In a good sized pot (around 8 litres) bring about 500g of Light Dry Malt to the boil with 5 litres of
water.
Add half of the East Kent Golding Hops and boil for 5min then remove from the heat.
Add the remaining East Kent Golding Hops and all of the Northern Brewer Hops, cover and let sit for
about 25min.
Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel.
Add the Canadian Blonde and 1kg of Light Dry Malt, 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 23 litre mark with warm or cold water (refrigerated if
necessary) to get as close as possible to 18C.
Sprinkle both the Nottingham and brew can yeast then fit the lid

Ferment temperature should be as close to 18C if possible.
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish around the 1010 – 1014 mark.

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 approximately 5.4% ABV