Crack the Dark Crystal Malt by placing in a plastic zip-lock sandwich bag and using a rolling pin, add
to 2 litres of just boiled water, steep for 30 mins, remove the Dark Crystal Malt then bring the liquid
to the boil.
Take off the heat and add 10g of Fuggles Hops then let sit with a lid on for about 15 to 30 mins.
Dissolve the Light Dry Malt as per the instructions on the top flap, using the boiled liquid rather than
plain hot water.
Add the Real Ale can and 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 both the S-04 and brew can yeast then 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 and
remaining Fuggles 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 around 3.8% ABV