Add 1kg of Light Dry Malt to a fermenting vessel then add 2 litres of warm water. Immediately pick
the vessel up and swirl the contents until dissolved (approx 15 secs) - this method minimises
clumping.
Add the Preacher's Hefe Wheat extract and the honey and stir to dissolve.
Top up with cold tap 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 22C.
Sprinkle the Munich Wheat dry yeast and fit the lid.

Ferment at 22C and fermentation is complete once the specific gravity is stable over 2 days.
Expected final gravity readings should be around the 1006 to 1010 mark

Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps (use only one carbonation drop for bottles
intended to be stored for a longer period).
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.
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 5.1% ABV.