Start by sanitizing all your equipment with a good sanitizing solution.

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

Add the crushed grains to the hot water and maintain the temperature around 150°F for about 60 minutes.

After mashing, rinse the grains with hot water to extract as much sugar as possible.

Bring the liquid (now called wort) to a boil and add the Hallertau hops. Boil for 60 minutes.

In the final 10 minutes of the boil, add the Saaz hops.

Once boiling is complete, cool the wort quickly using an immersion chiller or an ice bath.

Transfer the cooled wort into your fermentation vessel and pitch the yeast. Seal it and let it ferment in a dark, cool place for about 4-6 weeks.