Light house beer

Opublikowano: 1 września 2012

Soak the corn for 24 hours. Filter, put into a bowl, cover with a wet cloth and stir a couple of times during the day. Keep it in the bowl under the cloth until it gives germs of 2 to 3 milimeters.

Components:

0.4 kg of barley
0.4 kg of rye
0.8 kg of wholewheat flour
0.25 kg of buckwheat flour
12 l of water
60 g of yeast

Preparation:

Soak the corn for 24 hours. Filter, put into a bowl, cover with a wet cloth and stir a couple of times during the day. Keep it in the bowl under the cloth until it gives germs of 2 to 3 milimeters. Dry thoroughly. At home we can do it in a baking tray in an oven. Dry it in a relatively low temperature until it gets cold. Grind the dried corn, scald with warm water (1.25 l) and mix the wet corn until you obtain a density like noodles. The pastry should be kept in room temperature for 12 hours. Then we put it in a 15-liter dish, mix with 10 liters of boiled cooled water and obtain a malt solution, which we put aside for an hour. We knead buckwheat flour and yeast until we obtain a dense pastry. When the pastry rises, we mix it with the filtered malt solution. We must stir it well and add water up to 12 liters and leave the dish in the temperature of 25 – 30 degrees Celsius under a cover for 5 to 6 hours. Then we must filter the beer through a canvas and pour it into clean bottles, which we close tightly. We can keep it for several weeks. Time of preparation: 7 hours.

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