12 g Mosaic Hops
500 g Extra Dark Dried Malt Extract
300 g Sugar
Pour the Malt extract and sugar into a 2 pint jug and fill up with boiling water, leave to cool.
When cool to room temperature pour the malty liquid into a 4.5 litre plastic water bottle,
Add cold water to fill it about 50 mm below the shoulders and squeeze the small bag of hops into the bottle.
Add the yeast- Just rest the top on - Don't tighten it!
Put it in a nice warm place
Leave for six days , then pour into a clean water bottle. Add cold water
Screw the lid on part way and leave for two days to clear
Syphon into bottles and add 1/2 Tsp. of sugar per pint to each bottle.
Bottles should clean and ones that have held pressure, plastic ones or those clip top bottles are great.
Leave for two weeks in a warm place. You beer is now ready for drinking!