Make some yourself

1 Sanitise all brewing equipment before beginning. Pour 9.5 litres of water into a brew pot and heat to between 65° and 74°C.

2 Fill two grain bags with 2 parts grain to 1 part cereal. Add the bags to the brew pot.

3 Steep for 20 minutes and remove both bags. Allow liquid to drain back into pot without squeezing. Your water is now wort.

4 Bring wort to a rolling boil. Add malt extract. Stir continuously.

5 Sprinkle hops into boiling wort. Continue to boil for one hour, adding 30 g roughly every 10 minutes.

6 Cool wort to about 20°C by placing brew pot in sink filled with ice water. Siphon wort into plastic tub.

7 Add enough purified water to plastic tub to bring wort to about 20 litres. Stir thoroughly.

8 Sprinkle yeast over wort surface and shake or stir with spoon or paddle. Put lid on tub and move to dark, warm area (18° to 22°C).

9 Wait for wort to ferment for about two weeks.

10 Bottle or keg, and wait two weeks before drinking.