The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the
pack).
Place the Chocolate Malt and Light Crystal Malt in a plastic zip-lock sandwich bag and crack them
using a rolling pin.
Add the cracked Chocolate and Light Crystal Malt and 2 litres of cold water to the pot. 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 Chocolate and Light Crystal Malt back into the pot.
Place the strained liquid onto the stove top, bring to the boil then add the half tablespoon Chai Spice
mix and gently boil for 5 minutes.
Remove from the heat, add the Lactose into the liquid and stir to dissolve.
Cool the liquid by placing the pot in a bath of cold water for about 15mins.
Add Mr Beer Bewitched Amber Ale, the Unhopped Malt Extract - Smooth and the cooled liquid to the
fermenting vessel (FV) then stir to dissolve.
Fill the FV with cold water to the 8.5 litre mark.
Sprinkle with the Safale S-04 Dry Yeast and 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 10 days.
The following day 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 1015 to 1017.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps (only one drop per bottle may be preferred
for this style).
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 with bottle 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 6.5% ABV.