Clean and sanitise all equipment that will come in contact with the brew.
Bring a 250g Pale Malt Extract to the boil in 2 litres of water.
Add the Cascade Hops and boil for 10mins.
Add the Chinook Hops and boil for another 5 mins.
Remove from the heat and set the pot in a cold/ice water bath to cool (about 15 mins).
Strain the malt/hop liquid into the Fermenting Vessel (FV).
Add the North West Pale Ale and the other 250g Pale Malt Extract to the FV (no need to stir).
Fill the FV with cold water to the 8.5 litre mark.
Sprinkle the US-05 yeast and North West Pale Ale yeast then fit the lid.

Place the fermenting vessel in a location out of direct sunlight and try to ferment at 18C.
Fermentation should take 7 to 12 days.
At around day 7, add the Centennial 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 then re-fit the lid.
After a couple of 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 1008 to 1012

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 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 7.2% ABV.