Extract Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Extract Oktoberfest	Festbier	1 Gallons	1.054	1.013	5.5	27.67	5.85 °L	617	0
Author: Boil Size: 2.51 Gallons Boil Time: 60 Boil Gravity: 1.022 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 55 ° F Priming Method: dme Priming Amount: 1.1 oz Creation Date: 8/20/2023 4:52 PM Notes: Primary: 2 weeks at 55 F Secondary: 4 weeks at 35 F
KSA 2	British Strong Ale	5 Gallons	1.063	1.012	6.7	44.46	13.2 °L	617	1
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.105 Efficiency: 50 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: 7/27/2016 10:20 AM Notes:
Squanch DIPA	American IPA	5 Gallons	1.07	1.014	7.33	62.58	7.78 °L	617	0
Author: Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.14 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: 10/8/2016 11:54 PM Notes:
48. Red Wight Brew	Specialty IPA: Red IPA	5.5 Gallons	1.065	1.012	6.93	69.11	18 °L	617	1
Author: Steven.bofferding@gmail.com Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.12 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/27/2017 1:27 PM Notes:
English Porter	Brown Porter	25 Litres	1.051	1.015	4.69	18.29	29.52 °L	617	0
Author: Drunken Currawong Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.127 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: 7/30/2021 12:24 PM Notes:
Sweet Wheat Stout	Sweet Stout	2 Gallons	1.059	1.013	6.01	27.91	31.65 °L	617	0
Author: Tollie Mitchell Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.078 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: 7/15/2017 7:09 PM Notes:
Wee Heavy No. 1	Scottish Export	5 Gallons	1.091	1.026	8.49	14.86	18.54 °L	617	1
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.152 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: N/A Priming Method: Table Sugar Priming Amount: 0.5 cups Creation Date: 8/29/2017 5:58 PM Notes:
Sour #4	Gueuze	10 Gallons	1.055	1.012	5.7	3.67	4.71 °L	617	1
Author: GlassHalfFull Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.111 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: 8/31/2015 2:25 AM Notes:
SBS Moose & Squirrel Brown Ale (kit)	British Brown Ale	5 Gallons	1.046	1.012	4.44	26.02	12.6 °L	617	0
Author: Salem Brew Supply Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.038 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: 3.9 oz Creation Date: 2/10/2021 2:31 AM Notes: Can sub Target or Fuggles for Sterling. Alternatively use all Goldings.
Sol Y Cerveza	Cream Ale	6 Gallons	1.053	1.013	5.25	20.16	3.79 °L	617	1
Author: CBeevers Boil Size: 3 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: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/5/2018 2:02 PM Notes:
NH Hoss Piss IPL V4	International Pale Lager	5 Gallons	1.068	1.012	7.33	85.36	11.28 °L	617	0
Author: Wicked Pissa Brewers Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.136 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/7/2019 11:31 AM Notes: NH Hoss Piss IPL – V2 Modified Type – Extract: Batch size: 5.25 gal Boil Size: 2.50 gal Boil Time: 60 min Fermentation Stage: Two Stages - 2 weeks primary, 4 weeks secondary Original Gravity: 1.054 Final Gravity: 1.010 ABV: 5.84% IBU: 89.65 Ingredients: 2.5 Gallons Tap Water 4 Gallons Bottled Water – Note: even though this is a 5gal recipe you will need extra because of the fluid loss during the boil process 2lbs American Two Row 1lb Carahell 1lb Caramel 10L .5lb Cara Pils/Dextrine 7bs Gold Malt Liquid Extract 6.5oz Citra – aroma 2oz Centennial – dual 2 Saflager S-23 dry lager yeast Procedure: Start with 2.5 gal tap water, add grain to cold water and heat water to 165 degrees, and steep grains for 45 minutes Remove grains and bring wort to boil Remove pot from heat, add 7lbs Gold Malt Liquid Extract and return wort to boil Add 2oz Citra hops and boil for 60 minutes Add 1oz Citra hops and boil for 20 minutes Add 1oz Citra hops and 1oz Centennial hops and boil for 10 minutes Add 1oz Centennial hops and boil for 5 minutes Add 1.5oz Citra hops at flame out and whirlpool for 10 minutes Cool wort to 70 degrees Add enough bottled water to bring the specific gravity to 1.068 Add 2 packs of Saflager S-23 dry lager yeast Fermentation: Primary – 2 weeks at 62-68 degrees Secondary – 2 weeks at 50-54 degrees Secondary – 2 weeks at 44-48 degrees Add 1oz Citra hops and 1oz of Centennial hops to secondary 5-7 days before bottling beer Bottle beer 5 - 7 days after last dry hop addition Bottling: 6 weeks after brew date Use .2oz of corn sugar per gallon of beer.
