Crack the Chocolate Malt (put the Chocolate Malt in a plastic zip-lock sandwich bag and crack with a
rolling pin), add to 700ml of just boiled water with 300ml of tap water added, steep for 30 mins.
Strain the Chocolate Malt then bring the liquid to the boil for 5 minutes.
Turn off heat and add the Cascade Hops and let stand for 5 minutes before cooling.
Set the pot in a cold/ice water bath to cool then strain into the Fermenting Vessel (FV).
Add the contents of the Mr Beer Long Play IPA and Smooth Malt Extract to the FV.
Fill the FV with cold water to the 8.5 litre mark.
Sprinkle the US-05 yeast and brew can yeast then fit the lid

Place the FV in a location out of direct sunlight and try to ferment between 18C - 22C.
At about day 5 or once the foam has died down (whichever comes first), add the Centennial Hops - we
recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper.
After another 4 days 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 1012.
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 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 6.6% ABV.