These are recipes for the most popular styles of beer using extract and steeping grains. The recipes first list extracts and other sugars to be boiled for the whole boil. They then list steeping grains which should besteeped according to the instructions found in our "Steeping Grains" flyer. Hops are listed next with boiling times. The hops you use may have different alpha acid contents than those listed in the recipe, so adjust accordingly. Finally the recipes list yeast and fermentation instructions. Remember that these recipes are only guidlines. Feel free to try different crystal malts, swap hops, and learn about different yeasts and the flavors they produce!

Amber Ale
Red Ale
American Pale Ale
English Bitter
Nut Brown Ale
Steam Beer
Porter
Hefeweizen
Dry Stout
American IPA
Amber Lager
Kolsch (Golden Ale)
Honey Ale
Scotch Ale
Abbey Beer (single)
Belgian Double
Belgian Wit
English ESB
Imperial Stout
Honey Wheat
Czech Pilsner
German Pilsner
Octoberfest/Maerzen
Pale Bock
Bock
Dopplebock
American Lager

Amber Ale

8# pale malt extract

1# 60L Crystal

1/2 # Carapils

1 oz Challenger (7.9%) 60 min

1 oz Challenger 5 min

Ferment with W.L. California Ale Yeast

Red Ale

6# pale malt extract

2#amber malt extract

1# 80L Crystal

1/2 # 120L crystal

1 1/2 oz Cenntenial (9.8%) 60 min

1 oz Cascade (6.2%) 1 min

Ferment with W.L. English Ale Yeast

American Pale Ale

8.5# pale malt extract

1# 40L crystal

1/2# carapils

1 1/2 oz Perle (7.2%)60 min

1 oz Cascade 1 min

Ferment with W.L. California Ale Yeast

(you may dry hop with 1 oz cascade in the fermenter)

English Bitter

6# pale malt extract

1# light brown sugar

3/4 # British (70L) crystal

1/2# victory malt

1 oz Brambling Cross (7.1%) 60 min

1 oz Kent Golding 1 min

Ferment with W.L. British Ale Yeast

Nut Brown Ale

4#pale malt extract

3# amber extract

1# 80L crystal

1/2 # victory malt

1/4 # chocolate malt

1 oz Willamette (5.1%) 60 min

1 oz Willamette 5 min

Ferment with W.L. British Ale yeast

Steam Beer

8# pale malt extract

1/2# 120L crystal

1#80L crystal

2 oz Northern Brewer (6.9%) 60 min

1 oz Northern Brewer 5 min

Ferment with W.L. San Francisco Lager Yeast

(fermentation will be slower than usual, age at least three weeks)

Porter

9# pale malt extract

1# 60L crystal

1/4# black patent malt

1/2# chocolate malt

1 1/2 oz Chinook (10.5%) 60 min

1 oz Willamette 2 min

Ferment with W. L. Irish Stout Yeast

Hefeweizen

7# wheat malt extract

1 1/2 oz Liberty (3.8%) 60 min

1/2 oz Liberty 5 min

Ferment with W.L. German or American Hefeweizen yeast

Dry Stout

7# pale malt extract

1/4 #roast barley

1/4# black patent malt

1/2# chocolate malt

1 1/2 oz Northdown(8.6%)60 min

1 oz Fuggles 5 min

Ferment with W.L. Irish Stout

American IPA

9# pale malt extract

1/2 # 40L crystal

1/2# carapils

1/2#victory malt

1 1/2 oz Chinook (10.5%) 60 min

1/2 oz Chinook 10 min

Ferment with W.L. California Dry hop in fermenter with 1oz Cascade

Amber Lager

7# pale malt extract

1# 60L crystal

1/2# carapils

2 oz Hallertaur (3.8%)60 min

2 oz Hallertaur 1 min

ferment with W.L. East Coast ale yeast or cold ferment with W.L. German

Lager Yeast

Kolsch (Golden Ale)

6 # pale malt extract

1# wheat malt extract

1/2# 10 L crystal

1 oz Northern Brewer (6.9%) 60 min

1 oz Tettnanger 10 min

1 oz Tettnanger 2 min

Ferment with W.L. California Ale Yeast

Honey Ale

5 # pale malt extract

2# honey

1/2 # honey malt

1/2# carapils

2 oz Saaz (3.1%) 60 min

1 oz Saaz 5 min

Ferment with W.L. Britsh Ale Yeast

Scotch Ale

10 # pale malt extract

1/2# 80 L crystal

1 # dark Britsh crystal

1/2# dark carastan

(optional 2-4 oz peat malt)

2 oz Kent Golding (4.2%) 60 min

1/2 oz Fuggles 10 min

Ferment with W.L. California Ale Yeast

Abbey Beer (single)

