The Day Before: Place the Light Crystal Malt in a plastic zip-lock sandwich bag and crack it using a
rolling pin.
Line a pot (at least 2 litres) with a mesh cleaning cloth (pulled straight from the pack), then add the
cracked Light Crystal Malt and 1 litre of cold water.
Fit the lid and sit in the fridge for 24hrs.
Brew Day: Clean and sanitise all equipment that will come in contact with the brew.
Remove Light Crystal Malt from the fridge, then gather up the corners of the mesh cloth and lift,
allowing the liquid to drain from the malt back into the pot.
Add pot to the stove and bring to the boil.
After 5 minutes remove from heat and set in an ice bath to cool.
Add the Light Crystal Malt liquid, the Mr Beer Bewitched Amber Ale and the Mr Beer Unhopped Malt
Extract - Robust to the Fermenting Vessel (FV).
Fill the FV with cold water to the 9 litre mark.
Sprinkle the Coopers English Ale Yeast and fit the lid.

Place the FV in a location out of direct sunlight and try to ferment between 17C - 22C.
Fermentation should take 7 to 14 days.
Once fermentation slows down, approximately day 5, add the Centennial Hops and Mosaic Hops (we
recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper).
Leave for 3 days and then check 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.
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% ABV.