Clean and sanitise all equipment that will come in contact with the brew.
Bring the contents of the 250g Unhopped Malt Extract - Smooth to the boil in 3 litres of water.
Add approx. ½ of both the Amarillo and Simcoe Hops and boil for 10mins.
Cool the liquid by placing the pot in a bath of cold water for about 15mins.
Strain the malt/hop liquid into the Fermenting Vessel (FV).
Add the contents of the Mr Beer Diablo IPA and the remaining Unhopped Malt Extract to the FV (no
need to stir).
Fill the FV with cold water to the 8.5 litre mark.
Sprinkle Safale US-05 Dry Yeast then fit the lid

Place the FV in a location out of direct sunlight and ferment at 18C.
Fermentation should take around 10 to 14 days.
At about day 7 or once the foam has died down (whichever comes first), add the remaining Amarillo
and Simcoe Hops - we recommend wrapping them in a mesh cleaning cloth, pulled straight from the
wrapper.
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 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.

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.
Pour into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 7.2% ABV