Extract Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Amarillo Pale Ale	American Pale Ale	5 Gallons	1.055	1.014	5.42	68.05	10.41 °L	13.8K	1
Author: Jensen Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/23/2012 12:54 AM Notes: Not sure about the Yeast... will need to update later. This was my first beer for home brew... loved it!!
Cold Smoke Clone	Strong Scotch Ale	5 Gallons	1.066	1.019	6.18	11.48	19.42 °L	12.6K	5
Author: nshontz Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/28/2012 2:50 PM Notes: add the brown sugar in the last 30 mins
Bavarian Hefeweizen	Weizen/Weissbier	5 Gallons	1.048	1.012	4.76	11.24	3.17 °L	12.3K	13
Author: galapaegos Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 90 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/24/2012 6:37 PM Notes:
Pineapple Pale	Fruit Beer	5 Gallons	1.061	1.011	6.54	60.07	11 °L	12.2K	5
Author: Trent212 Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: Corn Sugar Priming Amount: 3/4 cup Creation Date: 4/14/2012 8:56 PM Notes: 8 lbs Extra-pale malt extract 1 lb crystal malt (60L) 2 oz cascade hops (bittering) 1 oz hallertauer hops (aroma) 1 oz hallertauer hops (dry hop) 1 tsp gypsum 1 package belgian ale yeast 4 lbs fresh pineapple 3/4 cup corn sugar (priming) Place cracked crystal malt in 6 gallons water and steep at 155 degrees for 30 minutes. Remove spent grains, add malt extract, gypsum and 2 oz Cascade hops Boil 1 hour Add 1oz hallertauer hops at 45 minutes. Chill wort and pitch yeast. Ferment 5-7 days Transfer to secondary fermenter, add pasteurized pineapple and 1oz hallertauer hops. Ferment additional 10 days. Transfer to tertiary fermenter for 3 days. Bottle. Condition 7-10 days.
La Fin Du Monde Clone	Belgian Tripel	5.25 Gallons	1.088	1.02	8.91	13.42	5.22 °L	12.1K	10
Author: Houses 3 Brewing Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.153 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/16/2015 11:21 PM Notes: This is a clone from a homebrew supply store, but due to the lack of cooperation and customer support, I will not name them.
Bodhizafa Clone	Specialty IPA: Belgian IPA	6 Gallons	1.063	1.012	6.68	84.79	9.06 °L	12.1K	7
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 2.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/13/2017 3:08 AM Notes:
Mango IPA	American IPA	5 Gallons	1.077	1.019	7.61	59.05	8.02 °L	11.7K	15
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.129 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/20/2015 5:00 PM Notes:
Simple Dry Lemon Mead	Dry Mead	1 Gallons	1.108	1.027	10.63	0	5.1 °L	11.7K	0
Author: Boil Size: 0.66 Gallons Boil Time: N/A Boil Gravity: 1.164 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/10/2016 5:37 PM Notes: Bring 2/3rd gal water to boil; remove from heat Let water cool to ~165F Stir in honey Cool to ~75F Pour into carboy, aerate Top off water if needed Pitch yeast Cut lemon in half, squeeze both halves into the carboy - don't worry about the seeds, they'll be fine Install airlock This was my first mead ever and I likely made a lot of mistakes! However, I bottled it after 5 months in primary and it seemed reasonably good! It was a little cloudy so I am now conditioning it and will update this at another time.
Session IPA	American IPA	5.2 Gallons	1.045	1.011	4.48	53.4	8.31 °L	11.4K	3
Author: peterj Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/29/2012 12:38 PM Notes: Steep in 1 gallon water @ 150F for 45 min Primary 3 weeks. Dry hop 7-10 days. Bottle condition 2-3 weeks. Pours a golden almost copper with a slight haze. Good head that stays to the end. Smells ridiculously hoppy with grapefruit and almost tropical tones. Taste is hop forward but with enough malt and mouthfeel to balance. Rye gives it a nice crispness. Tastes like a west coast style IPA.
Ayinger Brau-Weisse Clone Small Batch	Weizen/Weissbier	2 Gallons	1.052	1.013	5.13	13	4.01 °L	11.4K	1
Author: Koi Dog Brewing Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/19/2013 5:44 PM Notes:
St. Bernardus Abt. 12 Clone	Belgian Dark Strong Ale	3 Gallons	1.102	1.025	10.21	20.61	40 °L	11.2K	4
Author: jimdubc Boil Size: 3.25 Gallons Boil Time: 60 Boil Gravity: 1.095 Efficiency: 20 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/7/2014 3:37 AM Notes: Pitch additional 3787 yeast when moved to secondary Optional, Danstar bottle condition yeast and priming sugar when bottling - depends on how long your secondary aging ends up being. Over 4 months and more yeast may be required for carbonation. Age minimum of 9 months before enjoying
Belgian Tripel	Belgian Tripel	5 Gallons	1.09	1.017	9.6	34.77	7.28 °L	11.2K	9
Author: TacoMcCabbage Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/27/2012 8:16 PM Notes:
New England IPA	American IPA	5 Gallons	1.059	1.012	6.17	110.97	5.31 °L	11.1K	1
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/6/2017 1:47 PM Notes: BYO states OG = 1.061, FG = 1.012, IBU = 56, SRM = 5, ABV = 6.5%. Heat water to 158 F. Add malt extracts and dissolve. Add first wort hop, bring to boil. At boil add 0 min hops, boil 60 minutes. On heat off, add 0 minute hops. Cool wort to 180 then add whirlpool hops, allow to stand for 20 minutes, chill to 64. Oxygenate wort. Pitch yeast. Mix dry hops and divide into thirds. 1/3 added after two days, remove after two to three days. 1/3 added at end of fermentation, remove after two to three days. 1/3 added after three days end of fermentation, remove after two to three days.
