Extract Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Hazelnut Amber Ale	American Amber Ale	2 Gallons	1.058	1.016	5.5	27.51	15.65 °L	729	0
Author: gotpwr Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.047 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: 2/21/2016 8:53 PM Notes: Steep grains in 1.5 gallons water at 150 to 165 deg for 20 min.
Bert's Beer	No Profile Selected	5.5 Gallons	1.103	1.026	10.18	27.45	11.64 °L	729	0
Author: NWBS Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.095 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: 4/25/2023 8:51 PM Notes:
VELVET RECONCILIATION CIDER STOUT 5G	No Profile Selected	5 Gallons	1.062	1.018	5.66	2.37	17.11 °L	729	0
Author: Thebeernicorn Boil Size: 0.5 Gallons Boil Time: 60 Boil Gravity: 1.168 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: 6/22/2022 7:21 PM Notes:
60L Corona Extra II	International Pale Lager	60 Litres	1.044	1.009	4.62	18.6	2.54 °L	729	0
Author: Maurao Boil Size: 75 Litres Boil Time: 60 Boil Gravity: 1.035 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: 1/28/2022 4:08 PM Notes:
Modified Rocky Racoon Honey Lager- Extract	American Lager	5.5 Gallons	1.062	1.022	5.29	20.46	6.8 °L	729	0
Author: HTownBrewer Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.114 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 53 ° F Priming Method: co2 Priming Amount: 30 psi Creation Date: 9/7/2021 10:52 PM Notes: Add the Honey AFTER flame-out of the boil Also considering using Wyeast 1272 instead Partially from Austin Homebrewers: Heat 1 gallon of water to 170 deg F, put Carafoam in a muslin bag and steep for 45 min at (155-165 F). Rinse with up to 2 Gallons of 170F water into boiling pot Add additional water to bring mixture to 3 gallons. Bring to boiling and turn off heat. Turn off the heat once again and move the stockpot to a cool burner. Add the malt extract and any additional sugars listed below: Stir constantly to dissolve the malt extract. Return heat to the mixture once dissolved, stirring occasionally. The mixture now contains a lot of sugar and can burn if not stirred. Heat the mixture to boiling. When the mixture reaches boiling, it can rise very rapidly and boil over. At this time, reduce heat to control the rising foam. Once the boil is under control, adjust the heat to a good rolling boil without boiling over. Add Irish moss for the last 10 minutes of the boil. Add the finishing hops during the final 2 to 4 minutes of boiling. Add the Honey to the Wort after Flame-out (do not boil!) Strain, sparge, and transfer immediately to ~1.5 gallons of cold water in the fermenter. Top off with additional water to make 5 gallons (19 L). Add the yeast when wort is cool, and ferment to completion. Bottle when fermentation is complete. Cold Fermentation: Put the lid on the fermenter with the airlock installed (fill airlock 1/3 with water). After 12-36 hours this mixture will begin to churn and produce CO2. Once you see signs of fermentation, slowly cool temperature of the wort to 50° - 55°F (about 1° per hour). If you do not see any activity after 24 hours, then remove the lid and vigorously stir the wort with a sanitized spoon. If after another 24 hours you do not see any fermentation, please call us. After 10 days since the wort started fermenting, the mixture will calm down and the excess proteins will settle at the bottom of the primary fermenter. At this time, raise the temperature to 60° - 70°F for 2 days to improve flavor. Check the specific gravity to make sure it is within 3- 4 points of the FG and then carefully move the fermenter full of beer to a counter top. Be careful not to disturb the sediment on the bottom.
Winter Blond 2017	Belgian Blond Ale	25 Litres	1.054	1.012	5.56	12.86	4.95 °L	729	0
Author: Kost-ØL Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.17 Efficiency: 60 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: 10/7/2017 10:35 AM Notes:
Dwyers Double 2016	Imperial IPA	5.55 Gallons	1.085	1.022	8.29	93.85	11.84 °L	729	0
Author: Eric O Boil Size: 4.8 Gallons Boil Time: 60 Boil Gravity: 1.099 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: 1/10/2016 7:47 PM Notes:
Darryl Saison	No Profile Selected	5 Gallons	1.055	1.014	5.41	29.19	5.35 °L	729	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.046 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: 8/15/2019 2:06 PM Notes:
New England IPA	Specialty IPA: New England IPA	5 Gallons	1.067	1.015	6.89	47.41	4.02 °L	728	0
Author: Boil Size: 3 Gallons Boil Time: 15 Boil Gravity: 1.112 Efficiency: 1 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: 7/8/2019 1:38 AM Notes:
