Sanitize all equipment that will come in contact with your beer.

Fill your brewing kettle with about 3 gallons of water and heat it to around 165°F (73°C).

Add the crushed grains to the kettle, stirring well and maintain the temperature at around 150°F (65°C) for about 60 minutes.

Rinse the grains with about 3 gallons of hot water to extract remaining sugars.

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

Add the aroma hops five minutes before the end of the boil.

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

Transfer the cooled wort into a sanitized fermentation vessel and pitch the yeast.

Seal with an airlock and store in a cool, dark place for about two weeks.