Beermaking recipes

Brewing is fairly new to me.  As I progress I would imagine these will get much more complex.

My first batch (credit due to Main Street Homebrew)

One pound of crystal malt
One ounce Zeus hops
One ounce Cascade hops
One gallon dark amber malt extract
Ale yeast

Heat two gallons of water with the crystal malt in it up to 180 degrees.  Once 180 is hit, take the malt sacks out and bring to a boil.  When in a rolling boil, add in the malt extract slowly, making sure you stir constantly so it doesn’t burn on the bottom.  Once at a rolling boil again, add in one ounce of the zeus hops and start a timer for 60 minutes.  With 20 minutes remaining on the timer add in 1/2 ounce of zeus.  At 15 minutes left, add in 1/2 ounce of cascade.  Then with 10 minutes left, add in 1/2 ounce of cascade.  Again at 5 minutes remaining, add in 1/2 ounce of cascade.  When the timer goes off, add in the last 1/2 ounce of cascade.  You will notice that you still have 1/2 ounce of zeus.  This should be sealed and saved for dry hopping in your secondary carboy later.  The yeast I used was SAF US-05.