Clean and sanitise all equipment that will come in contact with the brew.
Bring the contents of one 250g Pale Malt Extract to the boil in 3 litres of water.
Add the Hallertau Mittelfrueh Hops and boil for 30mins.
Remove from the heat and set the pot in a cold/ice water bath to cool.
Strain the malt hop liquid into the Fermenting Vessel (FV).
Add the contents of the remaining four Pale Malt Extracts to the FV (no need to stir).
Fill the FV with cold water to the 8.5 litre mark.
Sprinkle the W-34/70 yeast and fit the lid.

Place the FV in a location out of direct sunlight and try to ferment at 15C.
Fermentation should take 10 to 14 days.
On day 10 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 1007 to 1011

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 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 5.0% ABV.