Bring 2 litres of water to the boil, add 25g of East Kent Goldings Hops and let simmer for 15 minutes.
Remove pan from the heat, add another 25g of East Kent Goldings Hops, fit a lid and let steep for
another 30mins.
Strain the hop tea into a fermenting tub with the Australian Pale Ale and Dark Ale and dissolve.
Top up with cool water to the 23 litre mark and stir thoroughly.
Sprinkle both sachets of brew can yeast over the surface and fit the lid.

Ferment at 18C - 21C.
Although Ale yeasts can ferment at very high temperatures (as high as 40C), the closer the brew is to
21C the cleaner the flavour and aroma.
On day 4, after the foam has subsided, add the remaining East Kent Goldings Hops (we recommend
wrapping the hops in a mesh cleaning cloth, pulled straight from the wrapper).
Fermentation has finished once the specific gravity is stable over 2 days. It should finish in the range
of 1010 – 1014.

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.
Bitterness will soften with further conditioning.
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 4.9% ABV.