The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the
pack).
Place the Light Crystal Malt in a plastic zip-lock sandwich bag and crack it using a rolling pin.
Add the cracked Light Crystal Malt and 2 litres of cold water, fit the lid and sit in the fridge overnight.
Brew Day: Remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the
liquid to drain from the Light Crystal Malt back into the pot.
Place the pot of strained liquid onto the stovetop, bring to the boil for 10 minutes.
Remove from the heat, add the Lactose and stir to dissolve and add the Vanilla Bean and steep for 15
minutes
Cool the liquid by placing the pot in a bath of cold water for about 15mins then strain into a
Fermenting Vessel (FV).
Add both the Mexican Cerveza and the Amber Liquid Malt to the FV and stir to dissolve
Fill to the 17 litre mark and check the temperature.
Top up to the 20 litre mark with warm or cold water (refrigerated if necessary) to get as close to 18C
as possible.
Sprinkle the S-04 dry yeast on top and fit the lid.

Place the FV in a location out of direct sunlight and try to ferment between 18C to 22C.
Fermentation should take about 7-10 days.
On day 7 check the specific gravity (SG).
Check the SG again the following day and so on

The brew is ready once the SG has stabilised over a couple of days, expect about 1020 to 1025.
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.
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 5.3% ABV.