Clean and sanitise all equipment that will come in contact with the brew.
Place the Carapils Malt in a plastic zip-lock sandwich bag and crack it using a rolling pin.
In a good size pot (around 5 litres) bring 2 litres of water to approximately 60-70°C, add the crushed
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 Malt by gathering up the corners of the mesh cloth and lift, allowing the liquid
to drain from the malt back into the pot.
Add pot to the stove, add the Lactose and bring to the boil for 5 minutes, stirring to dissolve Lactose.
Set the pot in a cold/ice water bath to cool (approx. 15 minutes) then strain into a fermenting vessel
(FV).
Add the Mr Beer Golden Ale and stir to dissolve.
Fill the FV with hot or cold water to the 8.5 litre mark, trying to get it as close to 20-25°C.
Sprinkle the Lallemand Philly Sour Yeast, then fit the lid.

Place the FV in a location out of direct sunlight and try to ferment between 20-30°C.
On Day 2, defrost your raspberries, place into a sanitised blender and make puree.
Add Raspberry puree directly into the Fermenting Vessel.
At about day 7 or once the foam has died down 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 1012-1017.
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 18°C.

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 5.8% ABV.