Crush Coriander Seeds in a zip lock bag with a rolling pin.
In a good size pot (around 8 litres) bring 500g of Light Dry Malt to the boil with 3 litres of water.
Add the Coriander Seeds and East Kent Goldings Hops then boil for 10 minutes.
Take off the heat and add the zest of the 2 Oranges then let stand for a further 10 minutes.
Cool the liquid by placing the pot in a bath of cold water for about 15mins then strain into a
Fermenting Vessel (FV).
Mix in the Thomas Coopers Preachers Hefe Wheat and the other 500g of Light Dry Malt. Don’t be
concerned if lumps persist as these will dissolve over the course of a few hours.
Fill with cool water to 18 litres, stir vigorously and check the brew temperature.
Top up to 21 litres with warm or cold water (refrigerated if necessary) to get as close to 18C as
possible.
Sprinkle both the Safale K-97 and brew can yeast then fit the lid

Place the FV in a location out of direct sunlight and ferment at 18C to 20C. Fermentation should take
around 7 to 10 days.
On day 10 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 a couple of days, expect about 1010 to 1012.
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.
Bottles kept unrefrigerated will improve When ready to drink, chill the bottles upright.
Pour into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 4.5% ABV.