In a good sized pot (around 8 litres) bring 500g of Light Dry Malt to the boil in 5 litres of water.
Add the East Kent Golding Hops and boil for 5min.
Then add the Centennial Hops, remove the pot from the heat, cover and steep for 10mins.
Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel (FV).
Add the English Bitter and remaining 1kg of Light Dry Malt to the FV, stir to dissolve then top up with
cool water to the 20 litre mark and stir thoroughly (don’t be concerned about any lumps of Light Dry
Malt as these will dissolve over the course of a few hours).
Check the brew temperature and top up to the 23 litre mark with warm or cold water (refrigerated if
necessary) to get as close as possible to 21C.
Sprinkle the Nottingham Yeast and fit the lid.

Ferment at 21C and fermentation is complete once the specific gravity is stable over 2 days.
Expected final gravity readings should be in the range of 1008 – 1012.

Gently fill clean PET bottles to about 3cm from the top.
Prime at a reduced rate of 4g per litre (1 carbonation drop per 740ml bottle) and secure the caps.
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 5.6% ABV.