Make a 'hop infusion' by mixing the Fuggles Hops in 1 litre of water, just taken off the boil, and allow
it to steep for 30 mins.
Add the Irish Stout and Dark Malt Extract to the fermenting vessel (FV), pour in the strained infusion
then stir until the malt is dissolved.
Add cold water up to the 20 litre mark.
Check the brew temperature and top up to the 23 litre mark with cold or warm water to get as close
as possible to 21C.
Sprinkle the English Ale dry yeast and brew can yeast then fit the lid

Try to ferment as close as possible to 21C.
Fermentation has finished once the specific gravity is stable over 2 days.

Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps (use only one carbonation drop for bottles
intended to be stored for a longer period).
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 PET bottles.
Naturally conditioned Stouts, being higher in alcohol and fuller of body, benefit from extended
conditioning at or above 18C.
Try one less chilled to get the benefits of the extra aromas and flavour.
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 4.8% ABV.