Place all of the Light Crystal Malt in a plastic zip-lock sandwich bag and crack it using a rolling pin.
Stir into 2 litres of hot water (not boiling) and let steep for about 1hr.
Strain into a good size pot (around 8 litres) then add 500g of Light Dry Malt plus another 2 litres of
water and bring to the boil.
Add Nelson Sauvin Hops and boil for 10mins, then Galaxy Hops for a further 10mins, then Bravo Hops
for the final 10mins (30mins boil in total).
Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel (FV).
Add the Australian Pale Ale and the remaining 500g of Light Dry Malt, 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 (refrigerated if
necessary) to get as close as possible to 18°C.
Sprinkle the Safale US-05 Yeast and fit the lid.

Ferment at 18C and it is complete once the specific gravity is stable over 2 days.
Expected readings should be around the 1008 to 1012 mark.

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.
To take advantage of the fresh hop characters, drink this beer early.
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 4.5% ABV.