1. Barley: Good imported Australian barley and added barley should be used for beer brewing.
2. Soak barley: increase the water content of barley, remove dust, sundries, microorganisms and other harmful substances.
3. Germination: Various enzymes are formed in the wheat grains to decompose some starch, protein, hemicellulose and other macromolecular substances to meet the needs of saccharification.
4. Drying and charring: remove the water in the malt, prevent the malt from spoilage, facilitate storage, remove the fishy smell of the malt at the same time, produce the color, aroma and taste of the malt, and stop the growth of green malt and the decomposition of enzymes.
5. Root removal: root buds are highly hygroscopic, and are easy to absorb water and rot during storage. Root buds have a bad bitter taste, which will damage the taste and color of beer, so the root buds should be removed.
6. Grinding of raw materials: After the raw materials are crushed, the specific surface area is increased, and soluble substances are easily leached out, which is beneficial to the action of enzymes and further decomposes the insoluble substances of malt.
7. Saccharification: Use the hydrolase in the malt to decompose the insoluble high molecular substances in the malt and auxiliary materials into soluble low molecular substances.
8. Filtration of wort: to separate the material dissolved in the mash from the insoluble grains to obtain clarified wort and obtain a good yield of extract.
9. Wort boiling: The purpose of boiling is mainly to stabilize the components of wort. Its functions include: enzyme passivation, wort sterilization, protein denaturation and flocculation precipitation, water evaporation, leaching of hop components, etc.
10. Cooling: rapid cooling, lowering the temperature of the wort to meet the requirements for yeast fermentation, and separating and separating the hot and cold solids in the wort to improve the fermentation conditions and beer quality.
11. Fermentation: The computer strictly controls the temperature and the physiological state of the yeast. The yeast eats maltose and metabolizes CO2 and beer flavor substances.
12. Filtration of wine: the fermented beer is passed through the separation medium to remove suspended solids, residual yeast and protein coagulation to obtain clear and transparent beer.