Place the Carapils, Carared, Carafa I, and Chocolate Malt in a plastic zip-lock sandwich bag and crack it
using a rolling pin.
In a good size pot (around 5 Litres) bring 3 litres of water to approximately 60-70°C, add the crushed
Carapils, Carared, Carafa I, and Chocolate Malt (we recommend wrapping in a mesh cleaning cloth,
pulled straight from the wrapper, you may need more than one) and let steep for about 30 minutes.
Remove the malt by gathering up the corners of the mesh cloth and lift, allowing the liquid to drain
from the malt back into the pot.
Bring the liquid to the boil for 5 minutes.
Remove the pot from the heat and set the pot in a cold/ice water bath to cool (approx. 15 minutes)
then strain into a fermenting vessel (FV).
Add the Thomas Coopers Preachers Hefe Wheat and the Thomas Coopers Wheat Malt Extract to the
FV and stir to dissolve. Top up with cool water to the 17 litre mark and stir thoroughly.
Check the brew temperature and top up to the 22 litre mark with warm water to get as close as
possible to 20°C.
Sprinkle the Lallemand Munich Classic Yeast then fit the lid.

Ferment temperature should be as close to 17-22°C if possible, don’t be too concerned if it falls
outside this range.
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 5.5% ABV