Place all the Light Crystal Malt in a plastic zip-lock sandwich bag and crack it using a rolling pin.
In a good size pot (around 5 Litres) bring 2 litres of water to approximately 60-70°C, add the crushed
Light Crystal Malt (we recommend wrapping in a mesh cleaning cloth, pulled straight from the
wrapper), and let steep for about 30 minutes.
Remove the Light Crystal 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 the pot from the heat and set the pot in a cold/ice water bath to cool (approx. 15 minutes)
then strain into a fermenting vessel (FV).
Add the Mr Beer Bewitched Amber Ale and the Mr Beer Unhopped Malt Extract - Golden to the FV and
stir to dissolve.
Top up with cool water to the 5 litre mark and stir thoroughly.
Check the brew temperature and top up to the 8.5 litre mark with cold or warm water to get as close
as possible to 18°C.
Sprinkle the Coopers American Ale Yeast then fit the lid.

Ferment temperature should ideally be as close to 18 - 22C if possible. Don’t be too concerned if it
goes over.
Once the foam has subsided add the Strata Hops (we recommend wrapping in a mesh cleaning cloth,
pulled straight from the wrapper) and allow to dry hop for 2 days.
After 2 days take a specific gravity reading, fermentation has finished once the specific gravity is
stable over 2 days.
Expected readings should finish in the range of 1011 – 1016.

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 18°C.

After at least two weeks, check for sufficient carbonation by squeezing the bottles.
Bottles kept unrefrigerated should improve in the short term.
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 6.5% ABV.