How is beer made?

Preparation ingredients: malt extract (wort or dry), tick hops, specialty grains, yeast: in moderation.

1. Put the specialty grains in a grain bag (like a large tea bag). Then soak them for thirty minutes in a bucket with ten liters of hot water at 66 degrees.

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2. Take the grains out after 30 minutes and let the water slowly soak into the bucket. Don't squeeze that bag, then add the malt extract to the bucket of hot water and bring it to a boil, then add the hops.

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3. Boil the bucket and place it in a bucket or trough filled with ice water. Be careful not to spill out or let air in (this will give the beer a foul odor).

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4, cold until cooled to 27 degrees, it was transferred to a fermentation bucket, and then put the yeast, cover, sealed Save the fermentation for a week.

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5. Use a sterilized plastic tube as a siphon to transfer the beer as carefully as possible, avoiding air from entering the bottle containing the concentrated sugar solution in the bottle and try not to let the sediment in.

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6. Fill each bottle up to the full sealing bottles, and then just store the bottles at room temperature for a week.

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