2. Method: Add 2.3L water and170g maltose to dry yeast for fermentation. Wash and boil water and malt for 10 minutes, and put them in a container cooled to a good temperature. Stir well, mix, and cover for use. Add 5 kg of grain 10.5 liter of water, gently heat to 65 degrees, and keep the temperature 1 hour.

3. The mixture is filtered, then distilled twice, boiled, and added with 3 1 g hops, appropriate amount of sauce and cinnamon sticks. The wort boils 1 hour, is cooled, put into a container, cooled in ice water, and fermented for about 1 week.