The beer yeast made on the basis of malt and hop of usually dark color is also a little bitterish on taste. By amount of the useful substances which are contained in them they can be an additional source of minerals, proteins, amino acids and vitamins. This yeast is widely applied in the culinary and cosmetic industry, used in the medical purposes: at treatment of diabetes, anemia, a hypoglycemia, eczema, stomach ulcer, colitis, gastritis, etc.
It is required to you
- For recipe No. 1:
- 250 g of flour;
- 250 ml of water;
- 250 ml of beer;
- 1 tablespoons of sugar.
- For recipe No. 2:
- 250 ml of a barley malt;
- 25 g of hop;
- 2 l of water;
- 100 g of honey;
- 100 g of yeast.
Instruction
1. Recipe No. 1vozmite the small enameled saucepan (volume 1-2 liters), pour in it 250 ml of otstoyanny water (water needs to be settled within a day, otherwise ready yeast will be stratified) and heat to 55-60 degrees. Begin to add flour to warm liquid. Do it in the small portions, constantly stirring slowly not to allow formation of lumps. Cover the homogeneous mass received as a result with a cotton towel and remove to the warm place for 5-6 hours.
2. Later the put time, slowly pour in 250 ml of the beer heated to room temperature in the infused mix and add a sugar tablespoon. Well mix everything, again cover with a towel and remove to the warm place for day. Then well stir ready yeast and pour in the prepared tanks, without adding 1-2 cm to top. Densely close covers and remove in the fridge or put to the cool place.
3. Recipe No. 2vozmite the enameled pan at 3 liters, pour into it 2 liters of otstoyanny water and bring to the boil. Add hop to liquid and, having lowered gas to a minimum, you cook for 5-6 minutes. In the boiling mix pour in malt and continue to cook 30-40 more minutes. Periodically immerse the emerging hop in boiled water by means of a spoon. Then cover and remove to the warm place for 2-3 hours.
4. Through a small sieve filter malt infusion and hop twice. Wring out hop through dense cotton fabric. Put a pan on fire and again heat to a boiling point. Add honey and you cook within 12-15 minutes on slow fire, periodically stirring slowly. Then remove from fire and remove to the warm place for an hour. Then add yeast, carefully mix and leave in the warm place for 9-10 hours that yeast mass perebrodit. Readiness of yeast can be determined by the following sign: they begin to fall down a little, and foam from above ceases to be formed. Pour the prepared beer yeast on small bottles, without adding 3-4 cm to top, and remove in the fridge.