Extract Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Irish Red Ale (NB Knockoff)	Irish Red Ale	5 Gallons	1.059	1.014	5.99	17.03	11.86 °L	571	0
Author: bowlersp Boil Size: 2.5 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: 10/11/2016 5:02 PM Notes:
Big Ringer IPA	American Light Lager	5 Gallons	1.08	1.015	8.49	45.13	9.87 °L	571	0
Author: Danquatch 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: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/23/2017 5:29 PM Notes:
Morpheus Devout	Saison	5 Gallons	1.053	1.01	5.71	15.63	7.73 °L	571	0
Author: J Par Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.134 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: 3/10/2015 8:17 PM Notes:
Safety Shanddown	American Pale Ale	5.5 Gallons	1.05	1.012	5.05	45.76	8.03 °L	571	0
Author: jackrabbit127 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.092 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: 5/26/2017 9:14 PM Notes:
U.P. Buffalo Weisse (Exp 11)	Weissbier	2.5 Gallons	1.05	1.013	4.96	7.57	3.31 °L	571	1
Author: Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/29/2017 5:22 PM Notes:
Simcoe Ant Eater Golden Ale	British Golden Ale	21 Litres	1.04	1.009	4.11	25.23	3.55 °L	571	1
Author: cmaxwell Boil Size: 21 Litres Boil Time: 30 Boil Gravity: 1.024 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/25/2018 11:14 AM Notes:
Ponche Navideño Cider	Other Specialty Cider or Perry	6 Gallons	1.072	1.018	7.05	0	17.87 °L	571	1
Author: CenterStar Boil Size: 5.5 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: 11/19/2018 2:40 AM Notes: *In primary after fermentation is complete. Add cinnamon, vanilla, and tannin to taste. *Yeast - Brewer's Friend Cider House dry yeast - 1 package 1. ACQUIRE JUICE Ensure that the juice doesn’t have preservatives; sorbate, sorbitol, sulfite, things of that sort. Ascorbic acid / vitamin C is just fine. 2. TEST AND ADDITIONS If the juice is cloudy, add pectic enzyme at the rate of 1/2 tsp per gallon. Add yeast nutrient. Wyeast Wine or Beer Nutrient, or generic Yeast Nutrient. Roughly 1/4 tsp per gallon is a good starting point. Be prepared to add more once fermentation is well under way. Check the gravity with a hydrometer or refractometer. Record the result. This number will help determine the alcohol by volume of the cider, as well as act as a window into the fermentation process. --OPTIONAL: Chaptalize (add sugar). If you’d like a stronger cider, add a simple sugar at this time. The sugar will ferment out entirely, increasing alcohol content, thinning the body, and amplifying acidity. Partially refined and darker sugars are more prone to affect the flavor. One pound of sugar in five gallons will add approximately one percent alcohol by volume. Belgian candi sugars, honeys, or plain corn sugar all work well and have unique effects. 3. ADD YEAST --“Cider” yeast works well and is available in liquid form from White Labs and Wyeast. The Wyeast strain tends to be cleaner and quicker, while the White Labs strain is a little slower and tends to preserve the character of the apples better. This recipe utilized Fermentis Safcider. 4. FERMENTATION --Allow the cider to ferment to dryness. --If the fermentation seems sluggish, smells like rotten eggs or burning matches; add yeast nutrient, 1/4 tsp at a time, up to 1 tbsp per 12 hours. Use caution when adding nutrient, as the trapped CO2 in the cider can react with the added powder, causing an overflow of liquid. --When the gravity is reliably stable, usually around 0.996-1.010, the cider is almost ready to be racked. Allow it to sit on the yeast sediment for a little longer - at least one day, up to three weeks or so, to help clean up any off-flavors that were produced during fermentation. 5. CONDITIONING / SECONDARY FERMENTATION After fermentation is complete, add Ponche Frozen fruit mix. 2lbs bag contains sugar cane, tejocote, guava, browncan sugar, apple, raisins, plums, cinnamon, and hibiscus flower. Also added 15oz of organic thompson seedless raisins and 1 tsp of mexican vanilla blend original old fashion vanilla extract. Before racking to secondary carboy, Wine Tannin and Calcium Carbonate can be added to improve flavor. If samples taste more sour or tart than expected, Calcium Carbonate can be added at 1/4 tsp per gallon. In this batch, PH was not measured and Calcium Carbonate was not utilized. If samples taste lack body, wine tannin can be added at 1/4 tsp per gallon. In first batch, Wine Tannin was utilized. 6. FINING --If the cider is still cloudy and you prefer it to be clear, use a wine fining agent, such as Super-Kleer or Sparkolloid, to help it clarify. Follow the directions provided by the manufacturer. Cold Mix Fining Agent. Positively charged fining agent for beer and wine. Noted for working where other fining agents have failed. Also provides a compact sediment bed, pressing down other fining agents and increasing yield. Used as a coating medium for filter pads, to decrease porosity. To use, stir 1/2 tsp. per gallon into one quart of briskly boiling water. Boil for three minutes, stirring well to completely dissolve. Use 1/2 cup of the prepared solution for every gallon of wine. Stir thoroughly into wine, leave for 2 weeks, and then rack off sediment. 7. STOP FERMENTATION If keg carbonating, stopping the fermentation can be complete by adding 1/2 TSP/Gallon fo Potassium Sorbate. 8. KEG CARBONATION & BACK SWEETENING Upon transfering the Cider from the Secondary to the Keg, if the Cider is dryer than desired, it can be back sweetened with Apple Concentrate, Sugars, or Honey. Carbonate the Cider to desired level. Many carbonation calculators are available online to determine the appropriate PSI setting for CO2 regulator based on storage temperature and desired level of carbonation.
