Crack the Chocolate Malt (put the Chocolate Malt in a plastic zip-lock sandwich bag and crack them
with a rolling pin), add to 2 litres of just boiled water, steep for 30 mins, remove the Chocolate Malt
then bring the liquid to the boil.
Add the Irish Stout & Amber Malt Extract to the fermenting vessel and dissolve with 2 litres of hot
water (this can be the boiled liquid from the Chocolate Malt steeping).
Add cold water up to the 20 litre mark and stir vigorously.
Check the brew temperature and top up to the 23 litre mark with cold or warm water to get as close
as possible to 21C.
Sprinkle the English Ale dry yeast and brew can yeast then fit the lid.

Try to ferment as close as possible to 21C.
Add the Chocolate Flavoured Spirit Essence to the brew about 2 days after the foam (krausen) has
collapsed back into the brew.
Fermentation has finished once the specific gravity is stable over 2 days.

Gently fill clean PET bottles to about 3cm from the top.
Reduce the priming rate to 1 carbonation drop per 740ml bottle (4-6g per litre) 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 PET bottles.
Naturally conditioned Stouts, being higher in alcohol and fuller of body, benefit from extended
conditioning at or above 18C.
Try one less chilled to get the benefits of the extra aromas and flavour.
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 4.9% ABV