Clean and sanitise all equipment which will come into contact with your brew.
Pour 2 Litres of warm water into the Fermenting Vessel (FV).
Add the Coopers Mexican Cerveza, and Thomas Coopers Light Malt Extract and stir to dissolve.
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 warm or cold water (refrigerated if
necessary) to get as close as possible to 20C.
Sprinkle the Lallemand Koln Kolsch Dry Yeast and the brew can yeast, then fit the lid.

Ferment temperature should be as close to 12-20C as possible.
On about day 5 of fermentation, zest the Limes, being careful to avoid the white pith.
Toast the Shredded Coconut by spreading on an oven tray and baking in the oven at 150°C for 15
minutes or until golden.
Combine the Lime Zest and Toasted Shredded Coconut to the brew (we recommend wrapping in a
mesh cleaning cloth, pulled straight from the wrapper).
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish in the range of 1010 – 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 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 5% ABV.