以酿制20L啤酒为例，需准备以下原料及容器：

原料：麦芽 5kg、酵母 适量、酒花（干花） 适量

Today we are going to share Sun Gang’s process of brewing beer.

Take the 20L beer as an example, you need to prepare ingridients and containers as follows:

Ingridients: malt 5kg, proper quatity of yeast and hops

容器：糖化罐、煮沸罐、发酵罐

Containers: mashing tank, boiling tank, fermention tank

自酿啤酒步骤

Steps:

1、 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。

1. Grind the prepared 5kg malt to a state of starch, but keep the skin in a complete structure.

2、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。

2. Mashing: evenly put the grinded malt in to the mashing tank, and then pour 15L hot water (control the temperature between 66-68℃), at the same time adjust the PH between 5.2-5.4. Mash for 1 hour when the starch completely transforms into maltose.

3、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。

3. Collecting wort: collect the wort after mushing which needs times of tank-washing to wash the moltose out of the molt whose sugar degree is about 14.5P. Take some of the collected wort for activating the yeast. The left is used for boiling.

4、 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。

4. Boiling: put the wort into the boiled tank and put proper quatity of hops whose process will last for one hour until the sugar degree reaches between 17-18P.

5、 冷却：将煮沸的麦汁迅速冷却到适宜接种酵母的温度，约23℃。

5. Cooling: cool the boiled wort down to about 23℃ which is the best temperature for inoculating the yeast.

6、 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。

6. Mashing: put the cooled wort into the mashing tank and oxygenate for 15-30mins and mix with yeast, control the temperature between 17-19℃, then mash for 7-14 days.