Pour the Light Dry Malt into a clean/sanitised Fermenting Vessel (FV).
Add 2 litres of cold water and immediately pick up the FV to swirl the contents for about 30 seconds
(this minimises lumps).
Add the Canadian Blonde and stir to dissolve.
Top up with cool water to the 20 litre mark and stir vigorously.
Sprinkle the W-34/70 yeast and brew can yeast then fit the lid.

We recommend pitching Lager yeast at 22C-24C then allowing the brew to drop to as low as 13C over
the next day or so.
Fermentation has finished once the specific gravity is stable over 2 days.
Some physical differences when fermenting with Lager yeast:
Less foam and barely noticeable scum ring.
Less CO2 produced and longer ferment time.
Ferments more thoroughly - Lower FG achieved.
May produce an eggy smell (this will dissipate with bottle age).
Due to lower temperature and longer ferment time cleanliness and sanitation is even more important
when making Lager beer.

Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps (use only one carbonation drop for bottles
intended to be stored for a longer period).
Store the bottles upright in a location out of direct sunlight at or above 18C

After at least four weeks, check for sufficient carbonation by squeezing the PET bottles.
Lagers generally benefits from further conditioning. Any slight sulphur aroma should dissipate with
further conditioning.
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 4.6% ABV.