Heat 2 litres of water in your pot to 70°C.
While water is heating - place the Carapils Malt in a plastic zip-lock sandwich bag and crack the
Carapils Malt using a rolling pin.
Once water has reached 70°C add the Carapils Malt to your muslin bag and soak in the water like a
tea bag.
Try and keep the water between 65–70°C for 30 minutes by turning your stove on and off as needed.
Carefully lift the muslin bag from the water and let it drain into the pot (you can use a colander to sit
it in and let the water drain).
Return your pot to the stove and bring the liquid to a boil, once boiling boil for 5 minutes.
Remove from heat and set the pot in a cold/ice water bath to cool for 15 minutes then strain into a
Fermenting Vessel (FV).
Add the Coopers Mexican Cerveza, Dextrose (Note: only 200g is required) and the Light Dry Malt then
stir to dissolve (don’t be concerned if some lumps persist as they will dissolve over the course of
several hours).
Top up with cool water to the 22 litre mark and stir vigorously.
Check the temperature and top up to the 25 litre mark with warm or cold water (refrigerated if
necessary) to get as close as possible to 18°C.
Sprinkle the Coopers Lager Yeast over the brew then fit the lid

Place the FV in a location out of direct sunlight and try to ferment between 12°C to 16°C.
Fermentation should take about 14 days.
On day 10 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 2 days, expect about 1007 to 1013.
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 PET bottles.
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 3.5% ABV.