Place the Light Crystal Malt in a plastic zip-lock sandwich bag and crack it using a rolling pin.
In a pot, stir the Light Crystal Malt into 2 litres of hot water (not boiling) and let steep for about 1hr.
Strain the steepings into a second pot and bring to the boil.
Add the Perle Hops and boil for 30mins.
Remove from the heat and sit the pan in cold water to cool for about 15mins.
Once cooled, strain the malt & hops blend into a fermenting vessel.
Add the contents of the Preacher's Hefe Wheat and Light Malt Extract and then stir to dissolve.
Top up with cold tap water to the 20 litre mark, stir thoroughly.
Check the brew temperature and top up to the 23 litre mark with warm or cold water (refrigerated if
necessary) to get as close as possible to 22C.
Sprinkle the Munich Wheat yeast on the surface and fit the lid.

Ferment temperature should be as close to 22C as possible.
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish in the range of 1006 – 1010.

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.
Take advantage of the fresh hop character and drink this beer 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 4.7% ABV.