>> LEO: I recently tried the Cooper's Australian Lager.
a very clean flavour, but just crying out for something more interesting 
to be done to it, so we're not going to follow the instructions on the tin
instead of adding sugar or beer enhancer, we're going to add 
1 kg of wheat malt extract
also, because we're doing a bit of a witbier, or a bière blanche
we're going to have some spice to it
we're going to have some coriander seed.
Now apparently it needs to be indian coriander seed and not the European type.
The European one is a more spherical seed 
and the indian one is a bit more pointy at the end
I'm also going to add some orange peel.
We don't want any of the white, just the outer peel
and one of the key things with it being a bit of a bière blanche,
is we're not using the ale yeast provided with the kit
we are going to use this Brewferm yeast
and it's the "Blanche" one
There we go. 
So we've got our ingredients together
Let's have a go at it.
So, I've got a couple of Valencia oranges, here
and I'm just going to take the peel off
Ideally if the oranges are waxed, you could scrub the wax off,
or, if you prefer, it might be an idea to get some organic oranges
so, we're going to weigh out 25g, or there abouts, of the orange peel.
in fact I didn't need to peel both the oranges.  
Just the one provided enough for the 25g.
and then we can take this orange peel over to the chopping board 
and we can chop it up.
No need to chop it too finely, a fairly rough chop should do
Then we weigh out our coriander seed,
but to be honest with you, it was a bit of a futile effort, because
there was only meant to be 20g in the jar and we wanted 25g.
luckily there was a bit extra, so we have our 25g
so, we're going to crush it in our pestle and mortar,
no need to get it too fine, we're not after a powder
just make sure all those seeds are nicely ground up
and we can put that to one side, ready to add in a moment.
In a large saucepan or stock pot, I've got around 2 litres of water
which I'm bringing up to the boil.
Now that it's almost there, I'm going to add the dry malt extract.
and once that comes to a boil, I'm going to add our coriander seed and our orange peel
and then we're going to let that boil for 15 minutes.
I couldn't resist just one more addition: 
so I'm also going to add some late hops for aroma
I'm adding 10g of Hallertauer Hersbrucker for the 15 minute boil.
and whilst that's boiling away,
we're going to hydrate our yeast in a glass that's been sanitised
along with the saucepan and all the other implements that we're going to use.
I should have mentioned that earlier, 
the importance of sanitising everything coming into contact with the beer
So, we open the sachet, pour it into the glass of lukewarm water
(around 30 degrees C) and leave that for about 10 minutes.
Now that the 15 minute boil is over, 
we can pour the contents of the saucepan into our sanitised brew-bin.
Can't quite see it here in this shot, but I'm pouring it through a sieve
into the brew-bin
because we don't want the hop flowers, bits of crushed-up coriander seed
and the orange peel, going into the fermenting bin
so there it is, all caught in our sieve.
Now we're ready for the next step:
Which is to add the concentrate from the Cooper's can.
The can's been sitting in a bowl of hot water to soften its contents.
Otherwise it would be, really, quite tricky to pour.
So I can now open the can
and pour it straight into our fermenting bin
and once that's done I'll rinse out what's left clinging to the sides of the tin
with water from a kettle that's boiled quite recently
and now the next bit, that I haven't actually shown in theis video
but quite a key stage 
is that I've made it up the the right volume (~20 litres)
with cold water and then checked the density with a hydrometer
just to make sure I've got everything right
I'm aiming for a specific gravity of around 1.050
One stage that's very easy to forget is to aerate the wort with a vigorous stirring.
The aeration getting oxygen into the wort to give the yeast a good kick-start.
So, in goes the yeast
and I'm ging to continue aerating here for another 5 minutes just to make sure
