- The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the pack), then add the cracked Light Crystal Malt and 2 litres of cold water.
- Fit the lid and sit in the fridge for 24hrs.
- Brew Day: Remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the liquid to drain from the Light Crystal Malt back into the pot.
- Transfer the liquid to a good sized pot (around 8 litres) and bring to the boil with a further 2 litres of water and the 500g of Light Dry Malt.
- Once at the boil, add the Styrian Goldings Hops and boil for 10 mins.
- Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel (FV)
- Add the Canadian Blonde and Light Malt Extract to the FV, stir to dissolve then top up with cool water to the 20 litre mark and stir thoroughly.
- Check the brew temperature and top up to the 23 litre mark with warm or cold water (refridgerated if necessary) to get as close as possible to 21C.
- Sprinkle both sachets of dry yeast and fit the lid.

- Ferment temperature should be as close to 21C as possible.
- Fermentation has finished once the specific gravity is stable over 2 days.
- Expected readings should finish in the range of 1010 – 1014.

- Gently fill clean PET bottles to about 3cm from the top.
- Add 2 carbonation drops per bottle and secure the caps (use only one carbonation drop for bottles intended to be stored for a longer period).
- Store the bottles upright in a location out of direct sunlight at or above 18C.

- After at least two weeks, check for sufficient carbonation by squeezing the PET bottles.
- Bottles kept unrefrigerated should improve with age.
- When ready to drink, chill the bottles upright.
- The chilled beer may be poured into clean glassware, leaving the sediment behind.
- Expect the alcohol content to be approximately 6.0% ABV.