In a good sized pot add the Light Dry Malt to 2 litres of water then bring to the boil (watch closely to
avoid boilover).
Add the Challenger Hops and boil for 15mins.
Take off the heat, cool in a sink of cold/iced water for about 15mins then strain into the Fermenting
Vessel (FV).
Add the Real Ale and 300g Dextrose then stir to dissolve.
Add cold water up to the 20 litre mark and stir vigorously.
Check the brew temperature and top up to the 23 litre mark with cold or warm water to get as close
as possible to 21C.
Sprinkle the yeast (found under the brew can lid) and fit the lid.

Try to ferment as close to 21C as possible.
After day 3, or once the foam has collapsed back into the brew, add the Styrian Goldings Hops (we
recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper).
Fermentation has finished once the specific gravity is stable over 2 days.

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.
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 4.2% ABV.