How to brew your first beer - SIMPLE recipe for beginners!
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- Опубликовано: 2 июл 2024
- You can make beer with just a few simple ingredients and barely any extra gear. Let's take a doin' the most approach to simplifying the beer brewing process while still making something delicious!
Recipe
• US-05 yeast
• 1# DME
• 1oz Crystal 40L
• 1oz crystal 120L
• 5 grams Centennial hops
• 1 gallon water
• 1 tsp sugar per 12oz bottle to carbonate
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0:00 Intro
5:07 Gear and recipe
6:02 How to brew
13:26 Tasting/Conclusion
What is your favorite beer? Let us know in the comments! 👇
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#howtomakebeer #homebrewing #beerrecipe 
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Get your Craft a Brew BEER Starter Kit:
www.amazon.com/Craft-Brew-Home-Brewing-Beer/dp/B00IYN6Z6S?maas=maas_adg_EE1AD100F642C06B4C1FEB14C23FC661_afap_abs&ref_=aa_maas&tag=maas
I have all the equipment from making wine and mead, but I've never branched out into beer because I was too scared. It just seemed more complex, but youve really convinced me to give it a go. You broke down the steps in a way that doesnt feel overwhelming!
Only thing I'd suggest is if it doesn't turn out, try new plastic equipment. Souring bugs that u want in wine like brettanomyces can cling to the equipment and spoil fermenting beer. But that could just be one of those things that we have always done because 1 guy said so and nobody ever challenged. So try it, I hope I'm wrong!
@@JesseGowan oh really? that sucks :/ I wouldnt want to risk it then. Thanks for the heads up!
I wish this video had existed when I first started brewing. I really appreciate the entry level approach for this, specifically regarding the gear. I think a lot of people get turned away from home brewing when they see all the gear that’s required, and the costs involved.
For sure. Sometimes I have to ground myself in the reminder that I have been collecting brewing gear for 13 years. This video series has been a good exercise in remembering what it was like just starting out.
You're my hero of the week. 😊 Thank you!
This is ambitious and I like it!
What's soooo cool about this breakdown and simplified approach is that I don't care for beer save the weak Natty Boh (a steamed crab additive that was Baltimore based). Here I am about to dive into this to see whether I can perfect a recipe that I can enjoy. Excellent approach which avoids all the rigmarole of larger scale brewing. THANKS!!
wife has a bunch of those tea holders thats such a good idea!!
Reusability comes in clutch!
MAN I wish this existed for my first beer. This entire video creates massively easy ways to take a big, foreign, daunting concept and make it all happen in one little dutch oven and one water jug. Well done! A great intro to beer'ing!
Thanks man! Had a good time plotting this one out to see what works.
Put cheese cloth over the top of the bottle and poke a hole in lid instead of keeping it loose this allows air to escape like an air lock without having to check it every day and it prevents bugs
What an informative video, cutting out all the crap and presented in such a friendly manner.....well done!
I have to start my kit today. Perfect timing!
Happy brewing!
A ballon with needle holed can work easy to fermentation..
I have a 1 gallon mini keg. Can I make a 5 gallon beer recipe and let fermented beer sit while I force carb individual gallons?
I'd love to see your take on spruce beer.
Might have to give that a go. Not much spruce in this area, but maybe I can forage some when I travel.
@@DointheMost you can also get spruce extract as I think the original was done using a certain type of spruce.
Actually I think it's called essence of spruce, but yeah.
Anyone have a recommendation for a bench capper?
🍻🍻
Great video! I’ve been wanting to try brewing beer for a while now and this takes away some of the daunting aspects of it.
Let me know how it goes!
I am gonna try this. One question. Malt extract come in different “shades”. From light to dark. Which one should I use?
Hi! I bought Crystal 40 and 120 EBC instead of L because I did not know they were not the same. I now understand the importance of the color and I will have a different beer, but do you think It will be tasty?
Can I just multiply the ingredients, minus the yeast, by 5 to make a 5 gal batch?
Great intro! Ive been looking to get into beer brewing for a while now and have been worried about how complex it can be. I'll be sure to give this a try!
Let me know how it goes! This is certainly a “blank canvas” sort of recipe. 🍻
Looking at our 16 gal brewsie like nah we aren't just diving right in.
Really Enjoyed Your Video , Thanks ! Cheers 🥂 🐯🤠
🍻
If you don’t have enough money to get proper equipment before you absolutely have to brew than this will work just fine. Equipment just makes it easier and you can brew and ferment more in one setting if you have a bigger capacity.
Definitely. Personally I’d much rather brew five gallons than one. Similar work for 5x the product. And fortunately I’ve collected all the gear over the years to make that process relatively painless.
I don’t even like beer
I was originally doing this as a surprise for my dad but he basically quit so now its just become a way to challenge myself
I’ll probably give it to my brother.
Instead of bottles and caps, could one use canning jars?
Canning jars don't hold up to the pressure so well
Is that the Pinter in the background? The company was advertising on a homebrew forum recently and I was skeptical of it, but they mentioned that they sent a unit to you. Do you plan to release a review?
I think you spotted a Vevor mini keg in the background. We did a review on the Pinter a couple weeks ago. Definitely check it out! I was personally impressed.
Keep that fermenter in a dark cool place away from sunlight and heat.
A 50 lb bag of pilsner malt is like 60 dollars on Amazon, pretty nice malt to work with.
Saw this deal posted recently on r/homebrewing. Great price!
