Place all the Carapils and Carafa l Malt in a plastic zip-lock sandwich bag and crack it using a rolling
pin.
In a good size pot (around 5 Litres) bring 2 litres of water to approximately 60-70°C, add the crushed
Carapils and Carafa l Malt (we recommend wrapping in a mesh cleaning cloth, pulled straight from
the wrapper), and let steep for about 30 minutes.
Remove the Carapils and Carafa l Malt by gathering up the corners of the mesh cloth and lift,
allowing the liquid to drain from the malt back into the pot.
Bring the liquid to the boil for 5 minutes.
Remove the pot from the heat and set the pot in a cold/ice water bath to cool (approx. 15 minutes)
then strain into a fermenting vessel (FV).
Add the Coopers Lager the Coopers Light Dry Malt and the Brew Enhancer 2 to the FV and stir to
dissolve. Don’t be too concerned if there are lumps, they will dissolve over the next few hours.
Top up with cool water to the 15 litre mark and stir thoroughly.
Check the brew temperature and top up to the 23 litre mark with cold or warm water to get as close
as possible to 12°C.
Sprinkle the Coopers German Lager Yeast then fit the lid

Ferment temperature should ideally be as close to 12C– 18C if possible. Don’t be too concerned if it
goes over.
After 7 days once fermentation is slowing down take a specific gravity reading, fermentation has
finished once the specific gravity is stable over 2 days.
Expected readings should finish in the range of 1010 – 1015.

Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps.
Store the bottles upright in a location out of direct sunlight at or above 18°C.

After at least two weeks, check for sufficient carbonation by squeezing the bottles.
Bottles kept unrefrigerated should improve in the short term.
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 5.4% ABV.