In a large pot, bring 500g of Light Dry Malt to the boil with 5 litres of water.
Add 25g of Hallertau Tradition Hops and boil for 5 mins.
Then add 25g of Hallertau Hersbrucker Hops and boil for a further 5 mins.
Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel.
Add the remaining 1kg of Light Dry Malt then pick the fermenting vessel up and gently swirl the
contents to dissolve the malt (don’t be concerned if some lumps remain).
Add contents of the European Lager brew can and stir to dissolve.
Top up with cool water to the 20 litre mark and stir vigorously.
Check the 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 both sachets of W-34/70 yeast over the brew and fit the lid.

Allow the brew to drop to 12C - 15C over the course of 12 to 24hrs then maintain this temperature
during fermentation.

Fermentation has finished once the specific gravity is stable over 3 days. Expect the Final Gravity (FG)
to be around 1008.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonations drop per bottle and secure the caps.
Store the bottles at or above 18C for at least two weeks to allow secondary fermentation to take
place.

After at least two weeks, check for sufficient carbonation by squeezing the PET bottles.
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 5.5% ABV