The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the
pack).
Place the Light Crystal Malt in a plastic zip-lock sandwich bag and crack them using a rolling pin.
Add the cracked Light Crystal Malt and 2 litres of cold water, fit the lid and sit in the fridge overnight.
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.
Place the strained liquid onto the stove top and bring to the boil.
Add half of each of the Cascade and Centennial Hops and boil for 10mins.
Remove from the heat, set the pot in a cold/ice water bath to cool (about 15 mins).
Strain the malt/hop liquid into the Fermenting Vessel (FV).
Add both Mr Beer North West Pale Ales to the FV (no need to stir).
Fill the FV with cold water to the 9 litre mark.
Sprinkle both brew can yeasts, then fit the lid.

Place the FV in a location out of direct sunlight and try to ferment at 18 - 20C.
Fermentation should take 10 to 14 days.
At around day 7, add the remaining Cascade and Centennial Hops to the brew by wrapping them in a
mesh cleaning cloth (pulled straight from the pack) and place directly on top of the brew then re-fit
the lid.
After a few days, check the Specific Gravity (SG)
Check the SG again the following day and so on.

The brew is ready once the SG has stabilised over a couple of days, expect about 1020 to 1025.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps (only one drop per bottle may be preferred).
Store the bottles upright in a location out of direct sunlight at or above 18C.

After at least a month, check for sufficient carbonation by squeezing the 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 9.2% ABV