Add the contents of the Bootmaker Pale Ale and Amber Malt Extract cans to the fermenting vessel
and dissolve with 2 litres of hot water.
Add cold water up to the 17 litre mark and stir vigorously.
Check the brew temperature and top up to the 21 litre mark with cold or warm water as close as
possible to 21C.
Sprinkle the US-05 dry yeast and fit the lid.

Ferment temperature should be as close to 21C as possible.
After day 3, or once the foam has collapsed back into the brew, add the Cascade Hops (we recommend
wrapping them 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 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.
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 4.9% ABV.