Extract Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Steph Cider	Other Specialty Cider or Perry	18 Litres	1.018	1.018	0	0	0 °L	681	0
Author: Seanie Boil Size: 18 Litres Boil Time: 60 Boil Gravity: 1.018 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 32 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/29/2018 4:00 AM Notes:
Double Bock	Doppelbock	6.5 Gallons	1.092	1.021	9.31	24.44	18.41 °L	681	0
Author: Boil Size: 4.5 Gallons Boil Time: 75 Boil Gravity: 1.094 Efficiency: 70 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: 5/26/2024 1:57 PM Notes:
Big Apple	No Profile Selected	2.5 Gallons	1.043	1.008	4.64	37.99	3.8 °L	681	0
Author: Brandon714 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/2/2021 6:55 PM Notes:
Kulture Shock	Berliner Weisse	1 Gallons	1.039	1.006	4.37	9.48	2.1 °L	681	0
Author: Jstep Boil Size: 1 Gallons Boil Time: 15 Boil Gravity: 1.074 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 1.2 oz Creation Date: 3/2/2020 1:44 AM Notes: Make 1gal tea using 1quart boiling water and 8g pu’erh, and 2g holy diver (chai) teas. Steep 30 minute. Add 1/2cup cane sugar to strained tea. Add 10.5oz extra light dme. Desolve and add cold water to .75gal. Add 1cup watermelon cherry lime kombucha and scoby to cooled wort. Top with old tshirt and place in warm spot 70-80F until pH hits 2.9-3.1 pH. Strain and bring to boil. Add hops. Boil 15 minutes and cool to 80F. Add hornidal yeast and ferment 2-3 days. Add frozen than thawed raspberries and black berries. 600g of each. Continue to ferment for 5days. Cold crash. I also made a watermelon, tart cherry And lime kombucha, same as above without dme. GTs has a kombucha available too. Back sweeten with this kombucha then bottle / keg. 2oz for every 10-12oz beer.
Summer Fields	American Wheat Beer	5 Gallons	1.049	1.012	4.79	0	3.65 °L	681	0
Author: Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.041 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: 2/2/2020 7:41 PM Notes:
Test	Russian Imperial Stout	5 Gallons	1.1	1.027	9.69	0	29.6 °L	681	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.167 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: 1/21/2015 1:57 PM Notes:
Red Ale	Irish Red Ale	5 Gallons	1.045	1.01	4.55	19.75	13.2 °L	681	0
Author: Ranch Dog Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.064 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: 10/22/2015 3:01 PM Notes:
Russell's Stout	Foreign Extra Stout	5.5 Gallons	1.056	1.014	5.51	43.76	32.47 °L	681	0
Author: Gerald Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.103 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: 6/28/2015 7:06 PM Notes:
Radical Red	American Amber Ale	5.5 Gallons	1.054	1.01	5.7	71.1	15.62 °L	681	1
Author: starrhill Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 35 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: 3/8/2015 12:03 AM Notes:
Honey Wheat	Weizen/Weissbier	5.5 Gallons	1.05	1.012	4.88	14.09	5.15 °L	681	0
Author: Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.068 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: 2/14/2015 6:52 PM Notes:
RIX New Eng IPA	American Pale Ale	5.5 Gallons	1.056	1.011	5.84	36.64	5.6 °L	680	0
Author: CatfishBeach Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.102 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: Corn Sugar Priming Amount: .75 cup Creation Date: 6/15/2017 7:32 PM Notes: Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C). Add the malt extracts and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil. Boil the wort for 60 minutes, adding the hops at times indicated. The first wort hops are added to the kettle just after the malt extract is dissolved but before bringing to a boil. The 0 minute hops get added right after the heat is turned off. Stir the wort gently and allow to cool to 180 °F (82 °C) then add the hop stand hops. Allow to stand for 20 minutes then chill to 64 °F (18 °C) and rack to the fermenter. Oxygenate, then pitch the yeast. Start fermentation at 64 °F (18 °C), allowing temperature to rise naturally as fermentation progresses. Mix the dry hops and divide into three equal portions. The first portion gets added after two days of active fermentation. The second portion gets added at the end of fermentation. The third portion gets added three days after fermentation ends. Allow each dry hop addition to be in contact with the beer for two to three days, then remove. Rack the beer, prime and bottle condition, or keg and force carbonate to 2.5 volumes. Do not filter or fine the beer.
