First, take one Cooper’s Australian Lager Kit.
Take the ale yeast out and keep it for another time, this time we’ll be using a Blanche yeast.
Bring 2 litres of water to the boil in a large pan then add 1kg of dry wheat malt extract.
Bring it back to the boil then add 25g sweet orange peal, 25g crushed coriander seed and 10g Hallertauer Hersbrucker Hops and boil for 15 minutes.
Whilst that’s boiling, stand the Cooper’s can in hot water and hydrate the yeast as per pack instructions in a sanitised container.
After 15 minutes of boiling, strain through a sanitised sieve into a sanitised brew bin and pour in the contents of the Cooper’s can.
Make up the volume to 20 litres with cold water (+ some boiling if need be to get the temperature right for the yeast) and check the gravity with a hydrometer (optional) and it should be around 1.050
Stir enthusiastically with a sanitised spoon (you get the idea that everything coming into contact with the brew after the boil should be sanitised) for a few minutes to aerate the brew before or shortly after pitching in the yeast.
Leave to ferment at room temperature for a week or two before checking the gravity and bottling / kegging.
Before pouring the beer, agitate the keg (you want it cloudy) or pour most of the bottle and swirl the dregs before up-ending into the glass.
Cheers!
