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 using a rolling pin.
Add the cracked malt and 3 litres of cold water, fit the lid and sit in the fridge overnight.
Brew Day: Gather up the corners of the mesh cloth and lift, allowing the liquid to drain from the malt
back into the pot.
Place the strained liquid onto the stovetop, bring to the boil, then add the Cascade Hops and boil for
5 minutes.
Remove from the heat then cool the liquid by placing the pot in a bath of cold water for about
15mins.
Add the Thomas Coopers Innkeeper’s Daughter Sparkling Ale, Amber Malt Extract, Light Dry Malt and
the strained cooled liquid to the fermenting vessel (FV) then stir to dissolve. Don’t be concerned if
lumps of Light Dry Malt persist as they will dissolve over the course of several hours.
Top up with cold tap water to 15 litres and stir thoroughly.
Check the temperature and top up to 23 litres with warm or cool water (refrigerated if necessary) to
start the brew at 18C.
Sprinkle both the Safale US-05 Yeast and Brew Can Yeast, then fit the lid.

Place the FV in a location out of direct sunlight and ferment at 18C to 25C.
Fermentation should take around 7 to 10 days.
On day 5 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 1010 to 1015.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonations drop per bottle and secure the caps
Store the bottles upright in a location out of direct sunlight at or above 18C.

The brew is ready once the SG has stabilised over a couple of days, expect about 1010 to 1015.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonations drop per bottle and secure the caps
Store the bottles upright in a location out of direct sunlight at or above 18C.