Extract Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Grandma D Cider	Common Cider	6 Gallons	1.051	1	6.68	0	6.43 °L	769	1
Author: baumang Boil Size: 1 Gallons Boil Time: N/A Boil Gravity: 1.305 Efficiency: N/A Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/13/2021 2:19 PM Notes: - 6 gallons of cider from Meijer -4lb strawberry -1lb rhubarb -pre fruit brix 12 1.0484
Jamil's Evil Twin	American IPA	5.5 Gallons	1.063	1.012	6.66	56.57	14.74 °L	769	0
Author: IPA_Nucks Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.115 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: Dextrose-bottling bucket-bottle carb Priming Amount: N/A Creation Date: 8/6/2015 11:13 PM Notes: NB.com recipe gives a higher OG of 1.068...so not sure yet what it will be (I also added Dextrose to the boil). Will update in my notes. It's brew day, 10/9/2015..stay tuned, OG 1.068. My conical clogged so I siphoned to secondary carboy on 10/15/2015. Bottled tonight, 10/31/2015, Final Gravity was 1.012; depending on the multiplier, i see most often 133.5, i get 7.476 % ABV.
The Year That Wasn't Barleywine	English Barleywine	6 Gallons	1.092	1.019	9.67	46.27	13.16 °L	769	0
Author: Andy from Fairmont Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.111 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 3/7/2020 9:39 PM Notes: It should easily end up within the FG limit for style.
Jim's Man Cave Black Pug Ale	American Stout	22 Litres	1.054	1.011	5.66	0	19.44 °L	769	0
Author: Monkey Brewing Boil Size: 5 Litres Boil Time: 30 Boil Gravity: 1.04 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: dextrose Priming Amount: 120 Creation Date: 6/26/2019 8:53 PM Notes: steeped grain @68c for 30 min bought to boil 100c added LDME plus stout tin poured half in fermenter vesel added dark ale to boil pot for 5 min before adding to fermenter. topped to 22ltrs pitched 2 x yeast after rehydrated Fermentation active 12 hours later through air lock notification
AIH Backyard Pilsner	Classic American Pilsner	5 Gallons	1.047	1.009	4.99	21.53	4.54 °L	769	0
Author: Basshook Brewery Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.078 Efficiency: 100 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: 5/15/2018 12:16 AM Notes: AIH Backyard Pilsner. 3 Yeast suggestions, US05, WL001, WL810, Wyeast 1056, Wyeast 2112
S'more Stout	Imperial Stout	5.6 Gallons	1.071	1.022	6.4	58.95	35.21 °L	768	0
Author: Killy813 Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.091 Efficiency: 45 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: corn startch Priming Amount: 3.5oz Creation Date: 7/27/2018 1:06 AM Notes: **1/2 tsp Gypsum, 1/2 tsp Cal. carb. added to mash water** + Seep grains for 35 minutes at 156 degrees. 3lbs LME at start of boil, 3lbs LME added at 30 min, 1lbs added at 15 of boil. Wolfloc added at 15 minutes + Corn syrup added last minute of boil + Crushed Teddy Grahams added last 5 min of boil +Primary for 7 days ++ 2oz of priming sugar added to secondary ++ 2 Vanilla Beans soaked in Vodka (2 days) - put in secondary ++ 4oz Coaco Nibs added to vodka for 2 days. Put in Secondary ++ 8oz of honey added to secondary +++ Cold Brew coffee. Place 2oz of Colombian/Rain-forest coarsely ground beans in 26oz of water. Let soak for 24 hours. Transfer coffee into bottling bucket and stir before bottling
New England Cider	New England Cider	5 Gallons	1.061	1.011	6.54	0	6.53 °L	768	0
Author: Brett Boil Size: 4.79 Gallons Boil Time: N/A Boil Gravity: 1.061 Efficiency: 100 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: 6/3/2024 5:37 PM Notes:
Wee Heavy Scotch Ale	Strong Scotch Ale	5 Gallons	1.089	1.026	8.27	16.9	15.58 °L	768	1
