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Homemade beer served in a bottle
Traditional and refreshing homemade beer served in a bottle

Homemade pale ale

Author: Flavelo
Recipes Drinks
Brewing beer is biochemistry in the kitchen. Starches in the malt are converted into sugar with the help of enzymes (mashing), and then this sugary liquid is broken down by yeast into alcohol and carbon dioxide (fermentation). This is a simplified 'all-grain' method for beginners.
🕒 Prep Time 3 hrs
🍳 Cook Time 1 hr
⌛ Total Time 14 days 4 hrs
🍽️ Servings 40 servings
🔥 Calories 45 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large stockpot (min. 30L)
  • Thermometer (essential!)
  • Fermentation bucket with airlock
  • Sanitiser

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Mashing: Heat 12-15 litres of water to 70°C. Stir in the malt. The temperature will drop to approx. 65-67°C. Maintain this heat for 60 minutes.

Tip: This is where starch turns to sugar. If too hot, enzymes die. If too cold, not enough sugar is produced.
2 ✓

Sparging: Strain the grain and rinse with approx. 75°C water to wash out remaining sugar. You now have about 20-23 litres of 'wort'.

Tip: Do not squeeze the grain, just let it drip.
3 ✓

Boiling: Bring the wort to a boil. When boiling, add half the hops (for bitterness). In the last 5-10 minutes, add the rest (for aroma). Boil for a total of 60 minutes.

Tip: Boiling also sterilises the liquid.
4 ✓

Cooling: Cool the wort as quickly as possible to 20-25°C (in a tub full of ice or with a cooling coil).

Tip: Critical point! Warm wort is a hotbed for bacteria. From now on, every tool must be sterile!
5 ✓

Fermentation: Pour into the bucket, stir in the yeast (hydrated). Seal, attach the airlock. Leave in a dark, room temperature place for 7-14 days.

Tip: Bubbling in the airlock indicates fermentation.
6 ✓

Bottling: Dissolve approx. 6-8g sugar per litre in a little water, mix gently into the beer. Fill bottles, cap them.

Tip: This sugar will produce the carbonation in the closed bottle.
7 ✓

Conditioning: Leave bottles for 2 weeks at room temperature, then chill before drinking.

Tip: Flavours smooth out, carbonation integrates.

Recipe FAQ

Why is the beer sour?
Infection. One of the tools was not properly sterilised, and wild yeasts or bacteria got into the wort.
No bubbles in the beer.
Not enough priming sugar, caps didn't seal well, or you didn't let it stand in the warm long enough.

Ingredients

  • 4 kg Malted barley (crushed, e.g. Pale Ale)
  • 50 g Hops (e.g. Saaz or Cascade)
  • 1 kg Sugar (optional, mostly just for bottling approx 150g)
  • 1 pack Brewer's yeast
  • 20 l Water (chlorine-free)