1, put the special grain in a grain bag (like a big tea bag). Then soak them in a bucket with ten liters of 66-degree hot water for thirty minutes.
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2. After 30 minutes, take out the grain and let the water slowly soak in the bucket. Don't squeeze that bag, then add malt extract to the hot water bucket and boil it. After boiling, add hops.
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3. After boiling, put the bucket in a bucket or tank filled with ice water. Be careful not to spill it or let air in (this will make the beer stink).
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4. When it is cool to 27 degrees, it is transferred to a fermentation barrel, then yeast is added, covered and sealed for fermentation for one week.
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5. Use the sterilized plastic pipe as a siphon to transfer beer as carefully as possible, avoid air from entering the bottle with concentrated sugar solution, and try not to let sediment in.
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6, put each bottle into a full bottle, and then store the bottle at room temperature for a week.
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