1、准备材料 。
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2、将准备好的5kg麦芽磨碎，当达到既有磨碎的淀粉，且麦芽表皮保留较完整结构的状态时即可 。
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3、糖化：将磨碎的麦芽均匀倒入糖化罐，加入15L热水混合，使温度控制在66-68℃，同时调节PH值在5.2-5.4 。糖化时间约1小时，使淀粉完全转化为麦芽糖 。
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4、收集麦汁：完全出糖后收集麦汁，这个过程需通过多次洗槽，将藏在麦芽里的麦芽糖洗出来 。洗糟后测量糖度在14.5P左右，收集到的麦汁取适量用于酵母活化，其余送去煮沸 。
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5、 煮沸：将麦汁倒入煮沸罐煮沸，同时加入适量酒花，该过程持续约1个半小时，煮沸后糖度约为17-18P 。
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6、冷却：将煮沸的麦汁迅速冷却到适宜接种酵母的温度，约23℃ 。
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7、发酵：将冷却后的麦汁转入发酵罐，充氧15-30mins，并加入适量酵母，温度控制在17-19℃，发酵约7-14天 。
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8、后，只需要慢慢等待酵母工作完成后，便能享受那口味醇厚、唇齿留香的啤酒了 。
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【怎么自酿啤酒 如何自酿啤酒】