The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the
pack).
Place the Dark Munich Malt in a plastic zip-lock sandwich bag and crack them using a rolling pin.
Add the cracked Dark Minich 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 Dark Munich Malt back into the pot.
Place the strained liquid onto the stovetop, bring to the boil, add 25g of East Kent Goldings Hops and
allow to boil for 15mins.
Remove from the heat then add 25g of Cascade Hops, fit the lid and leave to steep for one hour.
Cool the liquid by placing the pot in a bath of cold water for about 15mins then strain into a
Fermenting Vessel (FV).
Add the Australian Pale Ale and Amber Malt Extract then stir to dissolve.
Fill with cool water to 20 litres, stir vigorously and check the brew temperature.
Top up to 25 litres with warm or cold water (refrigerated if necessary) to get as close to 20C as
possible.
Sprinkle on the US-05 yeast and fit the lid (keep the brew can yeast sachet in the fridge as a spare).

Place the FV in a location out of direct sunlight and try to ferment at 18 to 20C.
Fermentation should take 10 to 14 days.
At around Day 7, add 25g of Chinook 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.
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.
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 3.8% ABV.