STEP 1: Mix

Place the Light Dry Malt in a sanitised, well drained fermenter.

Add 2 litres of hot water and immediately pick the fermenter up and swirl the contents until dissolved (about 15 secs) - this avoids lumps.

Add the balance of ingredients and dissolve.

Add cool water to the 23 litre mark and stir vigorously.

Sprinkle yeast and fit the lid.

STEP 2: Brew

Generally, a 1.7kg can of home brew mixed with 250g-500g of other fementable sugar to a volume of 23 litres will produce a mid-strength beer. To avoid the risk of overcarbonation - glass bottles may explode. Only bottle your brew when the fermentation process is complete.

Fermentation is complete when the density of the brew remains constant over 2 days. We recommend the use of a hydrometer to check the specific gravity (density) of your brew.

STEP 3: Bottle

We recommend the use of PET bottles or reusable glass bottles designed for storing beer.

For information about kegging see the FAQ section.

Bottles need to be primed so that secondary fermentation (producing the gas in the bottle) can take place Priming Add carbonation drops at the rate of 1 per 330ml/375ml bottle and 2 per 740ml/750ml bottle. Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon). Store the bottles out of direct sunlight at 18°C or above for at least 1 week while secondary fermentation occurs.

Your beer can be consumed after 2 weeks. Bottles may be stored (conditioned) for long periods of time (3 months or more). Conditioning should improve flavour, reduce the size of the bubbles and make the yeast sediment more compacted.

STEP 4: Enjoy!

While we recommend leaving your bottles to condition at or above 18C for at least 2 weeks - you may find that your brew benefits from further conditioning.

Mid-Strength Beer is very popular with experienced DIY brewers. It may be served cloudy or as a bright beverage.

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