Uncooked rice

Yeast Koji-kin Show (6) More

Instructions
1. o

1
Rinse 6 cups of uncooked rice in a strainer, then set the strainer and rice into a container of water. Let the rice soak for 30 minutes.

2
Place the rice into a rice steamer with 1/2 gallon of water. After the rice has swelled, let it cool until it reaches 86 degrees Fahrenheit.
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3
Pour the juice of one lemon into a large cooking pot with 1/2 gallon of water. Add 1 lb. koji-kin, and stir the mixture gently with a long spoon. Let the pot sit, without heat, for 30 minutes.

4
Add your cooked rice after the 30 minutes have passed. Add 1 package of yeast, stir the contents, then cover the pot tightly with a lid.

5
Keep the pot in a cool, dry place below 77 degrees Fahrenheit for two weeks. Stir the contents once daily with a clean spoon.

6
Remove the lid, and place a cheesecloth over another large pot inside your kitchen sink. Pour the contents through the cheesecloth to filter out residue left from the rice. The liquid left over is sake--rice beer--ready to drink.
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Tips & Warnings

Serve rice beer warm or chilled. Recipes suggest that the longer the rice soaks, the better the beer will taste.

Read more: How to Brew Beer With Rice | eHow.com http://www.ehow.com/how_5817865_brew-beer-rice.html#ixzz2ILORsxTO

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Beermaking demystified!
You can make your own beer with little effort and a fraction of the cost of commercial beer. This simple method uses just one fermenting process, so only one brewing container is needed.

able 2 liter plastic pop bottles are used to bottle the beer, saving the work of washing, bottling and - 70 regular-size glass bottles.

very batch, you're sparing the environment the impact of manufacturing 60 - 70 aluminum cans or glass

u need

pment ew items you need to brew your own homemade beer can be found at your nearest beermaking supply or at most hardware stores. 10-gallon "food grade" plastic pail with lid. Cost: about $12.00 hon hose. You'll need a 74" length of 5/16" "food grade" vinyl tubing. Cost: $2.00 e clamp for siphon. Cost: $1.00 lve 2- liter plastic pop bottles, with lids.

rometer. Cost: $8.00. A thermometer is also useful. ge pot, or turkey roaster.

dients Extract. One 40oz. can of any flavor you like ( light, dark, stout), or a 1.5kg "tall" can of same. The 1.5kg ontains more malt extract so you can make a larger batch or use the same method here to make a richer You can also buy 'pre-hopped' extract which will impart more of a hop flavor to your beer. st. 1 tsp brewers' yeast. Note: some malt comes with little packets of yeast included. ar. 6 - 7 cups of regular white sugar, or 8 - 9 cups of corn sugar (preferred).

ven better results, consider using two cans of the malt extract and not using any sugar. This adds to the nse, but further enriches the taste of the beer.

e ingredients should cost between $10 - 15 depending on your choice of malt extract. The yield will be 23 liters of beer, which equals 65 - 70 bottles or cans of beer, of the regular 345ml size.

brew

ze been said that 75% of brewing is good sanitation. First, clean all equipment with warm, lightly soapy . Rinse well to remove soap residue. Then sanitize using household bleach at a quantity of 1 tbsp/gallon ter. Or you can purchase a no-rinse acid sanitizer such as StarSan, which is effective and leaves no aste.

ur 10 liters of fresh, cold water into the 10 gallon plastic pail (carboy). If the pail is new, wash it out first a mixture of water and baking soda to remove the plastic smell. your largest pot, bring 7 liters of water to a boil. d one can of malt extract. Stir and cook uncovered for 20 minutes. d the sugar and stir to dissolve. soon as the sugar is dissolved, pour contents into the carboy. Pour, or 'splash', the contents quickly, h adds air to the mixture. The more air the yeast get initially, the better. It allows them to rapidly grow and ings going. p up with bottled drinking water or tapwater until temperature is neutral. (If using tapwater, it is mmended to boil first to kill bacteria, or use an ultraviolet light water filter.) Test using a clean, sanitized mometer. The carboy will now be a little more than half full. rinkle in the yeast, and stir well. Cover with lid. (Set lid on loosely; if capped too tightly, a carboy can de from the carbon dioxide gas that is produced.)

