Blonde Ale Recipe for 5 gallons

6 lb extra-pale malt syrup
1 oz Crystal hops, 60 minutes before end of boil
½ oz Liberty hops, 30 minutes before end of boil
California ale yeast
¾ cup corn sugar

Dissolve extract in 3 gallons warm water, then bring to a boil. Boil 60 minutes, adding hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 70°F, aerate, and add yeast. Ferment at 65-70°F for one week or until finished. Transfer. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.

Schwarzbier Recipe for 5 Gallons

¼ lb German debitterized black malt
¼ lb Belgian black malt
¼ lb Belgian chocolate malt
¼ lb dark crystal malt
6 lb pale malt extract syrup
1 oz Tettinanger hops, 60 minutes before end of boil
½ oz Hallertau hops, 20 minutes before end of boil
½ oz Hallertau hops, 10 minutes before end of boil
German lager yeast
¾ cup corn sugar

Bring three gallons warm water to 160°F. Crush grains and steep in hot brewing water for 30 minutes. Remove grains and add extract, then bring to a boil. Boil 60 minutes, adding hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 50°F, aerate, and add yeast. Ferment at 45-55°F for two weeks or until finished. Transfer, then lager for three to four months at 32-35°F. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.

Iperial IPA Recipe for 5 Gallons

1¼ lb melanoidin malt
13 lb pale malt extract syrup
1 oz Simcoe hops, 60 minutes before end of boil
¾ oz Warrior hops, 60 minutes before end of boil
½ oz Centennial hops, 45 minutes before end of boil
½ oz Centennial hops, 30 minutes before end of boil
1 oz Cascade hops, 20 minutes before end of boil
½ oz Centennial hops, at flameout
American ale yeast
2 oz Cascade (dry hop)
¾ cup corn sugar

Bring three gallons warm water to 150°F. Crush malt and steep for 30 minutes. Remove grains and add extract, then bring to a boil. Boil 60 minutes, adding hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 70°F, aerate very well, and add yeast. Ferment at 65-70°F until finished. Transfer carefully into another container and condition for two or three weeks at 55-60°F. Dissolve corn sugar into finished beer, bottle and store at room temperature for two or three weeks, then chill and enjoy.

Note: this beer will require a lot of yeast. Use three  packages of yeast, make a two-liter starter, or use the slurry from a previous batch.

English Barley Wine recipe for 5 gallons

2 oz black patent malt
¼ lb medium crystal malt
12 lb pale malt extract syrup
1 oz Target hops, 60 minutes before end of boil
½ oz Northdown hops, 30 minutes before end of boil
2 oz East Kent Goldings hops, 10 minutes before end of boil
English or British ale yeast
¾ cup corn sugar

Bring three gallons warm water to 160°F. Crush grains and steep in hot brewing water for 30 minutes. Remove grains and add extract, then bring to a boil. Boil 60 minutes, adding hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 70°F, aerate, and add yeast. Ferment at 65-70°F for one week or until finished. Transfer carefully into another container. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.

Note: For best results, use three packages of yeast, or make a starter. Because of the strength of this beer, you may find fermentation becomes sluggish toward the end, so be patient.

Dark ale recipe for 5 gallons

½ lb wheat malt extract syrup
½ lb black patent malt
¼ lb German debitterized black malt
¼ lb dark crystal malt
2 oz chocolate malt
6 lb pale malt syrup
1 oz Mt. Hood hops, 60 minutes before end of boil
1 oz Sterling hops, 10 minutes before end of boil
German ale yeast
¾ cup corn sugar

Bring three gallons warm water to 160°F. Crush grains and steep in hot brewing water for 30 minutes. Remove grains and add extracts, then bring to a boil. Boil for 60 minutes, adding hops at specified intervals. Top off to five gallons with cold water. Cool to 70°F, aerate, and add yeast. Ferment at 61-65°F for one week or until finished. Transfer carefully into another container. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two to three weeks, then chill and enjoy.

