Mix Canadian Blonde and BE3 with a couple of litres of water (not hot) in a clean and sanitised
Fermenting Vessel (FV). Don’t be concerned if lumps persist as these will dissolve over the course of a
few hours.
Fill with cool water to 20 litres, stir vigorously and check the brew temperature.
Top up to 24.5 litres with warm or cold water (refrigerated if necessary) to get as close to 18C as
possible.
Sprinkle on both sachets of W-34/70 yeast and fit the lid.
The leftover yeast from the Canadian Blonde may be stored in the fridge for a brew in the future

Place the FV in a location out of direct sunlight and try to ferment at 13C to 15C.
Fermentation should take around 14 days.
At around day 10, make an infusion of the Hallertau Tradition Hops in 500ml of just boiled water and
let steep for about 15mins.
Strain the infusion into the fermenting vessel.
To get even closer to the commercial version, add ½ Cup of lime juice at the same time as the hop
infusion, don’t stir.
On day 13 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 1004 to 1008.
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 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 4.2% ABV.