I'd like to get a recipie off the 'Net
Here is my all-grain "ale" or, as I call it, Newcastle on steroids.
10 lbs of 2 row pale malt. 1 lb crystal malt. The crystal is for color and body.
4oz flavoring hops, (put in during the boil) can be Kent Golding, Cascade, etc.....
2 oz Cascade hops at the end of the boil for the "nose".
This should hit around 6% alc.
Any "Ale" yeast for the fermentation. I also do a secondary fermentation. Nothing more than transferring the beer out of the first fermenter and into a second sealed container after about 24 hours to get it off the sediment.
You can do the same with a syrup based beer, just hit the specific gravity to get around 6% alc. The only issue with syrup beer is getting any kind of body. They usually have a "thin" mouth feel.
That's a really simple synopsis, there's a
bit more to making beer.................well.