17 Foolproof Extract Recipes

We’ve assembled a collection of tried-and-true recipes from homebrew shops across the nation. These are the recipes that the shops’ customers love and keep coming back to. For best results, pay attention to the cleaning and sanitation of your equipment and the health of your yeast. (These recipes are foolproof, but no beer recipes are damn foolproof.) So, get ready to once again hear the sweet sound of a gurgling airlock and to taste the best beer in the world — yours.

AHS Dry Stout

(5 gallons/19 L, extract with grains)
OG = 1.053–1.059 FG = 1.014–1.016
IBU=43–52 SRM=42 ABV=5.0–5.5%

Ingredients

7 lbs. (3.7 kg) dark liquid malt extract
1 lb. (0.45 kg) crystal malt (60 °L)
1/2 lb. (0.23 kg) black barley
1/4 lb. (0.11 kg) black patent malt
14 AAU German Magnum hops (1.0 oz./28 g of 14% alpha acids)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Muntons dry yeast

Step by step

Bring 2.5 gallons (9.5 L) of water to 150 ºF (66 ºC) and turn off the heat. Soak the grains for 15 minutes. Remove grain bag, allowing liquid to drip into brewpot. Discard the grains and heat liquid until boiling. Shut off heat again and stir in malt extract. Heat to a boil once extract is dissolved, stirring occasionally. Add bittering hops and boil for 60 minutes. After boiling, cool wort quickly to 80 ºF (27 ºC). Pour wort into the sanitized fermenter and add cool water to make 5.25 gallons (20 L). Aerate wort and pitch yeast. Ferment for 5–7 days at 69–72 °F (21–22 °C) then rack to a sanitized secondary fermenter. Let the beer clarify 5–7 days, then bottle. This beer will taste best after 3 weeks or more of conditioning.

Austin Homebrew Supply
Austin, Texas

Crème de la Stout

(5 gallons/19 L, extract with grains)
OG = 1.071 FG = 1.032
IBU = 6–26 SRM = 43 ABV = 5.0%

Ingredients

6.0 lb. (2.7 kg) extra-light dried malt extract
12 oz. (0.34 kg) lactose
8 oz. (0.22 kg) malto-dextrin
12 oz. (0.34 kg) British crystal malt (60 °L)
12 oz. (0.34 kg) British chocolate malt (400 °L)
4 oz. (0.11 kg) roasted unmalted barley (300 °L)
4 oz. (0.11 kg) torrified wheat
1 tsp. gypsum
8 AAU Columbus hops (35 mins.) (0.5 oz./14 g of 16% alpha acids)
White Labs WLP002 (English Ale)yeast

Step by step

Heat 1 gallon (3.8 L) of water to 155 ºF (68 °C). Add the crushed grains to this water and steep at 150 ºF (66 °C) for 30 minutes. Strain the grain water into your brew pot. Sparge the grains with 1 gallon (3.8 L) of 150 ºF (66 °C) water. Bring the water to a boil, turn off the heat and add malt extract, malto-dextrin and lactose. Resume boiling and add Columbus hops. Boil for 35 minutes and then cool your wort. Transfer wort to the primary fermenter and add cool water to obtain 5 gallons (19 L). When the wort temperature is under 80 ºF (27 °C), pitch your yeast. Ferment in the primary fermenter 5–7 days or until fermentation slows, then siphon into the secondary fermenter. Bottle with 5 oz. (142 g) corn sugar.

Bet-Mar Liquid Hobby Shop
Columbia, South Carolina

PumpHouse Raspberry Stout

(5 gallons/19 L, extract only)
OG = 1.040–1.044 FG = 1.010–1.011
IBU and SRM depends on extract

Ingredients

4 lbs. (1.8 kg) Irish stout liquid malt extract (hopped)
2 lbs. (0.9 kg) high maltose syrup
4 oz. (0.11 kg) raspberry flavor
Ale yeast

Step by step

Bring 3 gallons (11 L) of water to 180 °F (82 °C) or higher and add to sanitized fermenting bucket. Dissolve malt extract and maltose. Top off with 2 gallons (7.6 L) of cold water. Pitch yeast at 70 °F (21 °C). Ferment in primary for 1 week then transfer to secondary for 1 week. Just before bottling or kegging, add raspberry flavor.

