Clean and sanitise all equipment that will come in contact with the brew.
Add the contents of the Bewitched Amber Ale and Northwest Pale Ale to the Fermenting Vessel (FV).
Fill the FV with cold water to the 8.5 litre mark.
This brew is likely to produce a lot of foam. We suggest you fit the Krausen Kollar.
Sprinkle the Nottingham yeast and brew can yeasts then fit the lid.

Place the FV in a location out of direct sunlight and try to ferment at 18 - 20C.
Fermentation should take 7 to 12 days.
At around day 7, add the Challenger and East Kent Golding Hops to the brew (we recommend
wrapping them in a mesh cleaning cloth, pulled straight from the wrapper).
After a couple of days, check the Specific Gravity (SG)
Check the SG again the following day and so on.
The brew is ready once the SG has stabilised over a couple of days, expect about 1012 to 1016.

Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps (use only one carbonation drop for bottles
intended to be stored for a longer period).
Store the bottles upright in a location out of direct sunlight at or above 18C.

After at least two weeks, check for sufficient carbonation by squeezing the PET bottles.
Naturally conditioned strong brews, being higher in alcohol and fuller of body, benefit from extended
conditioning at or above 18C.
Remember these brews are very high in alcohol and are not intended to be consumed as a session
beer.
When ready to drink, chill the bottles upright.
The chilled beer may be poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 9.9% ABV.