Clean and sanitise all equipment that will come in contact with the brew.
Bring 2 litres of water to the boil and add 60g of Hibiscus Tea and steep for 10 minutes.
Add the contents of the Mr Beer Golden Ale and the Mr Beer Unhopped Malt Extract - Pale to the
Fermenting Vessel (FV).
Strain the Hibiscus Tea infusion into the FV and stir with a sanitised spoon to dissolve the contents.
Fill the FV with hot or cold water to the 8.5 litre mark trying to get it as close to 17- 23C.
Sprinkle the Lallemand Koln Kolsch Yeast and fit the lid.

Place the FV in a location out of direct sunlight and try to ferment between 15C - 25C.
At about day 5 or once the foam has died down 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 1010-1014.
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 6.2% ABV.