Home craft beer practices
First, the materials to be prepared for craft beer are wheat malt, hops, brewer's yeast, fermentation barrels, wine bottles, and cooking barrels.
Second, crush the malt, first add 2% of the weight of the malt to moisten the malt, so that the malt is tough when grinding the malt, and it will not be too rotten.
Third, the ground malt is packed in stainless steel leaky barrels and put into water at about 68 degrees For saccharification for about an hour.
Fourth, with 70 degrees of water on the malt into the rinse, boiling malt and rinsing malt water are collected together for steaming, malt residue can be discarded, steaming time is one hour, steaming to half an hour and the last 10 minutes each put in the appropriate amount of hops, hops the role is to neutralize the sweetness of malt, but also a natural preservative.
Fifth, the steamed wort quickly cooled down to about twenty degrees, loaded into the fermentation vat to add an appropriate amount of brewer's yeast, installed a one-way valve, fermentation for about 7 days.
Sixth, the fermented wort into the bottle for secondary fermentation, every 500 ml of wort added to three grams of white sugar at room temperature fermentation for a week can be drunk.
Craft beer can be stored for about a month at room temperature, cold food can be stored for about three months, self-brewed beer foam is rich, the taste is delicate, and the wort is fragrant.
10 kg of malt, 20 g of hops, 12 g of brewer's yeast, can craft beer 50 kg.
