Beer Style: American Brown Ale (10C)
Recipe Type: extract
Yield: 5 US gallons
The following one is a standard for me and was responsible for making my father a beer drinker. I've used different yeasts and different water, but it always turns out pretty good.
Single stage fermentation between 65 and 72 Deg F (ie room temp) for 1 to 2 weeks. The original recipe (from Austin Homebrew Supply) called for Whitbread dry yeast, but I've also used Windsor & Nottingham dry and Wyeast 1098 & 1968 all with good results. I've used tap water, bottled water, and softened water w/ water crystals. Occasionally I've used Irish Moss, but I don't think it does anything.
Source: Lou Heavner