In a good sized pot (about 8 litres) bring 4 litres of water to the boil with 500g Light Dry Malt.
Add 25g Nelson Sauvin Hops and boil for 10mins.
Add 25g Bravo Hops and boil for a further 10mins.
Remove from the heat and cool the liquid by placing the pot in a bath of cold water for about 15mins
then strain into a Fermenting Vessel (FV).
Add the contents of the Preacher's Hefe Wheat and Canadian Blonde then stir to dissolve.
Fill with cool water to the 20 litre mark, stir vigorously and check the brew temperature.
Top up to the 23 litre mark with warm or cold water (refrigerated if necessary) to get as close to 22C
as possible.
Sprinkle on the Abbaye Belgian dry yeast and fit the lid (keep the brew can yeast sachets in the fridge
as spares).

Place the FV in a location out of direct sunlight and try to ferment at 20 to 24C.
Fermentation should take 10 to 14 days.
At around Day 7, add the Calypso Hops to the brew by wrapping them in a mesh cleaning cloth
(pulled straight from the pack) and place directly on top of the brew then re-fit the lid.
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 1008 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 should improve with age.
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 6.4% ABV