Simple Instructions    
 
  Step 1   1. Clean and sterilise all equipment. Remove label and stand can(s) in hot water for 5 minutes to soften contents. Pour the contents into the sterilised fermenter.   Step 2   2. Add 3.5 litres (6 UK pints) boiling water. Add 16.5 litres (29 UK pints) of cold water to bring the volume up to 23 litres (40 UK pints, 6 US Gallons) and thoroughly mix to make sure all the contents are fully dissolved.

 

 
             
  Step 3   3. Add the yeast, cover the fermenter and leave to stand for 4-6 days in a warm place (between 18-20 C, 65-70 F). Fermentation will be finished when the bubbles cease to rise (if you use a hydrometer, when the gravity remains constant below 1014°).   Step 4  

4. Transfer the beer into bottles or a pressure barrel and add half a teaspoon of Light Spraymalt per pint to each bottle, or a maximum of 85 grams (3oz) per 5 UK gallon pressure barrel. Sugar may be used instead. Stand bottles or barrel in a warm place for 2 days then allow 14 days in a cool place or until the beer has cleared.

  Sugar: This kit does not require the addition of any sugar other than for priming. Light Spraymalt may be used instead of sugar for priming which will ensure that your beer complies strictly with the 15th Century purity law, the Reinheitsgebot.
 
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