Sanitize all your equipment to prevent bacteria.

Heat about 3 gallons of water to around 160°F (71°C).

Add the crushed grains to the hot water and maintain the temperature around 150-155°F (65-68°C) for about 60 minutes.

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

Bring the liquid (wort) to a boil, adding Hallertau hops at the start for bitterness and Saaz hops in the last 15 minutes for flavor.

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

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

Seal with an airlock and let it ferment for about 2 weeks at around 65-70°F (18-21°C).

Once fermentation is complete, dissolve the corn sugar in a small amount of water and add it to the bottling bucket.