Clean and sanitise all equipment that will come in contact with the brew.
Bring the contents of a 250g Unhopped Malt Extract to the boil in 3 litres of water.
Add about half of the 25g pack of Helga Hops and boil for 10mins.
Remove from the heat, add the remainder of the Helga Hops, fit the lid and steep for 10 mins.
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 North West Pale Ale to the FV (no need to stir).
Fill the FV with cold water to the 8.5 litre mark.
Sprinkle the Safale BE-134 yeast and fit the lid.

Place the FV in a location out of direct sunlight and try to ferment at 18 - 22C.
Fermentation should take 7 to 12 days.
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 1010.
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 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 6.5% ABV.