Clean and sanitise your Fermenting Vessel (FV) and all equipment which will come into contact with
your brew.
In a good size pot (around 5 Litres) bring 2L of water to the boil, meanwhile gently crush your Juniper
Berries.
Once water is boiling turn off the heat and add the Juniper Berries and let steep for 15 minutes.
Strain the Juniper Berry water into your sanitised FV and add the Thomas Coopers Bootmaker Pale
Ale, the Brew Enhancer 3, and Light Dry Malt and stir to dissolve.
Top up with cool water to the 17 litre mark and stir thoroughly.
Check the brew temperature and top up to the 23 litre mark with cool or warm water to get as close
as possible to 18C.
Add the 50g of Nectaron Hops to the FV (we recommend wrapping them in a mesh cleaning cloth,
pulled straight from the wrapper).
Add the Coopers Commercial Yeast Culture &/or sprinkle the brew can yeast, then fit the lid.
Click here to view our how-to-video on Harvesting Commercial Yeast

Ferment temperature should be as close to 18°C as possible.
Once the foam has subsided and beer starts to clear, around day 6 take a gravity reading.
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish in the range of 1012 – 1017.

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 5.8% ABV.