The Day Before: Place the Caramunich I Malt in a plastic zip-lock sandwich bag and crack it using a
rolling pin.
Line a pot (at least 2 litres) with a mesh cleaning cloth (pulled straight from the pack), then add the
cracked Caramunich I Malt and 1 litre of cold water.
Fit the lid and sit in the fridge for 24hrs.
Brew Day: Clean and sanitise all equipment that will come in contact with the brew.
Chop up the Buderim Crystallised Ginger in to small pea size pieces.
Remove Caramunich I Malt from the fridge then gather up the corners of the mesh cloth and lift,
allowing the liquid to drain from the grain back into the pot.
Add pot to stove and bring to the boil. *If using the optional ½ Teaspoon of Cinnamon, add to the boil.
After 5 minutes add the Buderim Crystallised Ginger and then remove from heat and set in ice bath to
cool.
Add the Crystal Malt Liquid, and the Mr Beer Golden Ale to the Fermenting Vessel (FV).
Fill the FV with cold water to the 9 litre mark.
Sprinkle the S-04 Dry Yeast and fit the lid.

Place the FV in a location out of direct sunlight and try to ferment between 17C-22C.
Fermentation should take 7 to 14 days.
Leave for 7 days and then check 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, expect about 1010 to 1014.
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 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.