Extract Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Texas Berw Brew	American Light Lager	5.5 Gallons	1.007	1.002	0.68	0	1.15 °L	691	1
Author: Amy White Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.013 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: 1/19/2018 12:52 PM Notes:
Jamine IPA	American IPA	5.5 Gallons	1.065	1.009	7.3	75.04	6.09 °L	691	0
Author: Miles & Nick Boil Size: 7.75 Gallons Boil Time: 90 Boil Gravity: 1.035 Efficiency: 75 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: 9/1/2021 7:35 PM Notes:
Chinook Pride IPA	American IPA	5.25 Gallons	1.059	1.015	5.85	57.19	7.19 °L	691	0
Author: mugarte2009@gmail.com Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 35 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: 8/18/2019 10:34 PM Notes:
Cascade & Fuggles Amber	Standard/Ordinary Bitter	23 Litres	1.04	1.011	3.83	34.72	6.31 °L	691	0
Author: BeerBaron85 Boil Size: 8 Litres 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: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/8/2018 10:42 PM Notes: Was OK - bit too tangy especially at first, and heavy - lot of yeast in bottles. Not remarkable so try different next time. possibly used larger yeast by accident. Winter 2018/19.
Ginger Mead	Sweet Mead	1 Gallons	1.126	1.024	13.4	0	5.1 °L	691	0
Author: probablyandy Boil Size: 2 Gallons Boil Time: 15 Boil Gravity: 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: 7/28/2018 4:57 PM Notes:
Chimay Blue Clone	Belgian Dark Strong Ale	23.5 Litres	1.074	1.015	7.72	0	18.21 °L	691	0
Author: NelsonBrewer Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.065 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: 7/25/2018 11:09 PM Notes: Chimay Blue stats (from Brew Like a Monk): - OG = 1.077 - ABV = 9% - Apparent attenuation: 89% - SRM = 40 = WRONG (should actually be around 22) - IBU = 35 ? Caramel 150 instead of dark candi sugar - also replaces the Special B ? if using Caramel 150 use dextrose to increase ABV and attenuation (dry) - ? use biscuit malt instead of melanoidin (Aromatic) Dark malt for colour adjustment CaraPils for head Pils as base Munich for biscuity-ness - may need to boost this, as don't want to mash Aromatic (like a super Munich, very biscuity) so consider using more Munich instead e.g. 15 - 20% Munich instead Have to mash melanoidin malt: https://aussiehomebrewer.com/threads/melanoidin-malt.14104/
Juicy Watermelon Wheat	Fruit Beer	5.5 Gallons	1.079	1.015	8.39	74.88	5.27 °L	691	1
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.051 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: 6/12/2018 1:48 PM Notes:
Afternoon	Flanders Red Ale	6 Gallons	1.074	1.019	7.17	22.36	15.38 °L	691	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.063 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: 4/21/2015 3:02 AM Notes:
Red Beered	American Light Lager	5.5 Gallons	1.063	1.02	5.72	38.37	26.01 °L	691	0
Author: Zohn Jamber Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.116 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: 12/2/2017 12:16 AM Notes:
Bill's Paradise Pale Ale	American Pale Ale	5 Gallons	1.049	1.011	4.91	39.85	8.81 °L	691	0
Author: lavahead Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.082 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/7/2017 2:41 AM Notes:
River Thames English Pale Ale	Special/Best/Premium Bitter	5.25 Gallons	1.05	1.013	4.93	27.43	9.76 °L	691	1
Author: Bruhop60 Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 45 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: Keg Priming Amount: N/A Creation Date: 1/23/2017 1:15 AM Notes:
Black IPad 2.0	American IPA	5.5 Gallons	1.045	1.011	4.38	0	30.26 °L	691	0
Author: Busted Bag Brewing Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.098 Efficiency: 75 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: 9/5/2016 12:29 PM Notes:
Union Jack IPA (IP Units)	American IPA	5.5 Gallons	1.113	1.036	10.23	12.37	9.51 °L	691	0
Author: antwort Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: 1.208 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/10/2016 5:32 PM Notes: Mash at 145F for 60m, 155F for 10m, then mash out RO Water. Add gypsum and CaCl to 100ppm Cool to 17C and pitch, raise to 19C after 24 hours. Discussion Notes: Tasty used a whirlpool for 30 minutes. If you can not whirlpool, it sounds like you can just turn the flame off and let the flame-out hops steep for 30 minutes before cooling. Tasty added dose 1 of the dry hops when the beer was within 1/2 degree plato. Three days later, he dropped the hops out of the conical. Then he added the second dose of dry hops. Tasty substituted Carastan for the Caramalt. If you are not using a conical, Tasty recommends doing dose 1 of dry hop in primary, transferring to secondary and adding dose 2 of the dry hop.
