Here is a recipe I have in the primary.
Liquid Malt Recipe
4.5 lb Light Liquid Malt Extract 1.25 lb. Amber Liquid Malt Extract 3 lb Munich Liquid Malt Extract
1 lb Vienna
1 lb Cara Munich
1 oz. Hallertau (Bittering)
1 oz. Tettnanger (Bittering)
0.5 oz. Hallertau (Flavor)
0.5 oz. Hallertau (Aroma)
Wyeast #1338 European Ale or White Labs #011
Or SAFALE S-33
All Grain Recipe OG 1.032
Omit Liquid Extract and replace with: 7.5 lb 2-Row
4 lbs Munich
1⁄4 lb Black Patent
Dry Malt Recipe
Omit Liquid Extract and replace with: 3.8 lb Light dry malt extract
1 lb Amber dry malt extract
3 lbs Munich Grain
Directions for Partial Mash Recipes: These directions are provided for experienced brewers.
1. Fill your brewpot with 1 gallon of water, and heat to 170°F.
2. Steep grain (in nylon or cheesecloth bag) for 30 minutes.
3. Remove grains and add Liquid or Dry Malt Extract. Stir until dissolved.
4. Bring to a slow boil.
5. Once boil has started add any Bittering hops.
6. After 45 minutes of boiling, add any Flavoring hops.
7. After 55 minutes, add any Aroma hops.
8. After 60 minutes, remove your brewpot from the stove and cool the wört.
9. Sanitize your fermenting bucket, and any other that equipment that will contact the wört from this point on.
10. Once the wört has been cooled to room temperature (80-75°) pitch the yeast.
11. Once fermentation is complete (5-10 days) and the desired beer clarity has been achieved through racking,
add the priming sugar and bottle.
