Homemade Ale

READY IN: 1hr 10mins
Recipe by 2Bleu

This seems to be a very simple recipe for making beer. It takes about 4 weeks total until it's ready. Some reviewers (although they have not made 'this' recipe, have offered some very helpful tips and is worth reading). Put here for safe-keeping.

Top Review by Chocolatl

As a long-time home brewster, I'm a little confused by this recipe. Malt syrup is usually packaged in 3.3 pound containers; 12 ounces would produce beer that is nearly water. I don't know what a fermentation tank is, either, but you wouldn't need a 7-gallon container for a recipe using only 2 1/2 gallons of water. The usual container is a 5-gallon food grade bucket or glass carboy. ALL the water should be boiled. If you just add more water, you're adding germs that can spoil the flavor of your beer. The wort (liquid malt and water mixture) must be cooled to room temperature before the yeast is added. You can't just throw a packet of any old kind of yeast in. Well, you can, but don't expect good results. You need yeast specifically designed for brewing to make a beverage worth drinking. The best thing to do as far as equipment is concerned is to consult a homebrewers supply store. Don't "burp" it; if you have it set up properly, you will have an outlet for the gases to be released. I highly recommend Charlie Papazian's The New Complete Joy of Homebrewing for more information.

Ingredients Nutrition

  • 1 (12 ounce) canlight malt syrup (guessing size of can here)
  • 12 gallon water
  • 12 ounce hop
  • 2 gallons water
  • 1 (1/4 ounce) package dry yeast

Directions

  1. In a large, non-reactive stock pot, add malt syrup and water. Add hops. Bring to a boil. Reduce heat to a simmer and boil for 1 hour, stirring often.
  2. Cool then strain the hop mixture through a funnel, into a sterilized 7 gallon fermenting tank NOTE: I don't know what a fermenting tank is, but I would guess a ceramic or glass jug (like a milk jug) with a cork or rubber seal.
  3. Add the water and yeast. Seal the top with a stopper. Ferment for 1 1/2 weeks.
  4. Strain the beer. Bottle and age for another 2 to 3 weeks.

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