Clean and sanitise all equipment that will come in contact with the brew.
Bring the 250g Pale Malt Extract to the boil in 3 litres of water.
Add approx. ½ of the Falconers Flight Hops and boil for 10mins.
Add the rest of the Falconers Flight Hops and immediately remove from the heat to let steep for 5
mins.
Set the pot in a cold/ice water bath to cool (about 15 mins).
Strain the malt/hop liquid into the Fermenting Vessel (FV).
Add the contents of the Bewitched Amber Ale to the FV (no need to stir).
Fill the FV with cold water to the 10 litre mark.
Sprinkle the Saflager W-34/70 yeast and Brew Can yeast then fit the lid.

Place the fermenting vessel in a location out of direct sunlight and try to ferment at 13C.
Fermentation should take 10 to 14 days.
At around day 10, check the 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 1006 to 1010.

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 5.6% ABV.