Braga on wheat is considered the most complex recipe among alcoholic beverages. Preparation takes a lot of effort and time, requires some perseverance, but the delicate aroma of bread and rich taste speak for themselves. It is believed that grain moonshine is better in its quality characteristics than sugar.
How to put brag on wheat?
Wheat breg is considered more qualitative and aromatic than moonshine on sugar. To prepare such an alcoholic drink, you need to go through several stages:
- Everything begins with a choice of grain, which should be quality and not too fresh. Grain moves from garbage and defective items.
- Wheat is poured into 3-4 cm water, left for a day. Wet grains become soft and germinate better.
- It is recommended to germinate wheat, because in the germinated grains there are more enzymes that can split the starch into different sugars.
- Preparation of brags from wheat includes the often fouling of grain. The sprouted sprouts are collected and dried by a fan (if there is a lot of wheat) or in the sun, or the battery (when the grain is smaller). Tomning gives a sweet scent to the brave.
How to grow wheat for braga?
Germination of wheat for the berg is an exciting process. It's nice to watch the wheat shoots peck out of the grain. If moonshine is planned to be done immediately, then it is not necessary to dry the grains. You can immediately grind the malt and start preparing the breg. Only three components are needed for germination.
Ingredients:
- wheat grain - 4 kg;
- water 50 ml;
- manganese - 25-30 g.
Preparation
- Wheat grains are laid out in a container and put in a warm place in the dark.
- Every 6-8 hours the grains are mixed and moistened.
- Braga on wheat is better if you moisten the cloth with water and cover the grain. So they will not rot.
- Three days later, when sprouts appear, you should hold them in a weak solution of potassium permanganate for about half an hour. This will disinfect the resulting malt.
Braga on wheat germ - recipe
Elite alcohol made at home from biomaterials is considered to be berg on wheat without yeast. For a yeast-free recipe, winter wheat is better. You can pre-steam the grain, but this will increase the amount of work. Therefore, you can use the abbreviated method without steaming. Unravel the germs of wheat grains is not recommended.
Ingredients:
- Wheat grain - 5 kg;
- water;
- sugar - 5 kg.
Preparation
- The germinated grains are covered with 0.5 kg of sugar, mixed, poured with water and put for 10 days in heat.
- Pour into another container, add 3 kg of sugar and 3 liters of water.
- Leave for 8-10 days.
Braga on wheat without germination
Braga from wheat for moonshine can be made without germination of grain. It is considered the most correct of all the options for brewing, then the brag is obtained clean, without impurities. Winter wheat is the most suitable: it is believed that cereal grains should be kept for at least two months after harvesting.
Ingredients:
- Wheat grain - 5 kg;
- water;
- sugar - 5 kg.
Preparation
- Put the wheat in a container for fermentation in an even layer, fill with water to leave 3-6 cm on top.
- Cover with gauze, put in a cool dark place for a day and a half.
- Add 1.5 kg of sugar. Leave for 6-7 days.
- Obtain the resulting wad in a larger container (the mixture will foam), pour the remaining sugar solution with water, mix thoroughly.
- Leave at a temperature of 26-30 degrees for 7-8 days.
Braga on wheat with yeast and sugar
Recipe braga on wheat with yeast and sugar is characterized by accelerated fermentation. Instead of sugar, you can use inverted sugar syrup: thanks to it, the fermentation process is accelerated. So, for such a syrup, the sweetener should be dissolved in warm water, bring the resulting solution to a boil, after removing the foam and boil the hour on low heat, adding a teaspoon of lemon juice or acid.
Ingredients:
- Sprouted grain - 1 kg;
- water - 4 liters;
- dry yeast - 15 g;
- sugar - 250 g.
Preparation
- Pour germinated grain warm (65 degrees) with water.
- Blend the mixture well, warm it and leave it for an hour.
- It should warm up the mixture to 71-73 degrees and leave for another half an hour. After cooling, pour into the container, where the brag will wander.
- Add dry yeast.
- Sugar dissolve previously in warm water and add to the mixture.
- Install the water seal and close the lid tightly. Braga with yeast on wheat should be infused for 5-7 days. After it needs to be re-run and left again for a week.
Braga made of wheat
Not only the grains can produce a quality fermentation product. A simple brag from wheat is obtained from wheat cereals, which is ground to a state of flour. It is necessary to add a handful of barley and rye. The difficulty for beginners is that it is necessary to inject alpha-amylase and glucoamylase 1 ml per kilogram into the billet.
Ingredients:
- Wheatgrass - 1 kg;
- alpha-amylase and glucoamylase - 1 ml each;
- water - 4 liters;
- yeast - 1 g;
- rye - 75 g;
- barley - 75 g.
Preparation
- Bring water to a boil, add crushed cereals.
- Rye and barley fry and grind in a blender, add to the mixture.
- Remove the pan from the fire, cover, cool.
- After swelling and cooling, add alpha-amylase and glucoamylase. Add the yeast.
- Leave for 6-8 days.
Braga from wheat flour - recipe
Braga from wheat flour will suit those who for one reason or another did not have wheat grains or cereals at hand. Flour is easier to get, it is sold in every store. The recipe sometimes includes the addition of rye green malt at a rate of 150 g per 1 kg of flour, which is added to the cooled billet.
Ingredients:
- wheat flour - 500-600 g;
- yeast - 10 g;
- water - 2,5-2,7 l.
Preparation
- Pour flour into warm water and keep on low heat for 7-8 minutes, slowly bringing to a boil.
- After half an hour turn off the plate and allow the workpiece to cool. If the recipe for wheat brags includes malt, then add it at this stage.
- Cool the billet, add dry yeast. Insist for a week.
Braga on wheat malt
Braga on green wheat malt is an interesting solution. Especially delicious will turn out, if in such malt are mixed several kinds of grain. Malt fried and ground can be bought ready-made in the store, and if desired, you can prepare yourself. If the yeast is pressed, but not dried, they should be taken more - already 500 g.
Ingredients:
- green malt - 10 kg;
- water;
- dry yeast - 100 g.
Preparation
- Place the malt in a saucepan. Add water and mix until smooth.
- Heat the pan to 62-63 degrees, then leave for 1.5 hours on a uniform fire. Stir every quarter of an hour.
- Next, the brew on wheat is poured into a container, where yeast diluted in water is added.
- The mixture should be put for a week to settle at a temperature of 18 to 23 degrees.
Braga from wheat to koji
Preparation of brew from wheat for moonshine can be turned into an exciting experiment and make, for example, Japanese vodka sake. To do this, you need a pack of a special concentrate of this fungus called koji. The drawbacks are that it will take about a month to wait for the bragging. To this, a specific smell of fermentation products is added. The dishes should be decontaminated beforehand, otherwise the koji bait on wheat can ferment and deteriorate.
Ingredients:
- wheat flour - 1 kg;
- koji - 9 g;
- water.
Preparation
- Flour the flour with water (5 liters) and mix until a homogeneous mass is obtained.
- Add the koji, mix.
- Close the container and put it in a dark place for 25-30 days.
Honey Brag on Wheat
Unbelievably fragrant brags are obtained on wheat with honey . Such a mixture has nothing to do with the mead, even succulent honey suits the brew. A wonderful product will be obtained if you store such a drink in buckets of linden or oak. You can add nutmeg, cinnamon and hops to taste.
Ingredients:
- honey - 5-6 liters;
- water - up to 7 liters;
- wheat - 1 kg.
Preparation
- Pour the wheat grains with a solution of 200-300 g of honey, diluted in water.
- After 5-7 days, pour the remaining honey, diluted in water (6 liters).
- Leave for 10 days.