Clean and sanitise all equipment that will come in contact with the brew.
Add the North West Pale Ale, and the Mr Beer Unhopped Malt Extract - Golden to the Fermenting
Vessel (FV).
Fill the FV with cold water to the 5 litre mark.
Add warm or cold water to get to the 8.5L mark as close to 20°C as possible
Sprinkle the LalBrew Wit – Belgian Wit-Style Ale Yeast then fit the lid.

Place the FV in a location out of direct sunlight and try to ferment between 18C-23C.
Fermentation should take 7 to 14 days.
Once fermentation slows down, approximately day 5, add the HS-Sitiva 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 1010 to 1015.
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 6.2% ABV