How to make beer in a slow cooker. Recipe for making beer in a slow cooker at home

The obvious advantages of making beer in a slow cooker are that you don’t need to control the temperature with an immersion thermometer and constantly stand at the stove. In fact, the slow cooker becomes a small automated brewery. A significant disadvantage is that one brew will produce up to 3 liters of finished beer, which is very little, considering the labor intensity of the process. You also have to measure the amount of ingredients down to tenths of a gram, which requires accurate and sensitive scales. The method can be recommended to novice brewers who want to try their hand.

Necessary equipment: 5-liter multicooker, kitchen scale, fermentation container with a volume of 5-6 liters, a saucepan for boiling wort, a slotted spoon, a water seal, a mug, a silicone hose for skimming beer from sediment, a colander, gauze, iodine or other disinfectant, a bathtub with cold water or other method of quickly cooling the wort, plastic or glass beer bottles. Additional accessories will include an electronic thermometer and a hydrometer for monitoring the sugar content of the wort.

Ingredients:

water – 3 liters;
barley malt – 1 kg;
brewer's yeast - according to the instructions on the package for 5 liters of wort;
hops – 3 grams (alpha acidity 4.5%);
sugar – 7 grams per liter of beer (for saturation with carbon dioxide, any other primer will do).

These are average proportions for producing homemade beer (lager) of medium bitterness with a strength of 4-5%. You can use any other recipe, for example, brew white wheat beer, recalculating the amount of ingredients according to the volume of the bowl. Here is a general technology for mashing malt in a slow cooker; this technique is not tied to a specific recipe.

Beer recipe in a slow cooker

1. Disinfect all containers and tools to avoid contaminating the wort with pathogenic microorganisms. To do this, prepare a homemade disinfecting solution: dilute 10 ml of iodine in 25 liters of cold water. Fill the fermentation container, multicooker bowl and cooking pot with the solution with tools (spoon, slotted spoon, water seal, fermentation container lid, silicone hose, colander, mug, gauze). Moisten all the walls and neck. Leave for 5 minutes, then drain the solution.

Instead of iodine, you can use special antibacterial compounds that are sold in brewing stores.

2. If necessary, grind the malt (often sold already crushed) with a special mill or mechanical grinder.

3. Heat 3 liters of water in a multicooker to a temperature of 70-73 °C. Slowly, stirring constantly, pour ground malt into the water. You should get a porridge of uniform consistency.

4. Heat the mixture to 65°C, cook for 90 minutes, maintaining the temperature in the range of 61-72°C (optimally 64-69°C). If the open multicooker cannot reach the desired temperature, close the lid.

The main thing is not to forget to stir

Stir the mash (malt with water) every 15-20 minutes, not allowing solid particles to accumulate at the bottom.

Attention! It is very important to observe the specified temperature conditions, otherwise saccharification will not occur (the breakdown of starch in malt into sugars under the influence of enzymes) and beer will not be produced. The point of cooking is to saccharify the malt.

After 90 minutes, check the quality of saccharification (optional): pour 5-10 ml of wort onto a clean white plate, then add a couple of drops of iodine and stir. The solution should not change color. If the mixture turns dark blue, it means that there is a lot of starch left in the grain and you need to continue cooking for at least another 15 minutes, then repeat the test.

5. Place a colander over a saucepan with a capacity of at least 5 liters. Using a slotted spoon, place the spent grain, the solid part of the mash, in an even layer in a colander, creating a layer for filtration.

6. Using a mug, pour the liquid portion of the mash from the slow cooker into the brew pan through a colander with spent grains. Finally, squeeze the spent grain dry, pressing with a slotted spoon. Thanks to pouring, the wort is better filtered, and the remaining extractive substances are washed out of the malt.

The process of filtering wort with grains

7. Bring the pan with the wort to a boil, add the first portion of hops – 1 gram. After 30 minutes, add another 1 gram of hops, and after 40 minutes, add the last portion (1 gram) and cook the wort for 20 minutes.

It is important to maintain a vigorous simmer throughout the brew to keep the wort bubbling.

If the device allows, cooking can be done in a multicooker after washing the bowl. The advantage is automatic time control.

Dilute brewer's yeast according to label instructions.

8. Cool the wort as quickly as possible (the standard is 15-25 minutes) to the temperature recommended by the brewer’s yeast manufacturer (for lager strains, often 5-16 °C) to minimize the risk of contamination with wild yeast. Typically, new brewers transfer the container to an ice water bath.

