Extract Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Falcon IPA	American Pale Ale	5 Gallons	1.079	1.022	7.45	34.47	12.93 °L	974	0
Author: Swight Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.131 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: 1/20/2015 1:44 PM Notes:
Alice's Galaxy	American Pale Ale	20.8 Litres	1.042	1.012	3.98	23.71	4.39 °L	974	0
Author: frankm2946 Boil Size: 11 Litres Boil Time: 15 Boil Gravity: 1.08 Efficiency: N/A 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: 2/12/2015 8:09 AM Notes:
Hefeweizen	Weissbier	2.5 Gallons	1.052	1.013	5.04	12.23	3.67 °L	974	0
Author: Husker71 Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.052 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: 12/21/2015 6:27 PM Notes:
Beer	Belgian Blond Ale	5.5 Gallons	1.067	1.015	6.95	95.7	3.92 °L	974	0
Author: dnezmusic Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.124 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 12/22/2015 5:14 PM Notes:
Hoppy Sour Mead (Motueka)	Dry Mead	5.5 Gallons	1.038	1	4.99	0	2.25 °L	974	0
Author: Bradleyarthurwhite Boil Size: 3 Gallons Boil Time: N/A Boil Gravity: 1.07 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: 2/9/2019 9:49 PM Notes: - combine honey with 5.5 gallons of water -Inoculate with lacto. and ferment for 3 days around 90-100 degrees -Bring unfermented mead to 170 degrees for 15 minutes -Chill to 68-100 degrees -add yeast slurry (yeast, fermaid o & go ferm) -add first round of nutrient (Fermaid k and DAP) after 24 hours -add second round of nutrients after 33% sugar has been consumed -allow to age for 4 weeks -transfer to purged keg -add dry hops -carbonate to a high volume
Am I Real, Yo?	Blonde Ale	22.5 Litres	1.048	1.011	4.82	25.97	4.28 °L	973	1
Author: Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.108 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/18/2015 2:11 AM Notes:
It's Enough To Make You Rye Or Rye Me A River	American Pale Ale	5.5 Gallons	1.059	1.011	6.25	72.65	11.35 °L	973	0
Author: pobaldwin Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.108 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: 6/25/2014 8:07 PM Notes: My first attempt at cloning Red's Rye IPA, and I hit it spot on! This one will be brewed over and over.
Golden Ale Extract	British Golden Ale	22 Litres	1.046	1.011	4.57	9.96	6.22 °L	972	2
Author: DocDee Boil Size: 12.64 Litres Boil Time: 30 Boil Gravity: 1.053 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/4/2022 3:26 AM Notes:
Jasmine Dragon (Jasmine Tea NE IPA)	Specialty IPA: New England IPA	5.5 Gallons	1.074	1.009	8.48	27.6	5.92 °L	972	1
Author: Becca Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.135 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: 2/1/2022 12:56 AM Notes:
Fishbrau Pale	American Pale Ale	3 Gallons	1.048	1.013	4.67	35.8	5.67 °L	972	1
Author: Sunfire96 Boil Size: 3.34 Gallons Boil Time: 15 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/24/2022 3:37 AM Notes:
Christmas Porter	American Porter	1.5 Gallons	1.11	1.027	10.82	47.01	50 °L	972	0
Author: Boil Size: 1.9 Gallons Boil Time: 60 Boil Gravity: 1.087 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: 7/16/2021 1:25 AM Notes:
Sticks And Stones Extract	Blonde Ale	22 Litres	1.041	1.007	4.42	26.88	4.01 °L	972	0
Author: 11_elephants Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 1.073 Efficiency: 65 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: 6/15/2020 4:11 AM Notes:
Imperial Blonde Ale	American Strong Ale	5.5 Gallons	1.062	1.014	6.36	45.23	6.09 °L	972	2
Author: Jwalker152 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 25 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: 6/4/2020 10:12 PM Notes:
Apricot And Peach Sour With Oak	Lambic	5.5 Gallons	1.049	1.009	5.22	6.03	3.17 °L	972	0
