Extract Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Townsends Ginger Beer	Alternative Sugar Beer	1 Gallons	1.031	1	4.05	0	13.57 °L	6.9K	1
Author: Kruk Brewing Boil Size: 1.25 Gallons Boil Time: 60 Boil Gravity: 1.025 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: 5/16/2019 5:33 PM Notes: Add molasses and turbinado sugar to water. Add powdered/chopped ginger. Squeeze juice from one lemon into the mash (remove seeds). Add zest of lemon, if desired. Heat to boiling, and boil for 10 minutes. Strain ginger out and let cool until "blood warm" or body temperature (feels not hot or cold when touching). Pitch the yeast. Ferment for 12-16 hours, then bottle. Put in fridge and drink while fresh. Alternatively, ferment for a few days then bottle with a raisin or two, or a dash of turbinado or table sugar, for carbonation. Thank you to Townsends on YouTube for this awesome ginger beer recipe! As he describes, it's based on a 1737 William Alice recipe for "Philadelphia Molasses Beer" as well as an 1811 recipe from the New Family Receipt Book.
Extract Blonde	Blonde Ale	5 Gallons	1.042	1.011	4.13	16.22	3.86 °L	6.9K	0
Author: suncrush Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 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: 3/15/2012 12:27 PM Notes:
Miller Genuine Draft Clone	American Lager	5.5 Gallons	1.047	1.012	4.67	9.28	2.83 °L	6.9K	3
Author: Water'n'Wine Truro Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.087 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/21/2018 7:05 PM Notes:
Apple Strudel Tripel	Belgian Specialty Ale	5.5 Gallons	1.113	1.032	10.63	1.41	10.31 °L	6.9K	6
Author: frigginwizard Boil Size: 3 Gallons Boil Time: 40 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: Corn Sugar Priming Amount: 3.2 oz Creation Date: 3/5/2012 4:04 PM Notes: A little under a gallon boiled off, and I topped off the batch with apple juice instead of water. The spices, honey, and apple juice were added after the wort had been cooled.
Hazy NEIPA V3	American IPA	5.5 Gallons	1.074	1.018	7.35	44.48	5.61 °L	6.8K	2
Author: shawnsybeats Boil Size: 3.25 Gallons Boil Time: 60 Boil Gravity: 1.126 Efficiency: 11 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/11/2018 8:05 PM Notes:
Irish Death Extract Clone	Specialty Beer	5.25 Gallons	1.084	1.025	7.78	44.49	36.52 °L	6.8K	15
Author: Genus Brewing Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.127 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/9/2014 8:46 PM Notes:
Ginger Cranberry Hard Cider	Common Cider	6 Gallons	1.078	1.018	7.88	0	3.67 °L	6.8K	0
Author: ebowleper Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.078 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: 11/22/2015 5:08 AM Notes: -5 Gallons of Apple Juice, Tree-Top Brand -2 cans of Apple Juice Concentrate, Tree-Top Brand -~3/4 Gallon Cranberry Juice (12 cups water, 9 cups cranberries / ~2lbs honey, 6 tbs fresh ginger, dried orange peel simmered ~30mins) -Yeast Nutrient -Pectic Enzyme -Danstar Nottingham Ale Yeast Primary Ferment: ~2 weeks Secondary Ferment: Bottle Condition: Original Gravity = 1.060 (aiming for ~7.88%abv) Gravity after one week* = 1.022 (4.99% abv) Gravity after two weeks** = 1.000 (7.88% abv) Final Gravity = .998 (8.14% abv) *Taste after one week: Still really sweet, w/ strong amounts of cranberry flavor -- maybe too much, and good, pink coloring. Very subtle ginger notes; mostly just an after-effect, and not really noticeable up-front. Still really cloudy. Fermenting really slowly, but is progressing. Clean overall taste, not much yeasty flavor. Apple flavor is sort of bland and just sweet; maybe needing more tannin from skins, and store bought juice isn't quite enough. Continued drying & aging should help clarify and sharpen the flavors. Aroma is pretty negligible. **Taste after two weeks: The sweetness has nearly totally fermented out, w/ good alcoholic sharpness. Has a pretty strong ginger flavor; good pink coloring still (though pretty cloudy overall). Leaves the mouth feeling dry and puckered... Overall, rather dry and tart. Decent apple notes upfront, and then bitter after taste. The yeast is still present, and some aging should mellow that out. Still thinking that the overall apple tone is somewhat flat, and that additional apple tannins would help -- though I think the freshly juiced cranberries added the needed tannins, just not apple-y ones... [Next time: 1) Just use pre-packaged cranberry juice... 2) Add in a few fresh squeezed / pressed apples for a more robust apple flavor, especially sharp flavored apples.]
Strongbow Cider Clone	English Cider	5.5 Gallons	1.064	1.016	6.26	0	5.98 °L	6.7K	0
Author: Sam Kornstein Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.117 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: Dextrose Priming Amount: 4oz Creation Date: 2/26/2017 5:44 PM Notes: 2.5 Teaspoon Pectin Enzyme @ 0 minutes 2 Tablet Campden Tablet @ 0 minutes 2.5 Teaspoon Acid Blend @ 0 minutes 5 Gallon New England Apple Cider @ 0 minutes Aerate 4.5 gallons of cider, add campden tablet, acid blend, and pectin enzyme. Wait 24 hours. Pitch Cote des Blancs yeast. Rack after 7 days. Add half gallon of cider. Add 6 oz. Apple wine extract at bottling. Prime with 4 oz. corn sugar.