Tommies London Brown Ale	Southern English Brown	5 Gallons	1.042	1.011	4	19.1	27.92 °L	617	0
Author: J1791Hernandez Boil Size: 5.53 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/13/2020 9:27 AM Notes:
Georgia Common	California Common	5 Gallons	1.062	1.011	6.86	31.15	8.2 °L	616	0
Author: thekolnik Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.154 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/5/2017 12:07 AM Notes:
Mount Citra IPA	American IPA	5.13 Gallons	1.065	1.011	6.97	69.86	10.35 °L	616	0
Author: JbGuas Boil Size: 5.75 Gallons Boil Time: 60 Boil Gravity: 1.016 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: 5.0 Creation Date: 1/3/2022 5:02 AM Notes:
White IPA	Specialty IPA: White IPA	5 Gallons	1.056	1.015	5.47	36.15	5.18 °L	616	0
Author: NWBS Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.094 Efficiency: 25 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: 6/25/2021 8:45 PM Notes:
Volstead Act IV	American Stout	4.35 Gallons	1.065	1.012	6.94	37.57	43.84 °L	616	0
Author: Brewstermark Boil Size: 3.8 Gallons Boil Time: 60 Boil Gravity: 1.075 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/16/2018 11:29 AM Notes: Very coarsely grind whole French Roast coffee beans. Best not to "boil", let them "steep" in a fine mesh bag for 5 to 10 min. off heat, @ 200 to 190 deg. F. Thoroughly aerate. Rehydrate dry yeast 20 mins. in 1/4 cup 70 degree wert . I let this age for 10 months at room temp. and it "mellowed" perfectly.
Grapefruit Pulpin'	American IPA	5 Gallons	1.066	1.018	6.31	28.77	7.5 °L	616	1
Author: TroutBum Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.088 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: Priming Sugar Priming Amount: 5 Oz Creation Date: 8/22/2017 2:15 PM Notes: This bright showcase of apricot, peach, cantaloupe and lemon dives into crisp grapefruit flavor. A perfect complement to citrusy hop aroma, this IPA has stripes of ruby red grapefruit and hoppy, lingering bitterness. An escape from the winter blues or the perfect complement to a bright sunny summer afternoon, each pint of Pulpin’ is like a fresh Florida grapefruit grove bottled up into a single refreshing serving. PROCEDURE A FEW DAYS BEFORE BREWING DAY 1. Remove the liquid yeast pack from the refrigerator, and “smack” as shown on the back of the yeast package. Leave it in a warm place (70–80° F) to incubate until the pack begins to inflate. Allow at least 3 hours for inflation; some packs may take up to several days to show inflation. Do not brew with inactive yeast — we can replace the yeast, but not a batch that fails to ferment properly. If you are using dry yeast, no action is needed. ON BREWING DAY 2. Collect and heat 2.5 gallons of water. 3. For mail-order customers grains for extract kits come crushed by default, but if you requested uncrushed grains, crush them now. Pour crushed grain into supplied mesh bag and tie the open end in a knot. Steep for 20 minutes or until water reaches 170°F. Remove bag and discard. 4. Bring to a boil and add the 6 lbs Gold malt syrup. Remove the kettle from the burner and stir in the Gold malt syrup. 5. Return wort to boil. The mixture is now called “wort”, the brewer’s term for unfermented beer. - Add 0.5 oz Chinook hops and boil for 60 minutes. - Add 0.5 oz Cascade hops, 0.5 oz Chinook hops and 3.15 lbs Gold malt syrup 20 minutes before the end of the boil. - Add 0.5 oz Cascade hops and 0.5 oz Chinook hops 5 minutes before the end of the boil. - Add 1 oz Amarillo and 0.5 oz Chinook hops with 0 minutes remaining in the boil. Remove from heat. 6. Cool the wort. When the 60-minute boil is finished, cool the wort to approximately 100° F as rapidly as possible. Use a wort chiller, or put the kettle in an ice bath in your sink. 7. Sanitize fermenting equipment and yeast pack. While the wort cools, sanitize the fermenting equipment – fermenter, lid or stopper, fermentation lock, funnel, etc – along with the yeast pack and a pair of scissors. 