Clean and sanitise all equipment that will come in contact with the brew.
Bring the Unhopped Malt Extract – Golden to the boil in 1 litre of water.
Add 25g of Falconers Flight Hops and boil for 5 mins.
Remove from the heat and set the pot in a cold/ice water bath to cool.
Strain the malt hop liquid into the Fermenting Vessel (FV).
Add the contents of the Bewitched Amber Ale to the FV.
Fill the FV with cold water to the 10 litre mark - no need to stir.
Sprinkle the Saflager W-34/70 Dry Yeast and fit the lid.

Place the FV in a location out of direct sunlight and try to ferment between 12C-15C.
Fermentation should take 10 to 14 days.
At day 10, add the remaining 25g of Falconers Flight Hops.
At around day 12 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 1010 to 1014.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps.
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 bottles.
Bottles kept unrefrigerated should improve in the short term.
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 5.5% ABV.