Place the Carafa I Malt in a plastic zip-lock sandwich bag and crack it using a rolling pin.
In a pot (around 2 Litres) bring 1 litre of water to approximately 60-70°C, add the Carafa I Malt (we
recommend wrapping in a mesh cleaning cloth, pulled straight from the wrapper) and let steep for
about 30 minutes.
Remove the Carafa I Malt by gathering up the corners of the mesh cloth and lift, allowing the liquid
to drain back into the pot.
Bring the liquid to the boil for 5 minutes, turn off heat and add Chai Spice and dissolve Lactose.
Set in an ice bath to cool for about 15 minutes.
Strain the liquid into the Fermenting Vessel (FV), then add the Mr Beer Bewitched Amber Ale and the
Mr Beer Unhopped Malt Extract Robust.
Fill the FV with cold water to the 5 litre mark, then add hot or cold water to get as close to 18°C as
possible to 9 Litres.
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-24C.
Fermentation should take 5 to 7 days.
On about day 6 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 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 6.1% ABV