Clean and sanitise all equipment that will come in contact with the brew.
In a 4 litre pot, mix one Pale Malt Extract with 2 litres of water and bring to the boil.
Turn off heat and add the Lactose, Lime Juice and Lime Zest and stir vigorously until Lactose is
dissolved.
Set the pot in a cold/ice water bath to cool (about 15 mins).
Strain the malt liquid (wort) into the Fermenting Vessel (FV).
Add the Northwest Pale Ale, and the Pale Malt to the FV (no need to stir).
Fill the FV with cold water to the 8 litre mark.
Check the temperature and top up to the 10 litre mark with warm or cold water (refrigerated if
necessary) to get as close as possible to 18C.
Sprinkle S-04 yeast then fit the lid.

Place the FV in a location out of direct sunlight and try to ferment at 18 - 22C.
Fermentation should take 7 to 12 days.
At around day 5 add both packets of Citra Hops to the brew by wrapping them in a mesh cleaning
cloth (pulled straight from the pack) and place directly on top of the brew
Add the Vanilla in to the FV then re-fit the lid.
After 3 days, 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 1014.
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 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 6% ABV.