Clean and sanitise all equipment that will come in contact with the brew.
Place the Simpsons Medium Peated Distilling Malt in a plastic zip-lock sandwich bag and crack it
using a rolling pin.
Heat 500ml of water in a small saucepan to 70°C.
Add the crushed Simpsons Medium Peated Distilling Malt (we recommend wrapping in a mesh
cleaning cloth, pulled straight from the wrapper) and let steep for about 30 minutes.
Remove the Simpsons Medium Peated Distilling Malt by gathering up the corners of the mesh cloth
and lift, allowing the liquid to drain from the grain back into the pot.
Bring the liquid to the boil.
After 5 minutes remove from heat and set in an ice bath to cool.
Add the Simpsons Medium Peated Distilling Malt Liquid, and the Bewitched Amber Ale, and the
Unhopped Malt Extract - Golden to the Fermenting Vessel (FV).
Fill the FV with cold water to the 9 litre mark.
Sprinkle the English Ale Yeast and fit the lid.

Place the FV in a location out of direct sunlight and try to ferment between 17C-22C.
Fermentation should take 5 to 10 days.
Once fermentation dies down, leave for 2 days and then check 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 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 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 5.9% ABV.