Extract Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Pumpkin Ale	American Amber Ale	5.5 Gallons	1.053	1.013	5.26	27.58	7.51 °L	561	0
Author: Wall_DL Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.098 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: Dextrose, boiled Priming Amount: 3/4 cup + 1 cup Water Creation Date: 9/11/2017 4:32 PM Notes: Instructions: Place the contents of (1) 15oz. can of pumpkin pie filling in a cheesecloth bag. Steep in 2-3 gallons of 155 degree water for 60 minutes. Remove pumpkin and drain any remaining liquid into the water. Add dry malt extract and boil for 40 minutes. Add hops and spices. Continue boil for 20 more minutes. Remove From heat and cool. Pour into primary fermenting bucket using cheesecloth and a sieve to filter out the hops and any pulp from the pumpkin. Make sure that the mixture is well aerated to maximize fermentation. Ferment until the bubbling all but stops at room temperature (approx 2 weeks) Transfer the beer to a bottling bucket, making sure not to transfer any of the yeast from the fermentation bucket. Add the boiled priming sugar syrup to the bottling bucket and stir lightly to avoid working too much air into the beer. Bottle and let carbonate for another 1.5 to 2 weeks.
Willamette Black IPA	American IPA	5 Gallons	1.069	1.015	7.06	40.66	50 °L	561	0
Author: nshontz Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.069 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: 10/29/2012 5:24 PM Notes:
Kolsch`	Kölsch	5.5 Gallons	1.051	1.013	5.01	20.01	3.86 °L	561	5
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.093 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.5 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/23/2018 2:59 PM Notes:
Strawberry Fileds Forever	Fruit Beer	5 Litres	1.037	1.007	3.89	31.68	3.19 °L	561	3
Author: Boil Size: 6 Litres Boil Time: 60 Boil Gravity: 1.031 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/8/2018 2:18 PM Notes:
Victory Beer 11-11-18	Scottish Heavy 70/-	2 Gallons	1.041	1.011	3.85	16.69	7.46 °L	561	0
Author: Tollie Mitchell Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.054 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: 11/11/2018 9:45 PM Notes:
Apricot Blond	Fruit Beer	21 Litres	1.052	1.01	5.55	18.11	5.75 °L	561	1
Author: Asimi Boil Size: 21 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/18/2019 12:34 PM Notes: Steeping step: - Total 20l water for steeping - Flaked wheat is added during steeping step - Caramel malt is added during steeping step Boiling: - Extra 6l water added for boiling - Dry malt extract is added together with extra water - Dried apricots are added at 30min - Cascade hops are added at 30min and 5min Fermentation: - yeast is added to the fermentor (no yeast starter) - for 2 weeks Bottling: - 16l young beer (after filtering) - 120g sugar + 400ml water + 3x 40ml Apricot Brandy essence (24% alc) for aroma are added before bottling
Awesome Recipe	Saison	2 Gallons	1.055	1.015	5.28	34.97	4.19 °L	561	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.033 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: 6/17/2019 2:17 PM Notes:
Freddy's Home Made Dry Mead 1.1	Dry Mead	23 Litres	1.072	1.014	7.62	12.98	18 °L	561	0
Author: Crocs Boil Size: 30 Litres Boil Time: 80 Boil Gravity: 1.055 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: 4/2/2024 2:39 PM Notes:
Spice Mead	Metheglin	1 Gallons	1.123	1	16.08	0	5.67 °L	561	0
Author: The Kaptain Boil Size: 1.5 Gallons Boil Time: N/A Boil Gravity: 1.123 Efficiency: 100 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: 2/3/2023 10:27 PM Notes: Yeast was Mangrove Jack's Wine Yeast - CY17
JalaMañgo	Spice, Herb, or Vegetable Beer	5 Gallons	1.064	1.017	6.15	61.02	5.86 °L	561	0
Author: tsoybeans Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: dextrose Priming Amount: 5.5 oz Creation Date: 10/28/2022 3:53 PM Notes: 1. Heat your steeping water to 155-160. 2. Add your 3/4 lb of Wheat extract and your steeping grains for 20 minutes, taking special care not to squeeze the bag. 3. After 20 minutes, sparge your grain bag and bring the water to a boil. 4. Once boil is achieved, add your hops and boil for 70 minutes. 5. During the last 10 minutes of the boil, add your pilsen extract, 1/4 lb wheat extract, and Whirlfoc. 6. Once the boil is done, crash the temperature by ice bath. Once the beer is down to 170, do your hop stand with 1/2 oz Citra for 15 minutes. 7. After hop stand is complete, finish crashing the beer with refrigerated water. 8. Add your 10 sanitized, deseeded Jalapenos and the skinless slices of 5 unripe Mangos to the wort 9. Pitch your yeast. 10. After 5 days or when yeast activity has slowed, siphon the beer to secondary and add your 3 oz of Azaca dry hops. 11. After another 2 days, add your 1/2 oz Citra Hops to dry hop. 12. After another 3 days, add your isinglass (if needed) and let the beer clear up.
