Longshan spring pure draft beer manufacturer:

No rice, but whole wheat. Crush the malt, don't break it too much, make sure the wheat husk is a little bit intact, no crusher on the mash

2, 1 jin of malt crush plus 5 jin of water, mineral water put in the pot, slowly cook, about 45 degrees heat preservation for 30 minutes, and then slowly heat up to 63 degrees heat preservation for 60 minutes to 72 degrees

3, the pot of "porridge" with gauze filter, get the sweetest wort, the bad with 4 pounds of 70 degrees of water rinse out, make full use of raw materials.

4, the wort all collected, boil, 60 minutes, while cooking while stirring, boiling began to add hops, granulated products, 5 grams (put more, bitter ah), evaporate a catty of water. The cloudy wort will clear up

5, cease fire, just in the pot along the wall of the pot along one direction, the pot will appear in the middle of the sediment. Leave to cool. Slowly pour hot wort into a closed container (large with a lid). Close the container tightly and minimize sediment.

6. After the wort is cooled to room temperature, beer yeast is added. This process is very important

7, sealed, put in the refrigerator, it is estimated that a total of more than a month, the temperature remains about 5 degrees. Observe regularly and do not expose yourself to the sun. The yeast will grow and settle down. Carbon dioxide is also produced, so seal well. Because there's no equipment, you leave it like this, you don't separate the yeast.

8, and so on and so on, open the bottle, taste a little first, no acid, rot and other odors rest assured to drink it. This article comes from the Internet

Longshan spring draft beer