Place the Coriander seeds in a plastic zip-lock sandwich bag and crack them using a rolling pin.
Fill a pot with 2 Litres of water, place on the stove and bring liquid to boil.
Once boiling add the Coriander Seeds and the Bitter Orange Peel and boil for 5 minutes.
Take the pot off the heat, and cool the liquid by placing the pot in a bath of cold water for about
15mins.
Strain the Coriander and Orange Peel mixture into the fermenting vessel.
Add the Coopers Preacher’s Hefe Wheat, the Wheat Malt Extract then stir to dissolve.
Top up with cold tap water to 20 litres and stir thoroughly.
Check the temperature and top up to 22 litres with warm or cool water (refrigerated if necessary) to
start the brew at 18°C.
Sprinkle both the Lallemand Munich Wheat Beer 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 22C.
Fermentation should take around 7 to 12 days.
On day 7 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 2 days, expect about 1009 to 1014.
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 18C.

After at least two weeks, check for sufficient carbonation by squeezing the PET bottles.
A hop driven beer such as this is often at its best when young.
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 4.8% ABV.