Author: TheMattHuntsman Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.068 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: 4/27/2021 7:03 PM Notes:
Apple Ale	American Pale Ale	5 Gallons	1.048	1.011	4.76	66.37	3.59 °L	768	1
Author: Jake Hughes Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.043 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: 10.3 oz Creation Date: 8/23/2020 7:04 PM Notes:
Cerveza	American Light Lager	1.5 Gallons	1.5	1.14	47.25	6.89	50 °L	768	0
Author: Ruth Boil Size: 0.8 Gallons Boil Time: 60 Boil Gravity: 1.5 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: BelgianCandySugar Priming Amount: 1.9 oz Creation Date: 11/25/2019 10:52 PM Notes:
[FHS] Belgian-style Quad	Belgian Dark Strong Ale	2.5 Gallons	1.112	1.029	10.88	47.17	35.13 °L	768	0
Author: LongHouseBrews Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.093 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/29/2018 5:34 AM Notes:
Red Harry II	Specialty IPA: Red IPA	21 Litres	1.058	1.011	6.19	57.29	7.08 °L	768	0
Author: haz77 Boil Size: 5 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/13/2018 5:57 PM Notes:
Ty's Summer Sipper	Blonde Ale	6 Gallons	1.051	1.01	5.38	18.74	2.99 °L	768	0
Author: Greenchef Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.076 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: 10/12/2014 9:53 PM Notes:
DAMMAGED Goods	Double IPA	5 Gallons	1.105	1.026	10.33	336.95	11.55 °L	768	1
Author: Jack1120 Boil Size: 2.5 Gallons Boil Time: 90 Boil Gravity: 1.101 Efficiency: 35 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: 1/31/2018 6:51 PM Notes: The 3.15 lbs of LME listed as Maris Otter is actually Northern Brewer's Super Structure Malt Blend for IPAs. The 6.0 lbs of LME listed as Amber is actually Maillard Malts Gold Malt. The hop shot is listed as 12.1 grams but was actually 10 ml. Each 1 ml addition is supposed to add 10 IBUs to a 5 gallon batch when boiled for 60 minutes in a wort with a gravity of 1.050. IBUs are expected to decrease as gravity increases, thus requiring longer boiling times to isomerize the AAs and achieve the same IBUs. These were boiled for 90 min, so I just stuck to an estimated 100 IBUs added. 1 pack of Omega Yeast Labs liquid DIPA Ale yeast and 2 packs of rehydrated Danstar Nottingham yeast were pitched. There are 2 identical dry hop additions: 1) After 10 days of active fermentation, 4 days prior to transferring to secondary fermentation. 2) During secondary fermentation, 4 days prior to bottling. The name of the beer refers to the 8 hop varieties used: Denali, Apollo, Mosaic, Medusa, Azacca, Galaxy and El Dorado. Step by step instructions: 1) Collect and heat 2.5 gallons of water. 2) Steep 1 lb. Baird's Light Carastan Malt until water reaches 170 °F (~20 minutes). 3) Bring water to a boil. 4) Remove from heat, stir in 3 lbs. Briess Pilsen light DME and 3.15 lbs. NB Super Structure Malt Extract. 5) Return wort to boil. 6) 90 min boil remaining – Add 10 ml of Hop Shot and 0.5 oz. Apollo hops. 7) 60 min boil remaining – Add 0.5 oz. Apollo hops. 8) 15 min boil remaining – Add 0.5 oz. Denali, 0.5 oz. Mosaic, 0.5 oz. Azacca, 0.5 oz. Galaxy, and 0.5 oz. El Dorado hops. Add in 6 lbs. Gold Malt Syrup. 9) Flame-out i.e. 0 minutes – Add 0.5 oz. Denali, 0.5 oz. Mosaic, 0.5 oz. Azacca, 0.5 oz. Galaxy, and 0.5 oz. El Dorado hops. Add in l lb. Brun Léger (soft candy sugar - blond) and 0.5 lbs. Corn Sugar (dextrose). 10) Allow to stand for 15 minutes before cooling. 11) Cool the wort as quickly as possible. 12) When wort reaches 180 °F – Add 1 oz. Denali, 0.5 oz. Mosaic, 1 oz. Medusa, 1 oz. Azacca, 0.5 oz. Galaxy, and 1 oz. El Dorado hops. 13) Sanitize equipment while wort cools. 