The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the
pack), then add the cracked 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 Midnight Wheat back into the pot.
Transfer the liquid to a good sized pot (around 8 litres) and bring to the boil with a further 2 litres of
water and the 500g of Light Dry Malt.
Once at the boil, add 25g of Amarillo Hops and boil for 10 mins.
Then add 25g of Mosaic Hops and remove from the heat to let steep for a further 10 mins.
Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel (FV)
Add the Lager extract and Amber Malt Extract to the FV, stir to dissolve then top up with cool water
to the 20 litre mark and stir thoroughly.
Check the brew temperature and top up to the 23 litre mark with warm or cold water (refridgerated if
necessary) to get as close as possible to 21C.
Sprinkle both the US-05 and brew can dry yeast then fit the lid.

Ferment temperature should be as close to 18C if possible.
Once the foam has subsided around day 4, add the Centennial Hops (they may be added direct to the
brew or wrapped in a mesh cleaning cloth, pulled straight from the wrapper).
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish in the range of 1012 - 1016.

Gently fill clean PET bottles to about 3cm from the top.
This style of brew benefits from less fizz so you might like to bottle the brew with a priming rate of
4g per litre (1 carbonation drop per 750ml bottle).
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.
To take advantage of the fresh hop characters, drink this brew early.
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 5.7% ABV.