Awesome Recipe	Classic Style Smoked Beer	5.5 Gallons	1.072	1.018	7.12	14.8	25 °L	680	0
Author: Mark H Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.133 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/14/2017 1:24 AM Notes:
Smoked APA	American Pale Ale	55 Litres	1.05	1.01	5.34	38.23	5.29 °L	680	0
Author: Boil Size: 80 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 67 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/10/2018 11:54 AM Notes:
Oregon Super Dank	American Pale Ale	5.5 Gallons	1.049	1.014	4.66	0	5.57 °L	680	1
Author: Terry Locke Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.09 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: 2/24/2018 4:29 PM Notes: Posted on 06/13/2017 by Sue Solari Posted in Beer Recipe Featuring Mecca Grade Malt and Crosby Hops Description: Oregon Super Dank is our indigenous NW style ale. This beer features Opal 44, an estate grown malt from Mecca Grade that adds a subtle note of toffee and enough malt character to provide a backbone for the resinous Willamette Valley hops grown by Crosby Hop Farm. The beer is finished off with a West Coast ale strain, which ferments quick and clean, creating an infinitely drinkable yet profoundly flavorful go-to beer. Malt 7 lb. Extra Light Liquid Malt Extract 1 lb. Mecca Grade Opal 44 Malt (crushed grains in steeping bag) Hops 1 oz. Crosby Hop Farms Nugget 2 oz. Crosby Hop Farms Centennial 1 oz. Crosby Hop Farms Amarillo 1 oz. Crosby Hop Farms Comet Yeast BRY-97 American West Coast (Liquid Yeast Alternative- Imperial Yeast, Buckman) You will also need 4 oz. Priming Sugar for bottling 5 Hop Steeping Bags Optional-1 Whirflock Tablet (to clarify beer) ABV= 4.9 IBU= 55 OG= 1.048 FG= 1.010 SRM= 10 On Brew Day Heat 2.5 gallons of good quality water Steep crushed grains in steeping bag for 20-30 minutes or until the water reaches 170. Remove grains and compost. Bring to a boil and remove from heat. Add liquid and/ or Dry Malt extract and stir to dissolve. The liquid is now called wort. Return liquid to a boil, watching carefully for boil overs. Hop Schedule: A standard hop schedule tells you when to add your hops to the kettle throughout the one hour boiling time. Hops added at 60 minutes are boiled for the entire hour. Hops added at 15 minutes are added when there are 15 minutes remaining in the boil. Etc. Use one ounce of hop pellets per steeping bag and tie a knot at the top- allowing as much room as possible for the hops to expand inside the bag. 1 oz. Nugget @ 60 min. 1 oz. Centennial @ 15 min. (Add the Whirflock tablet at 15 min.) 1 oz. Amarillo @ 1 min. 1 oz. Comet, @ 1 min. 1oz. Centennial @ 1 min. Chill wort to 100 degrees as fast as possible. If you do not have a wort chiller, set the kettle in an ice bath in your sink. While the wort is chilling, sanitize fermenting equipment, carboy, stopper, airlock, funnel, etc. Add 2.5 gal. cold clean water to primary fermenter. Pour chilled wort into fermenter and top off with more cold water to reach 5 gallons. Aerate wort by putting a stopper in the carboy and rocking it back and forth for several minutes. Optional- take a specific gravity reading using a triple scale hydrometer and hydrometer jar. The reading should be approximately 1.048 Record the number as your OG (original gravity) Pitch your yeast when the wort is at room temperature (60-75 degrees.) Fill airlock with water or sanitizer to the fill line and seal fermenter. Primary Fermentation You will begin to see activity in the fermenter within 48 hours. A foamy cap will develop on the top of the beer and bubbles will escape through the airlock. Over the next several days the activity will begin to slow down. Primary fermentation typically lasts one to two weeks. Optional- rack the beer into a sanitized carboy being careful to leave behind any sediment. Leave the beer in this secondary fermenter for an additional one to two more weeks. Bottling and Beyond Fermentation is finished when the final gravity (FG) reads approximately 1.010, but the timing at this stage is flexible. When you are ready to bottle your beer, make a simple syrup by combing 4 oz. of priming sugar in a cup or two of water on the stove. Let this cool to room temperature. Sanitize your bottling equipment (Fifty 12 oz. bottles, auto-siphon, tubing, bottle filler, and bottle caps) and add the sugar to the sanitized bottling bucket. Siphon your beer into the bottling bucket to mix thoroughly with the priming sugar and then siphon the beer into your bottles and cap. Your beer will be ready to drink after conditioning for two weeks at room temperature.
Little Bear Falls	American IPA	5.5 Gallons	1.053	1.011	5.53	53.57	7.45 °L	680	0
Author: Boil Size: 2.7 Gallons Boil Time: 60 Boil Gravity: 1.107 Efficiency: 89 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: 1/28/2016 8:17 PM Notes:
Castillo Loco Yerba Saison	Saison	6 Gallons	1.064	1.012	6.92	28.35	6.43 °L	680	0
Author: MattAgBQ93 Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.077 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/25/2018 3:22 AM Notes: Steep grains at 145F for 60 min add water to bring to 5 gallons. boil 60 min - evaporation loss of approx. 1 gallon After Boil, once wort cools to below 180 degrees, add 2 gallons Yerba Tea and run through chiller to Primary. Assumption that the tea will add some sweetness and perceived bitterness
Honey Lavendar Ale	Belgian Golden Strong Ale	5.25 Gallons	1.072	1.014	7.54	21.06	5.74 °L	680	0
Author: kerry.armes@gmail.com Boil Size: 4 Gallons Boil Time: 75 Boil Gravity: 1.042 Efficiency: 62 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/2/2019 12:55 AM Notes:
Achromatic Christmas Stout	Fruit and Spice Beer	3 Gallons	1.106	1.022	12.4	49.15	50 °L	680	0
Author: Nosybear Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.08 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 2.6 oz Creation Date: 11/15/2019 2:03 AM Notes: "Dark crystal" is Simpson's double-roasted crystal Adjust boil pH to 5.5 with lactic acid. "Dry hop" with cocoa nibs after fermentation is complete for 1-3 days to taste. Slice vanilla bean lengthwise and add to secondary. Age 2-3 weeks with vanilla. Mince the crystal, boil shortly in water with orange puree, add to secondary.
Balter XPA	American Pale Ale	21 Litres	1.046	1.009	4.88	9.19	4.23 °L	680	0
Author: Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.088 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: 1.85 bar Creation Date: 5/18/2020 7:04 AM Notes: Original basis https://biralleebrewing.blogspot.com/2019/11/brew-05-balter-xpa-style-recipe.html
Just Like Everyone Else (BA Porter)	American Porter	2.5 Gallons	1.121	1.022	13.09	33.13	37.11 °L	680	1
Author: Rick H. Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.087 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: 9/23/2023 9:19 PM Notes:
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