Clean and sanitise all equipment that will come in contact with the brew.
Bring the contents of a 250g Pale Unhopped Malt Extract to the boil in 3 litres of water.
Add approximately ½ of both the Columbus Hops and Centennial Hops and boil for 10mins.
Remove from the heat and set the pot in a cold/ice water bath to cool.
Strain the malt/hop liquid into the Fermenting Vessel (FV).
Add the contents of the Long Play IPA and the remaining Unhopped Malt Extract to the FV (no need
to stir).
Fill the FV with cold water to the 8.5 litre mark.
Sprinkle the US-05 and Long Play IPA brew can yeast then fit the lid.

Place the FV in a location out of direct sunlight and try to ferment at 18C.
Fermentation should take 10 to 14 days.
At about day 10 or once the foam has died down (whichever comes first), add the remaining
Columbus and Centennial Hops - we recommend wrapping them in a mesh cleaning cloth, pulled
straight from the wrapper.
A couple of days later, 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 (use only one carbonation drop for bottles
intended to be stored for a longer period).
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 7.2% ABV.