The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the
pack).
Place the grain in a plastic zip-lock sandwich bag and crack them using a rolling pin.
Add the cracked grain and 3 litres of cold water, fit the lid and sit in the fridge overnight.
Brew Day: Remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the
liquid to drain from the grains back into the pot.
Place the strained liquid onto the stovetop, bring to the boil then remove from the heat.
Cool the liquid by placing the pot in a bath of cold water for about 15mins.
Add all the fermentable ingredients and the cooled liquid to the fermenting vessel (FV) then stir to
dissolve. Don’t be concerned if lumps of Light Dry Malt persist as they will dissolve over the course of
several hours.
Top up with cold tap water to 20 litres and stir thoroughly.
Check the temperature and top up to 23 litres with warm or cool water (refrigerated if necessary) to
start the brew at 21C.
Sprinkle the Nottingham yeast and the Irish Stout yeast then fit the lid.

Place the FV in a location out of direct sunlight and try to ferment at 18C to 20C.
Fermentation should take around 9 to 12 days.
On day 12 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 carbonations drop per bottle and secure the caps.
Store the bottles upright in a location out of direct sunlight at or above 18C.

After at least four weeks, check for sufficient carbonation by squeezing the PET bottles.
Bottles kept unrefrigerated will improve as this style of beer is intended to be aged.
When ready to drink, chill the bottles upright.
Pour into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 4.7% ABV.