In a good sized pot (around 8 litres) bring 500g of Light Dry Malt to the boil with 3 litres of water.
Add half of the Summer Hops and boil for 15min.
Now add the remaining Summer Hops and boil for a further 10min then remove from the heat.
Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel.
Add the Australian Pale Ale and 500g of Light Dry Malt, 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 21C.
Sprinkle both the Windsor and brew can yeast then fit the lid.

Ferment at 18C - 21C.
Once the foam has died down, usually about day 3 or 4, add the Galaxy Hops (we recommend
wrapping them in a mesh cleaning cloth, pulled straight from the wrapper) then fit the lid.
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 (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.
Take advantage of the fresh hop character and 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 4.4% ABV.