always planning new brews

Anyhow, base recipes which I'll probably continue to monkey with as time goes on:

Sweet stout:

6 lbs. Amber LME
1 lb. Lactose
.75 lbs. Black Patent Malt
.5 lbs. Simpson's Chocolate Malt
.25 lbs. Simpson's Dark Crystal
1 oz. Cluster Hops, 7 % AA (60 min)
Wyeast 1028 London Ale

Porter:

6 lbs. Munich LME
1 lb. Pilsen DME OR 1lb. raw honey (haven't decided yet)
.5 lbs. Simpson's Chocolate Malt
.5 lbs. Simpson's Dark Crystal
.25 lbs. Black Patent Malt
Bittering Hops (~10-13%, Columbus, Chinook, Galena, etc..)
Possible aroma hop addition @ end, still deciding on this.
British Ale Yeast