Bitter Beer (Bitter Beer)

The barley malt is not easy to find, especially in small towns; I used the kneipp malt in grain, is great and it is easy to find, just that the packaging is great! The result will be about 4% alcohol, then media force.

Activate the yeast (yeast + 1 tablespoon malt extract + warm water in an airtight container for about 2 hours).

Soak the malt in grain for about 1 hour in warm water, drained beans break with a rolling pin and put it together in a bowl.

Let simmer 3 liters of water in a large pot, add the malt extract, mix well.

Add the chopped and half of malt hops.

Cover and let simmer for 15 minutes.

Add the other half of the hops, cover and simmer for 10 minutes, turn off the heat and allow to cool.

When it is cold filtered through a fine sieve and pour into a bucket or a plastic bucket and cover.

Add activated yeast beer, tea, and lemon juice.

Add cold water up to 4.

5 litres of liquid.

Cover with a cloth (be careful that you will form a foam of about 10 cm) and leave in a warm place (18 degrees).

Bottle after 6-8 days.

Consume 6 weeks after bottling, and no more than 4-5 months, which otherwise expires! It is very important that all tools (including bottles and tub) are perfectly disinfected (I bollivo), as being the sugary wort is a lure for bacteria, which could thus turn the neo-acid beer).