Clean and sanitise all equipment that will come in contact with the brew.
Add 1 Litre of warm water to the FV.
Add the contents of the Mr Beer North Long Play IPA and the Mr Beer Unhopped Malt Extract - Pale to
the Fermenting Vessel (FV) and stir with a sanitised spoon to dissolve the contents.
Fill the FV with hot or cold water to the 8.5 litre mark trying to get it as close to 17- 23C as possible.
Sprinkle the Coopers American Ale Yeast then fit the lid.

Place the FV in a location out of direct sunlight and try to ferment between 18C - 24C.
At about day 5 or once the foam has died down, add the Kohatu Hops and Nelson Sauvin Hops (we
recommend wrapping in a mesh cleaning cloth, pulled straight from the wrapper).
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 1010 to 1015.
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 two weeks, check for sufficient carbonation by squeezing the bottles.
Bottles kept unrefrigerated should improve in the short term.
When ready to drink, chill the bottles upright.
The chilled beer (slightly warmer than fridge temperature to emphasise the hop aromas) may be
poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 5.9% ABV.