English Pale

8# Pale Malt Extract

1/2# British Crystal
1/2# Dark Carastan
2 oz Roasted Barley

1.25 oz Challenger 7.3%
AA Boil

1 oz Fuggle
Finish

Liquid English Ale Yeast

Sent in by Anonymous

India Pale Ale

9# Pale Malt Extract

1# 40L Crystal
1/2# Victory Toasted Malt or for a Celebration Ale type IPA use 2# 80L Crystal instead of the above.

1.5 oz Centennial 10.3%AA - Boil
1 oz Cascade - 5 min
1 oz Cascade - Dry Hop
1/2 oz Centennial - Dry hop

California Ale Yeast

Sent in by Anonymous

Summer Amber

This is a light amber beer that has some crystal malt, but not too much to make it heavy. The Caravienne and 60L give it a hint of caramel flavor.

The East Coast Ale yeast will keep the flavor clean and the esters low during our coming heat waves.

6.5# Pale Malt Extract
1# Honey - Boil

.5# Caravienne
.5# 60L Crystal

1.25 oz Spalt 4.2% AA - Boil
.75 oz Spalt - Finish

East Coast Ale Yeast

Honey Ale

4.5# Great Western 2-Row
1# Munich Malt
.75# White Wheat
.5# Home Toasted Malt
.25# Carapils

2# Honey - Finish

1.25 oz Crystal - 3.2%AA - Boil
.75 oz Crystal - 5 Min

California or English Ale Yeast

Mash this one a little high, say 152-154F due to the low amount of speciality grain. The California ale yeast will yield a nice dry honey beer, while the English will give a bit more body and sweetness. Add the honey at knock out after you have turned off the heat.