The PumpHouse
Struthers, Ohio

Positive Perspective Porter

(5 gallons/19 L, extract with grains)
OG = 1.062–1.068 FG = 1.018–1.020
IBU = 65–75 SRM = 43 ABV = 5.7–6.2%

Ingredients

7 lbs. (3.2 kg) amber malt syrup
1 lbs. (0.45 kg) dark DME
1 lbs. (0.45 kg) crystal malt (60 °L)
1/3 lbs. (0.15 kg) chocolate malt
1/3 lbs. (0.15 kg) black patent malt
20 AAU Centennial hops (60 min) (2.0 oz./57 g of 10% alpha acids)
2 AAU Tettnanger hops (15 min) (0.5 oz./14 g of 4% alpha acids)
2 AAU Tettnanger hops (5 min) (0.5 oz./14 g of 4% alpha acids)
1 tsp. gypsum (optional)
1 tsp. Irish moss
White Labs WLP005 (British Ale) yeast

Step by step

Steep crushed specialty grains in approximately 0.75 gallons (2.8 L) for 30 minutes. Remove grains and add water to brewpot to make 3–4 gallons of liquid. Bring this liquid to a boil, shut off heat and add malt extracts. Stir well. Bring to a boil again, adding Centennial hops when foam subsides. Boil for 60 minutes. Add Irish moss and first charge of Tettnanger hops with 15 minutes left in boil. Add remaining Tettnanger hops with 5 minutes left in boil. Cool wort and transfer to fermenter. Aerate wort and pitch yeast. Let ferment 5–7 days at 68–72 °F (20–22 °C). Rack to secondary and condition for 4–7 days then bottle.

The Beer Essentials
Lakewood, Washington

Saint Paul Porter

(5 gallons/19 L, extract with grains)
OG = 1.053–1.058 FG = 1.016–1.017
IBU = 32–42 SRM = 36 ABV = 4.8–5.2%

Ingredients

6 lbs. (2.7 kg) Northern Brewer Gold malt extract syrup
1 lb. (0.45 kg) Muntons dark dried malt extract
0.5 lb. (0.23 kg) UK chocolate malt (630 °L)
0.5 lb. (0.23 kg) UK dark crystal malt (75 °L)
10.6 AAU Chinook hops (60 min) (1.0 oz./28 g of 10.6% alpha acids)
6.3 AAU Cascade hops (1 min) (1.0 oz./28 g of 6.3% alpha acids)
Wyeast 1187 (Ringwood Ale) yeast

Step by step

Steep crushed specialty grains in 1.5 qts. (~1.5 L) for 30 minutes. Remove grains and add water to brewpot to make 3–4 gallons (11–15 L) of liquid. Bring this liquid to a boil, shut off heat and add malt extracts. Stir well. Bring to a boil again, adding Chinook hops when foam subsides. Boil for 60 minutes. Add Cascade hops with 1 minute left in boil. Cool wort and transfer to fermenter. Aerate wort and pitch yeast. Let ferment for 5–7 days at 68–72 °F (20–22 °C). Rack to secondary and let condition for 4–7 days then bottle.

Northern Brewer, Ltd.
St. Paul, Minnesota

Good Olde Brown Ale

(5 gallons/19 L, extract with grains)
OG = 1.044–1.047 FG = 1.013–1.014
IBU = 18–30 SRM = 19 ABV = 4.1–4.3%

Ingredients

3.5 lbs. (1.6 kg) John Bull amber malt extract
2.0 lbs. (0.9 kg) Muntons dark dried malt extract
4.0 oz. (0.11 kg) Briess caramel malt (60 °L)
4.0 oz. (0.11 kg) Briess special roast malt (50 °L)
4.0 oz. (0.11 kg) Briess chocolate malt (350 °L)
4.5 AAU Fuggle leaf hops (bittering) (60 min) (1.0 oz./28 g of 4.5% alpha acids)
6 AAU Cascade hops pellets (finishing) (30 min) (1.0 oz./28 g of 6% alpha acids)
1 tsp. Irish moss (15 min)
1–3 oz. (28–85 g) freshly grated ginger root (optional)
White Labs WLP005 (British Ale) yeast

Step by step

Heat 2 gallons (7.6 L) of water with bagged malts. Remove bags at 165 ˚F (74 °C). Bring to boil. Turn off heat. Stir in liquid and dry malts. Return to boil. Boil for 60 minutes. Add Fuggles bittering hops. After 30 minutes, add Cascade finishing hops. After 15 more minutes, add Irish moss. Cool to 90 ˚F (32 °C). Add cooled wort to 3 gallons (11 L) of cold water in sanitized carboy. Aerate well. Pitch Yeast at 70 ˚F (21 °C). Ferment nine days at 68 ˚F (20 °C). Rack to secondary for 14 days at 65–68 ˚F (18–20 °C). Bottle or keg.

