Clean and sanitise all equipment that will come in contact with the brew.
In a 4 litre pot, mix the Pale Malt Extract with 2 litres of water and bring to the boil.
Turn off heat and add the lactose, passionfruit pulp, and stir vigorously until dissolved.
Set the pot in a cold/ice water bath to cool (about 15 mins).
Strain the malt liquid (wort) into the Fermenting Vessel (FV) to remove any passionfruit seeds.
Add the North West Pale Ale, and Vanilla Essence to the FV (no need to stir).
Fill the FV with cold water to the 10 litre mark.
Sprinkle both the US-05 and brew can yeast then fit the lid.

Place the FV in a location out of direct sunlight and try to ferment at 18 - 22C.
Fermentation should take 7 to 12 days.
After 3 days, 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 1008 to 1012.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps (only one drop per bottle may be preferred).
Store the bottles upright in a location out of direct sunlight at or above 18C.

The brew is ready once the SG has stabilised over a couple of days, expect about 1008 to 1012.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps (only one drop per bottle may be preferred).
Store the bottles upright in a location out of direct sunlight at or above 18C.