Start by thoroughly sanitizing all your brewing equipment.

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

Add the crushed Pale Malt, Crystal Malt, and Flaked Corn to the hot water. Stir well and maintain a temperature of about 150°F for 60 minutes.

After mashing, sparge the grains with an additional 3 gallons of water at about 170°F.

Bring the collected liquid (wort) to a boil and once boiling, add the Cascade hops for bitterness.

After boiling for 45 minutes, add the Saaz hops.

After a total boil time of 60 minutes, cool the wort quickly using a wort chiller or an ice bath.

Transfer the cooled wort to your fermentation bucket and pitch the yeast. Seal it with an airlock and place it in a dark, cool area for about one to two weeks.