1 1.7kg can, Young’s Brew Buddy lager kit
1 1.5kg can of Coopers amber malt extract
200g Goldsword Grains crystal malt, 120 EBC
28g Challenger pressed whole hops @ 20 minutes, 7.6AA for 17 IBU
28g Goldings pressed whole hops @ 10 minutes, 7.04AA for 12.7 IBU
11g sachet of Danstar Nottingham yeast
20L final volume
4L boil. Steeped crystal at 70ish degrees for 15 to 20 minutes. Poured through a further litre or so of hot water to account for grain losses. Added 1/2 tin of Coopers extract and did boil. Strained through a teatowel into the fermenter, rinsing the voluminous hop residue with a few litres of cold. Second “boil”, which was really just heating to just before boiling to disolve the remainder of the extracts in a litre or so of water, which was then added to the fermenter, and topped up to 20L and the yeast pitched immediately.