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