Vienna Lager recipe for 5 gallons

1 lb medium crystal malt
5 lb light malt extract syrup
1 lb brewer's rice syrup
1 oz black malt
1 oz Hallertau Hersbrucker hops, 60 minutes before end of boil
½ oz Hallertau Hersbrucker hops, 30 minutes before end of boil
Pilsener or Mexican lager yeast
¾ cup corn sugar

Steep crushed crystal malt in 160°F brewing water for 30 minutes. Remove and rinse grains. Add extracts and bring to a boil. Add hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 50°F, aerate, and add yeast. Ferment at 45-55°F for two weeks or until finished. Lager at 32-35°F for three to four months. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.

Austrian Gold Lager recipe for 5 gallons

6½ lb extra-light malt syrup
1¼ oz Tettnanger hops, 60 minutes before end of boil
½ oz Hallertau hops, 30 minutes before end of boil
½ oz Hallertau hops, 20 minutes before end of boil
European or German lager yeast
¾ cup corn sugar

Dissolve extract in three gallons warm water, then bring to a boil. Add hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 50°F, aerate, and add yeast. Ferment at 45-50°F for two weeks or until finished. Transfer, drop temperature to 32-35°F and lager for three to four months. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.

Traditional India Pale Ale recipe for 5 gallons

½ lb medium crystal malt
½ lb biscuit malt
½ lb torrified wheat
2 oz Special B malt
7½ lb pale malt extract syrup
1½ oz Bramling Cross hops, 60 minutes before end of boil
1 oz Kent Goldings hops, 30 minutes before end of boil
1 oz Fuggle hops, 15 minutes before end of boil
1 oz Kent Goldings hops, 5 minutes from end of boil
British or Burton ale yeast
¾ cup corn sugar

Bring three gallons warm water to 150°F. Crush dark grains and steep in hot brewing water for 30 minutes. Remove grains and add extract, then bring to a boil. Boil 60 minutes, adding hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 70°F, aerate, and add yeast. Ferment at 65-70°F for one week or until finished. Transfer carefully into another container. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.

Coffee Porter Recipe for 5 gallons

½ lb dark crystal malt
¼ lb chocolate malt
½ lb black malt
¼ lb brown malt
6 lb light malt extract syrup
1 oz Mt. Hood hops, 60 minutes before end of boil
½ oz Willamette hops, 30 minutes before end of boil
American ale yeast
¼ lb French roast ground coffee
¾ cup corn sugar

Steep crushed grains in three gallons of 160°F water. Remove, add malt extract, and boil 60 minutes, adding hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 70°F, aerate, and add yeast. Ferment at 65-70°F for one to two weeks or until finished. Cold-steep coffee for 24 hours in one quart of boiled, cooled water. Filter coffee extract from grounds. Rinse and discard grounds. Add all coffee extract to a five gallon container, and siphon beer onto extract. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.

Amber Ale Recipe for 5 gallons

2 lb Munich Malt
½ lb dark crystal malt
1 oz black malt
7 lb light malt extract syrup
1 oz Chinook hops, 60 minutes before end of boil
1 oz Centennial hops, 30 minutes before end of boil
1 oz Amarillo hops, 15 minutes before end of boil
1 oz Amarillo hops, 5 minutes before end of boil
American ale yeast
¾ cup corn sugar

Steep crushed grains in three gallons of 150°F water for one hour. Keep in a prewarmed oven set at 150°F to maintain correct temperature range. Remove grains, add malt extract, and bring to a boil. Boil 60 minutes, adding hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 70°F, aerate, and add yeast. Ferment at 65-70°F for one to two weeks or until finished. Dissolve corn sugar into finished beer, bottle and store at room temperature for two or three weeks, then chill and enjoy.

Note: This is another take on American amber ale incorporating a "mini-mash" with toasty Munich malt and showcasing the uniquely spicy Amarillo hop.