Add 5 kg of water to 1 kg malt powder, put the mineral water stick into the pot, cook slowly, keep the temperature at about 45 degrees for 30 minutes, then slowly raise the temperature to about 63 degrees for 60 minutes, and then raise the temperature to 72 degrees.
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.
Collect all wort, boil for 60 minutes, stir while cooking, add hops, granular products, 5 grams (too much will be bitter), and evaporate a catty of water. Turbid wort will become clear.
Cease fire, as long as you stir in one direction along the pot wall, 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.
After the wort is cooled to room temperature, beer yeast is added. This process is very important and easy to be infected. Add it under the protection of alcohol lamp flame.
Sealed, put in the refrigerator, it is estimated that it will take more than a month, and the temperature will be kept at about 5 degrees. Observe regularly and don't expose yourself to the sun. Yeast will become more and then settle down. It will also produce carbon dioxide, so it is better to seal it. Because there is no equipment, just leave it like this, so the yeast will not be separated.
After drinking, open the bottle, taste it first, and you can rest assured that there is no odor such as acid rot.
Matters needing attention
The process cycle is relatively long, and some parameters need to be explored by ourselves, such as fermentation time. The taste is its own, and the amount of raw materials determines the concentration. It is also important if you want to drink 63-degree thick yeast.