In a good size pot (around 5 litres) add 3 litres of water and 300g of Coopers Light Dry Malt, then stir
to dissolve.
Bring liquid to a gentle boil and add approximately 5g of Galaxy Hops. Keep at a soft boil for 30
minutes.
Remove pot from heat, add all the Lemondrop Hops and the remaining Galaxy Hops.
Let the hops steep in the wort for 20 minutes with the lid on.
Set the pot in a cold/ice water bath to cool (approx. 15 minutes) then strain into a fermenting vessel
(FV).
Add the Thomas Coopers Light Malt Extract, and the remaining 700g of Coopers Light Dry Malt to the
FV and stir to dissolve. Don’t be concerned if lumps of Light Dry Malt persist as they will dissolve over
the course of several hours.
Fill with cool water up to the 17 litre mark, check temperature and top up to the 22 litre mark with
cold or warm water to get as close as possible to 12°C.
Sprinkle the Coopers German Lager Yeast on top of the brew, then fit the lid.

Place the FV in a location out of direct sunlight and ferment at 12C to 18C, if possible, don’t be too
concerned if it goes over.
Fermentation should take around 7 to 10 days.
Once the foam has subsided and the yeast begins to settle take a specific gravity (SG) reading.
Check the SG again the following day and so on.
The brew is ready once the SG has stabilised over 2 days, expect about 1007 to 1011.

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 4.2% ABV.