Ingredients: Wyeast 1214 (Belgian Ale) or White Labs WLP550 (Belgian Ale) yeast Wyeast 5112 (Brettanomyces bruxellensis) or White Labs WLP650 (Brettanomyces bruxellensis) yeast Wyeast 5335

Ingredients: 1 tsp. Irish moss American Ale Yeast (Wyeast 1056) 3/4 cup corn sugar to prime 1/8 oz. Stearns and Lehman Flavor-mate hazelnut flavoring Malts:

Ingredients: 1 tsp. Irish moss for 45 min. O.75 cup of corn sugar for priming White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale)

Ingredients: 1 lb. malto-dextrin 12 oz. flaked barley 1/2 teaspoon in glass for fining 3/4 cup corn sugar for priming London Ale (Wyeast 1028) or

Ingredients: Malts: 15.25 lbs. American two-row malt 0.5 lb. Wheat malt 1.5 lb. Corn sugar 0.5 lb. Crystal 40L malt Hops: 2 oz. Chinook hops

Ingredients: 8.0 oz (227 g) dark brown sugar (45 min) White Labs WLP002 or Wyeast1968 Whirlfloc at 15 min Malts: 14.0 lb (6.35 kg) two-row

Ingredients: 8.0 oz (227 g) clear candi sugar (10 min) 6.0 oz (170 g) golden raisins, pureed (10 min) Wyeast 3522 Belgian Ardennes or White

Ingredients: 12 oz. Flaked Oats 12 oz. Roasted Barley Wyeast 1332 Northwest Ale or White Labs WLP041 Pacific Ale Yeast Malts: 9 lbs Pale Malt

Ingredients: Yeast 1056 American Ale Malts: 1.25 lb. Munich 1 lb. White Wheat Malt 3 oz. Magnum 14%a, 60 minutes Hops: 1/2 oz Chinook 13%a,

Ingredients: Calfornia Yeast Malts: Pale 2-Row – 94% Munich – 4% C-120 – 2% Hops: 60 min – Columbus (13.9% AA) – 0.24oz 30 min