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How to craft beer
The first thing you need to do is mash-in your barley with hot water, usually around 67°C. This process will extract the sugar from the grain, and leave you with a sweet liquid, as well as a mash-tun full of steamy spent grain to deal with.
Next you need to ferment the sugary liquid by adding yeast. It’s a bit of a dark art at this stage, but a number of variables will determine what percentage alcohol by volume (ABV) you end up with in your brew. Don’t go overboard. 
Finally - you add hops for flavour and give your beer a little time to mature. At this stage you have most certainly created beer, but the trick is to replicate the process with any sort of consistency. Or better still, make incremental improvements each time you brew. Welcome to craft brewing!
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