The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the
pack).
Place the Chocolate Malt in a plastic zip-lock sandwich bag and crack them using a rolling pin.
Add the cracked Chocolate Malt and 2 litres of cold water, fit the lid and sit in the fridge overnight.
Brew Day: Remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the
liquid to drain from the Chocolate Malt back into the pot.
Place the strained liquid onto the stovetop, and gently boil for 5 minutes.
Remove from the heat and add the Lactose to the wort and stir to dissolve
Cool the liquid by placing the pot in a bath of cold water for about 15mins.
Add Mr Beer Bewitched Amber Ale and the Mr Beer Unhopped Malt Extract - Robust and the cooled
liquid to the fermenting vessel (FV) then stir to dissolve.
Fill the FV with cold water to the 9 litre mark.
Sprinkle with the Safale US-05 Dry Yeast and fit the lid.

Place the FV in a location out of direct sunlight and try to ferment at 17C - 20C.
Fermentation should take 7 to 10 days.
On day 5 add the Coffee Beans to the brew by wrapping them in a mesh cleaning cloth (pulled
straight from the pack) and place directly on top of the brew then re-fit the lid.
After a couple of days check the Specific Gravity (SG)
Check the SG again the following day and so on.

Once the brew SG has stabilised over a couple of days (expect about 1016 to 1020).
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps (only one drop per bottle may be preferred).
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 5.7% ABV.