Crack the Light Crystal Malt and Roasted Barley (by placing in a plastic zip-lock sandwich bag and
using a rolling pin) add to 2 litres of water at the boil, remove from the heat and steep for 60 mins.
Cool the liquid by placing the pan in a bath of cold water.
Add to the fermenting vessel by pouring through a sieve or grain bag.
Mix in the Australian Pale Ale and Light Dry Malt, then top up to the 20 litre mark.
Sprinkle the brew can yeast over the brew surface and fit the lid.

Ferment temperature should be in the range of 18C– 20C.
Although Ale yeast can ferment at very high temperatures (as high as 40°C), the closer the brew is to
21C the cleaner the flavour and aroma.
Fermentation has finished once the specific gravity reading 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 4.5% ABV.