Place the Chocolate and Crystal Malt in a plastic zip-lock sandwich bag and crack it using a rolling
pin.
Stir the cracked Chocolate and Crystal Malt into 2 litres of hot water on the boil.
Remove from the heat, let steep for about 30mins then sit in cold water to cool.
In a fermenting vessel dissolve the Light Dry Malt with 2 litres of water.
Add the strained & cooled Chocolate and Light Crystal Malt liquid, the English Bitter and Amber Malt
extract.
Mix thoroughly.
Top up to 25 litres with cool water and stir again.
Sprinkle both the ESB London and brew can yeast then fit the lid

Ferment at 18C - 21C.
After 3 days or fermenting, add the Fuggles and East Kent Goldings Hops to the brew (we suggest
wrapping in a mesh cleaning cloth pulled straight from the packet).
Fermentation has finished once the specific gravity is stable over 2 days.

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 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 5.2% ABV