Clean and sanitise all equipment which will come into contact with your brew.
Pour the Coopers Brew Enhancer 3 and both Coopers Light Dry Malts into a sanitised fermenter and
add 2 Litres of water to dissolve. Don’t be concerned if lumps of Light Dry Malt persist as they will
dissolve over the course of several hours.
Add the Coopers Preachers Hefe Wheat and stir to dissolve.
Top up with cool water to the 18 litre mark and stir thoroughly.
Check the brew temperature and top up to the 21 litre mark with warm or cold water (refrigerated if
necessary) to get as close as possible to 20C.
Sprinkle the Lallemand Koln Kolsch Dry Yeast and the brew can yeast, then fit the lid.

Ferment temperature should be as close to 20-25C as possible.
On about day 5 of fermentation, make an Orange Zest infusion by zesting the oranges (being careful
to avoid the pith) and steeping in 1 litre of ‘just boiled’ water for about 15mins.
Add the strained liquid to the brew.
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish in the range of 1010 – 1015.

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 bottles.
Bottles kept unrefrigerated should improve in the short term.
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 6.1% ABV.