材料：麥芽5kg、酵母適量、酒花（干花）適量。

1、準備材料。

/iknow-pic.cdn.bcebos.com/902397dda144ad34b868cc21dea20cf430ad8545target=_blanktitle=點擊查看大圖class=ikqb_img_alink>/iknow-pic.cdn.bcebos.com/902397dda144ad34b868cc21dea20cf430ad8545?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_autoesrc=/>

2、將準備好的5kg麥芽磨碎，當達到既有磨碎的淀粉，且麥芽表皮保留較完整結構的狀態(tài)時即可。

/iknow-pic.cdn.bcebos.com/7dd98d1001e93901ce08c79875ec54e736d1960atarget=_blanktitle=點擊查看大圖class=ikqb_img_alink>/iknow-pic.cdn.bcebos.com/7dd98d1001e93901ce08c79875ec54e736d1960a?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_autoesrc=/>

3、糖化：將磨碎的麥芽均勻倒入糖化罐，加入15L熱水混合，使溫度控制在66-68℃，同時調節(jié)PH值在5.2-5.4。糖化時間約1小時，使淀粉完全轉化為麥芽糖。

/iknow-pic.cdn.bcebos.com/838ba61ea8d3fd1f6755e89c3e4e251f95ca5f33target=_blanktitle=點擊查看大圖class=ikqb_img_alink>/iknow-pic.cdn.bcebos.com/838ba61ea8d3fd1f6755e89c3e4e251f95ca5f33?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_autoesrc=/>

4、收集麥汁：完全出糖后收集麥汁，這個過程需通過多次洗槽，將藏在麥芽里的麥芽糖洗出來。洗糟后測量糖度在14.5P左右，收集到的麥汁取適量用于酵母活化，其余送去煮沸。

/iknow-pic.cdn.bcebos.com/d01373f082025aafc781346df5edab64024f1ae0target=_blanktitle=點擊查看大圖class=ikqb_img_alink>/iknow-pic.cdn.bcebos.com/d01373f082025aafc781346df5edab64024f1ae0?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_autoesrc=/>

5、 煮沸：將麥汁倒入煮沸罐煮沸，同時加入適量酒花，該過程持續(xù)約1個半小時，煮沸后糖度約為17-18P。

/iknow-pic.cdn.bcebos.com/eaf81a4c510fd9f9169f1fcf2b2dd42a2934a488target=_blanktitle=點擊查看大圖class=ikqb_img_alink>/iknow-pic.cdn.bcebos.com/eaf81a4c510fd9f9169f1fcf2b2dd42a2934a488?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_autoesrc=/>

6、冷卻：將煮沸的麥汁迅速冷卻到適宜接種酵母的溫度，約23℃。

/iknow-pic.cdn.bcebos.com/adaf2edda3cc7cd961b87e7f3701213fb90e91fbtarget=_blanktitle=點擊查看大圖class=ikqb_img_alink>/iknow-pic.cdn.bcebos.com/adaf2edda3cc7cd961b87e7f3701213fb90e91fb?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_autoesrc=/>

7、發(fā)酵：將冷卻后的麥汁轉入發(fā)酵罐，充氧15-30mins，并加入適量酵母，溫度控制在17-19℃，發(fā)酵約7-14天。

/iknow-pic.cdn.bcebos.com/a5c27d1ed21b0ef45c0dd2f8d3c451da80cb3eaatarget=_blanktitle=點擊查看大圖class=ikqb_img_alink>/iknow-pic.cdn.bcebos.com/a5c27d1ed21b0ef45c0dd2f8d3c451da80cb3eaa?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_autoesrc=/>

8、最后，只需要慢慢等待酵母工作完成后，便能享受那口味醇厚、唇齒留香的啤酒了。

/iknow-pic.cdn.bcebos.com/4034970a304e251fbccd515ea986c9177f3e5359target=_blanktitle=點擊查看大圖class=ikqb_img_alink>/iknow-pic.cdn.bcebos.com/4034970a304e251fbccd515ea986c9177f3e5359?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_autoesrc=/>

啤酒的種類很多，其生產工藝也不盡相同。北京金漢森啤酒技術公司采用的是德式的釀酒法，自釀啤酒的方法如下：麥芽要粉碎之后，進入糖化鍋相應比例的料水，在糖化鍋里糖化做碘檢，碘檢合格之后送去過濾，之后要洗糟，再煮沸，再回旋沉淀，進入發(fā)酵罐之后，在加酵母，充氧。每天測糖度，當糖度降到2-3度時封罐。低溫儲酒1-2星期，送去啤酒過濾。出來的就是啤酒了