8 # pale malt extract

1# white candi sugar

1/2# caravienne

1/2 # carapils

1 oz Perle (7.2%) 60 min

1 oz Styrian Goldings 5 min

Ferment with W.L. Trappist Ale yeast

Belgian Double

9.5# pale malt extract

1# dark candi sugar

1 # caravienne

1/2 # special B

1 1/2 oz Northern Brewer (6.9%) 60 min

1 oz Fuggles 5 min

Ferment with W.L. Trappist Ale Yeast

Belgian Wit

7# wheat malt extract

1 1/2 oz liberty (3.8%) 60 min

1/2 oz liberty 5 min

1/4 oz curacoa

1/4 oz orange peel

1/4 oz corriander

add spices in a hop bag the last minute of the boil

ferment with W.L. Belgian Wit yeast

English ESB

8# pale malt extract

1# 70L British crystal

1/4# carapils

1/2#dark carastan

1 oz Galena (11.6) 60 min

1 oz Cascade 1 min

1 oz Progress 1 min

ferment with W.L. Burton Ale Yeast

Imperial Stout

11# pale malt extract

1/2# roast barley

1/2# chocolate malt

1/4#black patent malt

1# 60L crystal

1/2#caravienne

2oz Galena (11.6%) 60 min

2 oz Fuggles 2 min

Ferment with W.L. California Ale Yeast

Honey Wheat

6# pale

1#honey

1 oz Cascade (6.2%) 60 min

1 oz Cascade 5 min

ferment with W.L. California Ale Yeast

The following recipes are all for lagers. Optimally they should be fermented cold at 50-60 degrees Fahrenheit. One alternative is to use avery clean ale yeast like White Labs East Coast or California Ale, followed by a long old aging in the bottle. Another possibility is to use the White Labs San Francisco Lager Yeast. This is a lager yeast that performs well in the mid 60's. Expect a slightly fruitier result than you would get with a cold fermented lager.

Czech Pilsner

8# pale malt extract

1/2#10L crystal

1/2# carapils

3 oz Saaz (3.1) 60min

1oz Saaz 5 min

Ferment cold with Pilsner Lager Yeast

German Pilsner

7# pale malt extract

1 1/2 oz Perle (7.2%) 60 min

1/2 oz Perle 10 min

1 oz Liberty 5 min

Ferment cold with Pilsner Lager Yeast

Octoberfest/Maerzen

9.5# pale malt extract

1#German dark crystal;

1# 20L crystal

1 1/2 oz Northern Brewer (6.9%) 60 min

1 oz Tettnanger 5 min

Ferment with German Lager Yeast

Pale Bock

10# pale malt extract

1/4# German dark crystal

1/2# carapils

1 1/2 oz Mt. Hood(5.1%) 60 min

1/2 oz Mt. Hood 5 min

Ferment with German Lager Yeast

Bock

9.5# pale malt extract

1# German dark crystal

1/2 #80L crystal

1/4# chocolate malt

1 1/2 oz Northern Brewer (6.9%) 60 min

1/2 oz Liberty 5 min

Ferment with German Lager Yeast

Dopplebock

11# pale malt extract

1# German dark crystal

1# 60L crystal

1/4# caramunich

1/4# chocolate malt

1 1/2 oz Perle (7.2%) 60 min

1 oz Saaz 5 min

Ferment with German Lager Yeast

American Lager

5# pale malt extract

1# rice syrup solids

(or 1# corn sugar)

1 oz Hallertaur (3.8%) 60min

Ferment with Pilsner Lager Yeast

Sparkling Cider

5 gallons of raw cider
2 pounds of Honey

Champagne Yeast
2 tsp. Yeast Nutrients

Boil honey in 1/2 gallon of water and add to cider along with yeast and
nutrient. Starting gravity should be about 1.070. Ferment dry and add
corn sugar to carbonate--about 1 cup will do the trick. This is a 8-10%
alcohol "light Champagne". Different, but very good. Expect this to be
dry. If you want to add a little body to it, try some lactose.

Apple Ale

This recipe is all-gran. For extract brewers use 6 pounds of pale malt
extract, .5 pound of honey and 1/4 pound of biscuit malt to steep.

6# Great Western 2-row
1# Vienna Malt
.5# Car pools
.5# Munich Malt

3/4 gallon of raw cider immediately after boil

1.25 oz Hallertaur - boil
.5 oz Hallertaur - 5 min

California or East Coast Ale Yeast

This is a basic light golden ale with the cider added at the end to give it
some kick and aroma. Maybe try an Apple honey porter, or an Apple wheat
beer. Cider lends an unique flavor to beer that blends well with dry,
not-too hoppy beers.

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