Plineus the Wise Extract Version

https://www.midwestsupplies.com/downloads/dl/file/id/807/product/9528/plinius_the_wise_extract_kit_instructions.pdf

1. Steeping Grains:
   Place your crushed grains in the muslin bag and steep in at least 1½ - 2 gallons of water (or your full boil volume, up to 6 gallons) at 155ºF for 15-30 minutes.
   
   
2. Remove Grain Bag:
   Discard, and bring the wort to a boil.
   
   
3. Add the Malt Extract:
   Remove the kettle from the heat source. Add 6 lbs of Pilsen LME, 1 lb Pilsen DME and 0.25 oz Amarillo hops while stirring well to avoid
   scorching on the bottom of the kettle.
   When the extract is fully dissolved, return the kettle to the heat and bring back to a boil.
   
   
4. The Boil:
   As soon as you see a boiling bubble, set your timer for
   90 minutes,
   and add the 2
   syringes of
   Hopshot hop
   extract.
   
5. Hop Addition:
   Boil for 45
   minutes and
   add 1 oz
   Columbus
   hops.
   
6. Hop Addition: Boil
   for 25 minutes and
   add 1 oz Simcoe
   hops and the remaining
   3 lbs Pilsen
   DME and 0.75 lbs
   Corn sugar (3
   /4 of
   the 1 lb bag).
   
7. Hop Addition:
   Boil for 20 minutes
   then remove the
   kettle from the
   heat source. Add
   1.5 oz Centennial
   and 2.5 oz
   Simcoe hops and
   allow to steep for
   10 minutes before
   chilling.
   After the Boil:
   
8. Cool and Aerating the Wort: Cool the wort to below 80°F using an ice bath,
   adding ice made from boiled water to top off your full volume, or using a wort
   chiller (best method). Once your wort is below 80°F, transfer it into your primary
   fermentor, and take a hydrometer reading. See our FAQs for tips on taking a
   hydrometer reading.
   Use One of These Methods for Aeration:
   • Pour the cool wort between two sanitized buckets several times.
   • Mix and stir vigorously for several minutes with a sanitized spoon.
   • Aerate with the Midwest Supplies Aeration system for up to 10 minutes (#7862).
   • Add pure oxygen for 2 minutes with the Oxygenation Kit 2.0 (#40033).
   
9. Fermentation: Pitch (add) your yeast and store your fermentor in a dark area with
   a stable temperature of 65-72ºF. Leave until primary fermentation is complete,
   usually between 7 and 14 days. If you’re unsure, take a hydrometer reading. If it’s
   1.014 or lower, it’s done. Rack to a 5 gallon carboy for secondary fermentation and
   aging. Midwest recommends a 2 week secondary fermentation for this kit.
   
10. Dry Hops: 1st dry hop addition: 10 days before packaging the beer, add 1.5
    oz Columbus, 1 oz Centennial and 1 oz Simcoe to the fermenter. 2nd dry hop
    addition: 5 days before packaging the beer add 0.5 oz Columbus, 0.5 oz Simcoe,
    0.25 oz Centennial and 0.25 oz Amarillo.
    
11. Bottling: Remember to clean and sanitize all of your bottling gear. Mix priming
    sugar with 2 cups of water and boil for 5 minutes. Cool and add to your bottling
    bucket. Rack your beer on top of the priming solution, making sure it gets mixed
    in well. Bottle and cap. Once bottled, store in a dark place between 65–72°F for
    1–2 weeks to carbonate.
    
12. Enjoy with friends and family!