The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the
pack).
Place the Carared Malt in a plastic zip-lock sandwich bag and crack it using a rolling pin.
Add the cracked Carared Malt and 2 litres of cold water, fit the lid and sit in the fridge overnight.
Brew Day: Remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the
liquid to drain from the Carared Malt back into the pot.
Place the strained liquid onto the stove top, bring to the boil and add the Styrian Golding Hops.
After 5mins boiling, remove from the heat and let steep for a further 10mins.
Cool the liquid by placing pot in a bath of cold water for about 15mins then strain into a Fermenting
Vessel (FV).
Add the contents of the two brew cans plus dextrose and stir to dissolve.
Fill with cool water to the 18 litre mark, stir vigorously and check the brew temperature.
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.

Place the FV in a location out of direct sunlight and try to ferment between 18C.
Fermentation should take 10 to 14 days.
At around Day 7, add the Calypso 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, add the Denali Hops in the same manner as the Calypso Hops.
On day 12, 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 1008 to 1012.
Gently fill clean PET bottles to about 3cm from the top. Sturdy reusable glass bottles, designed for
storing beer, should be used if planning to keep some of the brew in bottle beyond 18 months.
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 7.5% ABV.