Place the Caramunich III Malt in a plastic zip-lock sandwich bag and crack it using a rolling pin.
Stir into 2 litres of hot water (not boiling) and let steep for about 1hr.
Strain into a good size pot (around 8 litres) then add the Light Dry Malt plus another 2 litres of water
and bring to the boil.
Add Willamette Hops and boil for 10mins, set the pot in a cold/ice water bath to cool then strain into
a fermenting vessel (FV).
Add the Australian Pale Ale and the Amber Malt Extract, stir to dissolve then top up with cool water
to the 20 litre mark and stir thoroughly.
Check the brew temperature and top up to the 23 litre mark with warm or cold water (refrigerated if
necessary) to get as close as possible to 22°C.
Sprinkle the BRY-97 dry yeast and fit the lid

Ferment temperature should be as close to 22°C as possible.
Fermentation has finished once the specific gravity is stable over 2 days.
It should finish in the range of 1008 – 1012.

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 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.