Author: FELT Brewing Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.108 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 73 ° F Priming Method: Corn Sugar Priming Amount: 170 g Creation Date: 12/23/2018 12:46 AM Notes: At day 5, I sanitized and cut up 3 lbs. of fresh apricots. I kept all of the pits. Fresh peaches would have been ideal, but those don't exist in late December, so I used frozen slices from the store. I pureed all the fruit and added that with the pits that I kept. At day 8, I used a dried out piece of oak and cut it into chunks. I sanitized it and let it dry for an hour in the oven, then added it to the fermentor. At day 9, fermentation from the fruit had died down. I added the full packet for each of the Lacto and Brett (Wyeast brand). At about week 4, I found a couple large, ripe peaches at the store, so I added those. Each time I added anything to the fermentor, I am introducing oxygen, so I add a little bit of simple syrup to get get the yeast to refill the headspace with CO2. I bottled everything just short of 6 weeks total time. The result was super oaky. Tried to filter out as much sediment as I could because there was a ton. Next time I do puree, I'll put it my grain bag to keep everything a little more contained. I mixed in a combo of corn sugar and sucrose before bottling to try to get the CO2 level around 3 volumes. Opened a bottle after 1 week. Really oaky and a little tart. Really good looking head that dissipated after a minute. Carbonation seems to have gone well and now I'll just let it rest for a few months to let the bacteria do its thing.
N0 RHyme P1ney P1neapple IPa	American IPA	5 Gallons	1.076	1.011	8.58	97.28	6.94 °L	972	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.112 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: 8/12/2017 7:20 PM Notes:
Azacca IPA	American IPA	3 Gallons	1.059	1.012	6.14	58.45	10.39 °L	972	0
Author: Nebula Brewing Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.044 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: 5/21/2017 5:48 PM Notes:
Leftovers Brew	Strong Bitter	21 Litres	1.051	1.013	5.03	35.25	12.44 °L	972	0
Author: Quokka42 Boil Size: 11 Litres Boil Time: 90 Boil Gravity: 1.098 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/20/2017 1:35 PM Notes: The 1.7kg light Malt and 45g POR hops supposedly boiled for 90 minutes are an approximation for a Cooper's Draught tin. The Malts were quite old and some of the hops had been in the freezer a year or two, but the actual beer has turned out bloody nice. This was my first kegging attempt, so force carbonated in the keg after clearing (rest 5 days and gelatin.)
PALE SMASH 1	American Pale Ale	4 Gallons	1.048	1.011	4.83	34.49	9.01 °L	972	0
Author: Denson Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.096 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: 4/19/2016 1:12 AM Notes:
Imperial Blonde Ale	American Strong Ale	5.05 Gallons	1.071	1.018	6.98	28.91	6.45 °L	971	1
Author: Jwalker152 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.105 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: 4/26/2020 2:26 PM Notes:
Battre L’oie Saison	Saison	5 Gallons	1.05	1.009	5.39	27.5	3.59 °L	971	0
Author: Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.072 Efficiency: 100 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: 12/14/2017 3:06 AM Notes: https://www.homebrewersassociation.org/homebrew-recipe/battre-loie-saison-extract/ Original Gravity: 1.049 (12.2° P) Final Gravity: 1.007 (1.8° P) ABV: 5.6% IBU: 27 SRM: 3 Put 2 gal. (7.6 L) of water in the boil pot and heat to 160° F (71° C). Add Wort A (3 lb wheat DME) to the water and stir until totally dissolved. Top off with water until you reach 3 gal. of wort. Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil. Add Wort B (3 lb wheat DME) at knockout (0 min) until totally dissolved. Strain wort into sanitized fermentation vessel with 2–3 gal. (7.6-11.4 L) of pre-boiled, chilled water for a total volume of 5 gal. (18.9 L). Pitch yeast when temperature reaches 62° F (17° C). Ferment in primary at 62° F (17° C) until fermentation slows significantly (7–9 days). Rack to secondary fermenter and age for 10–14 days at 68° F (20° C). Keg at 2.5 volumes (5 g/L) of CO₂ or bottle condition with 4 oz. (113 g) corn sugar.
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