The following recipes were provided by Jeff Shearer, Nic Pestel, Matt Miller and Clint Nissen. All recipes are for 6 gallon batches (6 gal wort, 5.5 gal into fermenter, 5 gal into keg) and 70% efficiency unless otherwise noted in the recipe. Use malt percentages and efficiency to scale recipes to fit your system. Hop additions may need adjusted slightly depending on the alpha acid level. All recipes can be converted to partial mash by taking weight of base malt and multiplying by 0.75 for liquid malt extract or 0.6 for dry malt extract. For example, for 10 lbs US 2 Row use 7.5 lbs liquid malt extract or 6 lbs dry malt extract.