1.7kg Coopers Heritage Lager extract can (or Muntons Lager/Coopers Lager etc)
1.5kg Coopers Liquid Light Malt (or any Liquid Light Malt)
200g cracked Crystal Malt grain
20g Saaz hops** (or Tettnanger, Lublin)
Heat in a small saucepan 1.5 litres (1.5 quarts) of water to about 70c/158F./
Stir in the cracked Crystal Malt grain
Place a lid on the saucepan and leave for 20-30mins. (see Steeping here)
Strain the resulting 'tea' into another saucepan.
Rinse the grain with another 1 litre (1 quart) of water at about 70c/158F.
Boil the 2.5 litres (2.5 quarts) of 'tea' for 15mins with the lid off.
Add the Saaz hops and turn off the heat, cover and let sit for 10mins.
Pour the 'tea' and hop mixture into fermenter.
Pour in and dissolve the can of extract and light malt.
Top up the fermenter with cold water to 21 litres (5.5 gallons).
Check temperature of wort and adjust with hot or cold water to get close to 20c/68F at 23 litres (6 gallons).
Try and let the wort cool down over the next couple of days to as low as 13c/55.5F.
Ferment at 13c-20c (55.5F-68F) for 10 to 14 days.
Bottle or keg as usual.
** The hops are optional.