Place the Golden Naked Oats in a plastic zip-lock sandwich bag and crack malt using a rolling pin.
In a good size pot (around 5 Litres) bring 2 litres of water to approximately 60-70°C, add the crushed
malt (we recommend wrapping in a mesh cleaning cloth, pulled straight from the wrapper) and let
steep for about 30 minutes.
Remove the malt by gathering up the corners of the mesh cloth and lift, allowing the liquid to drain
from the malt back into the pot.
Bring the liquid to the boil for 5 minutes.
Remove the pot from the heat and add 300ml of cool water from the tap to cool wort to approx. 85°C
Add the Cryo Pop Hops and steep for 20 minutes with the lid on the pot.
Set the pot in a cold/ice water bath to cool (approx. 15 minutes) then strain into a fermenting vessel
(FV).
Add the Thomas Coopers Preachers Hefe Wheat, and Brew Enhancer 3 to the FV, stir to dissolve then
top up with cool water to the 16 litre mark and stir thoroughly.
Check the brew temperature and top up to the 20 litre mark with warm or cold water (refrigerated if
necessary) to get as close as possible to 18C.
Sprinkle the Lalbrew Verdant IPA Dry Yeast then fit the lid.

Ferment temperature should be as close to 18 - 23C if possible.
Once the foam has subsided around day 5, add the Nelson Sauvin Hops (we recommend wrapping
them 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 – 1017.

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 18°C

After at least two weeks, check for sufficient carbonation by squeezing the bottles.
Bottles kept unrefrigerated should improve in the short term.
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.