I've been brewing for about 5 years now. I find that I don't want to spend the time or the money to do an all grain right (though I do get about about a 60% extract efficiencies form a mini-mash set up with a colander and a sparging bag over the brewkettle, sparging with a ladle). However, I don't generally like to use kits - I like tio fiddle with the recipies it ways the condensed beer in a can doesn't really allow.
I did have a site with all my recipes up, but I started linking from here and Fark, and it quickly sucked up all the bandwidth and got booted, more's the pity.
However, I do have some recipes on my computer. Here's one:
<h2>Roughlie Guthrie Scottish Ale 70/</h2>
Brewed: 12/8/02 OG: 1.057
Bottled: 12/20/02 FG: 1.020
<b>Ingredients </b>
<ul>
<li>5 1/2 gal Bottled Water
(Dannon Sparkletts for Chemistry Reference) </li>
<b>Malt Extract </b>
<li>5 1/2 lbs Munton's Light DME </li>
<b>Grains </b>
<li>1/2 lb Breiss 40L Crystal </li>
<li>1 lb Munton's (I think) 80L Crystal</li>
<li>1/4 lb Weyermann Rauch Malt </li>
<li>1/2 lb Breiss Chocolate Malt </li>
<li>1/2 lb Breiss Biscuit Malt </li>
<b>Hops </b>
<li>1 oz EKG Pellets @ T-75 </li>
<li> 1/2 oz EKG Pellets @ T-10 </li>
<b>Additives </b>
<li>1 oz Gypsum (2 tbsp)</li>
<li> 1/2 tsp Irish moss </li>
<b>Yeast </b>
<li>1 vial WPL028 Endinburgh Ale </li>
<b>Priming </b>
<li>3/4 cup Corn Sugar </li>
</ul>
<b>Procedure </b>
<ol>
<li>Add 2 gallons water to kettle. </li>
<li>Add gypsum and stir. </li>
<li>Crack grains and put in 2 large hop bags. </li>
<li>Put bags in water and heat to 155F (In reality b/w 146 & 158) </li>
<li>Hold for 30 minuted then raise temp to 158F (b/w 156 and 165) </li>
<li>Hold for 10 minutes, then raise temp to 170F for a minute or two and remove and discard grains. </li>
<li>Bring wort to a boil, remove from heat, and stir in DME. </li>
<li>Return to a boil, and time 75 minutes. </li>
<li>Add hops at 75 and 10 minuted before the end of the boil </li>
<li>Add Irish moss with the second batch of hops. </li>
<li>Add 3 gallons cold water to bucket and strain in hot wort. </li>
<li>Cap and lock and allow to chill to ambient temperature overnight. </li>
<li>Shake vigourously for 5 minutes (count of 300. Nowadays, I'd use a sanitized eggbeater for this) </li>
<li>Pitch yeast directly from vial (left out on top of fermenter overnight). </li>
<li>Ferment 8 days at 67-70F (ambient temp in my kitchen in winter) </li>
<li>Rack to glass and allow to settle for 3 days (fermentation was complete at this point). </li>
<li>Bottle with 3/4 cup corn sugar. </li>
<li>Let age up to 9 months at room temp, longer at cellar temp, longer still refrigerated. </li>
</ol>
No, I'm not actually that anal retentive, but, if you want to fiddle with the recipe, it's best to know 1) exactly where it started and 2) that it produced a damn good beer. I had some brewers who regularly win prizes for their homebrews ask me for the recipe.