Anyone out there have any good homebrew (beer) recipes? I am making an American Amber, triple hopped homebrew.

I used to make it all the time from those cans (kits). Some of it was very good - I always thought the darker beers were the best. Never made an amber or lager that I thought was outstanding like the bocks, etc. Never got into putting my own hops, etc. into it. There is a great homebrew club and convention in the DFW area that I attended once. Some of those guys are master brewers and have some very sophisticated equipment. Homebrew Headquarters on Coit Rd. in Richardson is an excellent source for supplies and info.

I have got a few good recipes. What kind of beer do you like?

Been a home brewer for years...what kinda beer styles do you like? Kinda a Pilsner type here.

Brewed beer when I lived in CO. Basement is the perfect temperature for ales. Made an oatmeal stout that was some kinda good. Also made Fat Tire that was really good too. I've still got all the equipment. Maybe some day I'll take it up again.

Been wanting to get into this for years.

I like ambers, making another american amber.

My father has been brewing for bout 27 years, he just got me interested about a month ago. Inexpensive, great tasting, custom micro brewed, my recipe beer!!!!!?
Did I die and go to beer heaven?

Nothing like a micro brew

Im trying to get set up with a kit now. My wife wants me to have one for my birthday. She thinks it might keep me off the lake a little more. We will see.. any tips for a newb is appreciated.

Here is an Oktoberfest style beer.

Recipe Type: All Grain
Yeast: WLP029
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.062
Final Gravity: 1.012
IBU: 25
Boiling Time (Minutes): 70
Color: 10 SRM
Primary Fermentation (# of Days & Temp): 3.5 weeks at 65 degrees


5.5# Pils
5.5# Vienna
2# Munich
0.5# Caramunich
0.5# Caravienne

Single infusion mash (1.25 qts./lb.) at 154 degrees for 90 minutes.

1 oz. Tettnang 4.4% AA at 60 min.
0.5 oz Hallertau 4.2 % AA at 30 Min
0.5 oz. Hallertau 4.2% AA at 15 min

O.G. 1.062
F.G. 1.012

Ferment at 65 degrees for 1 week, drop to 60 for 2 weeks, then crash cool for a few days at 39 before kegging. Age 2 months in keg on gas before serving.