The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the
pack).
Add the cracked Roasted Barley and 2 litres of cold water.
Fit the lid and sit in the fridge for 24hrs.
Brew Day: Remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the
liquid to drain from the Roasted Barley back into the pot.
Place the strained liquid onto the stovetop and bring to the boil and then remove from the heat.
Cool the liquid by placing pot in a bath of cold water for about 15mins, then strain into a fermenting
vessel.
Add the Dark Ale, Dark Malt Extract and Dextrose and stir to dissolve.
Fill with cool water to the 15 litre mark, stir vigorously.
Check the brew temperature and top up to the 20 litre mark with hot or cold water (refrigerated if
necessary) to get as close as possible to 18C.
Sprinkle both W-34/70 yeasts onto the brew surface and fit the lid.

After 24hrs, allow the brew temperature to gradually draw down to as close to 13C as possible.
Fermentation has finished once the specific gravity is stable over 2 days.
Expected final gravity readings should be within 1008 – 1012

Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps (use only one carbonation drop for bottles
intended to be stored for a longer period).
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.
Having been fermented with lager, it may take a week or two longer to achieve sufficient carbonation.
Remember these brews are very high in alcohol and are not intended to be consumed as a session
beer.
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 7.2% ABV