Simple Beer Recipe

Category Pale Ale
Recipe Type Extract

Fermentables
 4 kg white sugar,(corn if preferred)
2 cans (1.13kg) Brewmix malt
1 can doric malt
 
Hops
 various types of hop pellets to taste.
 
Yeast 
Procedure I start with half a preserving kettle of water and when that is boiling I dissolve the sugar therein. If I don't forget, I usually add the hops first. Next I pour in the three cans of malt stirring as I do so. When this mix is about to return to a boil I shut off the heat. I then put the mix in a clean hard finish, plastic garbage pail (I thought that might get to some of you.), and add sufficient water to make the 14 doz. bottles.
The whole thing is then set on a wooden case about a foot high with a light bulb under it. (40watts) I then cover the lot with a heavy quilt and leave it alone for 7 or 8 days. After that I check with the Hydrometer to see if the SP is up to about 1.0. If it is I bottle it using a plastic syphon.

I prefer not to drink any of this for at least a month, preferably longer, but then I have about 45 doz. bottles at my disposal. There is a certain amount of sediment in the bottles but if you pour carefully it comes out crystal clear. There is no taste to the sediment anyway and I have drank it straight out of the bottle on occasion. Cheers.
 

Simple Wheat Beer

Category Wheat Beer
Recipe Type Extract

Fermentables
 2 cans Alexanders wheat malt extract
 
Hops
 1 oz Hallertauer hops (boil 60 minutes)
.25 oz Hallertauer (10 minute boil)
 
Other
 .5 tsp Irish moss (15 minute boil)
.75 cup corn sugar to prime
 
Yeast Wyeast #3056 Bavarian wheat yeast 
Procedure Boil extract and hops. Add hops and Irish moss as noted in ingredients section above. Dump in fermenter with enough cold water to make 5 gallons. Pitch yeast.

Simply Stout  

Category Stout
Recipe Type All Grain

Fermentables
 7 lb. British 2 row pale malt
1 lb. flaked barley
1 lb. roasted barley
 
Hops
 1 oz. Bullion whole hops (10.3% AA, 60 minutes)
 
Other
 .5 oz. gypsum (in mash water)
 
Yeast Wyeast 1084 Irish Ale Yeast 
Procedure Mash schedule: Protein rest at 124 deg. F for 50 minutes. Saccharification at 150 deg. F for 3 hours. A sour mash was added to the main mash prior to the protein rest.

Singularity Stout  

Category Stout
Recipe Type All Grain

Fermentables
 8 lbs Pale English 2-Row
1 lbs American 6-Row Crystal
1.5 lbs Oatmeal
0.5 lbs American 6-Row Chocolate
0.5 lbs American 6-Row Black
0.25 lbs American 6-Row raosted barley
 
Hops
 2 oz fresh Northern Brewer's hops
0.5 oz Clusters hop pellets
 
Other
 1 lbs Dextrin
 
Yeast Wyeast 1098 British yeast 
Procedure 1-step infusion mash at 156 deg for 60 minutes. 60 minute boil: at 30 minutes add N. Brewer's, at 55 minutes add clusters.

Six Cooks Ale  

Category Pale Ale
Recipe Type Extract
Fermentables
 10 lbs English pale malt (DME) extract
1.5 cups corn sugar (priming)
 
Hops
 4 oz Cascade hops pellets (boil)
2 oz Hallertauer hops pellets (finish)
 
Other
 4 tsp gypsum
 
Yeast 2 packs Edme ale yeast
Procedure This recipe makes 10 gallons. Bring 3 gallons of water to a boil. Add 4 teaspoons of gypsum, four ounces of hops, and 10 pounds of the DME extract. Bring to boil. Boil 45 minutes. Add 2 ounces of Hallertauer hops in last 1 minute of boil. Strain wort into large vessel containing additional 7 gallons of water (we used a 55 gallon trash can). Allow wort to cool and siphon into 5-gallon carboys. Add yeast. Caveat Brewor: Trash cans are generally not food-grade plastic, digest wisdom calls for avoiding non-food-grade plastic. Brewer discretion is advised.