Easy Peasy Heffe Weezy	Weizen/Weissbier	20 Litres	1.046	1.012	4.56	14.91	4.03 °L	691	0
Author: Oakers73 Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.084 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: 11/23/2015 11:35 AM Notes:
Autumn Amber - Fresh Hop Ale	American Amber Ale	5 Gallons	1.056	1.013	5.59	11.4	14.09 °L	691	0
Author: Oakhaven Brewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.08 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 73 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/18/2015 7:14 PM Notes: This recipe uses fresh Cascade Hops cut from the vine on brew day. Therefore, the hop amounts should all be multiplied by a factor of 4. Recipe uses a total of 24 oz. of hops. Brew Day: 08/29 OG: 1.056 Moved to secondary: 9/11 Bottled on 09/25 FG: 1.015 ABV: 5.4% 2017 Brewed on 8/14 Replaced Crystal 40L with British Amber Malt OG: 1.056 Moved to secondary 8/26 Bottled on 09/10 FG: 1.015 ABV: 5.4%
Brickwarmer Holiday Red	American Amber Ale	5 Gallons	1.064	1.016	6.25	25.31	18.58 °L	690	1
Author: bfabry Boil Size: 5 Gallons Boil Time: 25 Boil Gravity: 1.02 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/19/2017 7:51 PM Notes:
Rakau Blonde Ale - "Good Head"	Blonde Ale	23 Litres	1.047	1.009	4.98	20.61	5.39 °L	690	0
Author: NelsonBrewer Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/15/2018 10:49 AM Notes: NEXT BREW: CO2 jar collection + make measurement stick Blonde ale - minimal caramel notes, so only enough Medium crystal to keep below 6 SRM (would have preferred Crystal 20oL if had this, or a toasty malt) - trying out 5% CaraPils, as worried this beer may be too thin otherwise (head retention and mouthfeel) INITIAL PLAN: Temp profile as previously planned - pitch at 17oC, ferment at 19oC - 5 days at 19oC once has started to bubble, 5 days at 21oC (so long as reaches 50% of the 80% attenuation), then crash cool for 15 hours at each 5oC increment Keg into CO2 purged keg, via dip tube ACTUAL TEMP PROFILE: - - pitch at 17oC, ferment at 19oC - 5 days at 19oC once has started to bubble, 5 days at 21oC (so long as reaches 50% of the 80% attenuation), then crash cool for 15 hours at each 5oC increment Keg into CO2 purged keg, via dip tube Change to 23.5 as rest temp based on this: https://aussiehomebrewer.com/threads/ideal-fermentation-temp-for-safale-us-05.39971/ and this https://www.williamsbrewing.com/pdfs/y11.pdf - Recommended fermentation temperature: 15C – 24C (59-75F). - choose 23.5 with 0.5 hysteresis to avoid going well above 24 Preparation: - Sanitise 3 small bowls, measure out the three hop additions - Sanitise air pump/stone - Measure out steeping grains - Dextrin Malt and Crystal Malt in separate grain bags, store in large bowl so dust doesn't get anywhere --- May not need the Dextrin malt for head retention, but won't hurt - Make up half fermenting bucket of StarSan, sanitise spoon, siphon, airlock, other fermentation bucket - Match up lid sizes - Sanitise temperature probe - Attach thermometer to boil pot - Set timers 1. Aim for pre-boil of 27L - hence add 24L cold water to FERMENTER, add half a crushed Campden tablet to dechlorinate (? need slightly more than this for 24L?), dissolve the 3kg DME in FERMENTER and top up to 27L if not quite there. THEN DUMP INTO BOIL POT. 2. Add first hop addition for FWH, then bring up to 65-75oC for grain steeping, add steeping grains, steep for 30 mins, remove and let drip but DON'T SQUEEZE 3. Bring pot to boil, start timer, boil for 45 mins on timer, then add second hop addition when only 15 mins remaining 4. Rehydrate yeast approx 30 mins prior to pitch, stirred after 15 mins (will be creamy). Swirl up again just before pitching. 