1，準備材料。
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2.將準備好的5kg麥芽磨碎，直到達到現有的磨碎澱粉，並且麥芽表皮保留相對完整的結構。
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3.糖化:將磨碎的麥芽均勻倒入糖化罐中，加入15L熱水攪拌，溫度控制在66-68℃，調節PH值在5.2-5.4。糖化時間約為1小時，使澱粉完全轉化為麥芽糖。
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4.收集麥芽汁:在糖完全產生後收集麥芽汁。這個過程需要多次洗槽，才能洗出麥芽中隱藏的麥芽糖。麥糟洗凈後含糖量約為14.5P適量收集麥汁用於酵母活化，其余送去煮沸。
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5.煮沸:將麥汁倒入煮沸鍋中煮沸，同時加入適量啤酒花。這壹過程持續約1.5小時，煮後含糖量約為17-18P。
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6.冷卻:將煮沸的麥汁迅速冷卻到適合酵母接種的溫度，約23℃。
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7.發酵:將冷卻後的麥汁轉移到發酵罐中，通氣15-30分鐘，加入適量酵母，溫度控制在17-19℃，發酵約7-14天。
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8.最後，只需等待酵母工作完成，就可以享受口感醇厚、唇齒留香的啤酒了。
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