Place the Rye Crystal Malt in a plastic zip-lock sandwich bag and crack it using a rolling pin.
In a good size pot (around 2 Litres) bring 1 litre of water to approximately 60-70°C, add the crushed
Rye Crystal Malt (we recommend wrapping in a mesh cleaning cloth, pulled straight from the
wrapper), and let steep for about 30 minutes.
Remove the Rye Crystal Malt by gathering up the corners of the mesh cloth and lift, allowing the
liquid to drain from the malt back into the pot.
Add pot to the stove and bring to the boil for 5 minutes.
Turn off heat and add about 10g of the HBC 638 Hops and allow to steep for 15 minutes.
Set pot in an ice bath to cool for 15 minutes.
Strain the wort into your Fermenting Vessel (FV) and add the Mr Beer Long Play IPA, stir to dissolve.
Fill the FV with cold water to the 5 litre mark.
Check the temperature and top up to the 10 litre mark with hot or cold water to get as close to 18°C
as possible.
Sprinkle the Coopers American Ale Yeast and fit the lid

Place the FV in a location out of direct sunlight and try to ferment between 17C-22C.
Fermentation should take 5 to 10 days.
Once fermentation slows down, approximately day 5, add the remaining HBC 638 Hops (we
recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper).
Leave for 3 days and then check 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 1013.
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 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 4.7% ABV.