The Great Pumpkin....Ale	Spice, Herb, or Vegetable Beer	5.5 Gallons	1.06	1.017	5.7	22.42	13.41 °L	11K	22
Author: Brewmaster Tom Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.111 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 4/6/2012 12:23 AM Notes: Campden Tablet prior to steeping. Irish Moss, Whirlfloc @ 15 min. Yeast Nutrient @ 10 min. Carbonation volume = 2.3
Stone & Wood Pacific Ale	American Amber Ale	21 Litres	1.057	1.011	6.06	30.41	7.01 °L	11K	8
Author: Ben Golding Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.109 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/12/2014 1:03 AM Notes: Kinda based on http://aussiehomebrewer.com/topic/58028-stone-and-wood-extract-clone/
Goose Island 312	American Wheat or Rye Beer	5 Gallons	1.045	1.012	4.21	25.4	3.73 °L	11K	4
Author: Players Only Brewing Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: corn sugar Priming Amount: 4 oz Creation Date: 4/9/2012 6:09 PM Notes: Cool to 70° and pitch yeast. Primary Fermentation = 7 days @ 66°F Secondary Fermentation = 7 days @ 66°F (if needed) ---------------------------------------- Below is Mike's original spec's for this beer. AA's for the Cascade hops are 7 on here but Mikes is @ 5.5 AA's that's the reason IBU's coming out higher on here. O.G. = 1.041 F.G. = 1.010 IBUs = 17.7 Alcohol = 4.0% Primary Fermentation = 7 days @ 66°F Secondary Fermentation =7 days @ 66°F Ingredients • 3 lb Extra Light Dry Malt extract • 2.25 lb Wheat Liquid Malt extract • 0.50 oz Liberty [4.30%] (60 min) Hops • 1.0 oz Cascade [5.50%] (15 min) Hops • 0.50 oz Cascade [5.50%] (0 min) Hops • 2 Pkg US-05 American Ale Yeast Instructions • Add 0.50 oz Liberty @ start of boil. • Add 1.0 oz Cascade & Irish moss @ 15 minutes left. • Add yeast nutrient @ 10 min left. • Turn off heat add .5 oz Cascade hops • Cool to 70° and pitch yeast.
Highlander Chocolate Coffee Porter	Robust Porter	22 Gallons	1.057	1.016	5.41	19.33	39 °L	10.9K	1
Author: Highlander Boil Size: 22 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: None/Forced Carbonation Priming Amount: N/A Creation Date: 4/30/2012 5:27 AM Notes: Standard boil profile. Whirlfloc, yeast nutrient, aroma hops, and 2nd chocolate additions @ 10 minutes. S.G. reading and volume/S.G. adjustment to approx. 22 gallons just before flame out. Add coffee in seeping bag @ flame out and seep to taste. Whirlpool chill to 160 degrees and allow to settle for 30 minutes. Transfer to fermenter, simultaneously chilling to 70 degrees and aerating with pure oxygen. Pitch a slurry of (5) 11 g packets of properly hydrated yeast @ 70 degrees and install airlock. Wait 3-4 hours, apply a 120 second, pure oxygen aeration, then close butterfly valve, remove aeration assembly, and cap. Maintain fermentation temperature at 68-70 degrees through primary fermentation. Chop vanilla bean into small pieces and soak in bourbon during primary fermentation. When primary fermentation is mostly complete, drop trub and add entire bourbon/vanilla liqueur mixture to fermenter. Allow fermentation to proceed until complete, sampling and adjusting vanilla and coffee levels to taste as necessary. Drop ambient temperature to lagering temperature if possible and hold until beer clears. Rack and carbonate. Age to taste. Results: A wonderfully smooth porter with delicious coffee/chocolate flavor, and a great aroma. Best served well aged at cellar temperature.
Mint Chocolate Stout	American Stout	5 Gallons	1.102	1.024	10.26	55.69	40 °L	10.8K	4
Author: TacoMcCabbage Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: Corn Sugar Priming Amount: 4 oz Creation Date: 11/26/2012 8:26 PM Notes: 1 oz. of mint leaves and 4 oz. of cacao nibs added to secondary fermentor and allowed to sit for 2 weeks. Actual OG and FG varied from estimation given by the calculator. Actual OG was 1.074 and actual FG was 1.024 for an ABV of 6.8%.
Butterbeer	Specialty Beer	2.13 Gallons	1.07	1.018	6.85	18.36	16.65 °L	10.8K	6
Author: Tipsy Kitty Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/18/2012 1:54 PM Notes: A sweet butterscotch ale. Recipe is geared for a Mr. Beer keg fermenter.
Heavy Hard Cherry Apple Cider	English Cider	5 Gallons	1.063	1.001	8.11	0	7.17 °L	10.6K	6
Author: Dana Cordes Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/5/2012 4:03 AM Notes: Pounds of Juice = Gallons of Juice. Two 12oz cans of apple juice concentrate Dissolve the brown sugar and yeast nutrient into the apple juice concentrate as you bring it to 180 degrees on the stove. Add juices and cooled concentrate and top we prepared yeast.
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