The Day Before: Place all of the Light Crystal Malt and the Midnight Wheat in a plastic zip-lock
sandwich bag and crack it using a rolling pin.
Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the pack), then add the
cracked Light Crystal Malt and Midnight Wheat and 2 litres of cold water.
Fit the lid and sit in the fridge for 24hrs.
Brew Day: Remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the
liquid to drain from the Light Crystal Malt and Midnight Wheat back into the pot.
Bring the liquid to the boil then remove from the heat and sit the pan in cold water to cool for about
15mins.
Add the cooled liquid to a fermenting vessel plus the contents of the Preacher's Hefe Wheat and
Wheat Malt Extract cans then stir to dissolve.
Top up with cold tap water to the 18 litre mark, stir thoroughly.
Check the temperature and top up to the 21 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 temperature should be as close to 22C as possible.
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish around the 1008 – 1012 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 two 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 5.2% ABV.