前期给大家做了许多关于原材料的的分享，今天就给大家唠唠如何去酿造一款啤酒！
In the early stage, we have done a lot of sharing on raw materials for everyone. Today we will give you tips on how to make a beer!
首先，你需要根据你想要酿造的啤酒的类型去设计配方。(在有设备的前提下）
选择基础麦芽、特种麦芽、啤酒花、酵母等。（网上有很多的啤酒配方，可以去参照）
First, you need to design recipes based on the type of beer you want to brew. (under the premise of equipment)
Choose basic malt, specialty malt, hops, yeast, etc. (There are a lot of beer recipes online, you can refer to them)
一、麦芽粉碎 Malt mash
将称好重量的麦芽进行粉碎，要求麦芽皮破而不碎，胚乳越细越好。
The weighed malt is crushed and the malt is broken and not broken. The finer the endosperm, the better.
1、 The wheat husk is separated from the hard surface so that its endosperm is effectively decomposed by enzymes.
2、Reduces the degree to which the endosperm becomes powdery. To increase their effective area to absorb water.
3、Effectively maintain the integrity of the wheat husk so that the wort can be filtered smoothly after maltification
4、Get the highest yield from raw materials.
二、糖化 Saccharification
将粉碎的麦芽放入糖化锅，搅拌均匀形成醪液后开始升温糖化。
The crushed malt was placed in a mashing pot and stirred to form a mash, which was then warmed and saccharified.
糖化过程中的物质变化：
Substance changes during saccharification:
1、Decomposition of starch (β-amylase breaks down starch into fermentable sugar-glucose at 63-65°C, and 72-75°C α-amylase breaks down starch into non-fermentable sugar-dextrin etc.)
2、 Degradation of proteins (proteins are broken down into macromolecule nitrogen under the influence of proteases) - Affects the foam, physical and chemical stability of beer, and the alcohol-thickness of beer; the carrier of medium molecular nitrogen-Co2 affects the killing power; low molecular nitrogen, Amino acids - yeast nutrients.)
3、 Decomposition of Phosphate (Phosphatase dissolves part of the malt as dissolved organic phosphate, which increases the buffering capacity of the mash.)
4、 Decomposition of β-glucans (β-glucans are the main components that make up the body and foam properties of beer. Excessive β-glucan can cause difficulties in beer filtration.)
5、 Decomposition of polyphenols
6、 Lipid decomposition
7、 Zinc free
糖化的方法主要有以下几种：
The main methods of saccharification are the following:
1、Leaching saccharification method (divided into single retort constant temperature leaching saccharification method - saccharification temperature of about 65 °C, saccharification 1 ~ 2h and then heated to a filtration temperature of 78 °C for filtration; single enthalpy temperature leaching saccharification - 35 °C -37 ° At the time of C feeding, immersing the raw materials, directly heating the protein to about 50°C to decompose, then slowly raising to 65°C, carrying out segmental saccharification at 72°C, then heating to 78°C for filtration; double mash leaching glycosylation-saccharification After mashing and gelatinizing, the mash is no longer boiled, but is heated directly in the mashing pot to the required temperature for each stage of mashing).
2、Boiling saccharification - It is characterized by heating a portion of the saccharified mash in batches to the boiling point and then mixing with the rest of the unboiled mash to raise the temperature of all the mash to a desired temperature for different enzymes. Finally reached the end of saccharification temperature. (It is divided into single-cooked boiled method, single-passed boiled saccharification method, etc.)
三、麦汁过滤 Wort filtration
麦汁过滤是为了得到澄清的麦汁。
Wort filtering is to get clarified wort.
1、Soluble soluble and insoluble substances in mash liquids are separated.
2、Obtain a higher leaching rate.
四、麦汁煮沸 wort boiling
1、 Dissolution and transformation of bitter substances in hops
2、Formation and Separation of Coagulable Protein-polyphenol Complexes
3、Evaporate excess water so that the wort reaches the prescribed concentration
4、Sterilize wort
5、Complete destruction of enzyme activity, fixed wort ingredients
6、Wort color rises
7、Increased acidity of wort
8、Reducing substance formation
9、Removal of Dimethyl Sulfide (DMS) and Unpleasant Flavors in Wort
五、麦汁后处理 Wort post-processing
1、 Precipitation of thermal coagulum - washed out with protein denaturation and oxidation and polymerization of polyphenolic substances, while adsorbing some hop resins and other organics
2、Wort Cooling - Allows Wort Temperature to Meet Yeast Inoculation Requirements
麦汁通风：
1、麦汁冷却后进行通风操作
2、酵母吸收了充足的 氧气后，合成其繁殖所必需的甾醇和不饱和脂肪酸等物质。
Wort ventilation:
1. Vent after cooling the wort
2. After the yeast has absorbed enough oxygen, it synthesizes sterols and unsaturated fatty acids that are necessary for its reproduction.
七、啤酒发酵 Beer fermentation
啤酒发酵原理：
Beer fermentation principle:
1、Complex biological and material transformation processes
2、Fermentation will also produce some of the fermentation by-products: alcohols, aldehydes, acids, ketones and sulfides and other substances.
3、It determines the various physical and chemical properties such as beer separation, foam, color and stability, and gives beer typical characteristics.
将麦汁中的可发酵性糖转化为乙醇和二氧化碳。
The fermentable sugar in the wort is converted into ethanol and carbon dioxide.
经过一段时间发酵后，得到未过滤的啤酒：
After a period of fermentation, unfiltered beer is obtained:
以上就是我为大家的分享，希望大家可以从中学到知识。如果您喜欢，欢迎给我点赞！
如果您有疑问，欢迎给我留言！
The above is what I share for everyone. I hope everyone can learn from it. If you like, welcome to give me a thumbs up!
If you have any questions, please leave me a message!
