Larry, I know there were some recipes around here somewhere. I usually use a can of hopped malt of the best type available based on vague memories, use additional liquid malt or dehydralized malt, maybe 4 lb of the latter and up to 7 lb of the former. I add the hop pellets again selected from what's seems available at the time. I used to stop fermentation just short of completion and let it finish in the bottles. Now, because it's easier, I let it finish and then add a small amount of corn sugar solution to the fermented brew before bottling to produce the carbonation. RD
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