Extract Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
MO Fuggle MO Problems	American Pale Ale	5 Gallons	1.052	1.012	5.3	24.51	4.44 °L	559	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.087 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: 1/13/2016 9:30 PM Notes:
Russell's Stout	Foreign Extra Stout	5.5 Gallons	1.056	1.014	5.51	43.76	32.47 °L	559	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:
Rhubarb Cider	No Profile Selected	4 Litres	1.047	1.009	4.96	0	17.43 °L	559	1
Author: Aslak Knutsen Boil Size: 4 Litres Boil Time: 60 Boil Gravity: 1.002 Efficiency: 60 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: 6/16/2022 3:24 PM Notes:
Kelsey's Lemon Basil Saison	American Pale Ale	2 Gallons	1.053	1.01	5.6	18.19	6.22 °L	559	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.
Ponche Navideño Cider	Other Specialty Cider or Perry	6 Gallons	1.072	1.018	7.05	0	17.87 °L	559	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.
Catharina Sour	Berliner Weisse	20 Litres	1.04	1.01	4	3.37	5.2 °L	559	0
Author: Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.032 Efficiency: 64 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/17/2020 5:53 PM Notes:
STILL DDH NEIPA	No Profile Selected	12 Gallons	1.102	1.026	9.99	0	6.12 °L	559	0
Author: SerJoe13 Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.091 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: 7/2/2020 8:31 PM Notes:
Singapore Balcony Ale (raw Ale)	No Profile Selected	10 Litres	1.035	1.004	4.03	0	3.11 °L	559	0
Author: maltyquokka Boil Size: 7 Litres Boil Time: 30 Boil Gravity: 1.05 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: 2/16/2020 12:13 PM Notes: Raw ale 7 liters water held at 165F Added DME at 30 mins Added 1/2 hops at 30 mins Added 1/2 hops at 15 mins Let it cool with no chilling for 45 mins At 45 mins added 3 liters bottled cold fridge water to 10 L Cool overnight to ~ 30F ambient Pitched yeast Sat on balcony for 1 week Bottled with 65 g bottling sugar End result: Light pale straw color Very light head Strong carbonation Smell, subtle floral, strong tropical, very light unripe banana, pineapple Taste, medium bitterness, tangerine, lemon
Honey Brown	American Brown Ale	5 Gallons	1.058	1.015	5.75	13.67	12.77 °L	558	1
Author: Boil Size: 3.2 Gallons Boil Time: 20 Boil Gravity: 1.091 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: 2/25/2023 2:35 PM Notes:
Vernal Beckoning	Belgian Pale Ale	5.5 Gallons	1.05	1.009	5.4	64.41	11.88 °L	558	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:
Lemon Drop Wheat	American Wheat Beer	1 Gallons	1.045	1.009	4.68	24.1	3.17 °L	558	0
Author: BrewingBaar Boil Size: 1.5 Gallons Boil Time: 30 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: dextrose Priming Amount: 1 oz Creation Date: 6/4/2022 4:35 AM Notes:
1. Diktaattori - Matti "Masokisti" Vanhanen	Sahti	42 Litres	1.061	1.012	6.5	32.08	4.88 °L	558	1
Author: Wolfman666 Boil Size: 50 Litres Boil Time: 60 Boil Gravity: 1.054 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: 6/11/2020 6:26 AM Notes:
Trillium PA	Blonde Ale	5 Gallons	1.06	1.015	5.9	0	4.21 °L	558	0
Author: Dr_Robb Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.1 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: 11/16/2019 3:23 AM Notes:
Strata IPA	American IPA	5 Gallons	1.064	1.015	6.35	59.12	6 °L	558	0
Author: Jibbers Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.127 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/6/2019 12:47 PM Notes:
Toucan Coopers Dark Ale	British Strong Ale	23 Litres	1.058	1.015	5.75	0	18.12 °L	558	0
Author: Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.058 Efficiency: 65 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: 12/2/2018 9:30 PM Notes:
Exp Lemon Hef	Weissbier	1 Gallons	1.044	1.011	4.31	8.62	3.69 °L	558	0
Author: S0rceress0 Boil Size: 1 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/3/2018 10:50 PM Notes:
Basun Strong Brown Ale	British Strong Ale	24 Litres	1.068	1.018	6.6	36.21	20.63 °L	558	0
Author: Boil Size: 16 Litres 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: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/3/2018 2:48 PM Notes:
FIRST ONE	American IPA	10 Litres	1.053	1.013	5.18	0	4.5 °L	558	0
Author: RobsonCoelho Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.048 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: 9/13/2017 1:36 AM Notes:
Citra Pale Ale	American Pale Ale	5 Gallons	1.049	1.013	4.79	46.07	4.64 °L	558	0
Author: MYeagerMD Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.099 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: 8/6/2017 9:27 PM Notes:
White IPA	Specialty IPA: Belgian IPA	12 Litres	1.044	1.011	4.41	105.5	9.32 °L	558	0
Author: Boil Size: 15 Litres 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: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/24/2016 8:48 PM Notes:
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