Start by measuring out your grains and hops.

In your brew kettle, heat about 3 gallons of water to around 160°F.

Add the crystal malt to the hot water and steep for 30 minutes.

Remove the grains and bring the liquid to a rolling boil.

Once boiling, add the East Kent Goldings hops.

Boil for an additional 30 minutes.

Five minutes before the end of the boil, add the Fuggle hops.

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

Transfer the cooled wort to the fermentation vessel and top off with water to reach 5 gallons.

Always sanitize everything that touches your beer after the boil to prevent contamination.