Here We Go	No Profile Selected	21 Litres	1.016	1.005	1.43	0	3.76 °L	561	0
Author: Batsuperhulk Boil Size: 1 Litres Boil Time: N/A Boil Gravity: N/A 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: 6/25/2020 10:49 AM Notes:
Awesome Recipe	American Pale Ale	12.5 Litres	1.059	1.013	6.02	0	9.77 °L	561	0
Author: NagyTam Boil Size: 14.5 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/8/2022 9:49 PM Notes:
Cuban Coffee Stout	Sweet Stout	5.5 Gallons	1.071	1.017	7.11	22.84	38.47 °L	561	1
Author: Kelly H Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.078 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: 2/1/2022 12:10 PM Notes: Currently experimenting with using a basic sweet stout recipe with modifications. Updating coming on or later from 4/18/2022. Started brewing 4/4/2022 Secondary tincture of Cuban Coffee Freshly brewed on 4/11/2022 Kegged 4/18/2022 for one more week of fermenting Served to the EXP200 class on 4/25/2022. it was a success, and can be worked on throughout the brewing and fermenting process. Notes on Taste: It is a strong, bitter coffee stout. I mixed it with some of my creamer and it almost tasted like coffee in the morning. However, that is my take on making this recipe. I don't know if any additions of the creamer I use in the fermentation process will help make it taste like drinking coffee, but overall, this is a decent recipe.
Irish Red Ale	Irish Red Ale	5.25 Gallons	1.049	1.01	5.16	15.78	13.83 °L	561	0
Author: DaddyDogg Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.086 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: 4.9 oz Creation Date: 4/4/2022 4:48 PM Notes:
Oaked Saison - Belgian Strong	Saison	21 Litres	1.075	1.011	8.48	27.26	7.2 °L	560	2
Author: Ecochambers Boil Size: 26.5 Litres Boil Time: 90 Boil Gravity: 1.06 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: 2.32 bar Creation Date: 10/29/2024 3:36 PM Notes: Step by Step Add 1 tsp. 80% lactic acid to water in kettle. Heat water to ~160 F (71 C). Add crushed steeping grains in a mesh bag to the water and steep for 45 minutes at 71 C. Remove grains, allowing the bag to drip over the kettle, and then bring the wort to a boil. When a boil is reached, remove kettle from heat and stir in the dried malt extracts. Once fully dissolved, turn the heat back on and bring to a boil. Boil the wort for 90 minutes, adding Fuggles hops at 30 min and Hallertauer hops at 70 min. Add yeast nutrients (I use 1 tablet BrewFerm Servomyces yeast nutrient), Irish moss and dextrose at 10 minutes remaining. Chill the wort to around 24 °C (75 °F). Transfer to primary fermenter. Aerate the wort well, pitch yeast and swirl fermenter to mix well. Place blow-out valve for first 24-36 hours, then switch to normal airlock. LalBrew Farmhouse yeast prefers it on the warmer end, so if you can, keep the temps between 22-23 °C (71.5-73.5 °F) for the entire primary ferment. NOTE: Some Saison yeast strains are prone to stall, so allow the beer to ferment in primary a full two weeks if needed. LalBrew Farmhouse yeast is not prone to this, especially when provided with good yeast nutrient at start. It could even be done in 5 days, so just keep an eye on it. I also use 2 packets (22 g) of LalBrew Farmhouse yeast to ensure it overcomes the high starting gravity. Once primary fermentation is done, transfer to secondary. I use a conical fermenter that allows removal of trub and secondary fermentation without transferring to a new vessel. For secondary aging, add toasted oak chips to simulate barrel aging at the start of secondary. I prefer medium toasted ex-bourbon barrel chips. To do this, boil oak chips in water for 15 min, then let cool for 5 minutes. Place chips in sterilized mesh bag weighed down with sterilized stainless-steel balls so that it fully submerges, then add to secondary fermenter. Let age for another 1-3 weeks in secondary (tasting at 1 week and then every couple of days for desired oak flavor). Once the desired oakiness is reached, transfer to bottles or keg. If bottling, add 9.2 grams sugar per liter before bottling. If kegging, simply transfer to sterilized keg and set CO2 pressure to 11 psi at 38 F (3.5 C) adding 1 psi for every 2 degrees above 38 F. Recipe created by heavily modifiying the Brew Your Own Solara Saison recipe.
Perfect Milkshake (E)	Specialty IPA: New England IPA	5 Gallons	1.081	1.028	6.94	22.62	4.04 °L	560	0
Author: Perfect Brewing Supply Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.134 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 3/6/2021 8:46 PM Notes:
Saison Extract	Saison	1 Gallons	1.053	1.009	5.78	25.02	8.2 °L	560	0
Author: tomtrumpet88 Boil Size: 1.25 Gallons Boil Time: 30 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.25 Primary Temp: 75 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 6/17/2020 12:43 AM Notes:
Lizard Camp IPA V01	American IPA	5.5 Gallons	1.065	1.015	6.51	73.75	6.53 °L	560	1
Author: Reeve Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.051 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: 5/22/2020 3:41 PM Notes:
Citra IPA	American IPA	5.5 Gallons	1.061	1.017	5.75	91.37	7.76 °L	560	0
Author: quirion666 Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.053 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: 4/15/2020 9:16 PM Notes:
#16 Lazy Quad 9.5L	Belgian Dark Strong Ale	9.5 Litres	1.114	1.026	11.5	21.71	34.3 °L	560	0
Author: Mogad Boil Size: 2 Litres Boil Time: 60 Boil Gravity: 1 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 2.0 Primary Temp: 13 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/18/2018 7:10 AM Notes: Actual batch: added 30g rolled oats, boiled. OG 1115 FG 1034 DELICIOUS! This beer is as dark and as thick as crude oil. Therefore, it foams up like a science experiment. So rack to secondary to reduce sediment to a minimum, the bottle condition with mild carbonation only.
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