The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the
pack).
Place the Caramunich I Malt in a plastic zip-lock sandwich bag and crack it using a rolling pin.
Add the cracked Caramunich I Malt and 2 litres of cold water, fit the lid and sit in the fridge for
24hours.
Brew Day: Remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the
liquid to drain from the Caramunich I Malt back into the pot.
Place the pot of strained liquid onto the stovetop, bring to the boil, add about half of the Hallertau
Mittelfrueh Hops and boil for 5 mins.
Remove from the heat, add the remaining Hallertau Mittelfrueh Hops and steep for 15 mins.
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 contents of the Golden Crown Lager plus the Light Dry Malts and stir to dissolve.
Fill with cool water to the 19 litre mark, stir vigorously and check the brew temperature.
Top up to the 22 litre mark with warm or cold water (refrigerated if necessary) to get as close to 18C
as possible.
Sprinkle the W-34/70 dry yeast and brew can yeast and fit the lid.

Place the fermenting vessel in a location out of direct sunlight and try to ferment between 13C to
15C.
Fermentation should take about 14 days.
On day 13 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 1006 to 1010.

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 4.8% ABV.