Extract Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Bohemian IPA	American IPA	5.25 Gallons	1.051	1.014	4.83	61.09	6.15 °L	912	0
Author: Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.107 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/16/2015 12:52 PM Notes:
Pilsner	German Pilsner (Pils)	120 Litres	1.042	1.004	5.03	37.62	1.59 °L	912	3
Author: MoonbeamBrewery Boil Size: 60 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 90 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.5 Primary Temp: 15 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/27/2022 8:05 PM Notes:
Viking Blod	Sweet Mead	2.5 Gallons	1.206	1.01	25.62	6.34	24.74 °L	912	0
Author: Boil Size: 3 Gallons Boil Time: 15 Boil Gravity: 1.171 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/19/2021 8:06 PM Notes:
Founder's Porter Clone	Robust Porter	5.5 Gallons	1.066	1.017	6.42	46.61	42.42 °L	912	0
Author: Boil Size: 7 Gallons Boil Time: 75 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/4/2021 2:20 AM Notes:
Per-Saaz-immon Ale (Persimmon Ale)	Fruit Beer	5.5 Gallons	1.064	1.014	6.52	10.76	6.26 °L	912	0
Author: Conan_the_Brewbarian Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.05 Efficiency: 100 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/12/2017 6:11 PM Notes: Batch #13 4/17/2018: Created a ton of trub due to clots of fruit. Active fermentation within 12 hours. Nearly 6 gallons in carboy. OG: 1.07 ? Add 2 lbs 14 oz persimmon pulp at 180 F with 1 oz Saaz. Whirlpool for 20 minutes. Tx to carboy. Pure O2 1L/min for 60 sec. Pitch yeast slurry. 4/23/2018: Added remaining 7 lbs 13 oz of heated and cooled persimmons to secondary fermentor and transfer beer to onto fruit. 5/11/2018: Racked to 50 bottles using paint filters at each end of siphon. FR: 1.010 ABV ~8%
Keith - Toasted Coconut Stout	American Stout	5.25 Gallons	1.058	1.011	6.21	25.35	33.21 °L	912	0
Author: Mansterbrewer Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.123 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/28/2015 8:42 PM Notes: Additional Steps PRIMARY 10 Days 10-Days-Cocoa Nibs-------4 oz 10-Days-Toasted Coconut--4 oz SECONDARY 10 DAYS
CrIPAlow	American IPA	5.5 Gallons	1.07	1.022	6.32	47.38	6.4 °L	912	1
Author: adamcritchlow Boil Size: 3 Gallons Boil Time: 75 Boil Gravity: 1.128 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/26/2013 12:14 AM Notes: Added two packets of Danstar Windsor yeast (11 grams packs) - total yeast pitch ~330 billion cells.
La Rossa - 11/2016	British Strong Ale	24 Litres	1.061	1.015	5.97	39.55	10.84 °L	911	0
Author: letdarri Boil Size: 14 Litres Boil Time: 60 Boil Gravity: 1.104 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/7/2016 5:58 PM Notes:
Archie's Wish	American IPA	26 Litres	1.062	1.014	6.34	62.34	6.31 °L	911	0
Author: SFSteve Boil Size: 14 Litres Boil Time: 60 Boil Gravity: 1.115 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/2/2016 5:51 PM Notes:
Wild Fruit Beer	Fruit Beer	5.5 Gallons	1.049	1.012	4.79	17.55	7.69 °L	911	0
Author: knittles Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.089 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/5/2016 1:46 AM Notes: Collaboration with Marcus Ferro
Greg's Classic Stout	Dry Stout	18 Litres	1.062	1.016	6.14	45.59	29.37 °L	911	1
Author: Gregory L Boil Size: 22 Litres Boil Time: 90 Boil Gravity: 1.051 Efficiency: 15 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.75 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/20/2017 3:11 PM Notes: "Greg's Classic Stout" *Didn't have enough hops so boiled for 30 mins with only 1.5kg malt extract, then another 60mins with the rest. This will bring it up to 60 IBU. Surprisingly, a classic stout! If you like dark beer but shy away from the tanginess of Guiness, this brew is sure to peak your interest. Don't use jet black roasted barley. Look for a deep dark brown colour roasted barley. Black or chocolate malt is no substitute when making a "classic" stout. Steep grains at 66-70 for 45 mins. Not expecting much conversion... it's mainly for body, flavour, freshness, colour and head retention. Add gypsum for 60min boil (or don't add it). Use English hops (such as Northern Brewer, Goldings, Fuggles) Use Irish Ale type yeast (or English ale if you must). Aerate wort very well. Enjoy within 3-4 weeks from brew day. Consider swapping out some dark malt extract for additional head retention malt.
Melody	British Golden Ale	5.5 Gallons	1.047	1.011	4.74	27.35	5.21 °L	911	0
Author: Bob Davis Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.086 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/7/2016 9:26 PM Notes:
Raspberry Summer Ale	Blonde Ale	21 Litres	1.048	1.008	5.21	15.14	4.21 °L	911	0
Author: Hugh Irwin Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.126 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/4/2018 5:44 AM Notes: Beer to sit on raspberries in secondary fermenter for 7 days.
