1. 1.5kg Coopers Light liquid malt extract
2. 1 kg Brewing Sugar
110 g Saaz Hops
4. Lager Yeast
Boil 1 (liquid malt extract) and 3 (The Saaz hops) in as much water as possible( about three gallons is best but you can use much less)
After 30 mins boil strain off into a clean sterilised bucket and add no 2 (Brewing Sugar) . Stir well to dissolve
Make up to 5 gallons with cold water and leave to cool below 24 C
Add yeast and leave to ferment for about 7 days or until all signs of fermentation have finished.(Bubbles stop rising)
-Syphon off into a barrel or bottles using ½ teaspoon of sugar per pint to prime bottles or 50 to 100 g to a pressure barrel.
Leave in a warm place for 5 days then into a cool place to clear----Cheers!
IF you'd like this a bit more full bodied, malty and stronger try adding 500g of Muntons Light dried malt extract with the sugar.
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