St Peter's Golden Ale

Brewing instructions
1. Clean and sterilise all beer making equipment. Stand cans in hot water for 5 minutes then pour the content into a pot with a capacity of at least 6-7 liters, along with 3.5 liters of boiling water, and dissolve it thoroughly.
2. Add 3.5 liters of cold water to a sanitized fermenter, and then add the dissolved malt. Add additional cold water as needed to reach 20.5 liters. Stir carefully, ensuring the contents are completely dissolved.
3. Add the hops (if present) and stir, then add the yeast, stirring vigorously after 30 minutes. Cover the fermenter and leave it for 10 days at a temperature of 18-20°C. The fermentation will be complete when the density remains constant for at least 2 days below an SG density of 1014.
4. Bottle or keg, adding a small amount of sugar for conditioning (up to 6 g/L in bottles or up to 3 g/L in a keg). Let it rest in a warm place for 2 days, and then in a cool place for 14 days or until the beer becomes clear.
Following these instructions, you will achieve an alcohol by volume (ABV) of approximately 4.7%. Measure the initial density before adding the yeast, and then the final density before bottling. The alcohol content is equal to the difference between the initial and final density, multiplied by 0.129 (e.g., 1044 - 1013 = 31 x 0.129 = 4.0%).