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 fermenter.
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 contents of the 86 Days Pilsner extract and the strained hop infusion then stir to dissolve.
Add cold water up to the 18 litre mark and stir vigorously.
Check the brew temperature and top up to the 20 litre mark with cold water (refrigerated if
necessary) to get as close as possible to 24C and stir.
Sprinkle the Lager yeast and brew can yeast then fit the lid.

Try to start the ferment at 24C and allow the brew temperature to drop down to 13C - 15C over the
period of 12 to 24hrs.
Fermentation has finished once the specific gravity 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 four 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.