Looking for a good first recipe.

[EagleScout]

I'm looking for a good recipe for my first beer. I've made a few batches of hard cider over the winter and I want to start my first batch of beer. Something that prefers cooler temps for fermenting would be nice but I can work with things that need a warmer temp too.

 

[flars]

What volume so you want to put in the fermentor? I am guessing an ale, right?
Extract with steeping grains, extract with partial mash, BIAB, or all grain?

Wheat beer, stout, porter, brown ale, pale ale or IPA? Decisions, decisions. There is a lot to choose from.

Most ales like 65° to 68°F in the fermentor.

 

[RM-MN]

What volume so you want to put in the fermentor? I am guessing an ale, right?
Extract with steeping grains, extract with partial mash, BIAB, or all grain?

Wheat beer, stout, porter, brown ale, pale ale or IPA? Decisions, decisions. There is a lot to choose from.

Most ales like 65° to 68°F in the fermentor.

How about a choice of tested recipes too. https://www.homebrewtalk.com/f82/

 

[oljimmy]

Hi Eagle,

I've been saying this on here for a little while now, but if I had to go back and re-do my first batch, it would be a dark stout, no question. This is because you can just learn the ropes without having to worry about a bunch of things: clarity, for example, is almost a non-issue at this point, so you can basically dump the whole boil into the fermenter (though post-ferm cold-crashing still helps reduce yeasty flavors) and the dark-coffee aroma of a dry stout will mask quite a few less desirable aromas. The OG is usually 1.042 which means not a lot of grain or extract, and the hop additions are usually minimal as well. All in all, a style that is really hard to totally screw up.