I made this recipe using a kits and bits method with some advice from Dr Smurto. In terms of the grain I bought the grain precracked from Craftbrewer (minimum 500g but thats cool, it is a handy malt to have). Here is the advice from the man himself:
"How you go about this depends on your pot size but my standard procedure back in the kit brewing days was to use a 6 pack esky to steep the grain in. If you use 2 parts boiling water to 1 part tap water you should get water with a temp of between 65-70C which is great for steeping grain in. Mix ~1L of this temp water with the crushed caramalt (or other crystal malt) and let steep for up to an hour. Drain through a colander and pout the grain back in the esky with another 1L of 65-70C water. Stir and drain straight away.
I used a large stockpot for brewing in back then, i think its 16L so i would then add the 2L of liquor from steeping the grain and top up with another 6L of boiling water. Add the can of coopers wheat malt and bring to the boil. Add 15g of amarillo and boil for 10 mins. Add another 15g of amarillo and boil for a further 5 mins. Turn off the heat. Add the can of sparkling ale and mix thoroughly. Cool this pot down, i found it was easiest to sit it in a sink of cold water. Strain into fermenter and top up to 20L (not 23L). Once the temp is below 22C add the yeast. Try to keep the temp between 18-20C ideally, up to 22C is OK. Leave it in the fermenter for at least 7 days if racking, 14 days if not. I dont dry hop anymore as i find the aroma is good without it."
Came out brilliantly!
