- 1.7kg Morgans Cortez Cerveza,
- 1kg Dextrose (Brewing Sugar),
- 250gr Corn Syrup (Brewing Sugar),
- Dry Enzyme (Additive),
- 2 x Saflager W-34/70 Lager Yeast (ferment wort At 13 degrees)
(If unable to ferment at lager temperatures [12-13 degrees] then use 1 x American Ale – Safale US-05 Yeast instead)
Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Cortez Cerveza Tin, 1kg Dextrose and 250gr Corn Syrup, mix well. Top up fermenter to 23 litres with cold water and add Dry Enzyme, mix in well. Sprinkle Yeast into wort. Put lid on fermenter and airlock in place full of water and allow to ferment. Use a hydrometer to check when your wort is finished fermenting, then bottle/keg.