Take a large pot and fill it with two gallons of water. Bring the water to boil. Place the malt grains in a grain bag. Lower the grain bag into the water and boil for around 60 minutes. Remember the most important condition is brewing. So all the utensils that you use should be properly sterilized.
After an hour, remove the grain bag and place it over a colander on a bowl so that the extract drains off into the bowl. After removing the grain bag, bring the temperature of the wort to a boiling and then remove from the heat. Add to it the 10 pound malt extract and 1 pound Belgian sugar.
Return the wort to heat and bring it to a boiling point. Do not let the liquid boil over because it can be a messy experience when it spills over. After ten minutes of boiling, add the hops to the solution. The hops introduce a bitter taste to the liquid. Now add the filtrate of the grain bag that we had placed over the colander earlier.
Boil the wort for another forty minutes and then remove from heat. Add some more hop for stronger flavour. Place the wort pot in an ice bucket in the sink to reduce the temperature. The temperature should get down to less than 75 C before you add the yeast. Transfer the wort to a carboy. Add in the yeast and shake vigorously. Put in the air lock and cover with a towel to keep away from the light. Let it ferment for a week before transferring to bottles. You can store the beer now.