如何自己酿造啤酒，如何在家自制啤酒。

1，准备材料。

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2.将准备好的5kg麦芽磨碎，直到达到现有的磨碎淀粉，并且麦芽表皮保留相对完整的结构。

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3.糖化:将磨碎的麦芽均匀倒入糖化罐中，加入15L热水搅拌，温度控制在66-68℃，调节PH值在5.2-5.4。糖化时间约为1小时，使淀粉完全转化为麦芽糖。

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4.收集麦芽汁:在糖完全产生后收集麦芽汁。这个过程需要多次洗槽，才能洗出麦芽中隐藏的麦芽糖。麦糟洗净后含糖量约为14.5P适量收集麦汁用于酵母活化，其余送去煮沸。

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5.煮沸:将麦汁倒入煮沸锅中煮沸，同时加入适量啤酒花。这一过程持续约1.5小时，煮后含糖量约为17-18P。

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6.冷却:将煮沸的麦汁迅速冷却到适合酵母接种的温度，约23℃。

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7.发酵:将冷却后的麦汁转移到发酵罐中，通气15-30分钟，加入适量酵母，温度控制在17-19℃，发酵约7-14天。

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8.最后，只需等待酵母工作完成，就可以享受口感醇厚、唇齿留香的啤酒了。

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