In a large saucepan bring 2 or 3 litres of water to the boil, turn off the heat and place the unopened can of malt in the hot water and leave 15-20 minutes for the malt extract to soften

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Place the bags of grains and hops (BruBags) into a clean saucepan and cover with one litre of boiling water. After 15 minutes pour the liquid from the saucepan into the pre-sterilised fermenter. Once again cover the grains and hops with a further 1 litre of boiling water. Leave for 5 minutes then add this liquid to the fermenter.

Carefully remove the can of malt extract from the hot water and remove the top with a can opener. Gently squeeze the top of the can to form a spout then pour the contents into the fermenter. Rinse the can with 500ml of boiling water to dissolve the remaining extract and add to the fermenter. Stir using the paddle until the contents are well blended.

Top up the fermenter with cold water to the required volume – 10 litres.

Place the fermenter where a temperature close to 20°C (15°C for Lagers) can be maintained. When the temperature of the liquid is within the range 15°C to 22°C  add the contents of the sachet marked yeast.

After 10 days fermentation should be complete. Syphon to a second fermenter to allow the beer to clear. Bottle on day 14. Use approximately ½ a teaspoon of sugar per 500ml bottle. It is best to use brown bottles for bottling. Leave the bottles somewhere warm, again, 20°C (15°C for Lagers) until carbonation is complete. This may take 7-14 days.