Crack the Light Crystal Malt and the Carafa III Malt (put in a plastic zip-lock sandwich bag and crack
them with a rolling pin), add to 2.5 litres of hot water (between 60-70°C), steep for 30 mins, remove
the malts then bring the liquid to the boil.
Add the Hallertau Mittlefrueh Hops and boil for 15 minutes.
Remove from the heat and cool the liquid by placing pot in a bath of cold water for about 15mins.
Strain the cooled hop/malt liquid into the Fermenting Vessel (FV).
Add the Coopers European Lager and the Light Dry Malt to the FV then stir with a sanitised spoon to
dissolve. (don’t be concerned if some lumps persist as they will dissolve over the course of several
hours).
Top up with cold tap water to the 20 litre mark
Check the temperature and top up to the 23 litre mark with warm or cool water (refrigerated if
necessary) to start the brew at 18°C- 20°C.
Sprinkle the Saflager S-23 dry yeast and the brew can yeast, fit the lid and try to ferment at 15°C–
20°C

Place the FV in a location out of direct sunlight and try to ferment between 15C to 20C.
Fermentation should take about 12 days.
On day 10 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 1010-1014.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per 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 5.3% ABV.