Clean and sanitise all equipment that will come in contact with the brew.
Bring 2L of water to the boil and add the Bitter Orange Peel Powder, and the Cinnamon and boil for 5
minutes.
Add the grated Ginger and then turn off the heat. Cool the liquid by placing the pot in a bath of cold
water for about 15mins.
Add together the Mr Beer Golden Ale, the 2x Mr Beer Unhopped Malt Extract - Smooth and the cooled
liquid to the fermenting vessel (FV) then stir to dissolve.
Fill the FV with cold water to the 9.5 litre mark.
Sprinkle with the Saflager W-34/70 Dry Yeast and fit the lid.

Place the FV in a location out of direct sunlight and try to ferment as close to 12 – 15 C as possible.
Fermentation should take 7 to 10 days.
After 7 days check the Specific Gravity (SG).
Check the SG again the following day and so on.

Once the brew SG has stabilised over a couple of days.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps (only one drop per bottle may be preferred).
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 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 6.1% ABV.