9. Pour the cooled wort through cheesecloth into a fermentation container, filling it to a maximum of 75% of the volume. Add yeast, shake. Install a water seal and move the container to a dark place with a suitable fermentation temperature (indicated on the bag of yeast, for lagers it is usually 10-13 °C). Leave the wort for 6-10 days to ferment.

Thick foam indicates active fermentation

Experienced brewers determine the end of fermentation using a hydrometer by comparing two samples from the last 12 hours. If the values differ by hundredths, you can proceed to the next step.

Beginners are often guided by the water seal - the absence of bubbles for 18-24 hours indicates the end of the fermentation process.

10. Pour the beer through a silicone hose into pre-sterilized storage bottles, leaving at least 2 cm of the top of the bottle. To make the drink carbonated and foamy, as indicated in the article at the link. The easiest way is to add 7 grams of sugar per 1 liter of beer to each bottle; fructose or dextrose (glucose) will also work.

11. Seal the bottles with caps, shake and transfer to a dark room with a temperature of 20-24 °C. Leave for 15-20 days. A weak re-fermentation will saturate the drink with carbon dioxide.

12. Place the carbonated beer in the refrigerator to mature (greatly improves the taste) for 20-30 days.

Shelf life when stored in a cellar or refrigerator is 6-8 months.

Beer is the third most popular drink in the world (after water and tea) and the most popular alcoholic drink in the world. 0:16 Necessary equipment and ingredients 2:10 Fine-tuning the Unit 2:35 Beginning of mashing 3:36 Forgive me!))) 3:56 Changing the conditions of the Technological process 5:38 Beginning of washing/filtration 7:37 Beginning of boiling 8:45 Calculation amount of Hops, bitterness, SOFT Demonstration 12:25 We weigh, add hops 13:01 Working with starter Yeast 14:25 pouring into fermentation tank 15:01 summing up 16:40 Measuring Initial Density using a Refractometer 18:35 When we drink Beer. .. Many novice home brewers are interested in the question: is it convenient and realistic to prepare delicious beer in a slow cooker? - there is an answer - the beer turned out to be very tasty!, very dense, and alcoholic - about 7%... you can watch the video in detail on the intricacies of preparation using this method. I decided to try brewing beer in a slow cooker... I thought, what did I put there, it brews and mashes for itself, then boiled it and that’s it... the result is sad - take it - a wagon, and the output is even less than I thought... - the efficiency is nowhere near not good...(The process is not particularly different from standard brewing at home, the only difference is in the malt and its quantity, as well as the quantity and brand of Hops. However, home brewing is a very labor-intensive and interesting process! When we brew beer at home, so to speak, “we brew beer at home”, we can completely influence the process of creating beer, make the beer denser, or more alcoholic, or make the beer denser and alcoholic))) you can make beer of any color, from light yellow to black stout , or red beer, the so-called abbey beer. Direct link to video: https://youtu.be/sIva2_5RUhw We brew beer from concentrate https://youtu.be/AhBhczdQPEY Preparing Gelatin for clarification: https://youtu.be/SsxfavhavgQ Results of clarification with gelatin: https://youtu.be/OtRU-XQU2EU Brewer's yeast. Collect brewer's yeast from the wort: https://youtu.be/IjgfjFx2m9E Brewing equipment. Home brewing: https://youtu.be/kfVe9M8HBGw Clarification of homemade beer. Clarification of Homemade Beer with Gelatin: https://youtu.be/OtRU-XQU2EU Preparing Gelatin for clarification. How to clarify beer with gelatin: https://youtu.be/9uoGGY_aBTk Let's cut the beer. Dark and light beer in one glass. Cut beer: https://youtu.be/X0wnrMXubXc Come to Beer and subscribe to my Beer channel: https://www.youtube.com/channel/UC0_5CcUoza771gId9XDrwVg beer, home brewing, brewing beer, beer recipe, home beer, beer at home, beer from extract, preparing beer, preparing beer, how to brew home beer, carbonation of beer, yeast, brewer's yeast, beer extract

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"- these are the epithets I used 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"- these are the epithets I used 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 the mashing process 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 India Pale Ale style beer is brewed with 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 is 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 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’s scary to pour it down the toilet so that it doesn’t get offended.

Happy drinking and brewing! :)

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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.