As time goes by, I want to add both general guidlines and specifics for making many styles of beer. These recipes and guidlines are based on my repetitive experience and my own tastes. I would not post it if it didn't come out tasting great!
Not to be out of step because there is more to add to the other sections, but I know that homebrewers with experience want good recipe recommendations. So I will begin adding them here and try to add them frequently so check back every once in a while.
Please note that I do 5 gallon all grain batches, and have not done much with extracts or partial mashes in a long time. The yield that I obtain averages around 5.5 gallons into the carboy, sometimes more sometimes less. The recipes here reflect what I do. I know most believe that single infusion is the way to go and maybe batch sparging is easier. I have found though, that step mashing even high quality malts contributes to the final product, as does not disturbing the grain bed and using a fly sparge. Also I siphon the chilled wort into the carboy, aerating and leaving the trub behind. All the things I do seem to allow the beer to be ready to drink pretty much when the beer is done fermenting. The only way you can find out if I am right is by doing what I do yourself.
There will always be new recipes on my blog, as I make them on brew day!
I have added the equations for converting grains to LME or DME for those who would like to do so. Crystal malt would be needed for Maris Otter based recipes, but I will leave that up to the brewers to figure out.
More or less basic guidline recipes that I use are linked below. Will be adding more....
More specific recipes are below
Below is a quick Beer Style Table for reference
American Pale Ale
Extra Special Bitter
India Pale Ale (IPA)