Clean and Sanitise all equipment which will come into contact with your brew.
Add 2 Litres of warm water into a sanitised fermenter.
Pour the Coopers Brew Enhancer 1 and the Coopers Mexican Cerveza and stir to dissolve. Don’t be
concerned if lumps persist as they will dissolve over the course of several hours.
Top up with cool water to the 18 litre mark and stir thoroughly.
Check the brew temperature and top up to the 22 litre mark with warm or cold water (refrigerated if
necessary) to get as close as possible to 20C.
Sprinkle the Coopers German Lager Yeast, then fit the lid

Ferment temperature should be as close to 12 - 15C as possible – up to 22C is fine.
Once the foam has subsided around day 5, wash and then zest the lemon with a vegetable peeler,
being careful not to get any of the white pith.
Add the Lemon Zest into 250ml of boiling water, turn off heat and let infuse for 5 minutes.
Tip liquid, and lemon zest into the fermenter.
Add the Enigma Hops (we recommend wrapping them in a mesh cleaning cloth, pulled straight from
the wrapper).
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish in the range of 1007– 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 18°C.

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 4.5% ABV.