Place the Midnight Wheat 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 Midnight Wheat 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 Midnight Wheat 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 Melba Hops and set in an ice bath to cool.
Strain the Midnight Wheat liquid 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 Safale US-05 Yeast, then 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 10 days.
Once fermentation slows down, approximately day 5, add the remaining 25g of Melba 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 1014.
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 5.2% ABV.