In a good size pot (around 8 litres) bring about 500g of Light Dry Malt to the boil with 3 litres of
water.
Add the Progress Hops and boil for 10mins.
Remove from the heat then add the First Gold Hops, fit the lid and steep for 30mins.
Cool the liquid by placing the pot in a bath of cold water for about 15mins then strain into a
Fermenting Vessel (FV).
Add the Canadian Blonde and remaining pack of Light Dry Malt to the FV then stir to dissolve (don’t
worry if undissolved lumps remain).
Fill with cool water to 19 litres, stir vigorously and check the brew temperature.
Top up to 22 litres with warm or cold water (refrigerated if necessary) to get as close to 18C as
possible.
Sprinkle on both the London ESB yeast and the brew can yeast then fit the lid

Place the FV in a location out of direct sunlight and try to ferment at 18 to 20C.
Fermentation should take 7 to 10 days.
On day 10 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, 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 4.9% ABV.