1. Put the special grain in a grain bag (like a big tea bag). Then put it in a bucket filled with ten liters of 66-degree hot water and soak it for thirty minutes.
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After 2.30 minutes, take out the grain and let the water soak slowly in the bucket. Don't squeeze that bag, then add malt extract to the hot water bucket and boil it. After boiling, add hops.
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3. After boiling, put the bucket into a bucket or jar filled with ice water. Be careful not to spill it or let air in (it will make the beer stink).
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4. When it is cooled to 27 degrees, it is transferred to a fermentation barrel, then yeast is added, and it is covered and sealed for fermentation for one week.
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5. Use sterilized plastic pipe as siphon, transfer beer as carefully as possible, avoid air entering the bottle with concentrated sugar solution, and try not to let sediment enter.
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6. Put each bottle into a full bottle, and then store the bottle at room temperature for one week.
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