Place Coopers Light Dry Malt into a drained sanitised Fermenting Vessel (FV) and add 3 litres of cold
water.
Immediately pick the FV up and swirl the contents until dissolved (approx 30 secs) - this method
minimises clumping but don’t be concerned if lumps remain.
Add the Thomas Coopers Brew A IPA and stir to dissolve.
Top up with cool water to 20 litres and stir thoroughly.
Check the brew temperature and top up to 23 litres with warm or cold water (refrigerated if
necessary) to get as close as possible to 20C.
Sprinkle both the US-05 and Brew A IPA yeast then fit the lid.

Place the FV in a location out of direct sunlight and try to ferment as close to 20C as possible.
Fermentation should take around 7 to 10 days.
Once the foam has subsided (usually around day 6 or 7 when fermenting with US-05) add the Riwaka
Hops (we recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper).
On day 10 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 1008 to 1012.

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 18C.

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 5.6% ABV.