Place the Dark Crystal Malt in a plastic zip-lock sandwich bag and crack it using a rolling pin.
In a good size pot (around 5 Litres) bring 3 litres of water to approximately 60-70°C.
Add the crushed Dark Crystal Malt (we recommend wrapping in a mesh cleaning cloth, pulled straight
from the wrapper), and let steep for about 30 minutes.
Remove the Dark Crystal 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 add 8g of each of the Southern Cross Hops and Peacharine Hops
into the liquid and let steep for 20 minutes. (if you can’t weigh them half of each is fine)
Set the pot in a cold/ice water bath to cool (approx. 15 minutes) then strain into a fermenting vessel
(FV).-Add the contents of the Family Secret Amber Ale, the Wheat Malt Extract and the Dextrose, then
stir to dissolve.
Fill with cool water to the 18 litre mark, stir vigorously and check the brew temperature.
Top up to the 22 litre mark with warm or cold water (refrigerated if necessary) to get as close to 18C
as possible.
Add the Coopers Commercial Yeast Culture &/or the English Ale yeast, then fit the lid.
Click here to view our how-to-video on Harvesting Commercial Yeast

Place the FV in a location out of direct sunlight and try to ferment at 18C.
Fermentation should take 7 to 10 days.
At around Day 7, add the remaining Southern Cross Hops, and Peacharine Hops (we recommend
wrapping in a mesh cleaning cloth, pulled straight from the wrapper) and place directly on top of the
brew, then re-fit the lid.
On day 9, 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 1010 to 1015.
Gently fill clean PET bottles to about 3cm from the top. Sturdy reusable glass bottles, designed for
storing beer, should be used if planning to keep some of the brew in bottle beyond 12 months.
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 PET 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 7.5% ABV.