1, prepare materials.
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2. Grind the prepared 5kg malt until the existing ground starch is reached, and the malt epidermis retains a relatively complete structure.
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3. Saccharification: evenly pour the ground malt into a saccharification tank, add 15L hot water and stir, control the temperature at 66-68℃ and adjust the PH value at 5.2-5.4. The saccharification time is about 1 hour, which makes the starch completely converted into maltose.
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4. Collect wort: collect wort after the sugar is completely produced. This process needs to wash the tank many times to wash out the maltose hidden in the malt. After cleaning, the sugar content of spent grains is about 14.5P, and appropriate wort is collected for yeast activation, and the rest is sent to boil.
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5. Boil: Pour the wort into a boiling pot to boil, and add some hops at the same time. This process lasted about 1.5 hours, and the sugar content after cooking was about 17- 18P.
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6. Cooling: quickly cool the boiled wort to a temperature suitable for yeast inoculation, about 23℃.
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7. Fermentation: transfer the cooled wort to a fermentation tank, aerate 15-30 minutes, add a proper amount of yeast, control the temperature at 17- 19℃, and ferment for about 7- 14 days.
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8. Finally, just wait for the yeast work to be finished, and you can enjoy the beer with mellow taste and fragrant lips and teeth.
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