Жигулевское пиво и хлебное пиво, рецепт, сравнение. домашнее пиво канал свой среди своих кулинария

We're making Zhigulevskoye beer, a homemade beer, and comparing it to Bread Beer. A cooking overview:    • Хлебное Пиво, домашнее вкусное 5 оборотов ...   I make it without a chiller or any fancy gadgets. I use Kuban hops, made my own barley malt, and used bread yeast. PRICE FOR ONE LITRE: 20 RUBLES!!!!! It's cheap, but very tasty!!!!! We'll also compare Zhigulevskoye beer to Bread Beer. Homemade beer is always delicious! And as always, the channel's recipe, "One of a Kind," is below. Enjoy! For those who prefer something stronger, khrenovuha, also known as khrenovka, is made with both vodka and moonshine. Here's a recipe overview:    • алкогольная настойка Хреновка или Хреновух...   Zhigulevskoye Beer Makes 5 liters: Malt - 1.5 kg Yachka - 400 grams Hops - 10 grams Alcohol yeast - 1 tablespoon Equipment: Saucepan 1 for 3 liters Saucepan 2 for 25 liters Gauze for filtering the wort Filter bowl Thermometer for measuring the wort temperature 1.5 liter bottles Pour 2.5 liters of water into saucepan 1, heat to 55 degrees, add 400 grams of barley and 400 grams of malt, stir, and set for the first protein rest for 15 minutes. Then place the same pot on the heat and bring it to 75 degrees Celsius (165 degrees Fahrenheit) and hold it there for another 20 minutes. This is the saccharification rest. Stir the mash occasionally. Place pot 1 back on the heat and bring it to a boil, bringing it to 100 degrees Celsius (212 degrees Fahrenheit). Meanwhile, while pot 1 is boiling, pour 6 liters of water into pot 2 and bring it to 55 degrees Celsius (131 degrees Fahrenheit). Add 1.1 kg of malt, stir, and leave it there for a 10-15 minute rest. After 10-15 minutes, add the boiling mash from pot 1 to pot 2, bringing the temperature in pot 2 to 60 degrees Celsius (140 degrees Fahrenheit). Leave it there for 20 minutes. After the temperature rest, pour the same amount of water into saucepan 1 again and bring saucepan 1 to a boil. Then, pour the contents into saucepan 2. The temperature in saucepan 2 should reach 75 degrees Celsius after pouring. Let the temperature rest for another 15 minutes. After the time has elapsed, filter saucepan 2 through cheesecloth into a basin. Rinse the residue in the saucepan by pouring 1 liter of boiling water over the residue and filtering the water back into the basin with the contents. Place saucepan 2 on the heat and pour everything from the basin into the saucepan and simmer for about 1.5 hours. Be sure to skim off any foam. Then add 5 grams of hops (for bitterness). After half an hour, add the second 5 grams of hops and simmer for another 15 minutes. Strain the contents of the pan into a clean basin, then return it to the pan. If you don't have a chiller, cool it to 20°C (68°F) in a full bath. Remove 1 liter of wort for carbonation and leave it until primary fermentation is complete. Add one tablespoon of distiller's yeast to the remaining wort in pan 2 (which will also serve as the fermentation vessel). Seal the lid tightly with a plastic bag and tape the edges. Leave to ferment at 20°C (68°F) for about two weeks, then bottle. Add the remaining liter of wort to each bottle in equal parts in a cool place. Let it sit for another 2-3 weeks before drinking. Subscribe to our channel. We also have recipes for wonderful liqueurs on our channel, "Svoy amos Svoy" (One of Our Own),    • настойки от канала свой среди своих кулина...  , beer snacks,    • Закуска к пиву от канала Свой Среди Своих ...  , and much more! Enjoy!!!!! Our channel on YouTube:    • Жигулевское пиво и хлебное пиво, рецепт, с...   #BreadBeer #HomeBrew #ZhigulevBrew #Beer #BeerRecipe