The most important thing is to ensure that everything you use is absolutely clean. Remove the lid and the yeast.

1. Open the can and place it in a kettle filled with warm water (+/- 40°C) so the malt extract takes on a more fluid consistency.

2. Pour the contents of the can into your clean fermentation bucket.

3. Rinse the can well with 1 l of warm water and add.

4. Dissolve the amount of SUGAR 1 in 2 l of warm water and add (if SUGAR 1 = 0 grams, just add 2 litres of warm water).

5. Mix everything thoroughly with a clean mash paddle or spoon.

6. Add cold WATER 1 and mix everything again.

7. Let the mixture cool down to approx. 20-25°C.

8. You can measure the specific gravity using a hydrometer if desired. The ideal value is shown on the label (Original Gravity) and in the table below.

9. Open the yeast and pour the contents of the packet out over the liquid.