The Brew Haus
Durango & Pagosa Springs, Colorado

Flying Barrel Scottish Ale

(5 gallons/19 L, extract with grains)
OG = 1.047–1.053 FG = 1.013–1.014
IBU = 14–24 SRM = 11 ABV = 4.5–5.0%

Ingredients

6.6 lb. (3 kg) light liquid malt extract
8 oz. (0.23 kg) Victory malt
6 oz. (0.17 kg) crystal malt (60 °L)
2.6 AAU Willamette hops (60 minutes) (0.5 oz./14 g of 5.1% alpha acids)
2.6 AAU Willamette hops (45 minutes) (0.5 oz./14 g of 5.1% alpha acids)
2.6 AAU Willamette hops (15 minutes) (0.5 oz./14 g of 5.1% alpha acids)
6.1 AAU Fuggles hops (5 minutes) (1.0 oz./14 g of 6.1% alpha acids)
Wyeast 1318 (London Ale III) yeast

Step by step

Place the crushed grains in a grain bag and steep in 3 gallons (11 L) of water, at 155 °F (68 °C) for 20 minutes. After 20 minutes, pull grain bag out, put in a strainer above the wort you just steeped. Rinse the grain with 2.5 gallons of 170 °F (77 °C) water. Discard grains. Add the malt and first addition hops to the wort. Boil for 60 mins and add the hops as called for on the recipe. At the end of the 60 minutes, pour the wort into a bucket and cool to 80 °F (27 °C). At 80 °F (27 °C), add the yeast. Ferment at 70 °F (21 °C) for 2 weeks. Prime and bottle. Age 2 weeks in bottle and enjoy.

The Flying Barrel
Frederick, Maryland

Ballpark Red

(5 gallons/19 L, extract with grains)
OG = 1.049–1.050 FG = 1.012
IBU = 31–41 SRM = 7+ ABV = 4.8%

Ingredients

1.4 lbs. (0.64 kg) light liquid malt extract
4 lbs. (1.8 kg) extra light dried malt extract
4 oz. (0.11 kg) Victory malt
0.5 lbs. (0.23 kg) CaraMunich II
10 AAU Fuggles/Willamette hops (2.0 oz./57 g of 5% alpha acids)
2.5 AAU Fuggles/Willamette hops (0.5 oz./14 g of 5% alpha acids)
4 AAU Hallertau hops (1.0 oz./28 g of 4% alpha acids)
1 tsp. Irish moss
English ale liquid yeast
11/4 cup DME (for bottling)

Step by step

Crush grains and tie into a muslin bag. Add 2 gallons (7.6 L) of cold water to your brew pot and bring to a boil. Remove from heat, add grain bag and let steep for 30 minutes. Remove grain bag and discard. Now add the malt syrup, dried malt (minus reserved amount), and 2 oz. (28 g) Fuggles hops and boil gently for 45 minutes. Add second charge of Fuggles hops and the Irish moss. Continue boiling for 15 more minutes. Add last 1 oz. (28 g) of Hallertau hops and boil for 2 more minutes. Place 3.25 gallons (12 L) of cold water into primary fermenter. Cool to 65–75 ºF (18–24 °C), aerate well. Pitch your yeast. Ferment until finished gravity has been reached. Prime with 11/4 cup of reserved dried malt extract, bottle and cap. Full carbonation should be reached within 2 to 3 weeks.

