The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the
pack), then add the cracked Dark Crystal Malt and 2 litres of cold water.
Fit the lid and sit in the fridge for 24hrs.
Brew Day: Remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the
liquid to drain from the Dark Crystal Malt back into the pot.
Place the strained liquid onto the stovetop with about 250g of Light Dry Malt and bring to the boil -
be sure to keep close watch to avoid boilover!
Once boiling, add 25g of Northern Brewer Hops and boil for 10mins.
Remove from the heat and cool by placing the pot in a sink of cold water for about 15mins.
Add the remaining Light Dry Malt to a drained sanitised fermenting vessel and add 2 litres of hot
water. Immediately pick the fermenting vessel up and swirl the contents until dissolved (approx 15
secs) - this method minimises clumping.
Strain the malt & hop mixture into the fermenting vessel and mix in the Real Ale.
Fill to 18 litres with cold water, stir well and check the brew temperature.
Top up to the 23 litre mark with warm or cold water (refrigerated if necessary) to get as close to 18C
as possible.
Sprinkle both sachets of S-23 dry yeast over the surface and fit the lid.

Ferment at 18C and it is complete once the specific gravity is stable over 2 days.
Expected readings should be around the 1008 to 1012 mark.

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.
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 4.6% ABV.