In a large pot bring 500g of Light Dry Malt to the boil with 5 litres of water.
Add Centennial Hops and boil for 30mins.
Stir in cracked Light Crystal Malt (put the Light Crystal Malt in a plastic zip-lock sandwich bag and
crack them with a rolling pin).
Add 20g of Nelson Sauvin Hops, cover and remove from heat to let sit for 30mins.
Cool by sitting the pot in cold water for 10mins - 20mins.
Strain the liquid into the fermenting vessel and mix with the remaining 1kg of Light Dry Malt.
Stir to dissolve (but don't be concerned if some lumps of malt remain).
Add cold water up to the 18 litre mark and stir vigorously.
Check the brew temperature and top up to the 21 litre mark with hot or cold water (refrigerated if
necessary) to get as close as possible to 21C.
Stir in the Coopers Commercial Yeast Culture or sprinkle an Ale yeast then fit the lid.
Click here to view our how-to-video on Harvesting Commercial Yeast

Ferment temperature should be as close to 21C as possible.
After a few days of fermentation add the remaining 25g of Nelson Sauvin Hops (we recommend
wrapping the hops in a mesh cleaning cloth, pulled straight from the wrapper).
Fermentation has finished once the specific gravity reading is stable over 2 days.

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.
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 2.9% ABV.