Ingredients

* 3 lbs Light Dried Malt Extract
* 8 oz Crystal Malt
* 1 oz Brewer hops
* 1 package Brewer yeast
* 3/8 cup Sugar, for bottling
* Brew Pot
* Strainer
* Funnel
* Kitchen
* Thermometer
* Containers
* Bottles
* Freezer Bag
* Water

Instructions

* Take the crystal malt and put it in a freezer bag. Now, crush it lightly, making sure to form broken grains, not flour.
* Place the crushed malt into around 2.5 gallons of water and place it on fire. Heat to about 155 degrees.
* Now, turn off the heat and covering the pot, keep aside malt-water for at least 30 minutes.
* Strain the liquid and then boil it.
* After it starts boiling, turn off the heat and pour in the malt extract. Stir.
* Turn on the heat and let the liquid boil once again.
* While the liquid is still boiling, add two thirds of an ounce of hop pellets.
* Leave aside for one hour.
* After one hour has passed, mix in the rest of the hop pellets.
* Cover the pot with an air lock and let it sit for another 10 minutes.
* Cool the liquid and strain it, with the help of a strainer and funnel, into the bottles. Make sure that the liquid does not spill over the bottle.
* Add in the yeast and let it sit in a cool and dim area, for about a week to ten days and let it ferment.
* Take a cup of water and add sugar to it.
* Keep on fire and let it boil for five minutes.
* After it cools down, put it in a new container.
* Pour the fermented beer into the new container, making sure not to take any sediment accumulated at the bottom of the bottles.
* Let the beer sit for another week, in a cool and dim area.
* Your beer is ready to be served!