In a clean and sanitised fermenting vessel (FV), mix to dissolve the Bootmaker Pale Ale, Amber Malt
Extract and 500g of Dextrose with 1 litre of hot water.
Add cold water up to the 18 litre mark and stir vigorously.
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.
Stir in the Coopers Commercial Yeast Culture and/or sprinkle the Brew Can yeast then fit the lid.
Click here to view our how-to-video on Harvesting Commercial Yeast.

Place the FV in a location out of direct sunlight and try to ferment at 18C to 21C.
Fermentation should take 10 to 14 days.
At around Day 7, add the Nelson Sauvin Hops and Centennial Hops to the brew by wrapping them in a
mesh cleaning cloth (pulled straight from the pack) and place directly on top of the brew then re-fit
the lid.
On day 10 check the specific gravity (SG).
Check the SG again the following day and so on.
The brew is ready once the SG has stabilised over a couple of days, expect about 1006 to 1010.

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 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 5.2% ABV