In a good size pot, around 5 Litres, add 2 litres of water and about 200g of Coopers Light Dry Malt.
Bring the liquid to the boil and add half a pack of Centennial Hops and boil gently for 10 minutes.
Turn off the heat and add the remaining half of Centennial Hops and let steep for 20 minutes.
Set the pot in a cold/ice water bath to cool (approx. 15 minutes) then strain into a fermenting vessel
(FV).
Add the cooled hop liquid (wort), Coopers Canadian Blonde, Rice Malt Syrup and the remaining
Coopers Light Dry Malt to the FV and stir to dissolve. Don’t be too concerned if there are lumps, they
will dissolve during fermentation.
Top up with cool water to the 17 litre mark and stir thoroughly.
Check the brew temperature and top up to the 21 litre mark with cold or warm water to get as close
as possible to 15°C.
Sprinkle the Lallemand Novalager Yeast then fit the lid.

Ferment temperature should ideally be as close to 15C– 20C if possible. Don’t be too concerned if it
goes over.
Once the foam has subsided and the yeast begins to settle, add the Mosaic Hops (we recommend
wrapping in a mesh cleaning cloth, pulled straight from the wrapper)
After a further 3 days take a specific gravity reading.
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish in the range of 1008 – 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 4.9% ABV.