The Day Before: Place the Light Crystal Malt in a plastic zip-lock sandwich bag and crack it using a
rolling pin.
Line a pot (at least 2 litres) with a mesh cleaning cloth (pulled straight from the pack), then add the
cracked Light Crystal Malt and 1 litre of cold water.
Fit the lid and sit in the fridge for 24hrs.
Brew Day: Clean and sanitise all equipment that will come in contact with the brew.
Remove the Light Crystal Malt from the fridge then gather up the corners of the mesh cloth and lift,
allowing the liquid to drain from the Light Crystal Malt back into the pot.
Add pot to stove and bring to the boil
After 5 minutes remove from heat and set in ice bath to cool
Add the Light Crystal Malt Liquid, North West Pale Ale, and Smooth Malt Extract to the Fermenting
Vessel (FV).
Fill the FV with cold water to the 8.5 litre mark.
Sprinkle the US-05 Yeast and fit the lid

Place the FV in a location out of direct sunlight and try to ferment between 17C-22C.
Fermentation should take 7 to 14 days.
Once fermentation slows down approx. day 7 add the Earl Grey Tea Bags
Leave for 2 days and then check 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.
Gently fill the bottles with beer 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 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 6.5% ABV.