In a good sized pan, add 1 cup of Light Dry Malt to 1 litre of water and bring to the boil (keep watch
over it to ensure it does not boil over).
Once at the boil, add 10g of Calypso Hops and boil for 10 minutes then remove from the heat and
cool in a basin of cold water.
Place the remaining Light Dry Malt into a sanitised, well drained fermenting vessel (FV).
Add 2 litres of hot water then immediately pick the fermenter up and swirl the contents until
dissolved (about 15 secs) - this minimises lumps.
Add the Mexican Cerveza extract and strained hop/malt mix then stir thoroughly to dissolve all
ingredients.
Add cool water to the 18 litre mark and stir vigorously.
Check the brew temperature and top up to the 22 litre mark with hot or cold water (refrigerated if
necessary) to get as close as possible to 21C.
Sprinkle the dry yeast and fit the lid.

Allow the brew to drop to 18C over the course of 12 to 24 hrs then try to maintain this temperature
range during fermentation.
Around day 5 or once the foam has collapsed, add the remaining Calypso Hops.
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.
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 4.8% ABV.