2. Maltification: put the malt into a saccharification and heat preservation barrel, add 15 liter of hot water and mix, and the target temperature is 66-68 degrees Celsius. Saccharification for one hour.

3. Mix the sugar juice, filter the maltose juice into the boiling pot, then add 5 liters of hot water to mix the malt paste and wash it twice, and mix it with the previous sugar juice.

4. Boil, boil the sugar juice.

5. Add hops in turn for 40 minutes, then add some hops, and cook for 60 minutes, then add the rest hops and cook for 6 minutes.

6. Fermentation of sugar juice, cooling the sugar juice to 23 degrees Celsius in a rapid water bath; Transferring to a fermentation barrel, and adding yeast; Fermentation for 7- 14 days.

7. Bottle for preservation, bottle, add a little sugar, and re-ferment. /kloc-After 0/4 days, store in the refrigerator.