The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the
pack).
Place the Light Crystal Malt and Chocolate Malt in a plastic zip-lock sandwich bag and crack it using a
rolling pin.
Add the cracked Light Crystal Malt and 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 Light Crystal Malt and Chocolate Malt back into the pot.
Bring to the boil then remove from the heat and set the pot in a cold/ice water bath to cool (about 15
mins).
Clean and sanitise all equipment that will come in contact with the brew.
Strain the cooled malt liquid (wort) into the Fermenting Vessel (FV).
Add the Bewitched Amber Ale and both of the Robust and Smooth Malt Extracts to the FV (no need to
stir).
Fill the FV with cold water to the 8.5 litre mark.
Sprinkle the Safale US-05 Yeast and fit the lid.

Place the FV in a location out of direct sunlight and try to ferment at 18 - 20C.
After 7 days, check the Specific Gravity (SG).
Fermentation should take 7 to 12 days.
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 1014.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps (only one drop per bottle may be preferred).
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 with bottle 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 7.5% ABV.