Apple Cider (100% Juice)	Common Cider	17 Litres	1.053	1.005	6.23	0	0 °L	911	0
Author: Jamie S Boil Size: 17 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: N/A Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/3/2019 11:52 AM Notes: 20 Ltrs of Summer Snow Apple juice. (Actually 17.. lost 3lrs in a fermentor leak..) Plan on Splitting off into Three batches: Batch 1: 5 Ltr Bottled - Straight Apple Cider Batch 2: 6 Lt of apple cider & 4 Ltrs of Pear juice for secondary fermentation. Batch 3: 6 Ltr apple cider with 2 Ltrs sour cherry juice added to secondary Pitched yeast | 02/11/2019 OG = 1053 After 7 days fermentation | 09/11/2019: G = 1016 After 9 days fermentation | 11/11/2019: G = 1012 After 12 days fermentation | 14/11/2019: Split batches (Forgot to take G reading but leaving for another week to finish then FG will be taken. Final: 5 Litres of 100% Apple Cider - Bottled 10 Litres of 50% Apple & 50% Pear Cider - Bottled 8 Litres of 75% Apple & 25% Sour Cherry - Bottled.
Cream Ale Cascade	Cream Ale	1 Gallons	1.041	1.007	4.48	31.97	2.36 °L	911	0
Author: Boil Size: 3.2 Gallons Boil Time: 90 Boil Gravity: 1.013 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/17/2020 1:09 AM Notes:
The Wild Midwest 5G	American Wheat Beer	5 Gallons	1.066	1.017	6.52	38.43	4.57 °L	911	0
Author: tsmangin Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.071 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/12/2015 2:01 AM Notes: Yeast was made from 2 bottles of reconstituted yeast from Boulevard Unfiltered Wheat mixed with a smackpack of 1056. These yeasts were pitched to a 650 ml starter of light pilsen DME (1/2 cup). Starter was made Tuesday night for brewing on Friday.
SBS Czech Pilsner 2.0	Czech Premium Pale Lager	5 Gallons	1.058	1.015	5.61	39.93	4.94 °L	911	0
Author: Salem Brew Supply Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 4.8 oz Creation Date: 8/19/2021 9:11 PM Notes:
Imperial Stout	Imperial Stout	3.2 Gallons	1.086	1.016	9.14	56.4	39.25 °L	911	0
Author: airpaddles Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.079 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/19/2022 9:39 PM Notes:
Tripel Troubel	Belgian Tripel	100 Litres	1.075	1.007	9.01	25.89	12.51 °L	911	0
Author: Robin D Boil Size: 120 Litres Boil Time: 60 Boil Gravity: 1.069 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 12/5/2022 2:50 PM Notes:
Summer Fling	Specialty IPA: New England IPA	5.5 Gallons	1.071	1.023	6.27	38.25	4.76 °L	910	1
Author: tsoybeans Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.023 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: dextrose Priming Amount: 5 oz Creation Date: 10/10/2022 5:17 PM Notes: 1. Bring 2.5 Gallons of water to temp. 155-160F. 2. Add 1lb of your Pilsen DME 3. Steep your speciality grains for 20 minutes -- Oats included. 4. "Sparge" the bag using .25 gallons of 160F water. 5. Bring the wort to a boil. 6. Once boil has been acheived, add 1/2 oz El Dorado Hops to boil for 60 minutes. 7. Add your DME and Lactose at 50 minutes. 8. Turn of heat at 60 minutes 9. Add your mandarin peel to steep in the wort for 20 minutes after flameout. 10. Cool your wort to 160F-170F and add your Cascade/Amarillo hops for 20 minutes. 11. Ferment for at least 14 days in primary, at day 11, add your Galaxy, Cascade, and Amarillo hops. My goal is to make a citrousy, creamy, smooth, juicy/smooth beer with good head retention and mouthfeel. I might switch around the hops based on what I'm shooting for. 11/4/22: Beer is a tad darker than I hoped. Sparging made a huge difference: I retained my calculated OG of 1.072 even at 5.5 gallons. Chilling with refrigerated water really did the trick to bring the temperature down fast. 11/5/2022: Beer blew out of fermentor after 24 hours. Smells and tastes amazing. Very juicy smelling. Can't wait to dry hop. 11/15/22: Added my dry hop. Galaxy hops were a tad too bitter on the nose for my preference. Finished at 1.020! Very smooth flavor and well balanced sweetness and hop! Slighty tropical/fruity smell, but not nearly as strong as I'd expect, hopefully carbonation will help with this. Color checks out, not nearly as hazy as I hoped, but hopefully this means it won't get that weird "brown" oxidation color. 11/18/2022: Bottling was a disaster. The siphon kept getting clogged which led to a bunch of re-siphoning and oxygen bubbles. I feel oxidation will almost be imminent with this beer. Overall, the flavor and aroma is pretty much where I want it. I would have liked a little more sweet orange, so I will add more orange to the brew next time. The beer is incredibly juicy and hazy, just how I want it.
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