In a good size pot, around 4 Litres, add 2 litres of water and about 200g of Coopers Light Dry Malt.
Bring the liquid to the boil and add the pack of Saaz Hops and immediately turn off the heat. Allow to
steep for 10 minutes.
Set the pot in a cold/ice water bath to cool (approx. 15 minutes) then strain into a fermenting vessel
(FV).
Add the cooled hop liquid (wort), Coopers Mexican Cerveza, Rice Malt Syrup and the remaining
Coopers Light Dry Malt to the FV and stir to dissolve. Don’t be too concerned if there are lumps, they
will dissolve during fermentation.
Top up with cool water to the 17 litre mark and stir thoroughly.
Check the brew temperature and top up to the 21 litre mark with cold or warm water to get as close
as possible to 15°C.
Sprinkle the Lallemand Novalager Yeast then fit the lid

Ferment temperature should ideally be as close to 10C– 20C if possible. Don’t be too concerned if it
goes over.
Once the foam has subsided and the yeast begins to settle take a specific gravity reading.
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish in the range of 1005 – 1010

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 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 may be poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 4.6% ABV.