covered and avoid unnecessary opening. The beer will be ready to bottle in 6- 10 days, depending on ent temperature of the room and amount of sugar used in the brewing. Room temperature should be 20lsius at the highest; 16-20 Celsius is better but it will take the beer a day or two longer to ferment.

or readiness with a hydrometer. Set hydrometer into the beer and spin it once to release bubbles which to it and give a false reading. The "ready to bottle" reading should be about 1.008 for dark beers and -1.015 for light beers. If you don't have a hydrometer, you can judge readiness by tasting a sample - it d not be sweet tasting. There should be little or no bubbling action in the beer.

e he carboy on a sturdy table and the 12 2-liter bottles on the floor, with newspaper underneath to catch or overflows. Using a funnel, put 2 level teaspoons of sugar in each bottle.

on the beer into the bottles, trying not to disturb the sediment on the bottom of the carboy. (One method ape a plastic straw alongside the bottom end of the siphon hose with 1" projecting beyond the end. The the straw can touch the bottom of the carboy without the siphon drawing up sediment.) Tip the carboy u near the bottom. mportant to not splash or agitate the beer too much when bottling as any oxygen introduced can lead to tion and a cardboard taste.

u fill the bottles, keep the end of the siphon tube near the bottom of the bottle to avoid frothing. It is ntial that the bottles ar not completely filled - leave an airspace. Screw the caps on tightly. Invert each and shake to dissolve sugar on the bottom. Set bottles in a warm area for the first few days, then store ark, cool spot. You can drink the beer within a few days of bottling, but it will improve with age.

ements

e made a few batches of your own homemade beer, it's fun to experiment with different 'enhancements'. ng your own personal touch, however, caution is always a good idea; try things in small amounts so as -do it. w suggestions:

olasses. Add a cup or two of molasses to the malt while it's cooking. Cut back a bit on the sugar. This mpart a darker, more full-bodied taste to the beer. Blackstrap molasses is darker and richer; Fancy sses is lighter.

corice. Throw a few sticks of licorice into the malt while it's cooking. Leave in for 5 - 10 minutes, then ve any unmelted pieces before pouring the brew into the carboy.

ops. Put whole hops (dried) or hop flakes into a cheesecloth bag and add to the cooking malt. A handful nty. This will give a distinctive hop flavor to the beer.

erb teas. Try adding 3 or 4 teabags of Celestial Seasonings "Bengal Spice" tea, or "Apple Cinnamon " tea. Add to the cooking malt and remove after 10 minutes. This will add a bit of spice to the taste of the a very interesting flavor.

beer carefully to avoid disturbing the sediment. Re-capped partially full bottles will retain their "fizz" for weeks, so don't feel you have to empty the bottle (unless you're looking for an excuse!). After two weeks, bottles should be emptied.

nd that batches of homemade beer can vary in quality. Darker beers will work best with this recipe for the stent results. If your beer is a little short on "fizz" or falls a little short of your expectations, try mixing it commercial beer or your favorite choice from Beer of the Month Club.

y bottles are rinsed out immediately, washing them later will be easy. Simply rinse with warm, lightly r. Rinse well to remove soap residue. A mild bleach solution can also be used to clean the bottles.

, your beer will continue to improve for months. It's a good idea to start a second batch right away so t well enough ahead to enjoy fully matured beer.

rewery homebrew kits

ery kits are now available from malt extract suppliers to make it easier for people to get started with making. These kits come with everything you need to brew your own beer.

Starter Home Brewery - Organic Red Ale ingredient kit (not pictured) - 5 gallon glass carboy - all the tools you need to brew your own beer - 'The Complete Joy of Home Brewing' book Price: $129.00

The Great American Beer Machine - Brew Keg, Carbonation Kit, Pale Ale Mix, Booklet - Size/Capacity: 28 glasses of beer - Style: Model 1000 Price: $99.89

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