Extract Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Cara-Wit	Witbier	5.25 Gallons	1.049	1.012	4.83	10.09	7.14 °L	598	1
Author: Genus Brewing Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.104 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: 7/24/2019 9:08 PM Notes:
Homegrown & Wheat DME XBeeriment	British Strong Ale	1 Gallons	1.057	1.011	5.97	66.84	33.42 °L	598	1
Author: Neidigbräu Boil Size: 1.49 Gallons Boil Time: 30 Boil Gravity: 1.038 Efficiency: 65 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 oz Creation Date: 1/7/2024 12:04 AM Notes:
T-Rex. SMaSH. IPA	American IPA	1 Gallons	1.069	1.013	7.39	83.16	5.36 °L	598	1
Author: Rodini Boil Size: 1.125 Gallons Boil Time: 60 Boil Gravity: 1.062 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: 4.93 psi Creation Date: 7/24/2022 7:07 PM Notes: Came out one of the best tasting beers so far. The dry hopping went great. yeast activity was intense for the first 3 days and slowly waned. And ABV turned out to be 9.5% (based on the specific gravity measurements) and felt while drinking as well. Will brew another with Nelson Sauvin Hops.
Blond Ale	Blonde Ale	5.5 Gallons	1.059	1.015	5.68	17.78	10.11 °L	598	0
Author: djc777@rocketmail.com Boil Size: 9 Gallons Boil Time: 90 Boil Gravity: 1.044 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: N/A Creation Date: 10/5/2021 2:51 PM Notes:
HomeMade	American Pale Ale	5 Litres	1.034	1.008	3.38	237.04	7.08 °L	598	0
Author: Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.034 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: 4/27/2021 10:50 AM Notes:
Hobgoblin Ruby	Ordinary Bitter	2.6 Gallons	1.048	1.013	4.53	0	12.18 °L	598	0
Author: pezzonovante Boil Size: 2.6 Gallons Boil Time: 60 Boil Gravity: 1.048 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: 10/23/2020 1:59 PM Notes:
Wes’s Brew #1	Braggot	5 Gallons	1.164	1.018	19.16	12.57	50 °L	598	0
Author: Keith S. Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.273 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: N/A Creation Date: 8/10/2020 1:33 AM Notes:
Tropical Radler	Fruit Beer	2.5 Gallons	1.047	1.012	4.66	29.45	2.81 °L	598	0
Author: Dave106 Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 2.2 oz Creation Date: 3/30/2020 4:28 PM Notes: Cane sugar listed for calculations - actually used one package Goya Mango Fruta and one package Goya Guava Fruta which should total about 0.7 oz fructose. Added, frozen, post boil. When cooled added 1 tsp peptic enzyme while pitching yeast. Primary 2 weeks Lager 6 weeks Will also add Lactose to taste at bottling time, prior to adding priming sugar. Carbonate/condition 2 weeks
Schwarzbier	Schwarzbier	5 Gallons	1.069	1.022	6.29	52.44	19.72 °L	598	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.053 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: 10/2/2019 2:51 PM Notes:
Smash	American Pale Ale	6 Gallons	1.033	1.008	3.28	0	4.74 °L	598	0
Author: Boil Size: 5 Gallons Boil Time: 90 Boil Gravity: 1.022 Efficiency: 30 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: 8/19/2019 10:49 PM Notes:
Black IPA	American IPA	5.5 Gallons	1.065	1.012	6.89	55.94	32.79 °L	598	0
Author: JonBarry 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: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/18/2015 4:00 PM Notes:
Lost In The Echo	Oatmeal Stout	10 Litres	1.041	1.01	3.99	34.68	43.9 °L	598	1
Author: Garth Brews Boil Size: 6 Litres Boil Time: 60 Boil Gravity: 1.068 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: 75g Creation Date: 2/5/2019 11:02 AM Notes:
Kinsale Red Ale	Irish Red Ale	5 Gallons	1.05	1.015	4.64	26.02	11.43 °L	598	1
Author: JZ1018 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.084 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: 3/4 cup Creation Date: 1/29/2019 9:33 PM Notes: Actual OG as measured by Tilt Hydrometer = 1.046 Yeast pitched on 2/5/2019 at 0900 hrs. Temperature when pitched = 69 degrees F Tilt SG on 2/8/2019 0315 AM = 1.009
Nevada Peak Pale Ale	American Pale Ale	21 Litres	1.055	1.01	5.83	29	14.89 °L	598	1
Author: patskot Boil Size: 13 Litres Boil Time: 30 Boil Gravity: 1.089 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: 12/15/2018 9:37 AM Notes:
Sierra Nevada Pale Ale	American Pale Ale	6.1 Gallons	1.047	1.009	5.05	40.25	9.2 °L	598	1
Author: EastVanMurph Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.064 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: 9/29/2018 7:21 PM Notes: Yeast, Lallemand, Nottingham Ale Yeast
Schwarzbier	Schwarzbier	5.5 Gallons	1.057	1.019	5.06	20.75	24.24 °L	598	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.105 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.5 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/11/2018 4:26 AM Notes:
6 G CaliCommon Cent. Only 4.5% 38IBU	California Common Beer	5.5 Gallons	1.048	1.013	4.51	38.67	7.05 °L	598	0
Author: JimsInPhoenix Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 30 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 74 ° F Priming Method: dextrose Priming Amount: 1C Creation Date: 12/1/2017 9:14 PM Notes: 5.5 G works in 6.5 G primary. Counter-flow cooled. Boiled in cut-out full keg. Burner is jet engine type propane. FG 1.014.
