to the multicooker bowl with ground malt.

And mix until the required consistency.

It’s a bit thick, add more water.

To get something like this “porridge”.

The multicooker is set to a mode that can maintain the required temperature for the required amount of time.

While mashing is happening, let's go drink beer.
The multicooker beeps when the set time is over.
Let's stir the porridge.

And set the next temperature. And let's go drink beer again.

This is the know-how. A slow cooker makes mashing easier. There is no need to stand at the stove with a thermometer for a long time in order to control the stability of the required temperature. The multicooker will call you to it when the mashing process is complete.

You can use any multicooker that has similar functionality.

Let me remind you that today we brew beer in the India Pale Ale style using the most popular Mosaic hops.

We will measure the required amount of hops using these scales.

The assistant trainee head brewer at Cosmic City One Gallon Brewery can't get enough of the magical mosaic aroma. Aroma!!! He really is amazing.

In the background are measuring cups, they are also shot glasses. We will pour weighed portions of hops into them.

To add them to the brewing wort at the right time.

Everything is ready to filter the wort from the spent grain.

We begin filtering by dumping the malt “porridge” from the multicooker bowl into the cooking pan through the filter bag.

We squeeze out the grain.

And we spill (rinse) it with the required amount of water.

Here's our wort.

Now we wash the spent grain again, this time with wort.

Squeeze out the last drops.

And put the pan with the wort on the fire, we will cook it.

Let's go drink beer again.

The head brewer monitors compliance with the recipe and sets a timer that will remind you with a signal when the first hops need to be added to the boiling wort.

The signal sounded, add the first dose of hops. We do this several more times, according to the recipe, according to the timer signals at the desired cooking time.

The official Cosmic City Brewery Kote listens to music through headphones while we taste different beers from around the world.

The cooking is finished.
Place the pan in a bathtub with cold water. To lower the temperature of the coolant, packages of gel frozen in the freezer are thrown into the water.

While the wort is cooling, the yeast is being prepared for pitching.

Pour the cooled wort into a gallon bottle, which is correctly called a “1 gallon glass carboy”. The beer will be fermented in it.

The head brewer controls the extract of the wort.

And he pours the yeast directly into the bottle. It was possible to scatter them in advance, but Marat said that everything was going fine anyway.

Now you need to shake the bottle thoroughly to mix the yeast. Of course, both the bottle and the brewer’s hands are pre-treated with a disinfecting solution.

Well, that’s all. A hose is inserted through the lid into the bottle, the second end of which is lowered into a jar of water. Such an improvised water seal

Spent grain remaining after mashing the wort. It's always a shame to throw it away :)

After a couple of days of active fermentation, a normal water seal was placed on top of the bottle. And 6 days after our joint event, Marat added Mosaic hops to the bottle for dry hopping in a special bag. In another week, that is, today, he will repeat this procedure again. And on Sunday he plans to bottle it, adding special candies for carbonation.

It's all so easy.

It is possible, and even certain, that Marat is doing something wrong or wrong. It’s possible that I described something incorrectly, since I don’t particularly understand home brewing. I ask experienced homebrewers not to attack with negative criticism. Reasonable and constructive advice is of course welcome.

The result is important here. I tried all 10 Cosmic City beers and they were all original, tasty, and without any obvious defects. At the same time, many, even commercial brewers, working on factory equipment and doing everything “by the rules,” produce such swill that it is scary to pour it into the toilet so that it does not get offended.

Happy drinking and brewing! :)

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There is a huge selection of different types of beer on store shelves. And now we will tell you how to brew beer at home.

How to brew homemade beer - recipe

Ingredients:

water - 2 buckets;
– 0.5 buckets;
yeast - 1 cup;
hops – 6 glasses;
salt – 1 teaspoon;
molasses - 1 cup.

Preparation

Pour cold water into the barrel, add barley malt and stir. Leave overnight. The next morning, pour into a large saucepan, add salt, stir and let the mixture boil, then reduce the heat and simmer for about 2 hours. After this, add hops and cook for another 20 minutes. Strain the resulting broth, pour it into a barrel and let it cool. Then add yeast and molasses, stir well and leave for a day. After this, we pour the beer into bottles and leave them open for a day. After that, we close them and after another 24 hours you can taste them.

How to brew beer at home?

Ingredients:

water – 20 l;
4 kg;
yeast – 100 g;
hops – 50 g.

Preparation

Pour water into a suitable container, dilute honey in it and add hops. Place the container on the fire and boil for 1 hour. We filter the resulting broth, then add the yeast and pour it into the fermentation tank. Let stand for 6 days at room temperature with the hole open. After this, we seal the vat and leave it in a cold place for 3 days. Then we bottle the beer, close it and store it in a cool place.

How to brew homemade beer?

Ingredients:

boiled water – 9 l;
ginger – 50 g;
sugar – 1 kg;
wine – 150 ml;
yeast – 30 g.

Preparation

Combine crushed ginger with wine and sugar. Place the resulting mixture in a container and pour in hot water. After the mass has cooled to 30°C, add yeast and leave to ferment for 3 days. After this time, strain through cheesecloth and bottle and seal. Store in a cool place.

How to brew beer in a slow cooker?

Ingredients:

Preparation

Mix barley malt with cold water and put it in a warm place overnight. In the morning, pour the mixture into the multicooker pan, add salt and turn on the “Baking” program. As soon as the mixture boils, press the “Switch off” button and select “Stew” for 2 hours. Periodically you need to open the lid of the multicooker and stir the contents of the pan. After this time, add hops and cook for another 20 minutes in the same program. Now we filter the wort, let it cool, add yeast, honey and leave for 8-9 hours. After this, we filter the beer, bottle it, close it with lids and put it in a cold place. In 12 hours it will be ready.

Until recently, humanity did not know what a multicooker was, but today one has replaced the oven, pots, frying pans and even the brewery. The settings of this device and design allow you to brew beer in a multicooker, which is not inferior in quality to foamy drinks brewed in hydromodules. The product can be prepared in this way not only from beer concentrates, but also from grain mixtures.

Cooking process

You can prepare beer in a Redmond multicooker with a capacity of 5 liters. This is the optimal size for home brewing beer at home. In addition to the multicooker you will need:

5 kg scales;
flask for dissolving and activating yeast;
measuring cup;
fermentation container;
mesh colander;
gauze or soft cloth.

Before you start preparing beer, all equipment and containers used in the process must be treated with special disinfectant solutions. This may be STAR SAN liquid. 3 liters of bottled water is poured into the multicooker container, which is heated to a temperature of 60°C.

Grain malt must be ground before filling into the grout container. To do this, you can use a micromill or a regular mechanical meat grinder.

Malt is added to the heated container. Everything is thoroughly mixed and left to mash for 1-1.5 hours at a temperature of 65-70°C. After the malt has fermented, it will need to be strained and washed. To do this, place a colander equipped with gauze on the pan, onto which the malt liquid is laid out from the multicooker. It is washed with 2 liters of water and wrung out.

The readiness of the valve is determined by adding a small amount of iodine to its sample. Once in the sample, it should not darken or turn blue much.

The pan with the strained wort is placed on a gas stove and brought to a boil. Any recipe for making beer in a slow cooker can be used. Brewing a drink in an installation is not much different from other methods. After the wort boils, 12% hops are added to it to impart bitterness to the product. The duration of the boiling process is 1 hour. 5 minutes before its end, 3.5% hops are added again. It should add flavor to the drink.