The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the
pack), then add the cracked grain and 2 litres of cold water.
Fit the lid and sit in the fridge for 24hrs.
Brew Day: Remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the
liquid to drain from the grains back into the pot.
Place the strained liquid onto the stovetop, bring to the boil add the Cacao Nibs and Vanilla Bean (or
substituted extract or essence) then remove from the heat.
Cool the liquid by placing pot in a bath of cold water for about 15mins then strain into Fermenting
Vessel (FV).
Add the Coopers Dark Ale, Amber Malt Extract and Light Dry Malt to the cooled liquid in the FV then
stir to dissolve (don’t be concerned if lumps of malt extract persist as they will dissolve over a few
hours).
Top up with cold tap water to the 20 litre mark, stir thoroughly.
Check the temperature and top up to the 23 litre mark with warm or cool water (refrigerated if
necessary) to start the brew at 18C- 20C.
Sprinkle both the Safale S-33 dry yeast and the brew can yeast, fit the lid and try to ferment at 20C.

Hold beer as close to 20°C as possible.
Fermentation has finished once the specific gravity is stable over 2 days.
It should finish around the 1014 – 1019 mark.

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 above 18°C

After at least two weeks, check for sufficient carbonation by squeezing the PET bottles.
When ready to drink, chill the bottles upright.
Serve at or slightly warmer than fridge temperature.
The chilled beer may be poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 6.3% ABV.