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, bring to the boil for 5 minutes.
Remove from the heat and add half of the Mosaic Hops and half of one of the Cascade Hops, and let
steep with the lid on for 30 mins.
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.
Top up to the 21 litre mark with warm or cold water (refrigerated if necessary) to get as close to 18C
as possible.
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.
Fermentation should take 10 to 14 days.
At around Day 7, add the remaining Mosaic and Cascade 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 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 1013.
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.