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, bring to the boil then add the Peanut Butter Powder and
stir until dissolved.
Remove from the heat, cool the liquid by placing the pot in a bath of cold water for about 15mins.
Add Mr Beer Bewitched Amber Ale, the Robust Unhopped Malt Extract and the cooled liquid to the
fermenting vessel (FV) then stir to dissolve.
Fill the FV with cold water to the 8.5 litre mark.
Sprinkle the Brew Can yeast and fit the lid.

Place the FV in a location out of direct sunlight and try to ferment at 18 - 20C.
Fermentation should take 7 to 10 days.
The following day 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
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
for this style).
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 in with bottle 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 6.6% ABV.