BeerMeUp:Old Recipe Pale

• New England IPA clone (not the new sea hag, old recipe from norwalk brewery)
  • 12 oz US 40l Crystal Malt
  • 6 oz German Munich Malt
  • 4 oz US Victory Malt
  • 1/2 oz. British Roasted Barley
  • 7.25 lb Muntons Extra Light DME (plus whatever you need for the yeast starter, plus 1 and 1/4 cup for the primer before bottling.)
  • Yeast, two options: Wyeast 2112 California Lager, or Wyeast 1968 London
  • ESB. You could also ask the guy what he recommends for an IPA.

• Anchor Liberty Ale - Described as slightly malty and dry
  • 10 oz Crystal Malt
  • 4lb Alexanders Pale Malt Extract Syrup
  • 4lb Muntons Extra Light DME (plus what you need for starter and 1 &1/4 cup for priming)
  • Yeast - Wyeast American Ale or Northwest Ale

• Burning River Pale Ale - Described as having a lot of body and some maltyness
  • 12 oz US 40l Crystal Malt
  • 3 oz Belgian Biscuit Malt
  • 3.3 lb Briess Light Malt Syrup (although I imagine another pale malt syrup would work fine)
  • 4.33 lb Muntons Light DME (plus starter and priming)
  • Yeast - Wyeast London ESB or London Ale

• Pike Pale Ale - Described as a more fully malty character, maybe good given all the hopping we gonna do.
  • 8 oz German Munich Malt
  • 8 oz US 80l Crystal Malt
  • 4 oz Belgian Cara Munich Malt
  • 3.33 lb Munton's Extra Light DME (plus priming and starter, blah blah blah)
  • 3.3 lb Briess Light Malt Syrup
  • Yeast - Wyeast 1332 Northwest Ale or American Ale

• And now for the fun part: HOPS!
  • 3/4 oz. - Warrior
  • 1 oz. - Simcoe (1/2 for dry hopping)
  • 3/4 oz. - Palisade
  • 1/2 oz. - Amarillo - dry hop
  • 1/2 oz. - Glacier - dry hop