Proportion of materials needed for blending beer
Malt powder: 50%
Edible alcohol (95%)
20% hops extract
5% edible
Baking soda 2%
Water 20%
Citric acid 3%
Such a ratio can make beer with moderate export feeling and rich taste. If you like a stronger taste, you can adjust the proportion of malt powder and hops extract appropriately. However, I want to remind you that making beer requires professional equipment and technology, otherwise there may be quality problems.
Next is the fermentation time and matters needing attention:
Put malt powder and hops extract into a large pot, add two thirds of water, stir evenly, heat to about 85 degrees, then turn off the fire, add one third of ice water, cool to room temperature, and then filter to remove hops.
Pour this mixture into a fermentation barrel, add edible alcohol and baking soda, and stir well. Be careful not to add too much baking soda, otherwise it will affect the taste of beer.
Add citric acid and stir well. Citric acid can inhibit the growth of bacteria and increase acidity, which is beneficial to the stability of beer quality.
Seal the fermentation barrel and place it in a well-controlled place, preferably around 20-25 degrees. The fermentation time is about 7- 10 days, during which the fermentation state needs to be checked regularly. If it is found that the fermentation process is abnormal, the temperature can be adjusted properly or yeast can be added.
After the fermentation is completed, the beer is transferred to a barrel and aged for 1-2 weeks to make it more mellow.
Precautions: In the process of making beer, you need to pay attention to hygiene and safety to avoid bacteria.