Place the Light Crystal Malt in a plastic zip-lock sandwich bag and crack using a rolling pin.
In a good size pot (around 5 litres) bring 2 litres of water to approximately 60-70°C.
Add the cracked Light Crystal Malt (we recommend wrapping in a mesh cleaning cloth, pulled straight
from the wrapper) and let steep for about 30 minutes maintaining temps at 60-70°C.
Remove the Light 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 from heat, add 25g of Trident Hops and set in an ice bath to cool the wort down to pitching
temperature (17C).
Strain the Light Crystal Malt liquid (wort) into the fermenting vessel (FV) and add the Bewitched
Amber Ale.
Fill the FV with cold water to the 5L mark, add warm or cold water to the 9L mark to get as close to
17°C as possible.
Sprinkle the brew can yeast, then fit the lid.

Place the FV in a location out of direct sunlight and try to ferment between 18C - 24C.
At about day 5 or once the foam has died down, add the Solero Hops (we recommend wrapping in a
mesh cleaning cloth, pulled straight from the wrapper).
On 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, expect about 1008 to 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 18C.

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 (slightly warmer than fridge temperature to emphasise the hop aromas) may be
poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 4.6% ABV.