Clean and sanitise all equipment that will come in contact with the brew.
Zest your Grapefruit with a vegetable peeler being careful not to get any of the pith.
Bring 2 Litres of water to the boil in a saucepan, turn off heat and add the Grapefruit zest.
Let the zest infuse for 30 minutes, then set the pot in cold water to cool down for 15 minutes.
Strain the zest-infused liquid, the contents of the Mr Beer Golden Ale and the Mr Beer Unhopped Malt
Extract – Golden to the Fermenting Vessel (FV).
Stir with a sanitised spoon to dissolve the contents.
Fill the FV with hot or cold water to the 10 litre mark trying to get it as close to 18° - 24°C.
Sprinkle the Lallemand Belgian Wit yeast and fit the lid.

Place the FV in a location out of direct sunlight and try to ferment between 18C - 24C.
At about day 4 or once the foam has died down (whichever comes first) add the Cascade Hops (we
recommend wrapping in a mesh cleaning cloth, pulled straight from the wrapper) into the FV.
On day 7 check the specific gravity (SG).
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 1012-1014.
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 18°C.

After at least two weeks, check for sufficient carbonation by squeezing the PET bottles.
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 5.3% ABV