In a large pot, bring 500g of Light Dry Malt to the boil with 5 litres of water.
Add 25g Pacific Jade Hops and boil for 25mins.
Set the pot in a cold/ice water bath to cool then strain into a Fermenting Vessel (FV).
Add the European Lager and Brew Enhancer 2 then stir to dissolve (don’t be concerned if some lumps
persist as they will dissolve over the course of several hours).
Top up with cool water to the 20 litre mark and stir vigorously.
Check the temperature and top up to the 23 litre mark with warm or cold water (refrigerated if
necessary) to get as close as possible to 18C.
Sprinkle the W-34/70 and brew can yeast sachets over the brew then fit the lid.

Place the FV in a location out of direct sunlight and try to ferment between 13C to 15C.
Fermentation should take about 14 days.
On day 10, add the 25g Enigma Hops (we recommend wrapping them in a mesh cleaning cloth, pulled
straight from the wrapper).
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 2 to 3 days, expect about 1006 to 1010.
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 two 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 5.6% ABV.