MASTERPINT BREWING INSTRUCTIONS

1. Clean and sterilise all equipment with your preferred homebrew cleaner/steriliser.
   
   
2. Remove Yeast sachet underneath, then stand bag in hot water for about 15 minutes.
   
   
3. Dissolve 1kg of sugar in 2-3L of hot water and add to your fermenter.
   
   
4. Empty malt extract into fermenter, rinse out with hot water and add to fermenter aswell.
   
   
5. Top up your fermenter to 23L using a mix of hot and cold tap water so final temperature is 20-25C. Mix well, add yeast.
   
   
6. Fit water filled airlock to your fermenter and leave for 10 days at 20-25C. Place fermenter in a safe place incase of leaks.
   
   
7. After 10 days, check hydrometer reading. If 1009 or less, proceed to bottling/kegging. If above 1009, wait another few days.

Siphon your beer into a sterilised keg. Add 85g of sugar, place warm for two weeks then move to a cooler place for clearing.

1. Use only well cleaned and sterilised bottles, proper beer bottles with either a flip top or crown cap, or PET bottles with a screw cap.
   
   
2. Add a teaspoon of sugar per 500ml bottle and seal.
    
3. Leave warm for 2 weeks then move to a cool place for clearing.

Malt and barley extract, invert sugar, hop extract, dried brewing yeast.

Allergens: Cereals containing gluten.