Below is a generic recipe that can be used to experiment with yeast strains. Simple alterations of hop and yeast varieties will alter the base beer dramatically.
Specs for 5 gallons, OG 1050, 30 IBU, Amber
All-grain recipe:
7.5# American two-row or English pale ale malt
2.0# German Munich malt
0.5# 40 L crystal malt
Extract and steeped grain recipe:
4# Light DME
2# Amber or Munich malt extract
0.75# Caramunich II or crystal 40 malt (steeping)
Mash at 150 degrees F
Hop Schedule:
Use 7 AAU for bittering (60 minutes) and 1 ounce for aroma (5 minutes)
Hop and Yeast Recommendations:
WY = Wyeast, WLP = White Labs
American Pale Ale
Chinook (bittering), Cascade (aroma); WLP001, WLP008, WY1056, WY1272
English Pale Ale
Fuggles (bittering), East Kent Goldings (aroma); WLP005, WLP023, WY1028, WY1275
German Ale
Perle (bittering), Halltertau (aroma); WLP011, WLP029, WY1007, WY1338
German Lager
Hallertau (bittering), Tettnang (aroma); WLP810, WLP830, WY2124, WY2308
Belgian Pale Ale
Styrian Golding (bittering), Saaz (aroma); WLP530, WLP565, WY1762, WY3711