The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the
pack), then add the cracked Dark Crystal Malt, Chocolate Malt and Roasted Barley and 2.5 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 Dark Crystal, Chocolate and Roasted Barley back into the pot.
Place the pot (with the lid off) onto the stovetop, bring to the boil then remove from the heat.
Cool the liquid by placing the pot in a bath of cold water for about 15mins.
Add the English Bitter, Amber Malt Extract, Sugar and the cooled liquid to the fermenting vessel and
then stir to dissolve.
Top up with cold tap water to the 17 litre mark, stir thoroughly.
Check the temperature and top up to the 22 litre mark with warm or cool water (refrigerated if
necessary) to start the brew at 20C.
Sprinkle the Nottingham and brew can yeast then fit the lid

Ferment temperature should be as close to 20C as possible.
Fermentation has finished once the specific gravity is stable over 2 days.
Expected final gravity readings should be within 1010 – 1014.

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.
Naturally conditioned Stouts, being higher in alcohol and fuller of body, benefit from extended
conditioning at or above 18C.
Try one less chilled to get the benefits of the extra aromas and flavour.
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 5.7% ABV.