Start by thoroughly sanitizing all your brewing equipment.

Fill your brewing kettle with about 3 gallons of water and heat it to around 160°F (71°C).

Add your crushed grains to the kettle and stir well. Maintain the temperature between 150°F (65°C) and 155°F (68°C) for 60 minutes.

After mashing, rinse the grains with hot water (around 170°F or 77°C) to extract additional sugars.

Bring the collected wort to a boil and add the Saaz hops. Boil for 60 minutes.

With 15 minutes left in the boil, add the Styrian Golding hops and Irish moss if using.

After boiling, cool the wort quickly using an immersion chiller or an ice bath.

Transfer the cooled wort to your fermentation vessel and pitch the yeast. Seal it with an airlock.

Let it ferment for about 1-2 weeks.