Sanitize all equipment

1. Dissolve 3 tbsp. Easy-Clean in 3 gallons warm water in 6.5 or 7.8 gallon (primary) bucket. Use to clean all equipment. Set aside.
2. Immerse container of malt extract in warm tap water and let stand 15 min. (Remove paper from front of bucket.)

   If your kit included crushed grains please follow the procedure below: if not go to Step #3.

   Steeping

   1. Put crushed grains into mesh bag. Tie shut or knot shut.
   2. In a large pot, heat 3 gallons of water to 150 degrees Fahrenheit.
   3. Immerse bag, allow to steep 15-30 minutes agitating often.
   4. Remove bag from water, allowing excess to drip into pot.
   5. Discard bag and bring Tea-bagged water, now called wort, to a boil. Go to Step #4.

3. In a large pot, bring 3 gallons of water to a boil.
4. Remove pot from hot burner and add malt extract to pot, mix for 3 to 5 min.
5. Turn heat down by 1/3 and return pot to hot burner.
6. Slowly bring wort to a boil, adjust heat so you avoid a boil over. (Hot break)
7. Once a rolling boil is established, set your clock to 60 minutes.  Add your first hop if applicable.
8. Add remaining hops as the recipe dictates, counting down to 0.
9. Remove from heat. Stir vigorously. Add cold, clean water up to 5 gallons and let stand in ice bath until wort is around 75f.
10. Transfer to primary fermenter and top off to 5 gallons if needed.
11. Check that wort temperature is 70-75f.
12. Take hydrometer reading (OG) and record it.
13. Aerate well, pitch yeast and seal fermenter with airlock and place in a cool dark place. This is the only time to aerate wort.
14. Unless otherwise specified in the recipe, allow to ferment at 70f for 7 days. Airlock should begin bubbling vigorously within 24 hours, and slow down 4-6 days later.
15. Secondary Fermentation: If you have a glass carboy, siphon beer to it from your primary fermenter, leaving sediment behind, and seal. Otherwise, do nothing. Wait 7-10 more days.
16. Bottling: Sanitize 50-60 twelve-ounce bottles. Take hydrometer reading (FG) and record it. To approximate alcohol content, subtract FG from OG and multiply by 131.
17. Bring 2 cup of water to a boil in a Pyrex measuring cup (in a microwave) and dissolve either 1¼ cup of DME or 5 oz of corn sugar. Allow to cool to room temperature, then pour the solution into bottling bucket and siphon beer on top. Slowly stir (do not aerate) the beer with a tall spoon once you finish siphoning. Stir occasionally between bottle filling to get a consistent mixture of priming sugar into each bottle.
18. Bottle, cap, and store at room temperature for at least 2 weeks, or period of time specified in recipes.
19. Refrigerate and enjoy.