Place the Roasted Barley and Chocolate Malt in a plastic zip-lock sandwich bag and crack it using a
rolling pin.
In a good size pot (around 5 Litres) bring 2 litres of water to approximately 60-70°C, add the crushed
Roasted Barley and Chocolate Malt (we recommend wrapping in a mesh cleaning cloth, pulled
straight from the wrapper), and let steep for about 30 minutes.
Remove the Roasted Barley and Chocolate Malt by gathering up the corners of the mesh cloth and lift,
allowing the liquid to drain from the malt back into the pot.
Add pot to the stove and bring to the boil for 5 minutes.
Remove from the heat and set the pot in a cold/ice water bath to cool (about 15 mins).
Strain the liquid into the Fermenting Vessel (FV).
Add the Mr Beer Bewitched Amber Ale to the FV and stir to dissolve.
Top up with cold tap water to the 5 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, then 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 day 3, add Cacao Nibs into the FV (we recommend wrapping in a mesh cleaning cloth, pulled
straight from the wrapper).
Let ferment for a further 4 days.
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 5.8% ABV.