Place the Carared 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
Carared 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 Thomas Coopers Family Secret Amber Ale and the Thomas Coopers Light Malt Extract to the
FV and stir to dissolve. Top up with cool water to the 17 litre mark and stir thoroughly.
Check the brew temperature and top up to the 21 litre mark with cool or warm water to get as close
as possible to 18°C.
Sprinkle the Coopers English Ale Yeast then fit the lid.

Ferment temperature should be as close to 18C– 25C if possible.
Once the foam has subsided around day 5, add the Eclipse Hops and Melba Hops (we recommend
wrapping them in a mesh cleaning cloth, pulled straight from the wrapper).
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish in the range of 1009 – 1013

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 18°C.

After at least two weeks, check for sufficient carbonation by squeezing the bottles.
Bottles kept unrefrigerated should improve in the short term.
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 5.4% ABV