Sanitize all brewing equipment thoroughly to prevent contamination.

Heat about 3.5 gallons (13 L) of water in the brewing kettle to 165°F (74°C).

Place crushed grains into a grain bag and steep in the 165°F water for 30 minutes, then remove the grain bag and allow it to drain without pressing.

Bring the wort to a rolling boil, add 1 oz of bittering hops (Nugget) at the start of the boil, and maintain a vigorous boil for 60 minutes.

After 45 minutes of boiling, add 1 oz of aroma hops (Fuggle) and continue boiling for the remaining 15 minutes.

Cool the wort rapidly to below 70°F (21°C) using a wort chiller or ice bath to minimize contamination.

Transfer the cooled wort to the sanitized fermentation vessel, pitch the stout yeast, seal with an airlock, and ferment in a dark, cool place at 65–70°F (18–21°C) for 2–3 weeks.

After primary fermentation is complete, dissolve the priming sugar in a small amount of boiling water, add to the bottling bucket, rack the beer onto the sugar solution, then bottle and cap.

Allow bottles to condition at room temperature for 2 weeks before chilling and serving.