But make sure to leave a cold water bottle out to thank the delivery person 😂
@@DointheMost what's your favorite base malt for beer brewing?
What would the shelf life of something like this be
Best within 6 months, but how could it possibly last this long?
What can i use if i don't have malt extract?
A bag of feed barley, moistened to germination and oven dried. Crack the grains, steep in 155 degrees water, drain and ferment. Dry hop to taste.
I have made “okay” pseudo-beer using brown sugar. It’s a lot drier than actual beer, though. The hops do some of the heavy lifting. Maltodextrin would help thicken it up.
@@DointheMost I've gotten to the point over the past year that I've used up all my liquid and powder extract and I've committed to not buying anymore.
It takes some planning, but making malt from barley produces the best beer. I think I've sworn off cane sugar adjuncts too as, like you say, they ferment too dry, but they also taste really bad.
I also use bread yeast to great effect. I've tried a few beer yeasts and have hated them for various reasons. A lot of them would ferment but not carbonate a beer.
My beer snob friends are impressed that something made of horse feed can taste so good.
Just what I needed
You look like the twin 👀😆
Haha, thanks Jage!
I just brewed a1 gallon batch of Oktoberfest from a kit and the air lock keep blowing off. My question is would it be ok to rack it over to a larger fermenter to add additional head space?
Hey man I just received my Potassium Sorbate and Metabisulfite and in the bag it says to not add directly to the must but I always see you and Garret do it, so how should I Stabilize?
What does it say to do? Weird! You can add it directly to the must no problem.
@@DointheMost probably dilute it to water , my chemist told me to do so, dilute them in 17oz (500ml) of water (to use in 26.5 gallons (100 litres) of brew). .33 oz (10ml) for 2.65 gallons (10 litres) of brew
I found this piece of information “Add 1/4 teaspoon of potassium metabisulfite AND 3.75 teaspoons of potassium sorbate (also called Sorbistat-K) into that water; stir until fully dissolved. Both powders should dissolve into pure, clear liquid. Gently add this water/liquid into your five gallons of wine and stir gently for about a minute.”
Other sources say to add 2.5 teaspoons per gallon of potassium sorbate :P
@@andresacebal427 Potassium sorbate is 1/2 tsp per gallon. If your metabisulphite is campden tablets, it’s one per gallon to stabilize. Is powdered, it’s more like 0.2g per gallon to reach 30 ppm for stabilizing.
@@DointheMost thank you for taking the time to respond, really appreciate it
WE AREN'T GOING SHOW A HYDROMETER!
man its so hard to not talk about hydrometers, but I like how you snuck in the SG/FG cause you couldn't help yourself. haha
😂😂😂
Long process for just 8 beers haha. Just do do a 23ltr batch.
Your right but it was a good demo to show how to go about it on the small side if you don’t have the equipment straight off the bat , I like 23 to 25 lt batches my self .👍
I think I could do this for cheaper, and quicker. I'd use my kitchen sink as a sanitation station and use chlorine bleach at the right dosage for sanitizer. Rinsing with tap water before introducing anything to the beer. I would dumb down the recipe to just extract and hops. The next morning I would still use a funnel to pour the wort into the jug but after pitching the yeast, put a ballon over the top and us a needle to poke a hole to vent co2. After 1 week in a dark, room temp location, I would use a food grade hose and, after starting a siphon without my mouth... fill cleaned out, used pop bottles that have been pre-primed with sugar. Being sure to kink the hose before switching bottles. Be sure to wait a min 2 weeks, though, and keep any clear bottles out of light. Bam! Beer in 3 weeks.
I'm not so sure 1 week of fermentation would be enough. Adding priming sugars to a still active fermentation and bottling it is gambling with bottle bombs.
While just extract and hops would be simpler, the flavor would be much lighter aswell, at which point I'd say it's worth it to add the special malt since it's simple enough for new brewers.
@@Garry646 let me assure you that after 1 week most moderate gravity beers are done fermenting. I don’t ever process with packaging unless my gravity is stable though. That being said I have noticed that some beer styles need more time simply to mature and mellow out different flavours. But in my experience a simple pale ale shouldn’t need more than a week in the fermenter.
First!
Looking forward to making my first beer!
Happy brewing, friend!
🤯🥳💥🎉🎊⚡✨🌟⭐💫
What I'm not First 🥇 😉 maybe Second 🥈 .
It said 1 Comment , but , I Didn't see any . 🐯🤠
Still Don't . 🐯🤠
So close!
Funpants 👖 must be having Problems with his Phone 📞📱 , or He's Catching up on his Beauty Sleep 💤😴🤣 🤭😉🤔🧐😶🌫️. 🐯🤠
@@TigerPat_9180gotta let you win one every now and then.
Recommend getting real equipment it’s much better
I love your channel, but gosh dang, that pot is scratched into oblivion and poisoning all your brews. Please get a new pot and get a high quality silicon spatula. Lol. Also I don't ever use chemicals to sanitize. As long as you don't shock your glass you can hot water and steam to sanitize everything at around 160. I'll use some cheap ever clear if I need a solution but I rinse with boiled water. I second the advice on a hydrometer. I brewed a beer without one and it was so strong I ended getting so wasted it was not a good time. I was new back then.. but in hind sight that beer had to have been 15 percent... I added rock sugars and honey and tones of extra grain to the beer lol. Didnt realize I was drinking barley wine/braggot. Dont do what i did! But this beer looks really good recipe even for a seasoned beer snob like me. I will be brewing a gallon of this. Thanks for the recipe and thanks for the best channel on brewtube