ESB (Extra Special Bitter)

This is a sequel brew, the yeast really makes this beer and is a seasonal yeast from wyeast. I'll be dumping this on a partial yeastcake from the Landlord Clone so I'm going to basically stay with a comparable hop profile of Kent Goldings and Fuggle.
Grist:
10 lb Crisp Marris Otter
1 lb Crisp 60L
.25 lb Crisp 120L

Hops:
1.5 oz East Kent Goldings 5.5% FWH
.25 East Kent Goldings 5% 20 minutes
.25 English Fuggles 4% 20 minutes
.25 Kent Goldings 5% 0 minutes
.25 English Fuggles 4% 0 minutes

Yeast:
Wyeast #1469 West Yorkshire
ABV 5.33% IBU 31.4 SRM 13.06

Target OG 1.055
Target FG 1.014
Mash in 4.5 gallons @ 173 degrees target 154
Mash out .75 gallons 180 degree water
collect 3.5 gallons, add FWH.
2nd mash 3.5 gallons 170 degree water
Mashed in at 8:30am, settled at 154.2 degrees 10 minutes in to the mash.
Hotbreak 10:20
hops 11:00am
hops 11:20am flameout Update 01.06.12 My OG was 1.056, and I am currently at 1.016. I'm not going to secondary, I'm going to let it condition in the primary for another week and bottle.

Christmissed Ale

I got off to a late start on this one trying to find the yeast I wanted to pitch. I wound up having to have it mailed from Annapolis Homebrew in Annapolis, Md. and since I was away most of the weekend of 11/20, no time for a starter. So here goes, I made the list and checked it twice, mashed in at 7:40 am on 11/20 giving me 35 days to have this ready.
Grist:
10lb pale malt 2 row
1lb caramel/crystal 40L
1lb wheat malt
.75lb special roast
.125 roasted barely

Additions:
2oz Hallertauer 4.3% 60 min
1oz cascade 6.8% 10 min
1oz cascade 6.8% 5 min
3 cinn sticks 5 min
1.25 ginger 5min
1.25 lb orange blossom honey flame out

Wyeast #1028 London Ale 2 packets, no starter-ferment at 64 for one week then 66 for 3.
Target OG 1.075
Actual OG 1.072

Update:
I am bottling this today, 33 days after brewing this beer. I wound up having to add more cinnamon and ginger to the primary because i was getting absolutely no spice in the samples I was pulling. I'm now in the predicament of potentially over spicing. I tasted last night and like it, so it's coming off the spices and going into bottles a bit early. Better safe than sorry with an over spiced mess of a beer. Final Gravity was 1.018 and has been constant for 5 days. Thank you thank you thank you, wyeast!!

Yukon Gold II

Re-brew...going to up the spices a bit.

Batch Size: 5.50 gal
Boil Size: 7.5.00 gal
Estimated OG: 1.034 SG
Estimated Color: 3.6 SRM
Estimated IBU: 17.0 IBU
Brewhouse Efficiency: 72.0 %
Boil Time: 90 Minutes
Ingredients:
0.50 lb Rice Hulls (0.0 SRM)
6 lb Pilsner (2 Row) Ger (2.0 SRM)
.75 lb Rye Malt (4.7 SRM)
.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.25 lb Cara-Pils/Dextrine (2.0 SRM)

.65 oz Sterling [7.00%] (90 min) (FWH)
.35 oz Sterling [7.00%] (5 min)

0.50 oz Coriander Seed (Boil 10.0 min)
0.50 oz Orange Peel, Bitter (Boil 10.0 min)
1.50 tsp Black Pepper Corn (Boil 10.0 min)

Safale-05 American Yeast
Mash in 3 gallons 162 degree water for 75 minutes, target 152
Mash out with 1.75 180 degree water
I mashed in a bit low, again. I mashed in at 7:25pm and the temp at 8:10pm was 148.
Mash out 8:40pm
Sparge with 3.75 170 degree water
FWH with ½ oz sterling
Boil 90 min 9:30pm
Flavoring @ 10 min 10:50pm
Wort chiller @ 10 min10:50pm
.50 Sterling @ 5 min 10:55pm
Cool to 70-11:20pm
Pitch yeast-12:18am
Ferment @ 65 degrees for 20 days take a gravity reading-12/18
Crash cool @ 40 for 5 days 12/23
Bottle to serve 01/06/12
Actual OG 1.039

Landlord Clone

Simply, the best English pale out there. THE standard. A Classic Strong Pale Ale, Landlord has won more awards nationally than any other beer: This includes four times as Champion at the Brewers' International Exhibition and four times as CAMRA’s beer of the year.
Refreshingly reliable, nationaly renowned, this full drinking Pale Ale with a complex and hoppy aroma has real "Pulling Power" and stands out in any bar as the ideal regular. Almost impossible to find in America....