5. Add Koppafloc 1g (per 23 - 25L) for last 10 mins of boil 6. Flameout at 60 mins, cool to <76.7oC, add last hop addition and stir then place lid on for 30 mins 7. Cool to 17oC, siphon from pot to fermenter, can splash through sanitised strainer OR siphon in directly, then AERATE WITH SANITISED AIR PUMP 8. Pitch yeast, place lid on, add sanitised temp probe and air lock 9. Take sample for OG 10. Ferment at 19oC until starts bubbling, then set this for 5 days. Then ramp up to 21oC for further 5 days (conditioning), then crash cool by 5oC every 15 hours to get to 1oC, and keep here for 24 - 48 hours 11. Add gelatin to keg. As per Palmer's book, 0.3g/L gelatin (half tsp = 5g and this is what is used for brulosophy per 21L), added to 75mL water (StarSan to glass jug), 7s bursts in microwave, stir with thermometer until dissolved at 65oC 12. Burst CO2 into keg via beer in (dip tube). Burp via PRV until can smell CO2. Attach ball lock to end of auto-siphon "A “classic” American pale ale grain bill is roughly 90% pale malt with the rest being crystal malt in the 30–40 °L range. This is the grain bill for homebrew Sierra Nevada clones and is a good starting point for any American pale ale. Most fall in the 12–14 °Plato range (OG 1.048–1.056), and have alcohol contents in the 5–5.5% range. Of course, some fall outside this range, too. (The BJCP gives the range as OG 1.045–1.060, with 4.5–6.2% as the ABV range.)" "Briess Carapils® have sometimes been confused with being a light caramel malt. However, while Briess Carapils® kernels exhibit a glassy character from the starch that has been converted to dextrines and then dried, it is not a caramel malt. Rather, Briess Carapils® Malt falls into the category of dextrine malts and is intended to improve body, mouthfeel and head retention by adding resistant dextrines, proteins, non-starch polysac-charides , and other substances to the wort and beer. Because of the crafted design, Briess Carapils® is very effective in this regard and is intended to be used at 2-3% to show a positive effect." - http://blog.brewingwithbriess.com/understanding-carapils/ Crystal Malt: "Pale ales, bitters or ESBs may contain up to 20 percent crystal malt." - aiming 10% with this brew (if was doing APA, though have changed to Blonde) Consider 10% Crystal Malt (max for pale ales is 20%, otherwise very sweet) 2-3% carapils as steep (?) for head retention - Briess website says up to 5% Carapils: increases foam, improves head retention and enhances mouthfeel without adding flavor or color to your beer - http://www.brewingwithbriess.com/Products/Carapils.htm https://www.brewersfriend.com/forum/threads/head-head-retention.1433/
Pìna Cõlada	American Pale Ale	5 Gallons	1.071	1.024	6.17	36.8	4.19 °L	690	0
Author: TimmyLee Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/22/2017 12:45 AM Notes:
Lemondrop Saison	Saison	5 Gallons	1.064	1.006	7.62	19.36	4.41 °L	690	0
Author: Lystereuph Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.106 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: 5.28 oz Creation Date: 5/29/2020 4:12 AM Notes:
FAA	American Amber Ale	5.5 Gallons	1.054	1.014	5.22	42.8	15.09 °L	690	0
Author: Boil Size: 5.26 Gallons Boil Time: 60 Boil Gravity: 1.056 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: 5.4 oz Creation Date: 7/6/2021 7:11 PM Notes:
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