Smash American Session Ale	American Pale Ale	5 Gallons	1.042	1.008	4.47	53.16	2.72 °L	598	0
Author: paul5 Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.035 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: 11/13/2017 6:20 PM Notes: Official NORTHERN BREWER Instructional Document Is it a half IPA? Is it a pale ale? What’s in a name, after all? We’re taking you back to basics with this SMASH (single malt and single hop)-style delight. Then we’re combining that back to basic with the latest in style- confounding marketing-speak: American Session Ale. SMASH is about taking things back — way back, to when American pale ale was edgy and new. The thing is, time travel is hard, and we’re thinking there’s enough Cascade-only pale stuff out there, so we’re going to use a decidedly new-school single hop: Simcoe. The pine and jungle stinker herself, Simcoe is boastful and bombastic, packing tons of hop flavor and aroma into a neat little package. SMASH takes a clean, dry malt base, with a low gravity for extra drinkability, and piles on a healthy dose of delicious hoppiness. Think of it as a way to deliver a metric hogs - head of hop flavor and aroma in a tidy 4.5% ABV package. O.G: 1.044 READY: 4 WEEKS 1 week primary, 1 week secondary, 2 weeks bottle conditioning KIT INVENTORY: MAILLARD MALTS TM EXTRACTS & OTHER FERMENTABLES - 6 lbs Pils malt syrup BOIL ADDITIONS - 1 / 2 oz Simcoe (60 min) - 1 / 2 oz Simcoe (15 min) - 1 oz Simcoe (5 min) DRY HOPS - 1 oz Simcoe (Dry hop 5-7 days) YEAST - DRY YEAST (DEFAULT): Danstar BRY-97 West Coast Ale Yeast . Optimum temp: 62–72 F - LIQUID YEAST OPTION: Wyeast 1272 American Ale II. Apparent attenuation: 72-76%. Flocculation: high. Optimum temp: 60–72° F PRIMING SUGAR - 5 oz Priming Sugar (save for Bottling Day) BEFORE YOU BEGIN ... MINIMUM REQUIREMENTS - Homebrewing starter kit for brewing 5 gallon batches - Boiling kettle of at least 3.5 gallons capacity - Approximately two cases of either 12 oz or 22 oz pry-off style beer bottles UNPACK THE KIT - Refrigerate the yeast upon arrival - Locate the Kit Inventory (above) – this is the recipe for your beer, so keep it handy - Double check the box contents vs. the Kit Inventory - Contact us immediately if you have any questions or concerns! PROCEDURE A FEW DAYS BEFORE BREWING DAY 1. Remove the liquid Wyeast 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 infla - tion. 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. Bring to a boil and add 6 lb Pilsner malt syrup. Remove the kettle from the burner and stir in the Pilsner malt syrup. 4. Return wort to boil. The mixture is now called “wort”, the brewer’s term for unfermented beer. - Add 1 / 2 oz Simcoe hops, and boil for 60 minutes. - Add 1 / 2 oz Simcoe hops 15 minutes before the end of the boil. - Add 1 oz Simcoe hops 5 minutes before the end of the boil. 5. 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. 6. 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. 7. 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. 8. Add more cold water as needed to bring the volume to 5 gallons. 9. 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. 10. OPTIONAL: if you have our Mad Brewer Upgrade or Gravity Testing kits, measure specific gravity of the wort with a hydrometer and record. 11. 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. 12. 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. 13. Move the fermenter to a warm, dark, quiet spot until fermentation begins. SMASH AMERICAN SESSION ALE BEYOND BREWING DAY, WEEKS 1–2 14. 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 fermenta - tion lock. The optimum fermentation temperature for this beer is 60–72º F – move the fermenter to a warmer or cooler spot as needed. 15. Active fermentation ends. Approximately 1 week 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. 16. Rack the beer into a secondary fermenter, or simply add the 1 oz of Simcoe hops to the fermenter. Dry hop for 1 week total. BOTTLING DAY—ABOUT 2 WEEKS AFTER BREWING DAY 17. Sanitize siphoning and bottling equipment. 18. 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. 19. Siphon beer into bottling bucket and mix with priming solution. Stir gently to mix—don’t splash. 20. Fill and cap bottles. 2 WEEKS AFTER BOTTLING DAY 21. Condition bottles at room temperature for 2 weeks. After this point, the bottles can be stored cool or cold. 22. Serving. Pour into a clean glass, being careful to leave the layer of sediment at the bottom of the bottle. Cheers!
Awesome Recipe	Irish Red Ale	21 Litres	1.047	1.011	4.75	31.79	14.72 °L	598	0
Author: Coviemike Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.09 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/28/2017 10:42 PM Notes:
Quattro Hopaggio IPA	English IPA	5 Gallons	1.063	1.016	6.1	55.15	8.77 °L	598	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.105 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: 1/17/2016 5:17 AM Notes:
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