Guinness Draught Clone	Dry Stout	5.5 Gallons	1.047	1.012	4.6	41.96	39.89 °L	6.7K	2
Author: armystrong10 Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.074 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: 1/30/2015 9:45 PM Notes:
JULIUS TREEHOUSE CLONE EXTRACT	American IPA	5.5 Gallons	1.058	1.011	6.2	34.86	5.99 °L	6.7K	5
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.049 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: 3/15/2017 3:04 PM Notes:
' #1 Big Cock Bock Of Texas	Traditional Bock	5.25 Gallons	1.066	1.012	7.11	21.2	15.03 °L	6.6K	0
Author: Boil Size: 3.5 Gallons Boil Time: 45 Boil Gravity: 1.099 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/4/2015 8:11 PM Notes:
Moose Drool Clone	American Brown Ale	5 Gallons	1.056	1.015	5.27	16.83	21.4 °L	6.6K	0
Author: Ninja Bunny Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.079 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/27/2015 11:34 PM Notes:
Strawberry Hefeweizen	Weizen/Weissbier	5 Gallons	1.07	1.018	6.9	18.76	27.3 °L	6.6K	1
Author: MartyWayne Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.117 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: 3/29/2014 6:53 PM Notes: Get 8lbs of strawberries. Crush them and then freeze them until primary fermentation is done. Once fermentation is complete thaw the strawberries and place them at the bottom of your sterilized secondary. Rack the beer from the primary into the secondary. Wait 3 weeks then bottle.
Graff	Common Cider	3 Gallons	1.064	1.015	6.46	4.2	8.8 °L	6.5K	0
Author: Frenchy_KRT Boil Size: 1 Gallons Boil Time: 60 Boil Gravity: 1.193 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: 11/24/2013 6:59 PM Notes: 24 hrs to the boil (2) Campden tablets were added to kill any wild yeast. 12 hrs later 1/2 tsp of Pectic Enzyme was added for clarity (1/2 tsp under the recommended dose) Heat water to 160(F) steep grain for 30min and remove Add LME and brown sugar Boil 60 min. @ 30 min add hopps Actual O.G. turned out to be 1.076, with the actual volume around 2 3/4 gal or just under the 10 L mark on the bucket. The cane sugar above was supposed to be a representative of the fresh pressed cider on points per gallon (PPG). The Fresh Cider had an O.G. of 1.046.(unknown on how to determine the PPG, so I used the above sub as found on an online forum.)
Tangerine Ipa	American IPA	5.5 Gallons	1.062	1.016	6.14	42.13	10.25 °L	6.5K	4
Author: bankystar Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.114 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: 4/5/2015 5:44 PM Notes:
Cream Ale	Cream Ale	5.5 Gallons	1.061	1.017	5.79	19.7	4.32 °L	6.5K	4
Author: dong Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: Forced carbonation Priming Amount: N/A Creation Date: 1/25/2012 1:20 AM Notes: Dad wanted me to send a case home with him but I only had it on tap. A great lighter beer to share with those who typically drink only domestic commercial brews.
Blue Moon Clone	Witbier	5.5 Gallons	1.047	1.013	4.41	10.93	4.47 °L	6.5K	7
Author: jsbarks Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.073 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/8/2014 5:32 PM Notes:
Centennial Blonde Ale	Blonde Ale	5.4 Gallons	1.045	1.009	4.76	35.32	4.42 °L	6.4K	1
Author: kcq101 Boil Size: 6.4 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/19/2015 2:06 PM Notes:
Hells Bells Christmas Ale	Holiday/Winter Special Spiced Beer	5.5 Gallons	1.079	1.018	7.97	29.47	23.4 °L	6.4K	3
Author: mad scientist Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: N/A 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: 11/15/2012 3:55 PM Notes: 1. Steep grains in 2 gallons water for 30 min at 155F 2. Remove grains and rinse with 5.5 gallons water bringing total to 7 gallons 3. Bring wort to a boil and secure heat. 4. Stir in LME and honey. 5. Return wort to boil 6. At 45min add cascade hops 7. At 30min add DME 8. At 15min add IRISH MOSS 9. At 10min add vanilla beans, orange peel, nutmeg, cloves, ginger, and cinnamon 10.At 7 min add hallertau hops 11.After 60min boil secure heat and cool to ~70F. 12.Transfer to fermenter and pitch yeast Fermentation- 7 days in primary 14days in secondary bottle condition 1 month
Spiced Pear Mead	Semi-Sweet Mead	1 Gallons	1.105	1.001	13.61	0	4.5 °L	6.4K	0
Author: Raging_Engie Boil Size: 0.5 Gallons Boil Time: 60 Boil Gravity: 1.21 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: 11/24/2017 9:17 PM Notes: 1. Boil 2.5 Cups of chopped pear 2. Drop temperature to 160 degrees and add honey. 3. Add 1 tsp of ground cinnamon 4. Add 1 tsp of whole cloves 5. Keep at 160 F for 10 minutes. 6. Chill in Fridge 7. Wait untill temperature is around 80 F 8. Add to primary with yeast, go ferm, and additional water
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