The Day Before: Place the Caramunich I Malt in a plastic zip-lock sandwich bag and crack it using a
rolling pin.
Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the pack), then add the
cracked Caramunich I Malt and 2 litres of cold water.
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 Caramunich I Malt back into the pot.
Place the strained liquid onto the stove top and bring to the boil.
Add 25g of Spalt Hops and allow to boil for 10mins.
Remove from the heat and cool the liquid by placing the pot in a bath of cold water for about 15mins.
Strain the malt/hop liquid into a Fermenting Vessel (FV) and add the Real Ale & Amber Malt Extract
then stir to dissolve.
Top up with cold tap water to the 20 litre mark, stir thoroughly.
Check the temperature and top up to the 23 litre mark with warm or cool water (refrigerated if
necessary) to start the brew at 16C- 18C.
Sprinkle the Nottingham dry yeast and brew can yeast then fit the lid

Ferment temperature should be as close to 16C as possible.
At around day 6 of fermentation, add the remaining 25g of Spalt Hops (we recommend wrapping
them in a mesh cleaning cloth, pulled straight from the wrapper).
This brew may take longer to reach final gravity than a typical ale due to the lower fermentation
temperature.
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish around the 1006 – 1010 mark

Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps (use only one carbonation drop for bottles
intended to be stored for a longer period).
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 5.0% ABV.