In a large pot, bring 500g of Light Dry Malt to the boil with 5 litres of water.
Add half of the Centennial Hops and boil for 15mins.
Remove from the heat, stir in half of the Citra and half of the Amarillo Hops and let sit for 10mins.
Set the pot in a cold/ice water bath to cool then strain into a Fermenting Vessel (FV).
Add the Mexican Cerveza and Brew Enhancer 3 then stir to dissolve (don’t be concerned if some
lumps persist as they will dissolve over the course of several hours).
Top up with cool water to the 17 litre mark and stir vigorously.
Check the temperature and top up to the 20 litre mark with warm or cold water (refrigerated if
necessary) to get as close as possible to 18C.
Sprinkle the Coopers American Ale Yeast on top of the brew, then fit the lid.

Place the FV in a location out of direct sunlight and try to ferment between 18C to 20C.
Fermentation should take about 12 days.
On day 8, add the remaining Centennial, Citra and Amarillo Hops (we recommend wrapping them in a
mesh cleaning cloth, pulled straight from the wrapper).
On day 11 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 2 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.
A hop driven beer such as this is often at its best when young.
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 5.6% ABV.