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 grains back into the pot.
Place the strained liquid onto the stovetop and bring to the boil for 5 minutes.
Set the pot in a cold/ice water bath to cool (about 15 mins).
Strain the liquid into the Fermenting Vessel (FV).
Add the Coopers Dark Ale and Coopers Brew Enhancer 2 to the FV and stir to dissolve.
Top up with cold tap water to the 16 litre mark.
Check the temperature and top up to the 20 litre mark with warm or cool water (refrigerated if
necessary) to start the brew at 18°C- 20°C.
Sprinkle the Coopers English Ale Yeast and the yeast from the brew can and fit the lid.

Place the FV in a location out of direct sunlight and try to ferment between 17C - 25C.
Fermentation should take 7 to 10 days.
On about day 3 after the foam (Krausen) has collapsed, add the Quarterpast Hazelnut Coffee Syrup.
Let ferment for a further 3 days.
At around day 6 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.
Store the bottles upright in a location out of direct sunlight

After at least two weeks, check for sufficient carbonation by squeezing the 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 5.3% ABV.