1) Steep grains in 4.63 gals of water (593 fl oz) for 45 mins @153F. Grains will absorb about .125 gal bringing volume down to 4.5 gal. Remove grains after 45 mins.

2) Add Pilsen Light LME, Bring to low rolling boil (203F)

3) Add 2 oz hops at beginning of boil

4) Add 1 oz hops at last 15 mins of boil

5) Add half whirlfloc clarifier tab at the last 5 mins of boil
(wort will reduce about .5 gal bringing you to ~4 gals)

6) Sanitize fermenter bucket with star san for atleast 1 min

7) Add 8lbs of ice to fermenter bucket. (water = 8.3lbs per gal)

8) Add wort to fermenter bucket

9) Cap with lid, shake vigorously until cool enough to pitch yeast (70-80f)

10) Sanitize yeast pack/scissors. Using sanitized gloves, handle and snip 11.5 g S-04 yeast packet. Add to cooled wort. Shake fermenter to mix yeast into solution.

11) Take hydrometer reading to get starting gravity reading along with temperature to account for viscosity temperature differential. Target is 1.048 @ 68F or whatever temp your hydrometer is calibrated for.

12) Maintain consistent ferm temp @~70F. Monitor ferm activity by watching co2 bubbles on air lock and taking occasional hydrometer measurements.

13) Once ferm has achieved ~1.009 final gravity, rack to bottling bucket with 5oz of corn sugar. Mix well.

14) Bottle condition/naturally carb for at least 1 week at 68F

15) Place bottles in fridge to cause yeast to go dormant. Keep cold until serving.

16) Relax, have a homebrew.

17) Have another homebrew.

18) Come back to Brew Fort for more ingredients!