Place the Carapils Malt in a plastic zip-lock sandwich bag and crack it using a rolling pin.
In a pot (around 2 Litres) bring 1 litre of water to approximately 60-70°C, add the Carapils Malt (we
recommend wrapping in a mesh cleaning cloth, pulled straight from the wrapper) and let steep for
about 30 minutes.
Remove the Carapils by gathering up the corners of the mesh cloth and lift, allowing the liquid to
drain back into the pot.
Bring the liquid to the boil for 5 minutes.
Remove from heat and add half the Amarillo Hops and let steep for 20 minutes, set in an ice bath to
cool.
Strain the liquid, then add the Mr Beer North West Pale Ale to the Fermenting Vessel (FV).
Fill the FV with cold water to the 9 litre mark.
Sprinkle the Lallemand Verdant IPA Yeast and fit the lid.

Place the FV in a location out of direct sunlight and try to ferment between 17C-24C.
Fermentation should take 5 to 7 days.
Once fermentation slows down, approximately day 4, add the Trident Hops and remaining Amarillo
Hops (we recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper).
Leave for 3 days and then check 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 1013.
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 18C.

After at least two weeks, check for sufficient carbonation by squeezing the 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 5.2% ABV