Place the Chocolate Malt and Victory Malt in a plastic zip-lock sandwich bag and crack them using a
rolling pin.
Heat 2 litres of water to 65-75°C and add the cracked Chocolate Malt and Victory Malt (we
recommend wrapping in a mesh cleaning cloth, pulled straight from the wrapper) and let steep for
about 30 minutes.
Remove the malt by gathering up the corners of the mesh cloth and lift, allowing the liquid to drain
from the malt back into the pot.
Bring the liquid to the boil for 5 minutes.
Remove the pot from the heat and set in a cold/ice water bath to cool (approx. 15 minutes) then
strain into a fermenting vessel (FV).
Add the Mr Beer Bewitched Amber Ale and the Mr Beer Unhopped Malt Extract - Robust to the FV and
stir to dissolve.
Top up with cold tap water to the 6 litre mark.
Check the temperature and top up to the 8.5 litre mark with warm or cool water (refrigerated if
necessary) to start the brew at 18°C- 20°C.
Sprinkle the Coopers English Ale Yeast and the Brew Can Yeast and fit the lid.

Place the FV in a location out of direct sunlight and try to ferment between 18C - 22C.
Fermentation should take 7 to 10 days.
On about day 5 once the foam subsides, add the Cacao Nibs (we recommend wrapping in a mesh
cleaning cloth, pulled straight from the wrapper).
At around day 7 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.
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.

After at least two weeks, check for sufficient carbonation by squeezing the bottles.
Bottles kept unrefrigerated should improve with age.
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 6.6% ABV