3.5Kg of malt, 0.5Kg of burnt malt, 40g of hops, 0.5g of 165438+S04 yeast and 28L of water.

Main equipment

Crusher, pot, refrigerator, thermometer (100 degree range).

Brewing step

1. Crush the malt, but not too much to ensure the integrity of the wheat husk. If there is no pulverizer, it can be mashed.

2. 1 kg malt crumbs and 5 kg water, preferably mineral water. Then put them in a pot and cook them slowly. When boiling to about 45 degrees, stop fire and keep warm for 30 minutes, then slowly raise the temperature to about 63 degrees and keep warm for 60 minutes.

3. Filter the pot of "porridge" with gauze to get the sweetest wort, rinse off the bad with 4 kg of 70-degree water, and make full use of the raw materials.

4. Collect all wort, cook for 60 minutes, stir while cooking, and start cooking. Add hops, not too much, be careful and bitter, and evaporate a catty of water. At this time, the turbid wort will become clear.

5, cease fire, stir in the pot along one direction of the pot wall, and sediment will appear in the middle of the pot bottom. Let it stand, while it is hot, slowly pour the hot wort into a sealed container (a large container with a lid), and seal it tightly to minimize the entry of sediment.

6. After the wort is cooled to room temperature, add beer yeast. This process is very important because it is easy to be polluted and can be added under the protection of alcohol lamp flame.

7, sealed in the refrigerator, it is estimated that a * * * will take more than a month, and the temperature will remain at about 5 degrees. During the period, you should always observe and don't expose yourself to the sun. In this process, yeast will become more and then settle down. At the same time, it will also produce carbon dioxide, so it is better to seal it. Because there is no equipment, yeast can be separated.

8. After a while, have a taste. If there is no odor such as acid rot, you can rest assured to drink it.