Clean and sanitise all equipment that will come into contact with the brew.
In a 2 litre pan, mix the Mr Beer Unhopped Malt Extract - Pale with 1 litre of water and bring to the
boil.
Add about half of the Centennial Hops and boil for 10mins.
Add about half of the Simcoe Hops and boil for a further 5min.
Remove from the heat, set the pot in a cold/ice water bath to cool (about 15 mins).
Strain the malt/hop liquid into the Fermenting Vessel (FV).
Add the Long Play IPA to the FV (no need to stir).
Fill the FV with cold water to the 8.5 litre mark.
Sprinkle both the US-05 and brew can yeast then fit the lid.

Place the FV in a location out of direct sunlight and try to ferment at 20 - 22C.
Fermentation should take 7 to 12 days.
At around day 7, add the remaining Centennial and Simcoe Hops to the brew by wrapping them in a
mesh cleaning cloth (pulled straight from the pack) and place directly on top of the brew then re-fit
the lid.
After a couple of days, remove the soaked hops then add the Riwaka Hops using a new mesh cloth as
before.
After two more days, 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 (only one drop per bottle may be preferred).
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 in the short term.
When ready to drink, chill the bottles upright.
The chilled beer (slightly warmer than fridge temperature to emphasise the hop aromas) may be
poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 6.5% ABV.