Technology of making beer from bread at home. You only need black Borodino bread and hops. You can use regular dry yeast instead of beer yeast. Ingredients for 10 liters of beer: black Borodino bread - 550 grams per loaf; sugar - 900 grams; hops - 30 grams; yeast (baker's) - 5 grams (one tablespoon without a slide); water - 11.5 liters. Recipe for beer from bread: 1. The bread must be cut into pieces (the smaller the better, but not more than the Kiriyeshi fraction), and dried in the oven. To give it a darker color, you can toast it more strongly. The bread must be well dried so that there is no gluten and an unpleasant odor in the wort. 2. Put 10 liters of water on the fire, bring to a boil, add crackers, leave for 6-8 hours. Put a separate saucepan, pour in a liter and a half of water, heat to 40 degrees and add 15 grams of hops, bring to a boil. 3. Boil for about 15 minutes. 15 grams can be added 5 minutes before the end of the time (the first portion will go to bitterness, the second to aroma), leave to infuse in the same way as crackers for 6-8 hours. 4. After the time has elapsed, filter the crackers and hops through cheesecloth. Add the hop decoction to the bread steam, then add 800 grams of sugar to the saucepan, stir the sugar and add 5 grams of yeast. 5. Close the fermentation container, in my case it is a saucepan, it is not necessary to install a water seal, since fermentation is not very active, it is enough to tie the bag and wrap the edges with tape. It is advisable to take a transparent bag the first time you cook, so you can see when the foam "beard" falls. Fermentation in different regions proceeds differently, since the quality of sugar is different everywhere, on average from 5 to 14 days. 6. It is very important that the wort does not sour at the end of fermentation, since this is a sign that you overexposed it to primary fermentation, ideally it will be bitter without the taste of sugar and sourness, but a slightly sweet taste is acceptable. 7. After fermentation is complete, pour into bottles and add a tablespoon of sugar. The sugar must be thoroughly mixed, when pouring, do not grab the settled yeast for less sediment in the finished product. 8. When the sugar is dissolved in the bottles, close them and leave them warm at a temperature of 20 degrees for 2 weeks, then move them to a cool place for 1-2 weeks, this can be a cellar or a refrigerator. 9. After the specified period, the beer is ready for consumption, the bottle should ring and be dense when struck. Important: beer gains flavor after aging it for 1-2 months. Recipe for beer from black bread on the website https://alcofan.com/pivo-iz-xleba-vd... AlcoFan - a website for connoisseurs of alcoholic beverages - http://alcofan.com/ Brotherhood of Alcofans - an alcohol forum - http://forum.alcofan.com Channel Svoy Sredy Svoikh culinary / @sssk