The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the
pack).
Place all of the Light Crystal Malt in a plastic zip-lock bag and crack using a rolling pin.
Add the cracked Light Crystal Malt and 2 litres of cold water to the pot. Fit the lid and sit in the fridge
for 24hrs.
Brew Day: Remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the
liquid to drain from the Light Crystal Malt back into the pot.
Transfer the liquid to a good sized pot (around 8 litres) and bring to the boil with a further 2 litres of
water and the 500g of Light Dry Malt.
Once at the boil, add half of the Simcoe Hops and boil for 15 minutes
Then add the remaining Simcoe Hops and remove from the heat to let steep for a further 15 mins.
Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel (FV)
Add the Bootmaker Pale Ale and Amber Malt Extract to the FV, 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 21C.
Sprinkle both the US-05 and brew can yeast then fit the lid.

Ferment temperature should be as close to 18C if possible.
Once the foam has subsided around day 4, add the Centennial and Citra 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 readings should finish in the range of 1012 – 1016.

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 18°C.

After at least two weeks, check for sufficient carbonation by squeezing the bottles.
Bottles kept unrefrigerated should improve in the short term.
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 5.7% ABV.