Place the Light Crystal Malt in a plastic zip-lock sandwich bag and crack it using a rolling pin.
In a good sized pot (around 8 litres), mix with 2 litres of hot water (not boiling) and let steep for
about 1hr.
Remove the Light Crystal Malt; add 3 litres of water and 500g of Light Dry Malt then bring to the boil.
Add 25g of Cascade Hops and boil for 10min then remove from the heat, add another 25g of Cascade
Hops and let sit for about 5min.
Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel.
Add the Dark Ale and Amber Malt Extract, stir to dissolve then top up with cool water to the 20 litre
mark and stir thoroughly.
Check the brew temperature and top up to the 23 litre mark with warm or cold water (refrigerated if
necessary) to get as close as possible to 20C.
Sprinkle both the BRY-97 and brew can yeast then fit the lid.

Ferment temperature should be as close to 20C as possible.
On day 4, add the Centennial Hops (we recommend wrapping the hops in a mesh cleaning cloth,
pulled straight from the wrapper).
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish in the range of 1010 – 1014.

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.
To take advantage of the fresh hop characters we recommend you drink this beer early!
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 5.7% ABV.