Prairie Artisan Ales - Vinyl (clone)	Imperial Stout	5.5 Gallons	1.12	1.02	13.13	52.07	50 °L	728	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.164 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: dextrose Priming Amount: 5.3 oz Creation Date: 2/15/2024 3:50 AM Notes: Prairie Artisan Ales’ Vinyl clone (5 gallons/19 L, partial mash) OG = 1.120 FG = 1.034 IBU = 56 SRM = 92 ABV = 13% Ingredients 7.7 lbs. (3.5 kg) Briess Pilsen dried malt extract 2 lbs. (910 kg) Canadian Superior Pilsen malt 13 oz. (366 g) Dingemans Special B malt 8 oz. (227 g) Dingemans chocolate malt 13 oz. (366 g) Weyermann Carafa® III malt 8 oz. (227 g) Weyermann chocolate rye malt 5.4 oz. (153 g) Weyermann melanoidin malt 113 oz. (366 g) Crisp pale chocolate malt 2 lbs. (910 g) flaked oats 1.2 lbs. (540 g) D2 liquid candi sugar 4 oz. (113 g) dark brown sugar 4 oz. (113 g) turbinado sugar 4 oz. (113 g) maltodextrin 21 AAU Magnum hops (60 min.) (1.5 oz./43 g at 14% alpha acids) 2 oz. (56 g) French oak cubes Servomyces (yeast nutrient) SafAle US-05, LalBrew BRY-97 (American West Coast Ale), Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast ¾ cup corn sugar (if priming) Step by step If you do not have a used Bourbon barrel for aging, then soak the oak cubes in the Bourbon of your choice at least two weeks before brew day to recreate the barrel aging essence. Also, use two sachets if using a dry yeast or make a large starter if using liquid yeast. You may consider re-pitching yeast from a previous batch as well. In a mesh bag, mash Pilsen and melanoidin malts and flaked oats in 2 gallons (7.6 L) of water at 149 °F (65 °C) for 60 minutes. Steep the rest of your grains for 10 minutes in a separate mesh bag. Drain bags and add water to make 3 gallons (11 L) of wort. Raise to near boiling, then remove pot from heat and slowly stir in half of your malt extract until dissolved. Return to the heat source and boil for 60 minutes. Add bittering hops and sugars at the beginning of boil. With 10 minutes remaining, remove again from boil and stir in the rest of the malt extract. Follow the remainder of the all-grain recipe, topping up to 5.5 gallons (21 L) in the fermenter. At flameout, whirlpool, then rapidly chill the wort to 68 °F (20 °C) and transfer the wort to your fermenter. Oxygenate the wort if using a liquid yeast strain or re-using yeast, then pitch the yeast. Set the fermenter in a cool, dark place to ferment at about 68 °F (20 °C). After fermentation is complete, add your soaked oak cubes, or rack to a secondary vessel containing the cubes. After achieving the desired flavor profile, crash cool, keg and force carbonate to 2.5 volumes, or prime and bottle condition.
#3 "Flying Pig" IPA	American IPA	5.45 Gallons	1.061	1.011	6.55	69.22	6.72 °L	728	1
Author: redgerton Boil Size: 5.7 Gallons Boil Time: 30 Boil Gravity: 1.058 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: sucrose Priming Amount: 4 oz Creation Date: 4/12/2021 10:49 PM Notes:
Mango Super Pale Ale	Specialty Fruit Beer	5.5 Gallons	1.114	1.023	11.95	21.52	8.22 °L	728	1
Author: JReeser Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.104 Efficiency: 70 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: 4/4/2020 8:41 PM Notes: Added 2# simple truth frozen mango chunks @ 30 min
Squid Ink IPA	American IPA	5.5 Gallons	1.19	1.04	19.57	0	21.89 °L	728	0
Author: Loaded Dice Brewery Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.348 Efficiency: 70 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: 2/16/2020 5:34 PM Notes: Penn & Teller
Port City Ways And Means Extract Clone	Specialty IPA: Rye IPA	5.5 Gallons	12.258	2.772	5.07	57.48	7.85 °L	728	0
Author: Andino Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 16.6 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Plato Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/28/2017 10:00 PM Notes:
Newport Best Bitter	Best Bitter	44 Litres	1.045	1.011	4.45	31.14	9.28 °L	728	0
Author: Bomber Rock Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.066 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/10/2017 12:03 PM Notes:
Pitch Black IPA	Specialty IPA: Black IPA	24 Litres	1.05	1.011	5.21	5.29	14.04 °L	728	0
Author: FatYakz Boil Size: 3 Litres Boil Time: 20 Boil Gravity: 1.403 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/3/2017 4:28 AM Notes:
Bloody Dunkles Hefeweizen	Dunkles Weissbier	22 Litres	1.055	1.008	6.2	8.09	9.65 °L	728	0
Author: Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.11 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/8/2017 12:28 AM Notes:
15 Minute Citra Pale	American Pale Ale	21 Litres	1.056	1.013	5.67	35.96	6.1 °L	728	1
Author: crankyfox Boil Size: 24 Litres Boil Time: 15 Boil Gravity: 1.049 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/25/2017 7:44 AM Notes:
THE GODS	Specialty IPA: Belgian IPA	5.5 Gallons	1.063	1.017	6.26	91.92	4.62 °L	728	0
Author: SMT Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 35 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: 3/17/2017 5:09 PM Notes:
Black Beauty	Specialty IPA: Black IPA	5 Gallons	1.054	1.01	5.77	55.9	36.15 °L	728	0
Author: Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.136 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: 2/2/2016 7:07 PM Notes:
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