The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the
pack), then add the cracked Chocolate Malt and 2 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 Chocolate Malt back into the pot.
Place the strained liquid onto the stovetop and bring to the boil, then remove from the heat.
Cool the liquid by placing pot in a bath of cold water for about 15mins.
In a sanitised fermenting vessel, add the European Lager, Amber Malt Extracts, Dextrose and the
cooled liquid and then stir to dissolve.
Top up with cold water to the 20 litre mark, stir thoroughly.
Check the temperature and top up to the 23 litre mark with warm or cool water (refrigerated if
necessary) to start the brew at 18C.
Sprinkle the W-34/70 and brew can dry yeast then fit the lid.

After 24hrs, allow the brew temperature to gradually draw down to as close to 13C as possible.
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish in range of 1012 – 1016.

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 at or above 18C.

After at least four weeks, check for sufficient carbonation by squeezing the PET bottles.
Having been fermented with lager yeast, it may take a week or two longer to achieve sufficient
carbonation.
Naturally conditioned Strong brews, being higher in alcohol and fuller of body, benefit from extended
conditioning at or above 18C.
Remember these brews are very high in alcohol and are not intended to be consumed as a session
beer.
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 9.4% ABV.