Ale is called the drink similar to beer which is cooked by means of process of "top fermentation" - that is with use of yeast which during fermentation emerges on a surface (why it and is called "riding"). It is done in England since the beginning of the 7th century. Traditionally ale is cooked from a barley malt, hop, water and yeast, however now – and especially in house conditions – both other grains and flavor additives are used.
It is required to you
- wheat seeds – 3 kg;
- water – 10 l;
- honey – 400 g;
- yeast – 0.5 h a spoon;
- raisin – 1 glass;
- sugar – 5 tablespoons.
Instruction
1. Fill wheat grain on a baking tray or any other big rather narrow pallet, fill in with water and leave to a prorashchivaniye (on it from 2 to 3 days, depending on ambient temperature will leave). Dry germinated wheat and miss via the meat grinder.
2. In the big enameled pan, a tank or a bucket (capacity not less than 15 l) put the chopped wheat and fill in with the water which is surely passed via the filter. You boil within 2 hours then remove from fire and leave to be cooled.
3. Add honey to the prepared and cooled liquid, stir, cover with a towel and leave for day at the room temperature.
4. Next day add to mix the washed-out raisin and yeast and leave for the term about one and a half day for primary fermentation.
5. After that drink should be filtered several times. Take a big piece of a gauze, fold double and filter through it mix, wringing out a gauze that yeast mass remained inside. It can be used for preparation of a sponge dough for bread subsequently. After that leave drink for an hour.
6. In an hour filter drink once again, this time – through a natural material layer of dense fabric, also wringing out it in process. The yeast which remained after the second filtering can be used for preparation of the next portions of drink, however long they can't be stored therefore if you don't plan to repeat preparation of ale in the nearest future, it is better to throw out them.
7. Add sugar to the filtered mix and leave drink to dobrazhivat for 2 days. After that ale can be drunk – rather weak drink with soft taste of malt and natural carbonic acid turns out.