The Day Before: Line a pot (at least 5 litres) with a mesh cleaning cloth (pulled straight from the
pack).
Place the Light Crystal Malt in a plastic zip-lock sandwich bag and crack them using a rolling pin.
Add the cracked malt and 3 litres of cold water, fit the lid and sit in the fridge overnight.
Brew Day: Gather up the corners of the mesh cloth and lift, allowing the liquid to drain from the malt
back into the pot.
Place the strained liquid onto the stovetop, add half of the Brew Enhancer 3 and stir to dissolve.
Bring to the boil, boil for 5 minutes and then add the Bravo Hops and remove from the heat.
Leave the hops to steep in the liquid (wort) for 30 minutes with the lid on.
Cool the liquid by placing the pot in a bath of cold water for about 15mins.
Add the Thomas Coopers Preacher’s Hefe Wheat, the remaining Brew Enhancer 3 and the cooled hop
and malt liquid to the fermenting vessel (FV) then stir to dissolve. Don’t be concerned if lumps of
Light Dry Malt persist as they will dissolve over the course of several hours.
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 the Lalbrew Verdant IPA Dry Yeast and fit the lid.

Place the FV in a location out of direct sunlight and ferment at 18C to 22C.
Fermentation should take around 9 to 12 days.
On day 5, add the Galaxy and Citra Hops (we recommend wrapping them in a mesh cleaning cloth,
pulled straight from the wrapper).
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 4.3% ABV.