• 1 kg can Morgan's Master Blend Wheat
• 1.5 kg Bulk liquid malt extract
• 500 g honey
• 1/2 lb Crystal Malt
• 1 oz Mount Hood boiling hops (plugs)
• 3/4 oz Norther Brewer Flavouring Hops (pellets)
• 1/2 oz Mount Hood finishing hops (pellets)
• 1 package Red Star ale yeast

Method

Put about 8 litres of cold water into a 23l carboy.

Measure about 8 litres of cold water into the brewpot. Crack the crystal malt with a rolling pin, put into a grain bag, and put into pot. Turn on heat. When water begins to boil, remove grains, add fermentables and boiling hops (in another bag). After 1/2 hour add the flavour hops to the bag. After 8 minutes add the finishing hops. Finally remove hop bag and sparge into carboy.

Agitate carboy well for 10 minutes, then top up with cold water.

Allow to cool to 30 Celcius, and pitch with rehydrated Red Star ale yeast.

Data