Place all the Carahell Malt 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
Carahell Malt (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.
Bring the liquid to the boil and add half a pack of Hallertauer Hops (around 12g of one 25g packet)
and boil for 20 minutes.
Add all the remaining Hallertauer Hops and boil for a further 10 minutes.
Remove the pot from the heat and set the pot in a cold/ice water bath to cool (approx. 15 minutes)
then strain into a fermenting vessel (FV).
Add the Coopers European Lager and the Light Malt Extract to the FV and stir to dissolve. Top up with
cool water to the 17 litre mark and stir thoroughly.
Check the brew temperature and top up to the 25 litre mark with cold or warm water to get as close
as possible to 12°C.
Sprinkle the Coopers German Lager Yeast then fit the lid.

Ferment temperature should ideally be as close to 12C– 18C if possible. Don’t be too concerned if it
goes over.
Once the foam has subsided and the yeast begins to settle take a specific gravity reading.
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish in the range of 1008 – 1012.

Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps.
Store the bottles upright in a location out of direct sunlight at or above 18°C.

After at least two weeks, check for sufficient carbonation by squeezing the bottles.
Bottles kept unrefrigerated should improve in the short term.
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 4.6% ABV.