In a good sized pot add 500g Light Dry Malt to 2 litres of water then bring to the boil (watch closely
to avoid boilover).
Add the Challenger Hops and boil for 15mins.
Take off the heat, cool in a sink of cold/iced water for about 15mins then strain into the Fermenting
Vessel (FV).
Add the contents of the brew can, remaining Light Dry Malt and dextrose then stir to dissolve (don't
be concerned about persistent lumps as they will dissolve over the course of several hours).
Add cold water up to the 18 litre mark and stir vigorously.
Check the brew temperature and top up to the 20 litre mark with cold or warm water to get as close
as possible to 21C.
Stir in the Coopers Commercial Yeast Culture and/or sprinkle the Brew Can yeast then fit the lid.
Click here to view our how-to-video on Harvesting Commercial Yeast.

Ferment temperature should be as close to 21C as possible.
After day 3, or once the foam has collapsed back into the brew, add the Styrian Goldings Hops (we
recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper).
Fermentation has finished once the specific gravity reading is stable over 2 days.

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.
Naturally conditioned Strong brews, being higher in alcohol and fuller of body, benefit from extended
conditioning at or above 18C.
Try one less chilled to get the benefits of the extra aromas and flavour.
Remember these brews are very high in alcohol and are not intended to be consumed as a session
beer.
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.