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"If It's Not Scottish..." Scottish Ale (3 gallons) 7 lbs. 2 row pale malt 1 1/2 lb. crystal malt (60-100 L) 1/2 oz. Styrian Goldings hops (5% aa) - boil 60 mins. 1 tsp. gypsum in mash water. Scottish Ale liquid yeast. Boil wort for one hour with hops added at the start of the boil. Primary ferment for 7-10 days and bottle. (Malty and rich!)

Crystal Pale Ale (3 gallons)

• 7 lbs. 2 row pale malt
• 1 lb. crystal malt (40-80 L)
• 1/2 oz. Crystal hops (5% aa) - boil 60 mins.
• 1/2 oz. Crystal hops - boil last 15 mins.
• 1/2 oz. Crystal hops - dry hop after 4 days in the primary fermenter.
• 1 tsp. gypsum in mash water.
• American Ale liquid yeast.

Boil wort for one hour total. Primary ferment for 7-10 days and bottle. (Note on dry hopping: try adding hop pellets to the primary fermenter around four days after you brew. Fermentation will be pretty much over and will not blow off the hop aroma from the pellets. Hop pellets will slowly sink to the bottom of the fermenter over the next few days. This gives a beautiful hop aroma to your beer.)

Sweet Stout (3 gallons)

• 5 lbs. 2 row pale malt
• 1/2 lb. toasted malt (on a cookie sheet in your oven at 350ûF for 10 mins.).
• 1/2 lb. chocolate malt
• 1/2 lb. roasted barley
• 1 lb. crystal malt (40 L)
• 1/2 lb. crystal malt (135 L)
• 1 oz. Kent Goldings hops (5% aa) - boil 75 mins.
• 3/4 lb. lactose sugar added last 15 mins. of boil.
• 1 tsp. gypsum in mash water.
• Irish Ale liquid yeast

Boil wort for 75 minutes total. Primary ferment for 7 days, secondary ferment in 3 gallon carboy for 7 more days, and bottle. (Dark, roasty, sweet, and smooth!)

   Belgian White (3 gallons)

• 3 lbs. unmalted or torrified wheat
• 1 lb. flaked oats.
• 4 lbs. pilsner malt
• 1/4 oz. Kent Goldings hops (5% aa) - boil 75 mins.
• 1/4 oz. Kent Goldings hops (5% aa) - last 10 mins. of boil.
• 1 oz. fresh orange peel last 10 mins of boil.
• 1 oz. crushed coriander seeds last 5 mins. of boil.
• Add another 1/2 oz. crushed coriander into primary fermenter after 4 or 5 days (soak seeds in a tiny bit of vodka for 10 min. before adding to fermenter).
  
• 1 tsp. gypsum in mash water.
• Belgian White liquid yeast.

Boil wort for 75 minutes total. Primary ferment for 7-10 days, then bottle. (Light, tart, spicy, and refreshing!)

Jewel of the Crown Brown Ale (3 gallons)

• 6 lbs. 2 row pale malt
• 1 lb. crystal malt (40-100 L)
• 1/4 lb. chocolate malt
• 1/4 lb. black patent malt
• 1/2 oz. Willamette hops (5% aa) - boil 60 mins.
• 1/2 oz. Styrian Goldings hops - boil last 15 mins. for flavor and aroma.
• 1 tsp. gypsum in mash water.
• British Ale liquid yeast.

Boil wort for one hour total. Primary ferment for 7-10 days and bottle. (Smooth and mellow with a slight roasted nut flavor.)

Please remember that these recipes all are based on the simplified 3 gallon all-grain procedure that is linked to below. Give it a try, I'm sure you'll be pleased with the results. If you have any questions at all, feel free to email Owen.