14) Rehydrate 2 packs of Nottingham Ale Yeast. 15) Fill 6 gallon carboy with 2 gallons of cold water. 16) Pour cooled wort into 6 gallon carboy. Try not to pour in too much sludge from the bottom of the pot. 17) Add cold water as needed to bring the final volume to 6 gallons. 18) Aerate the wort. 19) Measure and record specific gravity. 20) When wort reaches 78 °F – Add Omega DIPA Yeast slurry (cut with sanitized scissors) and rehydrated Nottingham Ale Yeast. 21) Seal carboy with bung and add ~4-6 ft. blowout tube running into and submerged in container with StarSan. 22) Move to dark spot at 68-72 °F for 1-2 weeks for primary fermentation. 23) After 10 days of active fermentation – Add 0.5 oz. Denali, 0.25 oz. Mosaic, 0.5 oz. Medusa, 0.5 oz. Azacca, 0.25 oz. Galaxy, and 0.5 oz. El Dorado hops. 24) After 14 days of primary fermentation – Transfer beer to secondary fermenter using sanitized equipment. 25) Allow beer to condition for 2-4 weeks in secondary fermenter. 26) 4 days prior to bottling – Add 0.5 oz. Denali, 0.25 oz. Mosaic, 0.5 oz. Medusa, 0.5 oz. Azacca, 0.25 oz. Galaxy, and 0.5 oz. El Dorado hops. 27) Mix a priming solution (a measured amount of sugar dissolved in water to carbonate the bottled beer) of 2/3 cup priming sugar in 16 oz. water. Bring the solution to a boil and pour into the bottling bucket. 28) Siphon beer into bottling bucket and mix with priming solution. Stir gently to mix. 29) Fill and cap bottles. 30) 1–2 weeks after bottling – Condition bottles at room temperature for 1–2 weeks. 31) After this point, the bottles can be stored cool or cold.
Reddit Sour	Mixed-Fermentation Sour Beer	3 Gallons	1.049	1.009	5.21	0	7.89 °L	768	0
Author: adam.weber Boil Size: 1.5 Gallons Boil Time: 30 Boil Gravity: 1.098 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: 10/11/2017 6:30 PM Notes:
French Extract Watermelon Hefeweizen	Weizen/Weissbier	5.5 Gallons	1.051	1.012	5.12	11.87	4.08 °L	768	0
Author: jfbtt@hotmail.com Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 7/19/2016 4:28 AM Notes: Olive Nation Watermelon Extract added to priming sugar before bottling.
Liberty Cream Ale	Cream Ale	5 Gallons	1.043	1.008	4.58	13.45	4.48 °L	768	0
Author: krejcard Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.086 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: Forced Carb Priming Amount: 2.2 Creation Date: 6/27/2015 3:44 PM Notes:
Session APA	American Pale Ale	5 Gallons	1.049	1.009	5.22	44.91	7.29 °L	768	0
Author: bowlersp Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.098 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: 6/16/2015 1:53 PM Notes:
Really An IPA Part 1	American IPA	5.5 Gallons	1.057	1.013	5.75	77.59	5.41 °L	768	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.105 Efficiency: 45 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: dextrose Priming Amount: ~110g Creation Date: 4/7/2015 7:41 PM Notes: Cutting Amarillo from first stage, using Chinook > Simcoe based on past recipe outcomes. +Ahtanum for additional piney flavour and experimentation. Columbus in place of nugget. Ahtanum replacing amarillo addition @ flavour stage for this portion of batch, aiming to reduce orange flavour and increase pine flavours. 2L yeast starter for 24 hours WL Calif (American 1) in 15% 9PH mineralized h20. ~3L of mineralized water total so far.
Test	California Common Beer	23 Litres	1.015	1.004	1.5	0	1.4 °L	768	1
Author: southhill Boil Size: 3.5 Litres Boil Time: 60 Boil Gravity: 1.1 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: 2/15/2015 3:41 PM Notes:
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