Ingredients for 4 gallons:

3 1/2 lbs. Coopers pale dry malt
1/4 lb. crystal malt 80L
6 oz. Munich malt
6 oz. Vienna malt
4 oz. toasted malt (or victory malt)
1 1/4 oz. Hallertauer hops
1 1/2 oz. Tettnanger hops
1/4 t. Irish moss

Ingredients (for a 6 gallon batch):

9# amber malt
1 # amber dry
1# crystal malt
1/2# toasted malt
1/4 # chocolate malt
3 tsp gypsum
2 oz cluster + 1 oz cascade (19 HBU) boil
1/2 cascade flavor; 1/2 cadcade aroma.

Ingredients:

7 lbs Amber Malt Extract
1 lb Crystal Malt (Lovibond 10)
1 lb Carapils (Dextrin Malt)
3/4 oz. Columbus Hops (60 min)
1 oz.Columbus Hops (5 min)
4 oz. Willamette Hops (Finish)

Cool to 70 F (Add Mad River Brewing Co Yeast* or similar living

Ingredients for 10 gallons:

I'm Canadian so this is in metric (don't blame me)
malts:
2.0 Kg (4.5 lb) dry amber malt
2.5 (2.6 qt) Liters pale malt extract
1.0 (1 qt) liter wheat malt extract
adjuncts;
200 grams (.5lb) Hugh Baird Carastan/crystal (60*l)(UK)
200 grams (.5lb) light cryst

Ingredients:

6 lbs m&f dried light malt extract
1 lb 40l crystal malt
1/2 lb toasted malted barley
1 tsp gypsum
2 oz cascade hop pellets bittering (10-12 hbu)60min
1 tsp irish moss 15 min
1 oz cascade hop pellets finishing/aroma 2 min
1 pkg edme ale yeast

This is a good session beer (one that you can hang around shooting
the breeze while drinking without getting too drunk). It's something
I try and keep on hand year round to give to people who have never
tried homebrew before. A real smooth amber beer.

Ingredients:
6 # Pale Malt Extract
1

For 5 gallons(US):
8# Munton & Fissons amber malt ext.
1 1/2# M&F extra light drymalt
1# light crystal malt
1/4# choc. malt
1 1/2 oz. Hallertaur boiling
1/2 oz. Hallertaur flavor
2 vanilla beans
1 cinnamon stick
1/4 cup star anise

Ingredients:
2 3.3# cans Stone Brewery UK Malt - Light
1 Lb Caramel 40L
1oz Cascade Pellets (Boil 45 min)
3/4oz Williamette Pellets (Boil 45min)
1/2oz Cascade (boil 2min)
Edme Ale Yeast or Wyeast 1098
3/4 cup Dextrose priming

Steep grain in 150 degree for 30min

Ingredients for 5 gallons:

3.3lbs Muntons hopped light malt extract
3lbs Muntons plain light dried malt extract
Wyeast #1272 American II Ale yeast
1/4lb crystal malt medium
1/2 oz Willamette hops (boiling)
1/2 oz Saaz (flavor)
2 tablespoons of gypsum (if your water is soft)
3/4 cup primi

3 lbs gold malt extract
3 lbs amber malt extract
2 lbs dark brown sugar
1 lb. 40 L caramel malt
2 gallons fresh squeezed apple cider (juice)
4 1/2 pounds basswood honey
6 sticks fresh cinnamon
handful cloves
ADDITIVES
2 1/2 tsp irish moss

6.6 lbs American Classic light extract
1 lb Crystal malt (didn't have the lovibond - and I added this at
sparging time)
2 lbs British Pale Malt (mashed via step procedure up to 155F)
3 oz Fuggles leaf hops (1 @ 50 minutes, 1 @ 30 minutes, 1 @ 20
minutes)
1 oz Cascade leaf hops (sprinkled

Ingredients for 5 gallons:

Mashtun
maris otter pale malt 3400grams (7.5lbs) (81%)
crystal malt 125grams (.25 lbs) (3%)
wheat malt 170grams (.4 lbs) (4%)
Copper (into the boil)
invert cane sugar 500grams (1.1 lbs) (12%)
challenger hops 22grams (.7 oz)
northdown hops 21grams (.7 oz)

For a 5 gallon batch:

3lbs of Amber DME
2.5 Lbs Dark DME
1lb Light dry DME
1lb crystal malt (60L)
1/2 oz Northern brewer pellets
2.5 oz cascade plugs
1 pkg Glenbrew brewers special (ale yeast)
3/4 cup dextrose for priming

Ingredients:
3 1/3 # John Bull amber malt extract
3 1/3 # Munton and Fison light malt extract
3/4 # light dry malt extract
1 # dry maltodextrine (65 minutes)
1 1/2 oz. Cascade hops (65 minutes)
1 oz. Bullion hops (65 minutes)
2 oz. grated ginger (25 minutes)
2 teaspoons Cinnamon (25 minutes)

1/2 lb crystal malt
6lbs amber DME
1oz Northern Brewers pellets 7.4 aa (boiling)
1.5 oz Cascade plugs 6.5 aa (finish and dry hop)
1 pkg Edme Ale Yeast
3/4 Corn sugar for priming

Pitch yeast to starter
Steep crystal at ~ 150 F for 30 min in 1.5 gallons
Remove grains and bring to a boil

Ingredients:

7.8lbs extra light malt extract
2 oz Kent Golding hops
1/2 oz Hallautaur hops
1 oz Willamette hops
3 oz fresh grated ginger
1/2lb US virgin Munich grain
2 tsp. Gypsum
2 tsp. Pectic enzymes

Ingredients:

9 lbs. muntons light syrup (o.g. 1.063)
1 oz chinook 60 min (@ 11% aa = approx 45.51 ibu)
2 oz cascade 15 min. (@5.4% aa = approx 11.91 ibu) also 1 tsp irish
moss
1 oz chinook steep abt 30 min (this is after boil and keep kettle lid
on so as to keep those aromas from escaping

Mash:
9 lb. Gambrinus 2-row malt
1/2 lb. British Munich Malt
8 lb. mashed potatos
2 lb. Vienna Malt
3 lb. Rice Hulls - absolutely necessary (end of mash)
1 tbsp. Irish Moss

Hop Schedule:
1.5 oz. Nugget Hops 1 hr. (Mine were home grown)

Ingredients for 5 gallons:

12 oz Crystal Malt 20l
7 oz unmalted black barley 500 l
7 oz chocolate barley
4 oz munich Malt
4oz domestic light roast 300L
2 ears of dried sweet corn (yes that is what I said!)
all of the above were crushed with my rolling pin and added to 3.5
gallons of co

Ingredients for 5 Gallons:

9 lbs. Plain light extract
1 lb Crystal malt (60 L)
1/2 lb 6-row Briess Victory toasted malt (25 L)
1 oz. Yakima Magnum hop pellets (13.6 % AA)
1 oz. Willamette hop plugs (4.5 % AA)
2 oz. Fuggles hop pellets (3.5 % AA)
3 oz. Cascade leaf hops (5.0 % AA)
2 oz. o