Prior to mixing the brew, rehydrate the 3 brew can sachets of yeast by adding to 250ml of tepid water,
stir to make a creamy mix, cover with cling-wrap and sit for 15 to 30mins.
Add the contents of the Stout, Dark Ale, Lager and the Dextrose to the fermenting vessel and dissolve
with 4 litres of hot water.
Top with cold water up to the 20 litre mark - note this brew should start fermentation at around 18C,
so 5 to 10 litres of refrigerated water may be required to hit this temperature.
Stir vigorously.
Add the creamed yeast and stir through.
Fit the Krausen Kollar and lid then secure them together with the lid clips

Ferment temperature should be as close to 18C as possible.
Once the foam has collapsed back into the brew, remove the Krausen Kollar and Lid for cleaning and
refit the lid for the remaining ferment time, around 6 to 9 days.
Fermentation has finished once the specific gravity is stable over 2 days.
Expected final gravity reading to be quite high - around 1022.

If you intend to age this brew longer than 12 months, we would recommend to bottle in glass bottles
which are suitable for home brewing.
Otherwise 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.
Allow to condition for at least 3 months in the bottle.
Remember these brews are very high in alcohol and are not intended to be consumed as a session
beer.
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 9.2% ABV.