1、準(zhǔn)備材料 。
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2、將準(zhǔn)備好的5kg麥芽磨碎，當(dāng)達(dá)到既有磨碎的淀粉，且麥芽表皮保留較完整結(jié)構(gòu)的狀態(tài)時即可 。
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3、糖化：將磨碎的麥芽均勻倒入糖化罐，加入15L熱水混合，使溫度控制在66-68℃，同時調(diào)節(jié)PH值在5.2-5.4 。糖化時間約1小時，使淀粉完全轉(zhuǎn)化為麥芽糖 。
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4、收集麥汁：完全出糖后收集麥汁，這個過程需通過多次洗槽，將藏在麥芽里的麥芽糖洗出來 。洗糟后測量糖度在14.5P左右，收集到的麥汁取適量用于酵母活化，其余送去煮沸 。
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5、 煮沸：將麥汁倒入煮沸罐煮沸，同時加入適量酒花，該過程持續(xù)約1個半小時，煮沸后糖度約為17-18P 。
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6、冷卻：將煮沸的麥汁迅速冷卻到適宜接種酵母的溫度，約23℃ 。
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7、發(fā)酵：將冷卻后的麥汁轉(zhuǎn)入發(fā)酵罐，充氧15-30mins，并加入適量酵母，溫度控制在17-19℃，發(fā)酵約7-14天 。
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8、后，只需要慢慢等待酵母工作完成后，便能享受那口味醇厚、唇齒留香的啤酒了 。
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【怎么自釀啤酒 如何自釀啤酒】