Place the Carapils Malt in a plastic zip-lock sandwich bag and crack them using a rolling pin.
In a good size pot (around 5 litres) bring 2 litres of water to approximately 60-70°C.
Add the crushed Carapils Malt (we recommend wrapping in a mesh cleaning cloth, pulled straight
from the wrapper) and let steep for about 30 minutes.
Remove the Carapils Malt by gathering up the corners of the mesh cloth and lift, allowing the liquid
to drain from the malt back into the pot.
Add pot to the stove and bring to the boil for 5 minutes.
Turn off heat and add the Idaho 7 Hops, cover with lid 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 Mr Beer North West Pale Ale and stir to dissolve.
Fill the FV with cold water to the 5 litre mark, add warm or cold water to the 8.5 litre mark to get as
close to 18°C as possible.
Sprinkle the brew can yeast, then fit the lid.

Place the FV in a location out of direct sunlight and try to ferment between 17C-23C.
Fermentation should take 5 to 10 days.
Once fermentation slows down, approximately day 5, add the Mosaic Hops (we recommend wrapping
them in a mesh cleaning cloth, pulled straight from the wrapper).
Leave for 3 days and then check 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 1010 to 1015.
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 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 5.5% ABV.