The Day Before: Line a pot (at least 3 litres) with a mesh cleaning cloth (pulled straight from the
pack).
Place the Carapils Malt in a plastic zip-lock sandwich bag and crack them using a rolling pin.
Add the cracked Carapils Malt and 2 litres of cold water, fit the lid and sit in the fridge overnight.
Brew Day: Gather up the corners of the mesh cloth and lift, allowing the liquid to drain from the
Carapils Malt back into the pot.
Place the strained liquid onto the stove top, bring to the boil then remove from the heat and add
about 1/3 of the Mandarina Bavaria Hops and let sit for 10 minutes.
Cool the liquid by placing the pot in a bath of cold water for about 15mins.
Add all the fermentable ingredients and the cooled liquid to the fermenting vessel (FV) then stir to
dissolve. Don’t be concerned if lumps of Light Dry Malt persist as they will dissolve over the course of
several hours.
Top up with cold tap water to 20 litres and stir thoroughly.
Check the temperature and top up to 21 litres with warm or cool water (refrigerated if necessary) to
start the brew at 20C.
Sprinkle both the Safale US-05 and brew can yeast then fit the lid.

Place the FV in a location out of direct sunlight and ferment at 18C to 20C.
Once the foam has subsided (usually around day 6 or 7 when fermenting with US-05) add the
remaining 2/3 Mandarina Bavaria Hops (we recommend wrapping them in a mesh cleaning cloth,
pulled straight from the wrapper) and leave for a further 5 days.

The brew is ready once the SG has stabilised over a couple of days, expect about 1008 to 1012.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonations drop 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.
When ready to drink, chill the bottles upright.
Pour into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 5% ABV.