Sanitize all your equipment.

Heat 3 gallons of water to about 165°F (74°C) in your brewing kettle.

Add the crushed malt and crystal malt to a grain bag and steep in the hot water for 20-30 minutes.

Remove the grain bag and bring the liquid to a boil.

Once boiling, add your hops according to your desired bitterness level.

After 60 minutes of boiling, cool the wort quickly to around 70°F (21°C).

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

Seal the vessel with an airlock and place it in a cool, dark area.

After 1-2 weeks, check the fermentation process using a hydrometer. Once complete, siphon the beer into bottles with priming sugar and cap securely.