The recipe is for 20 liters of beer from the apartment.
The ingredients are:
- 20 g hops (as you can get with your fingers);
- A spoonful of barley fried;
- 1.5 kg sugar ;
- A cube of yeast ;
- A teaspoon of malt ;

- Maize (about ½ cup or how many grains are on the cob)

Tools needed:
- A stainless steel pot for 20 to 25 liter wine be boiled before being put to ferment;
- A sieve to squeeze grape beer when it's set to ferment;
- A funnel through which you pour the wine fermented in the lower container of beer ;

- A can of 30-40 liters of wine will ferment beer ;
- A coil of glass allows only exit to gas resulting from fermentation (if you can use a hose coil will have to plug one end and one in a jar with water use in the fermentation of wine grandparents)

Preparation:
Before starting the preparation should wash well and dry all instruments, so that any dust or water will take effect on beer flavor.
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Everything is now put to soak the corn in a pot smaller. Soaked corn is at about 3 o'clock. If boanele are drier can get more.

Preparation of beer wort:
Boil corn with less water.

Let it boil until the beans will crack. The more soaked will cook faster.
Add remaining water to 20 liters and put and barley .

Let boil. When it begins to boil, lower heat to fit a constant boiling. Add the malt and then hops .

Let it boil about half an hour, and when over fierturii will form a foam, will be a sign that TLS starch fermentation of beer wort was formed and is ready to be transferred to fermentation.

Since wine is too hot to add yeast (over 60 degrees of fermentation agent dies instantly), must be cooled. the more cooling is faster, the more we will have a clearer beer and will be better and we avoid it before commissioning inacririi bottles or immediately after opening a bottle .

I used the tub, I put water in REE and several ice cubes, and batteries from cooler bag. Add sugar and chew. Thus it will melt and sugar and it will cool beer and wine soon.
When the wine has reached about 20-25 ° C, put a bit of content in a cup and cube of yeast to dissolve. Chew a teaspoon to help crumbled yeast .
Meanwhile you must transfer the fermented beer drum. Use funnel and sieve to separate the wort of beer (tea hops ) of boiled corn and other solid ingredients.

WARNING!
Beer wort the yeast, and the drum of fermented transferred must be the temperature of 20-25 degrees Celsius. (Broth to be executioners, not to be clouding)
Add the dissolved yeast, with cork stopper fitted with coil or improvisation used to wine, not letting it in contact with the juice in a state of fermentation and to enable the exhaust gases of fermentation.
Allow to ferment in the dark place away from heat.

-To be continued-