Smokey And The Bandit (Half Batch)	Other Smoked Beer	12 Litres	1.049	1.007	5.48	33.45	12.58 °L	571	1
Author: Garth Brews Boil Size: 6 Litres Boil Time: 60 Boil Gravity: 1.062 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: Dextrose Priming Amount: 95g Creation Date: 2/3/2019 2:32 AM Notes:
Halfling Harvest Time	Märzen	5.5 Gallons	1.059	1.009	6.51	0	8.1 °L	571	0
Author: Octavius Boil Size: 4 Gallons Boil Time: 45 Boil Gravity: 1.081 Efficiency: 75 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: 8/13/2022 11:13 AM Notes:
Kelsey's Lemon Basil Saison	American Pale Ale	2 Gallons	1.053	1.01	5.6	18.19	6.22 °L	571	0
Author: Boil Size: 1.25 Gallons Boil Time: 60 Boil Gravity: 1.084 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: Honey Priming Amount: 2.3 oz Creation Date: 4/27/2022 12:10 AM Notes: Seep grains at 155-170 for 20 minutes. Remove grains before 170 if temp. gets too high.
AR Golden Ale	Blonde Ale	4.5 Gallons	1.054	1.016	4.95	32.26	5.9 °L	571	0
Author: campbrewdogg Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: 1.081 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: 10/29/2019 11:19 PM Notes:
SBS Polka Dot Czech Lager (kit)	Czech Premium Pale Lager	5 Gallons	1.049	1.01	5.18	41.2	3.54 °L	571	0
Author: gr8fuldylan58@gmail.com Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.039 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: 4.5 oz Creation Date: 3/14/2020 12:01 AM Notes:
Garage Beer	Cream Ale	5.5 Gallons	1.061	1.017	5.88	8.06	3.76 °L	571	0
Author: Jake Hughes Boil Size: 6 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/12/2020 7:23 PM Notes:
Barley's Brew 5G	No Profile Selected	5 Gallons	1.053	1.013	5.25	0	19.59 °L	571	0
Author: Thebeernicorn Boil Size: 1 Gallons Boil Time: 60 Boil Gravity: 1.266 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: 3/28/2022 7:07 PM Notes:
Vernal Beckoning	Belgian Pale Ale	5.5 Gallons	1.05	1.009	5.4	64.41	11.88 °L	570	0
Author: DonnieB Boil Size: 7.42 Gallons Boil Time: 60 Boil Gravity: 1.041 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: 2/22/2023 6:42 PM Notes:
Tim O Brew2	American IPA	5.15 Gallons	1.05	1.01	5.24	55.95	5.3 °L	570	1
Author: Tim M Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: dextrose Priming Amount: 4.5 oz Creation Date: 5/31/2022 11:40 PM Notes: Hop stand 185-190F for 15min. Added all hops with hop spider to kettle
Summer Witbier	Witbier	20 Litres	1.051	1.014	4.88	19.71	7.29 °L	570	0
Author: jia Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.043 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: 5/27/2019 3:21 AM Notes:
Satan's Ass	Specialty IPA: Black IPA	5.1 Gallons	1.066	1.016	6.67	73.9	40.5 °L	570	1
Author: MFTIC Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 59 ° F Priming Method: dextrose Priming Amount: 4 oz Creation Date: 4/12/2019 9:40 PM Notes: Cold steep midnight wheat in 5.75 gallons overnight. 18hours
Juicy NEIPA	Specialty IPA: New England IPA	21 Litres	1.044	1.011	4.29	0	7.06 °L	570	0
Author: ForeignObjects Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.04 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: 4/9/2019 12:03 PM Notes:
Citrus Sensation Cessation	American IPA	5 Gallons	1.071	1.014	7.59	63.87	7.86 °L	570	1
Author: Mr. Markus Boil Size: 6 Gallons Boil Time: 20 Boil Gravity: 1.06 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: Dextrose Priming Amount: 4 oz Creation Date: 3/5/2017 9:18 PM Notes:
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