SUBMITTED BY VIRGIL "JEFF" MADDEN

• 3 lbs muntons xtra light powdered malt extract


• 2 lbs pilsener malt


• 1 1/2 lbs vienna malt


• 1/2 lb carapils malt


• 1 oz cluster hops [boiling]


• 1/4 oz perle hops [boiling


• 1/4 oz cascade hops [boiling]


• 1/4 oz perlehops [flavor]


• 1/4 oz cascade hops [flavor]


• 1/4 oz perle hops [aroma]


• 1/4 oz cascade hops [aroma]


• 1 tsp gypsum


• 1 tsp Irish moss


• 1 pk lager yeast


• 3/4 cup corn sugar [for bottling]

Heat 3.3 quarts of water to 130°F. Dissolve the gypsum in the water. Add the crushed malted barley and mix well. Hold temp between 120-122°F for 30 minutes stirring every 5 minutes. Raise the temp of mash to 130°F and add 2 quarts of boiling water. Hold temp at 149-152°F for 10 minutes. Raise temp to 158°F and hold for 20 minutes. Test with iodine for conversion. Continue to mash for up to 20 more minutes until conversion is complete. Pour mash into lauter tun and sparge with 1 gallon of water at 170°F. Bring sweet wort to a boil add malt extract and boiling hops. Boil for 1 hour then add flavor hops and Irsish moss and continue to boil for 15 more minutes. Turn off heat and add aroma hops and let steep for 5 minutes. Strain wort and add to fermenter. Top off fermenter to 5 gallons with water. Cool wort to 75°F and pitch yeast. Bottle when fermentation is complete.

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Al-Cafeine-Aholic's Delight	(Brown Ale)
Basic Golden Lager	(German Export Lager)
BBB Original Stout	(Stout)
Big Chocolate Porter	(Robust Porter)
Breakfast Cereal Ale	(Pale Ale)
Chunnel Christmas Ale	(Belgian Ale)
El Presidente para ComFest	(Mexican Cereveza)
Holiday Stout	(Stout)
Jeff's Cream	(American Cream Ale)
Jeff's Real American Lager	(American Cream Ale)
Loomus' Gold Mold	(Wheat Ale)
Maddens Pils	(German Pils>
Oatmeal "Special B" Porter	(Robust Porter)
Passionate Moon	(Belgian Wheat_
Randy Quain Independence Day Ale"	(Golden Ale)
Rudolph's Sleigh Ride	(Spiced Citrus Ale)
Tatman's WeissBock	(Dark)
Ultra-Simple Porter	(Porter)
Winter Solstice Ale	(Spiced Winter Ale)