1. Sanitize all equipment at every stage of use.

2. Fill large pot with 2.5 gallons water. Heat water to 155F and add grains in steeping bag. Maintain temperature and steep for 20 minutes. Remove/drain nylon grain steeping bag.

3. Bring water to a moderate boil. Remove briefly from heat and add LME and DME, stirring thoroughly until dissolved. Return to heat and resume boil. Immediately add one muslin hops bag filled/sealed with 3/4 ounce of hops (This is the bittering hops stage). Maintain boil for 45 minutes, stirring regularly. NEVER LEAVE YOUR POT UNATTENDED as it may boil over.

4. At 45 minutes of boiling, remove pot briefly from heat and add one crushed Whirlflac tablet and honey, stirring thoroughly until dissolved. Return to heat and continue boil, stirring regularly.

5. At 55 minutes, add a second muslin hops bag filled/sealed with 3/4 ounce of hops (this is the aroma hops stage). Return to heat and resume boil, stirring regularly..

6. At 60 minutes, remove the large pot from heat and place in sink filled with iced water, cold water or use a wort cooler. Do not stir the wort during the cooling stage. Fill your primary fermentor with 2.5 gallons of room temperature water. When the mixture (wort) reaches about 80F, remove pot from sink and pour contents into your primary fermentor. (Optional: pour your wort slowly through sanitized stainer into the fermentor if you have a strainer). Fermentor should be filled to about 5 gallons now.

7. Take an OG reading with a sanitized hydrometer, should you own one. Record this value.

8. Oxygen must now be infused into the wort prior to yeast addition. Stir wort vigorously for up to five minutes with large sanitized spoon or stirring paddle. You may also pour wort back-and-forth between two seperate sanitized buckets.

9. Add room-temperature yeast to wort once the wort temperature has reached 72F to 75F. Stir yeast thoroughly into wort. Now place a lid on your primary fermentor (with fermentation lock filled and secured into lid)

10. Place fermentor in a dark room or area, where it's temperature can maintain a consistent 68F to 73F. Primary fermantation should begin within 18 to 36 hours of yeast introduction. Primary ferment will last between 5 to 7 days.

11. At between 5 to 7 days of primary fermentation, the wort may be transferred into a sanitized secondary fermentor. Be careful to avoid transferring trub (sediment) from the primary into the secondary.

12. Bottling: bring one cup of water to a moderate boil in a medium pot. Add 5 ounces of priming sugar and stir regularly. Remove from heat. Transfer your wort into a sanitized bottling bucket, avoiding any trub. Gently stir your priming sugar water thoroughly into the wort and begin filling your sanitized bottles to within an inch of their tops. Cap with oxygen barrier beer bottle caps and place in dark room/area at roughly 70F.

13. Conditioning: allow beer to carbonate for at least two weeks in bottles. This brew should be drinkabl after two weeks, though it will improve noteably if allowed to condition for one to two months. This ale is best if consumed within one year's time.