Add Saaz Hops to 500ml of just boiled water and leave to infuse for about 15mins (this works well in
a large coffee plunger or similar).
Place the Light Dry Malt in a sanitised, well drained fermenting vessel (FV).
Add 2 litres of hot water, immediately pick the FV up and swirl the contents until dissolved (about 15
secs) - this minimises lumps.
Add the Australian Pale Ale, Preacher's Hefe Wheat and hop infusion to the FV and then stir to
dissolve.
Top up with cold tap water to the 20 litre mark, stir thoroughly.
Check the temperature and top up to the 23 litre mark with warm or cool water (refrigerated if
necessary) to start the brew at 24C.
Sprinkle the Belle Saison yeast and fit the lid.

Allow the brew to cool over the course of 12 to 24 hours and ferment as close as possible to 20C.
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish around 1004 – 1008.

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 two 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.
The chilled beer may be poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 6.5% ABV.