Steep crushed malted grain in 2-3 gallons of 156°F water for 30 minutes. Strain out grain, then bring wort to a boil. When boiling starts, remove pot from burner and slowly add the 1 lb. of dried malt extract, stirring to dissolve. Return to a boil and boil for 30 minutes. At the end of the boil, add LME (Liquid Malt Extract) and allow wort to cool down to 170°F. At 170°F hold temp and add 2.00 oz. each of Nelson Sauvin and Nectaron hops for 30 minutes.

Add 2 gallons of cold water into a sanitized fermenter. Strain the hot wort into the fermenter, then top up to the 5.5 gallon mark with water.  Add yeast when the temperature of your wort is less than 70°F, and begin fermenting. When you have reached your final gravity (approx. 10-14 days) then add 2.00 oz each Nelson Sauvin and Nectaron to the fermenter, and let steep for 2 additional days. Bottle or Keg as normal.