The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the
pack).
Place the Midnight Wheat Malt in a plastic zip-lock sandwich bag and crack them using a rolling pin.
Add the cracked Midnight Wheat Malt and 3 litres of cold water, fit the lid and sit in the fridge
overnight.
Brew Day: Remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the
liquid to drain from the Midnight Wheat Malt back into the pot.
Place the strained liquid onto the stovetop, bring to the boil then remove from the heat.
Cool the liquid by placing the pot in a bath of cold water for about 15mins.
Add all the fermentable ingredients and the cooled liquid to the fermenting vessel (FV) then stir to
dissolve.
Top up with cold tap water to 17 litres and stir thoroughly.
Check the temperature and top up to 21 litres with warm or cool water (refrigerated if necessary) to
start the brew at 21C.
Sprinkle both the Nottingham and brew can yeast then fit the lid.

Place the FV in a location out of direct sunlight and try to ferment at 18C to 20C.
Fermentation should take around 9 to 12 days.
On day 12 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 1014.

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 four weeks, check for sufficient carbonation by squeezing the PET bottles.
Naturally conditioned Strong brews, being higher in alcohol and fuller of body, benefit from extended
conditioning at or above 18C.
Remember these brews are very high in alcohol and are not intended to be consumed as a session
beer.
When ready to drink, chill the bottles upright.
This style of beer may be served slightly warmer than fridge temperature (e.g. 8C - 10C).
Pour into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 8.5% ABV.