Heat about 3.5 gallons of water to approximately 165°F (74°C).

Add crushed grains to the heated water, maintaining a mash temperature of around 152°F (67°C) for 60 minutes.

Sparge with enough hot water to collect around 6.5 gallons of wort in your brew kettle.

Bring the wort to a rolling boil and add the bittering hops. Boil for 60 minutes.

At 15 minutes remaining in the boil, add the flavor hops.

Once the boil is complete, chill the wort quickly to around 70°F (21°C).

Transfer the cooled wort into the fermentation vessel and pitch the yeast. Seal with an airlock and let ferment for about two weeks.

Once fermentation is complete, mix the priming sugar with a small amount of water, then add to the bottling bucket.

Fill and cap your bottles, then let them carbonate for another 1-2 weeks.