Heat 5 gallons of water to 160°F (71°C) and add the pale malt and corn. Maintain temperature for 60 minutes.

Mashing

After mashing, sparge the grains with hot water to rinse sugars. Collect the wort in a brew kettle.

Sparging

Bring the wort to a boil and add Hallertau hops. Boil for 60 minutes.

Cool the wort quickly using a wort chiller or ice bath until it reaches about 70°F (21°C).

Transfer the cooled wort to a fermentation vessel and pitch the yeast. Seal and ferment for 1-2 weeks at 65-70°F (18-21°C).

After fermentation, siphon the beer into bottles, leaving some headspace. Cap the bottles and carbonate for 1-2 weeks at room temperature.

Chill the bottles in the fridge and enjoy your homemade Miller Lite!