Place the Light Crystal 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
Light Crystal Malt (we recommend wrapping in a mesh cleaning cloth, pulled straight from the
wrapper) and let steep for about 30 minutes.
Remove the 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 add half of the Simcoe Hops and let steep for 20 minutes.
Set the pot in a cold/ice water bath to cool (approx. 15 minutes) then strain into a fermenting vessel
(FV).
Add the Coopers Mexican Cerveza and the Thomas Coopers Light Malt Extract to the FV and stir to
dissolve. Top up with cool water to the 17 litre mark and stir thoroughly.
Check the brew temperature and top up to the 21 litre mark with warm water to get as close as
possible to 35C. (YES 35°C!)
Sprinkle the Lalbrew Voss Kveik Ale Yeast then fit the lid.

Ferment temperature should be as close to 35C– 40C if possible.
Once the foam has subsided around day 3, add the Mosaic Hops and remaining Simcoe Hops (we
recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper).
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish in the range of 1009 – 1013.

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