Clean and sanitise all equipment that will come in contact with the brew.
In a pot, bring 2 litres of water and the Unhopped Malt Extract – Pale, to the boil.
Turn off flame and add approximately half of the Centennial Hops and steep for 15mins.
Set the pot in a cold/ice water bath to cool.
Strain the malt/hop liquid into the Fermenting Vessel (FV).
Add the contents of the Mr Beer North West Pale Ale to the FV (no need to stir).
Fill the FV with cold water to the 8.5 litre mark.
Sprinkle the US-05 Yeast and then fit the lid.

Place the FV in a location out of direct sunlight and try to ferment at 18C.
Fermentation should take 7 to 12 days.
At about day 5 or once the foam has died down (whichever comes first), add all of the Simcoe Hops
and the remaining Centennial Hops - we recommend wrapping them in a mesh cleaning cloth, pulled
straight from the wrapper.
4 days later, 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.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps (only one drop per bottle may be preferred).
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 with age.
When ready to drink, chill the bottles upright.
Pour the chilled beer into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 6% ABV.