1. Raw materials and auxiliary productsMalt: It is best to use malt with a protein content of 9% to 12%. Its high-molecular protein can decompose products to facilitate foaming, but it will also increase the possibility of beer turbidity.Yeast: It is feasible to use yeast with short fresh-keeping ti

TemperatureAs mentioned, the temperature influences the amount of extract produced (yield) and the fermentability of the wort during mashing. In general, the higher the temperature, the greater the yield but the lower the fermentability of the wort.TimeMash times are another factor influencing yield