Add the Cascade Hops to 500ml of boiled water and leave to infuse for about 15mins (this works well
in a large coffee plunger or similar).
Add the Coopers Draught, and the Thomas Coopers Light Malt Extract to the sanitised fermenting
vessel (FV).
Add 2 litres of hot water and the strained hop infusion then stir to dissolve.
Add cold water up to the 20 litre mark and stir vigorously.
Check the temperature and top up to the 23 litre mark with warm or cold water to achieve 22C.
Sprinkle the W-34/70 yeast and fit the lid.

Try to start the ferment at 22C and allow the brew temperature to drop down to 13C - 15C over the
period of 12 to 24hrs.
Fermentation has finished once the specific gravity is stable over 2 days.
Some physical differences when fermenting with Lager yeast:
Less foam and barely noticeable scum ring.
Less CO2 produced and longer ferment time.
Ferments more thoroughly - Lower FG achieved.
May produce an eggy smell (this will dissipate with bottle age)
Due to lower temperature and longer ferment time cleanliness and sanitation is even more important
when making Lager beer.

The brew is ready to bottle 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 (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

While we recommend leaving your bottles to condition at or above 18C for at least 2 weeks - Lagers
generally benefit from further conditioning. Any slight sulphur aroma should dissipate with further
conditioning.
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 4.6% ABV.