HERE ARE OUR FAVORITE BEER RECIPES:

Bob's All Grain Pale Ale (aka EKG)

GRAIN BILL:

2 lbs. American 2 row malt
7 lbs. Muntons Pale Ale malt
1 lb English Crystal malt

HOP BILL/SCHEDULE:

1 oz. Fuggles..........60 minute boil
1 oz. Goldings.........40 minute boil
1 oz. Fuggles..........30 minute boil
1 oz. Goldings.........10 minute boil
1 oz. Goldings.........dry hopped in secondary

YEAST:

Wyeast 1056 in 1/2 liter of starter

OTHER INGREDIENTS:

2 tablespoons Irish Moss added the last 10 minutes of the boil
3 tablespoons of Gypsum in mash water

Specs:

Begin with 3.5 gallons of 155 degree water and add grains. Temp should stapilize at around 144 degrees. Rest at this temp for 1/2 hour. Raise temp to 155 degrees and rest for 1 hour. Raise temp to 165 degrees and mash out.

Sparge with 170 degree water until runoff reaches 1.010 gravity.

Boil and make hop additions as indicated above.

Chill with chiller, let rest for several hours (covered) and then carefully siphon into carboy, pitch yeast culture and ferment until gravity drops to 1.010. Rack to secondary and dry hop. Let sit in secondary for 5 days.
Bottle with priming sugar of your choice or keg.

Please note that I use decoction as my means of raising the grist temps. You, the brewer, should use what ever method you are used to. Be it bottom heat or infusion.

Hopefully I will get some more recipes from other BURPERS or brewers to share.
Please check back from time to time.