8. Fill primary fermenter with 2 gallons of cold water, then pour in the cooled wort. Leave any thick sludge in the bottom of the kettle. 9. Add more cold water as needed to bring the volume to 5 gallons. 10. Aerate the wort. Seal the fermenter and rock back and forth to splash for a few minutes, or use an aeration system and diffusion stone. 11. OPTIONAL: if you have our Mad Brewer Upgrade or Gravity Testing kits, measure specific gravity of the wort with a hydrometer and record. 12. Add yeast once the temperature of the wort is 78°F or lower (not warm to the touch). Use the sanitized scissors to cut off a corner of the yeast pack, and carefully pour the yeast into the primary fermenter. 13. Seal the fermenter. Add approximately 1 tablespoon of water to the sanitized fermentation lock. Insert the lock into rubber stopper or lid, and seal the fermenter. 14. Move the fermenter to a warm, dark, quiet spot until fermentation begins. BEYOND BREWING DAY, WEEKS 1–2 15. Active fermentation begins. Within approximately 48 hours of Brewing Day, active fermentation will begin – there will be a cap of foam on the surface of the beer, and you may see bubbles come through the fermentation lock. 16. Active fermentation ends. Approximately 1–2 weeks after brewing day, active fermentation will end: the cap of foam falls back into the new beer, bubbling in the fermentation lock slows down or stops. 17. Transfer beer to secondary fermenter. Sanitize siphoning equipment and an airlock and carboy bung or stopper. Siphon the beer from the primary fermenter into the secondary. BEYOND BREWING DAY — SECONDARY FERMENTATION 18. Secondary fermentation. Allow the beer to condition in the secondary fermenter for 1-2 weeks before proceeding with the next step. Timing now is somewhat flexible. 19. Add the dry hops. Add 1 oz Cascade, 1 oz Simcoe and the vodka/grapefruit peel mixture to the secondary fermenter 5-7 days before bottling. ***NOTE*** Soak 2 Oz. of Grapefruit Peel in 4 Oz. of Vodka for 2 days prior to adding to Secondary Fermenter BOTTLING DAY — ABOUT 1 MONTH AFTER BREWING DAY 20. Sanitize siphoning and bottling equipment. 21. 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. 22. Siphon beer into bottling bucket and mix with priming solution. Stir gently to mix, don’t splash. 23. Fill and cap bottles. 1–2 WEEKS AFTER BOTTLING DAY 24. Condition bottles at room temperature for 1–2 weeks. After this point, the bottles can be stored cool or cold. 25. Serving. Pour into a clean glass, being careful to leave the layer of sediment at the bottom of the bottle
Hopical Cyclone	American Brown Ale	38 Litres	14.107	3.655	5.64	87.04	16.04 °L	616	0
Author: Owen Cotton Boil Size: 40 Litres Boil Time: 60 Boil Gravity: 13.4 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Plato Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/15/2017 7:17 AM Notes:
20170511 EXTRACT PALE ALE 21L - Magnum+Centennial	American Pale Ale	21 Litres	1.053	1.01	5.67	38.48	5.17 °L	616	0
Author: djuro13 Boil Size: 5 Litres Boil Time: 60 Boil Gravity: 1.105 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: dextrose Priming Amount: 150 Creation Date: 5/11/2017 4:43 PM Notes:
Six Hop APA	American Pale Ale	22.5 Litres	1.048	1.009	5.06	36.15	5.9 °L	616	0
Author: Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.107 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: 1/24/2016 11:10 PM Notes:
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