Following the cleanser package instructions, thoroughly clean & sanitize these items using One-Step brand No-Rinse cleanser:

Pour 2 gallons of clean water into a 4 gallon or larger pot.  If included in your recipe, pour crushed grains into the cloth bag & tie the end into a knot to close it.  If crushed grains are not included, go to Step 3.  Place the grain-filled bag into the brew pot water & heat to approximately (160 - 170°F).  DO NOT BOIL THE GRAINS.  Carefully remove the grain bag & allow it to drain into the brew pot without squeezing.  Discard the grain-filled bag. 

Heat the brew pot water to boiling.  Add malt extract syrup & dry malt extract.  Stir constantly until it returns to a boil.  If your recipe includes Rice Syrup solids, add at this time.  Add bittering hops.  Be careful not to let the pot boil over.  Boil for 55 minutes, stirring occasionally, then add finishing hops.  Boil for an additional 5 minutes (total boiling time is 60 minutes).

Please note - liquid malt extract will pour easier if you first place the tin in a pan of hot water for 10-15 minutes.

Pour the brew pot contents into a sanitized 6.5 gallon food grade plastic fermenter.  Add 3 gallons of cold water until the level reaches the 5 gallon mark on the bucket.  Insert the sanitized airlock into the sanitized lid.  Secure the lid to the fermenter.  Add clean water to the airlock until approximately 1/2 full.

Cool the wort rapidly to 70°F.  Temperature can be monitored by adhering the liquid crystal thermometer to the outside of the fermenter.

Please note - cooling can be done quickly by immersing the fermenter into a tub of cold water.  Other methods are available to the home brewer.  Ask your home brew retailer for advice & instructions regarding wort cooling.

When the wort has cooled to 70°F, remove the lid, sanitize a hydrometer & take the Original Gravity (OG) reading.  Write down this number for future reference.  Sprinkle the contents of the yeast packet on top of the wort & stir well.  Secure the lid on the fermenter with the airlock in place (approximately half filled with clean water).

Place the fermenter in a warm area to maintain a temperature of (68-72°F).  Keep the fermenter away from sunlight & fluorescent lights.  You should notice bubbling in the airlock within 24 hours.  Bubbling will slow down significantly & then stop completely after 3-7 days.  When bubbling has stopped, remove the lid, sanitize a hydrometer & take the Final Gravity (FG) reading.  Write down this number for future reference.  If this reading matches the FG reading specified for your recipe, go to step 8.  If the reading is higher than the reading specified for your recipe, place the lid back on the fermenter & allow fermentation to continue for another few days.

Optional:  a process called secondary (or 2-stage) fermentation may be used at this point to improve beer clarity.  Consult your home brew retailer for advice regarding secondary fermentation.  

Following the cleanser package instructions, thoroughly clean & sanitize these items using One-Step brand No-Rinse cleanser:  

In a small saucepan, dissolve 5 oz priming sugar into 2 cups of clean water & boil for 5 minutes.  Pour this mixture into the bottling bucket.  Siphon the beer from the primary fermenter into the bottling bucket.  The siphoning action should thoroughly blend the beer & sugar solution.  Fill bottles using the siphon tubing connected to the spigot at one end & the bottling wand at the other end.  Bottles should be filled to approximately 1" from the top.  Cap the bottles.

The sugar addition in step 9 will produce natural carbonation in your beer.  This process will take up to 2 weeks at room temperature.  The beer should be stored in a dark place at (65-75°F) to ensure proper carbonation.  For best flavor, age the beer an additional 21 days.  Aging times will vary, depending on the type of beer brewed & your personal taste.  Sit back & enjoy your just reward - QUALITY CRAFTED BEER!