In a good size pot (around 8 litres) bring 500g of Light Dry Malt to the boil with 3 litres of water.
Once boiling add the Pacific Jade Hops and boil for 10 minutes.
Turn out flame and stir the pot and add the Amarillo Hops. Leave for a further 10 minutes.
Cool the liquid by placing the pot in a bath of cold water for about 15mins then strain into a
Fermenting Vessel (FV).
Mix in the Thomas Coopers Preachers Hefe Wheat, the Thomas Coopers Light Malt Extract, and the
other 500g of Light Dry Malt. Don’t be concerned if lumps persist as these will dissolve over the
course of a few hours.
Fill with cool water to 18 litres, stir vigorously and check the brew temperature.
Top up to 23 litres with warm or cold water (refrigerated if necessary) to get as close to 18C as
possible.
Sprinkle on the sachets of Safale K-97 Dry Yeast and brew can yeast then fit the lid.

Place the FV in a location out of direct sunlight and ferment at 18C to 20C.
Fermentation should take around 10 to 14 days.
On day 10 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 1010 to 1015.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonations drop per bottle and secure the caps.
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.
Due to the hops try to enjoy as fresh as possible.
Pour into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 6.3% ABV