In a good sized pot (around 8 litres) bring about 500g of Amber Malt extract to the boil with 5 litres
of water.
Add 25g of Amarillo Hops and boil for 20min.
Then add 25g of Cascade Hops and continue to boil for another 10min.
Add another 25g of Cascade Hops and remove from the heat to let sit for about 15min.
Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel.
Add the remaining 2.5kg of Amber Malt, stir to dissolve then top up with cool water to the 20 litre
mark and stir thoroughly.
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 18C.
Sprinkle the BRY-97 dry yeast and fit the lid.

Ferment at 18C.
On day 4 or after the foam has subsided, add the remaining Amarillo 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.
Expected final gravity readings should be within 1006 – 1010.

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 4.6% ABV.