STEP 1: Mix

Crack the grains (put the grains in a plastic zip-lock sandwich bag and crack them with a rolling pin), add to 2 litres of just boiled water, steep for 30 mins, remove the grains then bring the liquid to the boil.

Add the contents of the beer kit and malt extract cans to the fermenting vessel and dissolve with 2 litres of hot water (this can be the boiled liquid from the chocolate malt steeping).

Add cold water up to the 20 litre mark and stir vigorously.

Check the brew temperature and top up to the 23 litre mark with cold or warm water to get as close as possible to 21C.

Sprinkle the dry yeast and fit the lid.

STEP 2: Brew

Try to ferment as close as possible to 21C.

Add the chocolate flavoured spirit essence to the brew about 2 days after the foam (krausen) has collapsed back into the brew.

Fermentation has finished once the specific gravity is stable over 2 days.

STEP 3: Bottle

We recommend the use of PET bottles or reusable glass bottles designed for storing beer.

For information about kegging see the FAQ section.

Bottles need to be primed so that secondary fermentation (producing the gas in the bottle) can take place

Priming

Bottle the brew with a priming rate of 4g per litre (1 carbonation drop per 750ml bottle).
Store the bottles out of direct sunlight at 18C or above for at least 1 week while secondary fermentation occurs.

Your beer can be consumed after 2 weeks.

STEP 4: Enjoy!

While we recommend leaving your bottles to condition at or above 18C for at least 2 weeks - you may find that your brew benefits from further conditioning.

Expect the alcohol content to be around 4.9% ABV.

Serve a few degrees warmer than fridge temperature.

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