Moonshine barley

Moonshine recipe with barley. How to Braga barley.

Barley – cereals, which is famous since ancient times for its healing qualities.

Teas and infusions from sprouted barley and barley grains in the old bladder disease treated, kidney, stomach, bowel, breast, skin.

It was believed, that barley – the best natural remedy for strengthening the immune system after illness.

As part of the grains contained high amounts of vitamins (A, group B, C, D, E, PP), micronutrients (phosphorus, iodine, calcium and others.).

But respect for barley pulled not only supporters of a healthy lifestyle, who prefer the taste and pearl barley porridge, bread and kvas.

Fig known in beer production, and fans of strong liquor driven excellent brew barley at home.

Fans believe-samohonovary, what grain distillate (especially barley) soft drink:, has a pleasant smell of raw materials.

Consider features Home cooking moonshine with barley groats (grains).

1. What You Should Know, before embarking on business?
2. Video: how to cook Braga
3. How to make a brew of barley?

What You Should Know, before embarking on business?

To prepare barley brew, have the following steps:

1. Production of grain sourdough. It is, the best distillate, which has no odor – he, in the manufacture of which were used by the yeast (Baking dried or pressed). To mash played, have to rely on wild yeast, living on the surface of grains of barley. For this and need to prepare starters;
2. Production of malt. Sahara in barley virtually no, but there starch, which would have subjected the process of saccharification – splitting starch into sugar (glucose). To barley wort began to wander, of grains should germinate, ie make them malt. properly, without a certain amount of barley malt wort will not wander.
3. Importantly, that were ripe barley, saturated yellow, at rozkusuvanni farinaceous. As for the production of moonshine required couch barley, importantly, that grain was sustained for at least 2 months and not more than one year. Otherwise, expect a weak sprouts have long.
4. To properly germinate grain barley for moonshine, have to consider some points. During germination is important to maintain a certain temperature in the room. It should be equal 15-18 ° C. If the room is cooler, barley may not germinate. If warmer – rot. To avoid mistakes, need to get a thermometer.
5. The term germinating barley slightly higher, than other crops – 9-10 days. Ready for a malt saccharification, whose shoots have reached a length 5-7 mm. If a seed rozkusyty, will feel sweet and bitter taste and aroma of cucumber weak. Shelf life of the so-called "green" malt – not more 3 days, because the manufacture of wort should not delay;
6. Conversion of dry grain barley flour. During the preparation of the wort have to combine malt and barley, who need to grind. To add a hassle, You can buy ready-made barley flour. Or grind grains, example, in the preparation equipment. The amount of flour should in 4,5-5 times the amount of malt, prepared in the previous step;
7. saccharification. As mentioned above, barley (like any other) will not wander without making a malt wort (which was prepared earlier). Saccharification process will include combining flour and barley malt and heating them at a certain temperature (not more 70 ° C);
8. Fermentation. At this stage, the wort should make grain starter, otherwise fermentation – the process of converting sugar into alcohol – will not happen. Fermented brewed from barley without yeast leaven quickly. Typically, short week;
9. Filtration. When the wort vidbrodylo (will sediment at the bottom of the fermentation tanks, go with the water seal cease bubbles, liquid osvitlytsya), Braga have finished merge with sediment, except during the distillation of barley particles Prygorov, that make barley malt brew with a bitter and unpleasant taste;
10. Distilyatsіya. This moment, properly, and make quality moonshine mash of barley without yeast – drink, which in taste does not concede the shop a good vodka. To enjoy the barley distillates and have no health problems, it is advisable to do two distillation.
11. During the first no need to separate distillate fractions, and continue gathering, strength alcohol until the liquid is reduced to 30-35%. And during the second will have to first select 10-15% distilyatu (This "head" moonshine, which will contain a huge amount of harmful substances).

How to make a brew of barley?

Moonshine recipe is simple enough barley, not only need to deviate from the selection below tips.

Ingredients

• Barley – 5 kg;
• water – 23 l.

preparation

1. Before, make Braga as barley for moonshine, needed to prepare leaven. To do this, the total barley to 100 g, rinsed twice cereals, splyvshyy removing all the debris on the surface of water: bad seed, blade of grass, dirt. Barley pass to the bottom of containers made of plastic or metal layer about 3 cm and fill it with water so, to cereals covered no more than 2-3 cm;
2. To sustain in the dark (at room temperature) barley water 1-2 day, until you see sprouts. Tara with barley and water should cover, to avoid dust and insects trapped. When corn sprout, make to leaven 50 g of sugar and a good mix. If the mixture is too thick, add a little water. Tie neck containers of sourdough and put into a dark place for about a week. When the foam, be heard hissing sounds, felt sour smell, then, sourdough is ready;
3. At this stage, the time comes to make malt. To do this, the total weight of barley vidsypaty 0,8-1 kg grain. Pour them into a saucepan and cover with water, that covers about barley 5 cm. Through 6 hours splyvshoho water from the surface of the waste and poor quality beans drained and re-pour barley. Let stand grains and water is 18-20 hours;
4. When the time runs out, drain barley. A grain expanded into a convenient container evenly around 7-10 cm. Cover with a damp clean cloth (example, cheesecloth). Introduce barley from room temperature 15 to 18 ° C. Twice a day the grain mix, and if necessary, a little water spryskuvaty. Wait about a week to ten days. When sprouts appear more 4-5 mm, then, wort ready;
5. The resulting malt grind and mix with warm (close 25-30 ° C) water. With a mixture of water-ground malt and malt milk will;
6. Barley, Remaining grind as finely. Pour it into a large pot and carefully pour warm water (45-50 ° C), to avoid lumps formed. The amount of water should in 4 times the amount of barley flour;
7. Put the pot with barley flour and water on the stove and heat to 60 ° C. "Hold" temperature 15 minutes, and then increase it to 2-5 C (to 62-65 ° C). Maintain this temperature is 15 minutes, and then the contents of the pan to boil and boil 1,5-2 years, stirring occasionally, to not burnt;
8. Remove the pan from the heat, cool to content 65 ° C. Pour the cooked grain to malt milk, stirring;
9. Pan again put on fire, lid. The temperature in the heated wort should reach 63-65 ° C;
10. temperature (60-65 ° C) need support 2 years. Periodically (2-3 times per hour) mix mash, to not burnt on the bottom of the pan;
11. Pan with mash remove from heat and transfer to a bath of ice water, the contents quickly to oholovsya 27-28 ° C;
12. With pan pour the wort in the fermentation tank, install water seal. Proper digestion is a place for, where dark and temperatures around 20-28 ° C;
13. When fermentation is over, Braga drained from the sediment. And then overtake on double Hootch unit. Ready distillate diluted with water to the desired strength (usually 40-45%) and keep in a cool couple of days.

In some cases, a mash made of sugar (close 0,7-1 kg) yeast and baking (50 g or extruded 10 g dry).

These components allow to ferment the wort actively, increase the output of finished beverage, but somewhat diminish the taste of barley distillate.