Beer name

Brown Eyed Girl

Beer type


Beer type

Beer description A tantalising potion that will leave you sated, but still yearning for just one more taste. Rich caramel toffee malt with a balance of woodsy, herbal hops round out the flavour medley in this fresh take on an Imperial English Brown. Flavour profile
Approx. Alcohol Level:
6.5% ABV
Naturally Carbonated:


  • 1 x 1.3kg Mr Beer Bewitched Amber Ale
  • 1 x 250g Mr Beer Unhopped Malt Extract - Smooth
  • 1 x 12g Fuggle Hop Pellets
  • 1 x 12g Willamette Hop Pellets
  • 1 x 11.5g Fermentis S-04 Dry Yeast
  • 1 x 72g Mr Beer Carbonation Drops

Step 1 : Mix

  • Clean and sanitise all equipment that will come in contact with the brew.
  • In a 2 litre pan, mix the Smooth Malt Extract with 500ml of water and bring to the boil.
  • Add the Fuggle Hop Pellets and boil for 5mins.
  • Then add the Willamette Hop Pellets and boil for a further 5mins.
  • Remove from heat and cool the pan in a sink of iced water.
  • Strain the cooled malt/hop mix into the Fermenting Vessel (FV).
  • Add the Bewitched Amber Ale to the Fermenting Vessel (FV).
  • Fill the FV with cold water to the 8.5 litre mark.
  • Sprinkle the S-04 and brew can yeast then fit the lid. 

Step 2: Brew

  • Place the FV in a location out of direct sunlight and try to ferment between 20C-24C.
  • Fermentation should take 7 to 14 days.
  • At around day 7 check the specific gravity (SG).
  • Check the SG again the following day and so on.

Step 3:Bottle

  • 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 at or above 18C.

Step 4: Enjoy

  • 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 6.5% ABV.