Infuse the Hallertau and Tettnanger Hops in 500ml of just boiled water for about 10mins.
Strain into a Fermenting Vessel (FV) and mix in Lager and Light Malt Extract + 1 litre of water.
Add cool water to the 20litre mark and stir vigorously.
Check the temperature and top up to the 23 litre mark with warm or cold water to achieve 22C.
Sprinkle both the SafLager W-34/70 Dry Yeast and Brew Can yeast on the surface and fit the lid.

Allow the brew to drop to 13C - 15C over the course of 12 to 24hrs then maintain this temperature
during fermentation

Fermentation has finished once the specific gravity is stable over 3 days. Expect the Final Gravity (FG)
to be around 1008.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonations drop per bottle and secure the caps.
Store the bottles at or above 18C for to allow secondary fermentation to take place.

After at least four weeks, check for sufficient carbonation by squeezing the PET bottles.
Lagers generally benefits from further conditioning. Any slight sulphur aroma should dissipate with
further conditioning.
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 4.6% ABV.