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 526 grams of two row barley Rinse / wash with water a few times  Quick a lot floating ,~ 60g>>> some grains just time to absorb water. After 1 hour or so, most sink to bottom. So no need to throw away so early. Rootlets start appear after one and half hour After 6 hours, some rootlets appear  drain for 10 min. Steep/soak again for another 6 hours , ie 12 hours total Only ~ half have rootlets. But bite test it's chewy.  Anyways proceed to drain and transfer to tray. Cover with moist cloth. How to make malt at home  YouTube  Turn/mix  after 12 hours Repeat another 12 hours  After 36 hours, malt smell change to slight grass

 Corrected input data for calcium( 11 instead if 1.1 ppm) Based on Australian sparkling ale recipe, water requirements: Ca ≥ 50 ppm, Mg ≤ 10 ppm, Na ≤ 10 ppm, SO4 ≈ 75 ppm, Cl ≈ 50 ppm, HCO3 ≤ 10 ppm if no salt addition, delta is as below: Water recipe with salts added, based on 3L mash: Overall report: The delta Gypsum and calcium chloride correct calcium quite well  This combination is not perfect, but quite close  Slaked limeCa(OH)2熟石灰 more stable and soluble than chalk CaCO3生石灰 CaCl 苦鹵， 鹵碱，鹽丹（做豆製品用） Conclusion: From bruhlosophy exBeeriment , not everyone can taste the difference. So major reason seems to adjust pH for yeast to ferment.

By retrieving data from WSD HK drinking water quality report (HKDWS)   >> 2019-2020 here   NB: sodium is missing, and so take it as zero mg/L From brewers friend  calculator, Input data to brewer friend as below: Output: Brunwater

Slight foam after adding 1 g of yeast nutrients: Add some bits of yeast floating  Will test gravity, pH, and taste  Gravity 1.006 PH < 4.5 Taste with lots of hops 2 nov Continue with sugar priming and bottling  This time, for testing if yeast is not active enough, a bit more sugar, 9.2g/L, same as a Belgian Dubbel beer. This time the wort is poured out to another pot , and add sugar. After thorough stirring, then will go for bottling. This helps to have same amount of sugar for each bottle.