Before mixing the brew, rehydrate both the W-34/70 & brew can yeasts by adding to 250ml of tepid
water and then stir to make a creamy mix and cover with cling-wrap.
Crack the Light Crystal Malt (put the Light Crystal Malt in a plastic zip-lock sandwich bag and crack
them with a rolling pin), add to 2 litres of water in a saucepan and bring to the boil then strain into
the fermenting tub already containing the Light Dry Malt.
Pick up the fermenting vessel and gently swirl the contents to dissolve the malt.
Add the contents of the European Lager brew can and dissolve.
Add cold water up to the 20 litre mark and stir vigorously.
Fermentation should start at around the 22C to 24C so about 5 litres of refrigerated water may be
required.
Stir in the creamed yeast and fit the lid.

Allow the brew to drop to 12C to 15C over the course of 12-24hrs then maintain this temperature
during fermentation.
Cleanliness and Sanitation is even more important when making Lager beer, as the lower ferment
temperature will extend the time the brew is in the fermenting vessel.
Fermentation has finished once the specific gravity is stable over 3 days. Expect the Final Gravity (FG)
to be around 1008.

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 four weeks, check for sufficient carbonation by squeezing the PET bottles.
Lagers generally benefit from further conditioning. Any slight sulphur aroma should dissipate with
further conditioning.
In this instance, the bottles may be aged for at least 6 months to produce the Oktoberfest style.
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 4.4% ABV.