Clean and sanitise all equipment that will come in contact with the brew.
In a 2 litre pan, mix the Smooth Malt Extract with 1 litre of water and bring to the boil.
Add half of the Amarillo Hops and half of the Centennial Hops and boil for 5mins.
Remove from heat and cool the pan in a sink of iced water.
Strain the cooled malt/hop mix into the Fermenting Vessel (FV).
Add the Long Play IPA to the FV.
Fill the FV with cold water to the 8.5 litre mark.
Sprinkle the Safale US-05 dry yeast and fit the lid. You may like to also use the brew can yeast, or you
can save it for another brew (remember to keep refrigerated).

Place the FV in a location out of direct sunlight and try to ferment between 18C-22C.
Fermentation should take 7 to 14 days.
At around day 4, add the remaining Amarillo and Centennial Hops (we recommend wrapping them in
a mesh cleaning cloth, pulled straight from the wrapper).
On day 7 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 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 6.5% ABV.