Place the Carahell Malt and Cara Rye Malt in a plastic zip-lock sandwich bag and crack it using a
rolling pin.
Stir into 2 litres of hot water (not boiling) and let steep for about 1 hour.
Strain into a good size pot (around 8 litres) then bring to the boil.
Add Columbus Hops and boil for 10mins.
Set the pot in a cold/ice water bath to cool then strain into a Fermenting Vessel (FV).
Add the 86 Days Pilsner and the Wheat Malt Extract, stir to dissolve then top up with cool water to
the 20 litre mark and stir thoroughly.
Check the brew temperature and top up to the 24 litre mark with warm or cold water (refrigerated if
necessary) to get as close as possible to 18°C.
Sprinkle the US-05 dry yeast and fit the lid.

Ferment as close to 18°C as possible
Fermentation should take 7 to 14 days.
At around day 5 add the Cascade and Mosaic Hops (we recommend wrapping them in a mesh
cleaning cloth, pulled straight from the wrapper).
On day 8 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 18°C

After at least 2 weeks, check for sufficient carbonation by squeezing the bottles.
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.