Place the Golden Naked Oats in a plastic zip-lock sandwich bag and crack it using a rolling pin.
In a good size pot (around 5 Litres) bring 2 litres of water to approximately 60-70°C, add the crushed
Golden Naked Oats (we recommend wrapping in a mesh cleaning cloth, pulled straight from the
wrapper) and let steep for about 30 minutes.
Remove the malt by gathering up the corners of the mesh cloth and lift, allowing the liquid to drain
from the malt back into the pot.
Place the strained liquid onto the stovetop, bring to the boil for 5 minutes.
Remove from the heat then cool the liquid by placing the pot in a bath of cold water for about
15mins.
Add the Coopers Dark Ale, Thomas Coopers Light Malt Extract, and the cooled Golden Naked Oats
liquid to the fermenting vessel (FV) then stir to dissolve.
Top up with cold tap water to 17 litres and stir thoroughly.
Check the temperature and top up to 25 litres with warm or cool water (refrigerated if necessary) to
start the brew at 18C.
Sprinkle the Coopers American Ale Yeast and fit the lid.

Place the FV in a location out of direct sunlight and ferment at 18C to 25C.
After 3 days open the fermenter and gently pour in the Maple Syrup trying to avoid too much
splashing.
Fermentation should take around 7 to 10 days.
On day 5 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 few days, expect about 1008 to 1013.
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 two 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 5% ABV