Steep 25g of East Kent Goldings Hops in about a litre of just boiled water for 15 to 30 mins.
In a fermenting vessel, mix the Australian Pale Ale extracts and Light Malt Extract together with the
strained hop infusion and 2 litres of cold water.
Add cold water up to the 20 litre mark and stir vigorously.
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.
Stir in the Coopers Commercial Yeast Culture and sprinkle the Safbrew S-33 Yeast, then fit the lid.
Click here to view our how-to-video on Harvesting Commercial Yeast.

Ferment temperature should be around 21C.
After a few days of fermentation, add the remaining East Kent Goldings Hops (we recommend
wrapping them in a mesh cleaning cloth, pulled straight from the wrapper).
Fermentation has finished once the specific gravity is stable over 2 days.

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.
Naturally conditioned Strong brews, being higher in alcohol and fuller of body, benefit from extended
conditioning at or above 18C.
Try one less chilled to get the benefits of the extra aromas and flavour.
Remember these brews are very high in alcohol and are not intended to be consumed as a session
beer.
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 7.1% ABV.