Clean and sanitise fermenter, spoon, cup and jug.
Fill the cup to 3/4 full with cold brewing water. Sprinkle in the dried yeast and gently stir in. Cover.
Soften the malt cans in hot water for about 5 minutes.
Pour 2 litres of boiling water into your 5L jug. Open the cans and pour the contents into the jug.
Mix the concentrated wort and water well, then pour into your fermenter. Top up with cold quality brewing water to 23L for approx. 4.3% ABV. Vigourously stir the wort with a large spoon to oxygenate it. Ensure the wort temperature is 16-25 degrees Celcius. Gently pour in the cup of yeast slurry and gently stir into the oxygenated wort.
Seal the fermenter lid and insert airlock. Ideally ferment at 18-24 degrees Celcius for 10 - 14 days.
Dry hop on day 5. Ideally place the hops is a hop bag and immerse in the wort for 48 hours before removing.
After 10-14 days, check the gravity. If the SG remains steady for three days, fermentation is complete. If in doubt, leave a few more days for better results. Keg or bottle your brew.
NOTE: For WilliamsWarn and pressure brewing systems, follow the fermenting instructions for an Ale yeast recipe.