Sanitize all your brewing equipment thoroughly.

In your brew kettle, heat about 3 gallons of water to around 165°F (73°C).

Add the crushed grains to the heated water and hold the temperature at 152°F (67°C) for 60 minutes.

After mashing, rinse the grains with hot water to extract more sugars.

Bring the wort to a boil, then add the bittering hops. Boil for 60 minutes, adding flavor hops in the last 15 minutes and aroma hops in the final minute.

Cool the wort quickly using a wort chiller or an ice bath.

Transfer the cooled wort to your fermentation vessel and pitch the yeast.

Seal it with an airlock and place it in a dark, temperature-controlled area.

Once fermentation is complete, mix the corn sugar with a little water and add it to the beer before bottling.