Add the Saaz Hops to 500ml of boiled water and leave to infuse for about 15mins (this works well in
a large coffee plunger or similar)
Place the Light Dry Malt in a sanitised, well drained fermenting vessel (FV).
Add 2 litres of hot water, immediately pick the fermenter up and swirl the contents until dissolved
(about 15 secs) - this minimises lumps.
Add the Australian Pale Ale extract and the strained hop infusion then stir to dissolve.
Add cold water up to the 20 litre mark and stir vigorously.
Check the brew temperature and top up to the 23 litre mark with hot 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.

Try to ferment in the 18C to 22C range.
Although Ale yeast can ferment at very high temperatures (as high as 40°C), the closer the brew is to
21C the cleaner the flavour and aroma.
Fermentation has finished once the specific gravity reading is stable over 2 days.

Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps (use only one carbonation drop for bottles
intended to be stored for a longer period).
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 3.5% ABV