Clean and sanitise all equipment that will come in contact with the brew.
Bring the 250g Pale Unhopped Malt Extract to the boil in 1.5 litres of water.
Add 12g to 13g of Nelson Sauvin Hops and boil for 10mins.
Remove from the heat, add 12g to 13g of Amarillo Hops and let steep for 10mins.
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 10 litre mark.
Sprinkle the Belle Saison yeast and brew can yeast then fit the lid.

Place the FV in a location out of direct sunlight and try to ferment at 22C.
Fermentation should take 7 to 12 days.
At around day 7, add all remaining 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, 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 1004 to 1008.

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 5.6% ABV.
Brewers Note: In the pursuit of making an ale closest to the commercial brew in mind, only half of
Nelson Sauvin and Amarillo Hop pellets are used. They may be used in a brew of your choice on a
later date – make sure to store them in the freezer.