The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the
pack).
Place all of the Light Crystal Malt in a plastic zip-lock sandwich bag and crack it using a rolling pin.
Add the cracked Light Crystal Malt and 2 litres of cold water.
Fit the lid and sit in the fridge for 24hrs.
Brew Day: Remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the
liquid to drain from the Light Crystal Malt back into the pot.
Place the strained liquid onto the stove top and bring to the boil.
Remove from the heat, add 25g of Northern Brewer Hops and let steep for 15mins.
Cool the liquid by placing pot in a bath of cold water for about 15mins then strain into a Fermenting
Vessel.
Add the Australian Pale Ale, Real Ale and Dextrose and stir to dissolve.
Fill with cool water to the 18 litre mark, stir vigorously.
Check the brew temperature and top up to the 21 litre mark with hot or cold water (refrigerated if
necessary) to get as close as possible to 18C.
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.

Ferment temperature should be as close to 18C as possible.
Around day 7 of fermentation, add the Topaz & Melba Hops (we recommend wrapping them in a mesh
cleaning cloth, pulled straight from the wrapper), and then re-fit the lid.
Fementation should take between 10 - 14 days.
Fermentation has finished once the specific gravity is stable over 2 days.
Expected final gravity readings should be within 1008 – 1012.

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.
Naturally conditioned Strong brews, being higher in alcohol and fuller of body, benefit from extended
conditioning at or above 18C.
Try one less chilled to get the benefits of the extra aromas and flavour.
Remember these brews are very high in alcohol and are not intended to be consumed as a session
beer.
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 7.5% ABV.