Make a 'hop infusion' by mixing the Cascade and Amarillo Hops in a couple of litres of water just
taken off the boil and allow it to steep for 30 mins.
Add the Light Dry Malt to the fermenting vessel (FV), pour in the strained infusion then pick the FV up
immediately and swirl the contents until the malt is dissolved.
Add the Australian Pale Ale.
Top up to the 21 litre mark with warm or cold water, checking the temperature to get as close as
possible to 24C and stir thoroughly.
Stir in the Coopers Commercial Yeast Culture and/or sprinkle the Brew Can yeast then fit the lid.
Click here to view our how-to-video on Harvesting Commercial Yeast.

Ferment temperature should be as close to 24C as possible.
Fermenting at a warmer temperature is more likely to produce fruity esters.
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.
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 4.8% ABV.