1、準備材料。
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2、將準備好的5kg麥芽磨碎，當達到既有磨碎的澱粉，且麥芽表皮保留較完整結構的狀態時即可。
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3、糖化：將磨碎的麥芽均勻倒入糖化罐，加入15L熱水混合，使溫度控制在66-68℃，同時調節PH值在5.2-5.4。糖化時間約1小時，使澱粉完全轉化為麥芽糖。
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4、收集麥汁：完全出糖後收集麥汁，這個過程需通過多次洗槽，將藏在麥芽裏的麥芽糖洗出來。洗糟後測量糖度在14.5P左右，收集到的麥汁取適量用於酵母活化，其余送去煮沸。
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5、 煮沸：將麥汁倒入煮沸罐煮沸，同時加入適量酒花，該過程持續約1個半小時，煮沸後糖度約為17-18P。
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6、冷卻：將煮沸的麥汁迅速冷卻到適宜接種酵母的溫度，約23℃。
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7、發酵：將冷卻後的麥汁轉入發酵罐，充氧15-30mins，並加入適量酵母，溫度控制在17-19℃，發酵約7-14天。
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8、最後，只需要慢慢等待酵母工作完成後，便能享受那口味醇厚、唇齒留香的啤酒了。
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