The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the
pack).
Place the Light Crystal Malt in a plastic zip-lock sandwich bag and crack them using a rolling pin.
Add the cracked Light Crystal Malt and 2 litres of cold water, fit the lid and sit in the fridge overnight.
Brew Day: Remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the
liquid to drain from the Light Crystal Malt back into the pot.
Place the strained liquid onto the stovetop and bring to the boil.
Remove from the heat, add half of the Simcoe Hops, fit the lid and steep for 20mins.
Set the pot in a cold/ice water bath to cool (about 15 mins).
Strain the malt/hop liquid into the Fermenting Vessel (FV).
Add the Mr Beer North West Pale Ale to the FV (no need to stir).
Fill the FV with cold water to the 9.5 litre mark.
Sprinkle the US-05 yeast and fit the lid.

Place the FV in a location out of direct sunlight and try to ferment at 18 - 20C.
Fermentation should take 7 to 12 days.
At around day 7, add the Amarillo Hops and the other half of the Simcoe Hops to the brew by
wrapping them in a mesh cleaning cloth (pulled straight from the pack) and place directly on top of
the brew then re-fit the lid.
After a couple of days, 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 bottles.
Bottles kept unrefrigerated should improve in the short term.
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 4.7% ABV.