Bring one gallon (or more) of water to a rolling boil in a 5 gallon pot.

Turn off heat and remove the pot from the burner.

Dissolve all of the malt into the pot and stir well.

When all of the malt is dissolved, return the pot to the burner and apply heat.

Just before it is ready to boil, a foam, resembling beer head, will form on the surface. DON'T GO ANYWHERE!

When the wort (under melted beer) begins to boil, turn the heat down as far as it will go while still maintaining a boil. This is the time to add the packer of bittering hops.

Stir the wort regularly at this point. Maintain a rolling boil for for at least 45-60 minutes. You may wish to boil longer. A longer boil helps with clarity and and hop utilization (the bitterness) in the beer.

After boiling, add the aroma hop pellets, cover the pot and allow it to stand for stand for 30-60 minutes in a sink or tub filled with ice or cold water.

Siphon the cooled wort off any sediment (called trub) from the pot into the sterilized fermenter. Use your sterilized racking tube and siphon hose for this. Alternatively, if your top off water was refridgerated, add the hot wort to the cold water for rapid cooling. Only do this if you are using a plastic fermenter!

If your top-off water is not already in the fermenter, add it at this time. You should have 5 gallons of wort.

At this point, the temperature of your wort should be 90 degrees Fahrenheit or less. If it's cool enough to give to a baby than its cool enough for the yeast.

Take a hydrometer reading. (It should be between 1.040 and 1.045 at 60 degrees Fahrenheit. ) Remember don't return the sample to the fermenter!

Sprinkle the yeast on the surface of the wort, snap on the lid, and insert the airlock and stopper in the lid. Store the fermenter at room temperature (65-70 degrees) and clean up.

Over the next 7-10 days, fermenting should become visibly active in 2-3 days. If brewing with the glass carboy, transfer from the plastic to the glass carboy. It is advisable to wait at least 7-10 days at a minimum. Take a final hydrometer reading, it should be between 1.012-1.020 for this recipe for 2 consecutive days. There is no reason to take a reading if your airlock bubbles more than once every 90 seconds.

Once fermentation is complete you are ready to transfer to the fermenter again by siphoning and begin bottling.

Boil a one a cup of water and add the dextrose to it until it dissolves completely, add this to the fermenter (it should mix well with the beer). Rack into plastic fermenter and bottle! Let bottles sit for at least 3-4 weeks before transferring to the fridge and consuming.