1. Place the two cans in hot water for 5 minutes to soften contents.
2. Open the two cans and poor the contents into a clean and sterilised fermenter.
3. Boil 6 pints (3.5 litres) of water and add to the fermenter.
4. Mix thoroughly to ensure that the malt extract is completely dissolved.
5. Add 29 pints (16.5 litres) of cold water to bring the volume up to 5 UK gallons. Stir and let stand until the temperature reaches 18 - 21°C (65-70°F).
6. Sprinkle in the yeast supplied and stir.
7. Cover the fermenter, place in a warm area, 18-21°C (65-70°F) and leave to ferment.
8. Fermentation will be complete when bubbles cease to rise (usually after 7-8 days), or if you use a hydrometer, when the gravity remains constant at a figure below 1014°.
9. Siphon the beer (avoid disturbing the yeast sediment) into the strong bottles or a pressure barrel. CAUTION use only returnable beer bottles. One trip/non returnable bottles are not adequate to withstand conditioning pressure.
10. Add 1/2 teaspoonful of light Spray malt per pint to each bottle, or a maximum of 3ozs (85 grams) per 5 UK gallon pressure barrel. Sugar may be used instead.
11. Cap and seal the bottles securely and stand them in a warm place, 18 - 21°C (65 - 70°F), for 2 days.
12. Finally, move the bottles to a cool place for at least 21 days, or until the beer is clear, before drinking.
Please note: The information in these instructions are not owned by BrewCo, and are obtained from suppliers of the kits.