1. raw materials: barley malt 1 kg, 5 kg of water, egg white 1-2 pieces, hops 0.7-0.8 yuan, sugar 1 kg, yeast extract.

Second, the treatment method:

1. Preparation of wort: Crush one Jin of barley malt, add five Jin of water, stir evenly, put it in a water bath pot (that is, heat it with hot water), and slowly heat it to 55-65℃ for about three hours. Stir every half an hour in the middle, and the temperature should not be high and low. After three hours, take out a little wort every ten minutes and check it with a drop of sulfur wine. If there is no blue color, it means that the starch has been converted into maltose and the saccharification operation has been completed.

Filter with gauze to remove residue. The residue can be soaked in a small amount of hot water, washed, filtered and discarded. Mix the two filtrates together (about 2500 ml, if insufficient, add white sugar water to supplement). In order to facilitate the clarification of wort, the egg white is foamed with chopsticks, then added to wort, and one or two pieces of hops 0.7-0.8 yuan sugar are added. If there is no hops, you can use 0.5 pomelo peel or cinnamon instead. Heat and boil wort for 30 minutes, then precipitate and filter to obtain clear and transparent juice, and cool it to 10- 12℃ for later use.

2. The simplest way to brew beer by pre-fermentation, addition and propagation of yeast is to use raw (fresh) beer in a barrel filled with live yeast as a strain, and its dosage is 10% of wort, or use the by-product of fermented mash in a brewery, and its dosage is about 0.5% of the measured juice. In a sterilized container, 250 ml of wort (or 2.5 yuan beer yeast mud) is mixed evenly, stirred evenly with a sterilization rod, cultured at the wet temperature of 20-25℃ 12-24 hours (the more yeast is added, the shorter the start-up time), stirred frequently, and poured into a larger container after vigorous fermentation.

3. Main fermentation: After yeast 18-24 hours was added to wort, the liquid level began to rise and there were bubbles, which was called foaming. After 2-3 days, there are more and more bubbles, which is called high bubble period. After 2-3 days, the foam gradually drops, which is called falling foam.

The main fermentation temperature should be controlled at 8-65438 02℃, and the fermentation time should last for about 5-7 days. After foaming, the fermented liquid melts in the mouth, and the taste is mellow and soft, with the smell of malt. After eating, there should be no sour taste or other strange taste. This is tender beer.