Clean and sanitise all equipment that will come in contact with the brew.
Add the contents of the Mr Beer Golden Ale and the Mr Beer Unhopped Malt Extract - Golden to the
Fermenting Vessel (FV).
Add 2 litres of hot water and stir with a sanitised spoon to dissolve the contents.
Fill the FV with hot or cold water to the 10 litre mark trying to get it as close to 25C.
Sprinkle the LalBrew Farmhouse Ale Yeast and fit the lid.

Place the FV in a location out of direct sunlight and try to ferment between 20C - 30C.
On about day 5 zest the Grapefruit being careful to avoid any white pith.
Wrap Grapefruit zest, and Mosaic Hops in a cloth (we recommend wrapping them in a mesh cleaning
cloth, pulled straight from the wrapper) and boil in 250ml of water for 5 minutes.
Tip the water and grapefruit zest into the fermenter.
On day 7 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 1012-1014.
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 18°C.

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 5.3% ABV.