The day before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the
pack), then add the cracked grain and 2 litres of cold water.
Fit the lid and sit in the fridge for 24hrs.
Remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the liquid to
drain from the grains back into the pot.
Place the strained liquid onto the stovetop, bring to the boil then remove from the heat.
Cool the liquid by placing pot in a bath of cold water for about 15mins.
Add all the fermentable ingredients and the cooled liquid to the FV then stir to dissolve (don’t be
concerned if lumps of malt extract persist as they will dissolve over a few hours).
Top up with cold tap water to the 20 litre mark, stir thoroughly.
Check the temperature and top up to the 23 litre mark with warm or cool water (refrigerated if
necessary) to start the brew at 18C- 20C.
Sprinkle the dry yeast (including yeast with the brew can), fit the lid and try to ferment at 20C.

Fermentation has finished once the specific gravity is stable over 2 days. It should finish around the 1010
– 1014 mark.

Bottle the brew with a priming rate of 8g per litre (2 carbonation drops per 750ml bottle).

Allow to condition for at least 2 weeks in the bottle.
Serve at or slightly warmer than fridge temperature.
Expect the alcohol content to be around 6.3% ABV.