The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the
pack).
Place the Light Crystal Malt and Carapils Malt in a plastic zip-lock sandwich bag and crack them using
a rolling pin.
Add the cracked Light Crystal Malt and Carapils Malt and 3 litres of cold water, fit the lid and sit in
the fridge overnight.
Brew Day: Gather up the corners of the mesh cloth and lift, allowing the liquid to drain from the Light
Crystal Malt and Carapils Malt back into the pot.
Place the strained liquid onto the stovetop, bring to the boil then add the Cascade Hops and boil for
10 minutes.
Turn off heat and cool the liquid by placing the pot in a bath of cold water for about 15mins.
Add the Preacher’s Hefe Wheat, Light Dry Malts and the cooled liquid to the fermenting vessel (FV)
then stir to dissolve. Don’t be concerned if lumps of Light Dry Malt persist as they will dissolve over
the course of several hours.
Top up with cold tap water to 20 litres and stir thoroughly.
Check the temperature and top up to 22 litres with warm or cool water (refrigerated if necessary) to
start the brew at 18°C.
Sprinkle the Safale K-97 yeast then fit the lid

Place the FV in a location out of direct sunlight and ferment at 18C to 22C.
Fermentation should take around 7 to 10 days.
At around Day 7, Peel the Grapefruit being careful not to get any of the white pith.
Boil 1 cup of water add the grapefruit peels and steep for 5 minutes then add water and Grapefruit
peel to the FV.
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 (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.
When ready to drink, chill the bottles upright.
Pour into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 5.0% ABV.