Place the Light Crystal Malt in a plastic zip-lock sandwich bag and crack it using a rolling pin.
Stir into 2 litres of hot water (approx. 65-70°C) and let steep for about 30 minutes.
Strain into a good size pot (around 8 Litres) with another 3 Litres of water and the Light Dry Malt
then bring to the boil.
Add the Bravo Hops and boil for 30 minutes.
Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel (FV).
Add the Coopers Mexican Cerveza extract and Coopers Brew Enhancer 3 to the FV, stir to dissolve
then top up with cool water to the 17 litre mark and stir thoroughly.
Check the brew temperature and top up to the 20 litre mark with warm or cold water (refrigerated if
necessary) to get as close as possible to 21C.
Sprinkle both the US-05 and brew can dry yeast then fit the lid.

Ferment temperature should be as close to 18C if possible.
Once the foam has subsided around day 5, add the Simcoe and Citra Hops (we recommend wrapping
them 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 1014 – 1018.

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 5.6% ABV.