1. I gallon water PLUS 12 pounds amber malt extract AND 1 gallon (11.5 pounds)  Agave Nectar Dark. BRING TO A BOIL
2. AT START OF BOIL add 2 ounces Chinook hop pellets - alpha acid 12.2% (or thereabouts)
3. AT 45 MINUTES FROM START OF BOIL add 4 ounces of Cascade hop pellets - alpha acid 5.9% (or thereabouts)
4. AT 50 MINUTES add one teaspoon of Irish moss
5. AT 55 MINUTES add 2 ounces of Fuggle hop pellets - alpha acid 4.4% ( I'll say it again - or thereabouts)
6. AT 60 MINUTES  pour into approx. 12 gallons of (filtered or pre-boiled) COLD water.
7. NEXT add 2 more ounces of Fuggle hop pellets - alpha acid 4.4% ( you guessed it - or thereabouts).
8. CHECK TEMPERATURE OF THIS MIXTURE (the wort).
9. When temperature is below 80 degrees Fahrenheit, add one ounce packet of dried Windsor ale yeast.
10. Store at room temperature in a dark place. The brew should be ready to bottle in about a week.

NOTE: If you are new to beer brewing and need precise instructions on how to do all of the above and want to enjoy a fine-tasting amber ale without wasting all your time and money because you made a fundamental error - of which there are many possibilities - Ken suggests you get a book on "basic beer brewing" from your local library or from a friend who has done it all before.