In a sanitised fermenting vessel (FV), dissolve Coopers Dark Ale, Brew Enhancer 2 and the cinnamon
in 2 litres of hot water.
Fill your fermenting vessel with cool water to the 22 litre mark and stir thoroughly.
Sprinkle the Dark Ale yeast over the surface and fit the lid.

Ferment temperature should be in the range 20C-24C if possible.
Although Ale yeast can ferment at very high temperatures (as high as 40C), the closer the brew is to
21C the cleaner the flavour and aroma.
Fermentation has finished once the specific gravity is stable over 2 days

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.
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 4.5% ABV.