The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the
pack), then add the cracked Caramunich I Malt and 2 litres of cold water.
Fit the lid and sit in the fridge for 24hrs.
Brew Day: Remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the
liquid to drain from the Caramunich I Malt back into the pot.
Transfer the liquid to a good sized pot (around 8 litres) and bring to the boil with a further 2 litres of
water and 500g of Amber Malt Extract.
Add 25g of Falconers Flight Hops and boil for 20min.
Then add another 25g of Falconers Flight Hops and continue to boil for another 15min.
Remove from the heat, add the last 25g of Falconers Flight Hops and let sit for 10mins.
Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel.
Add the remaining Amber Malt Extract, stir to dissolve then top up with cool water to the 20 litre
mark and stir thoroughly.
Check the brew temperature and top up to the 23 litre mark with warm or cold water (refrigerated if
necessary) to get as close as possible to 21C.
Sprinkle the dry yeast and fit the lid.

Allow the brew to drop to 12C - 15C over the course of 12 to 24hrs then try to maintain this
temperature range during fermentation.
Fermentation has finished once the specific gravity is stable over 2 days. It should finish in the range
of 1010 – 1006.

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.
To take advantage of the fresh hop characters we recommend you drink this beer early!
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