Crack the grains (put the grains in a plastic zip-lock sandwich bag and crack them with a rolling pin),
add to 2.5 litres of just boiled water, steep for 30 mins, remove the grains then bring the liquid to the
boil.
Add Half of the Styrian Goldings Hop Pellets and boil for 10 minutes.
Remove from the heat and add the remaining Styrian Goldings Hop Pellets, cool the liquid by placing
pot in a bath of cold water for about 15mins.
Strain the cooled hop/malt liquid into the Fermenting Vessel (FV).
Add the Coopers Dark Ale and the Light Dry Malt to the FV then stir to dissolve.
Top up with cold tap water to the 18 litre mark
Check the temperature and top up to the 21 litre mark with warm or cool water (refrigerated if
necessary) to start the brew at 18°C- 20°C.
Sprinkle the Nottingham dry yeast and the brew can yeast, fit the lid and try to ferment at 18°C–
20°C

On about day 3 after the foam (Krausen) has collapsed, lightly toast your desiccated coconut in a pan
on a low heat, just until its golden.
Add the toasted coconut (we recommend wrapping in a mesh cleaning cloth, pulled straight from the
wrapper) into the FV. Let ferment for a further 4 days.
On day 7 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 1012-1014.
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 18C.

After at least four 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 5.7% ABV.