CRAFT BEER AT HOME

Ingredients (to make 15 liters of homemade beer)
30 liters of dechlorinated water
4.5 kilos of barley malt
25 grams of hops
An envelope of yeast to make beer (not bakery) and sugar.
Note: Before starting, check the cleanliness of the elements to be used, since the presence of unpleasant bacteria can ruin the taste of home beer, to sanitize them, the correct thing to do is to do it with alcohol and not with detergent.
Maceration: The barley malt is placed for 90 minutes in a pot of hot water, which has a temperature between 67 and 70 degrees, taking into account that 3 liters of water must be used for each kilo of malt. Stir so that unwanted lumps are not generated.
Here the starch is transformed into sugar and the must is obtained, a sweet and dense liquid.
Boiling: The wort must be boiled for one hour. Meanwhile, hops are added in parts, which is what makes the beer bitter and aromatizes. After boiling, the mixture of wort and hops must be stirred so that the residues that were generated in the process fall to the bottom of the pot.
Cooling: Once the wort has been boiled, it must be transferred to a fermenter, and for this, its temperature must drop as quickly as possible. This can be carried out in several ways, from the most homemade, which is to place the pot in a basin with ice, to the serpentine method, which consists of passing the beer through a rolled copper pipe and cooled with ice.
Fermentation: The mixture of must and hops is poured into a container for fermentation, which can be a drum of water or a camping refrigerator. Yeast is added there, which will convert the sugars in the must into alcohol. The container must be air-trapped so that air can escape but not enter. A common technique for this step is to use a bottle of water and place a punctured balloon at the end. Fermentation takes about 10 days and as a result you get beer without gas. The fermentation container should be kept in a dark environment close to 19 degrees.
Maturation and bottling: Once the fermentation is finished, the beer must be transferred to another drum. This is done to discard all the yeast bed that formed in the fermenter and allow the wort to rest before bottling. If this process, which lasts a week, can be done cold much better, since the beer will clarify in a better way.
Here too, the natural carbonation technique with sugar should be done in bottling. To do this, a syrup is created, which is placed in the ripener before bottling. To make the syrup, 7 or 8 grams of sugar per liter are calculated. With a minimum amount of water, the sugar is heated until it boils for a few minutes, then it is added to the must, stirring gently, without the beer coming into contact with the air to avoid its oxidation.
Subsequently, the beer is placed in the bottles, which must be covered and then waited for 10 more days. The way to find out if the beers are ready is to open a bottle and serve it in a glass, if it is observed that it has gas, they are already optimal to consume, if not, you have to wait a few more days.
An important fact is that for the carbonation process to be successful, the bottles must be stored at room temperature and never in the refrigerator, since the cold would affect the yeasts, so carbonation would not take place and the beer would be ruined.
Once the process is finished, you can taste and consume the homemade craft beer with family and friends. Health!