Clean and sanitise all equipment that will come in contact with the brew.
Bring the Golden Malt Extract to the boil in 1 litre of water.
Add the Perle Hops and boil for 20mins.
Remove from the heat and set the pot in a cold/ice water bath to cool.
Strain the malt hop liquid into the Fermenting Vessel (FV).
Add the Light Dry Malt to the FV.
Fill the FV with cold water to the 8.5 litre mark.
Sprinkle the Belle Saison yeast and fit the lid.

Place the FV in a location out of direct sunlight and try to ferment between 18C-22C.
Fermentation should take 7 to 10 days.
On day 7 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 1006 to 1010.
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 two weeks, 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 6.7% ABV.