4.1% ABV

Mash in 3 gallons 162 degree water 60 min- 8:30 target 153 actual 151
Mash out 1.25 gallons 170 degree water
Sparge 3.5 gallons 170 degree water 
1oz fuggle 60 min 10:33pm
15 oz corn sugar 10:33pm
6 oz brown sugar 60 min 10:33pm
1oz Uk Kent Golding 45 min 10:48pm
1 oz Stygian holdings 5 min 11:28pm
Chill 11:33pm
Aerate 12:33am
Pitch yeast 12:40am
Wyeast #1469 west yorkshire
Target OG 1043
Actual OG 1042

311 In Progess

I wanted to come up with a nice malty, complex flavored English Old Ale to celebrate 11-11-11 that pushed the upper limits of an Old Ale with a 1.080OG and the use of my homemade candi syrup to increase flavor and gravity. I’m a fan of the slightly sweeter grains, so a fair amount of specialty grains were in order. With 12% Munich, 7% Honey malt (which I love) and 7% of some crystal (60 & 80), I thought I’d have enough residuals to really give some nice body and a malty sweetness. Hop variety is not as important, as the relative balance and aging process negate much of the varietal character of the hops-still, it's best to stick with a UK blend. "311 In Progress" is a law enforcement code meaning having different connotations in different states. For me, it's an oLD ale that may well be my first served on cask at some point in 2012. Here's my 311 in progress, see ya next year...
Grist:
11.00 lb Pale Malt, Maris Otter
1.75 lb Munich Malt
1.00 lb Honey Malt
0.50 lb Caramel/Crystal Malt - 60L
0.50 lb Caramel/Crystal Malt - 80L
Additions:
1 pint homemade candi sryup-dark 10 min
2.00 oz UK Kent Goldings 60 min 5.8%AA
.25 oz Willamette 60 min 4.7%AA
1.00 oz UK Kent goldings 15 min
.25 Willamette 15 min 4.7% AA
1.25 oz Styrian Goldings flameout

Mash in 5.50 gallons 172 degree water for 70 minutes, target temp 155. Actual closer to 158. I am going to adjust the hop additions slightly to counter the high mash temps, this is going to hopefully help an overly sweet beer. Hitting my target mash temps is always my biggest issue.
Sparge with 3.50 gallons 170 degree water

Target OG 1.080
Actual OG 1.076 (the result of mashing in a bit high)
Target FG 1.020

Scrum Diddley Umscious Nut Brown Ale

Recipe Type: All Grain
Yeast: Nottingham Slurry from Born to be Mild
Batch Size (Gallons): 5.5
Target OG: 1.054
Target FG: 1.012
IBU: 22.7
Boiling Time (Minutes): 60
Color: 16.3 SRM
Primary Fermentation (# of Days & Temp): 14 @ 63
Secondary Fermentation (# of Days & Temp): 14 @63
Crash Cool 5 days at 40

Grist:
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.6 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.5 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 8.5 %
0.50 lb Victory Malt (25.0 SRM) Grain 4.3 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.1 %
Additions:
.50 oz Fuggles [4.50%] (60 min)
.50 oz Willamette [4.70%] 60 min
1.00 oz Goldings, East Kent [5.80%] (10 min)

Mash In Add 15.75 qt of water at 167 F 154.0 F 60 min
Mash out with 1.25 gallons 185 degree water
Sparge with 3.50 gallons 170 degree water
Actual OG 1.053
The hydrometer sample tastes amazing, looking forward to seeing the results off the prior yeast cake

What The Helles

Munich Helles is a very light German beer that was created in Munich in 1895 at the Spaten brewery by Gabriel Sedlmayr to compete with Pilsner-style beers. It is a malt-accentuated beer that is not overly sweet, but rather focuses on malt flavor with underlying hop bitterness in a supporting role.
Grist:
7.5 lb Pilsner (2 Row) Ger (2.0 SRM)
.50 lb Munich Malt (9.0 SRM)
.50 lb Vienna Malt (3.5 SRM)
0.25 lb Cara-Pils/Dextrine (2.0 SRM)
Hops:
1.5 oz Tettnang [3.20%] (60 min)
Yeast:
1 tube German Ale/Kolsch (White Labs #WLP029) Yeast-Ale in a 600ml starter-24hr

Mash in 2.85 gallons 165 degree water for 90 minutes, target 154
Mash out with 2 gallons 180 degree water
Sparge with 3.50 gallons 170 degree water

*Pilsner malt, boil 90 minutes
Mash at 154 for 90 minutes.
Super easy beer to make, should be a crowd pleaser for the macro crowd over the upcoming holidays.
Target OG 1.042 Actual OG 1.048