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 for mixing, control the temperature at 66-68℃, and adjust the PH value at 5.2-5.4. The saccharification time is about 1 hour, so that starch can be completely converted into maltose.
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4. Collecting wort: Collect wort after the sugar is completely produced. This process needs to wash the trough several times to wash out the maltose hidden in the malt. After washing the spent grains, the sugar content was about14.5p. Appropriate amount of collected wort was used for yeast activation, and the rest was sent to boil.
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5. Boiling: Pour the wort into a boiling pot to boil, and add a proper amount of hops at the same time. This process lasts about 1 half an hour, and the sugar content after boiling is 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 it with oxygen 15-30mins, 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 completed, and you can enjoy the beer with mellow taste and fragrant lips and teeth.
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