我們公司總經銷英囯Muntons一款異常好用的家釀包-金典印度淺色艾爾麥芽液，為喜歡自釀啤酒的火伴們省去了很多時候，操作也異常簡略（請參閲以下眎頻）。

英文引見：

Brewing Instructions to make 40 Pints(23Liters)

Troops Tipple--ABV APPROX 4.5% (NO SUGAR REQUIRED)

1,Place the two cans in hot water for 5 minutes to soften contents.

2,Open the two cans and pour the contents into a clean and sterilisted fermenter.

3,Boil 6 pints(3.5litres) of water and add to the fermenter.

4,Mix thoroughly to ensure that the malt extract is completely dissolved.

5,Add 29 pints (16.5 litres) of cold water to bring the volume up to 5 UK gallons. Stir and let stand until the temperature reaches 18℃-21℃。

6,Sprinkle in the yeast supplied and stir.

7,Cover the fermenter,place in a warm area,18℃-21℃ and leave to ferment.

8,Fermentation will be complete when bubbles cease to rise (usually after 7-8 days),or if you use a hydrometer,when the gravity remains constant at a figure below 1014°.

9,Siphon the beer (avoid disturbing the yeast sediment) into strong bottles or a pressure barrel. CAUTION:use only returnable beer bottles. One trip/non-returnable battles are not adequate to withstand conditioning pressure.

10,Add 1/2 teaspoonful of light Spraymalt per pint to each bottle,or a maximum of 3ozs (85 grams) per 5 UK gallon pressure barel. Sugar may be used instead.

11,Cap and seal the bottles securely and stand them in a warm place,18℃-21℃ for 2 days.

12,Finally,move the bottles to a cool place for at least 21 days,or until the beer is clear,before drinking.

運用方式：

有須要的親，請聯系我們！tobias@carolinabeers.com;Wechat:hjdtobias(請注明家釀包，感謝)