Clean and sanitise all equipment that will come in contact with the brew.
In a 2 litre pan, mix the Mr Beer Unhopped Malt Extract - Pale with 1 litre of water and bring to the
boil.
Turn off heat and 25g of EL Dorado Hops and steep for 10mins.
After 10 minutes set the pot in a cold/ice water bath to cool (about 15 mins).
Strain the malt/hop liquid into the Fermenting Vessel (FV).
Add the North West Pale Ale to the FV (no need to stir).
Fill the FV with cold water to the 8.5 litre mark.
Sprinkle both the US-05 and brew can yeast then fit the lid

Place the FV in a location out of direct sunlight and try to ferment at 20C - 22C. Fermentation should
take 7 to 12 days.
At around day 7, add the remaining 25g of El Dorado Hops to the brew by wrapping them in a mesh
cleaning cloth (pulled straight from the pack) and place directly on top of the brew then re-fit the lid.
After 5 days, check the 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 1008 to 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 18C

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 6.5% ABV.