Clean and sanitise all equipment that will come in contact with the brew.
Bring the 250g Pale Unhopped Malt Extract to the boil in 1.5 litres of water.
Add about half of a 25g pack of Cascade Hops and boil for 10mins.
Remove from the heat, add the rest of the pack of Cascade Hops, fit the lid and steep for 30mins.
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 Bewitched Amber Ale to the FV (no need to stir).
Fill the FV with cold water to the 8.5 litre mark.
Sprinkle the US-05 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 12 days.
At around day 7, add the second 25g pack of Cascade Hops to the brew by wrapping them in a mesh
cleaning cloth (pulled straight from the pack) and place directly on top of the brew then re-fit the lid.
After a couple of days, 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 1008 to 1012.

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 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