Beer and Wine Hobby
Woburn, Massachusetts

BYOB English Old Ale

(5 gallons/19 L, extract with grains)
OG = 1.086 FG = 1.022
IBU = 51–65 SRM = 13 ABV = 8.3%

Ingredients

9 lbs. (4 kg) light dried malt extract
1.0 lb. (0.45 kg) crystal malt (10 °L)
2 oz. (57 g) chocolate malt
22 AAU Target hops (bittering) (2.0 oz./57 g of 11% alpha acids)
8 AAU Hersbrucker hops (aroma) (2.0 oz./57 g of 4% alpha acids)
5 oz. (142 g) corn sugar (for priming)
brewers yeast

Step by step

Add two gallons (7.6 L) of water to your pot. Add crushed specialty grains to the steeping bag. Tie bag and place into pot. Bring temperature of water and grains to 155 °F (68 °C) and steep for 30 minutes. Remove the grain bag from the steeping water, squeeze out excess water and discard bag and grains. Bring steeping liquid to a boil. Remove from heat and add all malt extract. Bring wort to a boil and add bittering hops. Allow the wort to boil for 50 minutes. Add the aroma hops and boil 10 minutes. Put 3.5 gallons (13 L) of cold water in your 6.5-gallon (25 L) primary fermenter and add the hot wort. Cool the wort to 75 °F (24 °C) and pitch your yeast. Keep the fermenter in an area that will maintain a constant temperature of below 75 °F (24 °C) , but no lower than 60 °F (16 °C) After 5 days, transfer to your secondary fermenter if you are using one. Condition your beer for 7–10 days or until it clears, but no longer than 14 days, then bottle your beer using 5 oz. (142 g) of priming sugar in 1 cup of water. Store your beer at 70–75 °F (21–24 °C) to carbonate and age in the bottle for at least 10 days.

Brew Your Own Brew
Tucson, Arizona

Round the Cape India Pale Ale

(5 gallons/19 L, extract with grains)
OG = 1.065–1.071 FG = 1.016–1.018
IBU =22–38 SRM=12+ ABV=6.3–6.8%

Ingredients

7 lbs. (3.2 kg) light liquid malt extract
2 lbs. (0.9 kg) British pale ale malt
0.5 lb. (0.23 kg) Cara-Pils malt
0.5 lb. (0.23 kg) British crystal malt (40–60 °L)
1 cup light brown sugar (added to end of the boil)
2 tsp. Burton water salts (or 2 tsp. gypsum)
1 tsp. Irish moss
9 AAU Bullion hops (bittering) (1.0 oz./28 g of 9% alpha acids)
7 AAU Northern Brewer hops (flavor) (1.0 oz./28 g of 7% alpha acids)
2.5 AAU East Kent Golding hops (aroma) (0.5 oz./14 g of 5% alpha acids)
2.5 AAU East Kent Golding hops (dry hop) (0.5 oz./14 g of 5% alpha acids)
White Labs WLP007 (Dry English Ale), Wyeast 1335 British Ale II), Nottingham or Safale S-04 yeast
2/3 cup light brown sugar (for priming)

Step by step

Heat a gallon of water to 165 °F (74 °C) and throw in grains tied up in muslin bag. Cover kettle and maintain temperature (150–160 °F/66–71 °C) for 20 minutes. Drain grain bag and rinse with hot water until you’ve collected a total of at least two gallons (7.6 L) of grain “tea.” Bring to a boil and add the malt extract, water salts, and bittering (Bullion) hops. Maintain boil for 45 minutes and add the flavoring hops (Northern Brewer) and Irish moss. Boil another 10 minutes, then turn off heat and add the 1/2 oz. (14 g) of Kent Golding hops for finishing. Cool immediately, pour into your sanitized fermenter and pitch your yeast. Ferment below 70 °F (21 °C), if possible. Pulverize the remaining half ounce of hops and add to the bottom of the secondary fermenter immediately before siphoning the wort over from the primary. This will add a wonderful hop bouquet to the final product. Prime with 2/3 cup light brown sugar dissolved in a cup of boiling water. Allow to carbonate at room temperature for at least two or three weeks before sampling. This one’s hoppy enough to benefit from some additional aging.

DeFalco’s Home Wine and Beer Supplies
Houston, Texas

Seven Bridges Organic IPA

(5 gallons/19 L, partial mash)
OG = 1.059–1.064 FG = 1.018–1.020
IBU = 11–26 SRM = 13 ABV = 5.3–5.7%

Ingredients

6 lbs. (2.7 kg) organic pale liquid malt extract
2.5 lbs. (1.1 kg) Briess organic pale 2-row malt
3/4 lbs. (0.34 kg) Briess organic Munich malt
1/2 lbs. (0.23 kg) Weyermann Carahell malt
1/2 lbs. (0.23 kg) Briess organic caramel malt (60 °L)
1/2 teaspoon Irish moss
12.75 AAU New Zealand Pacific Gem hops (bittering) (0.75 oz./21 g of 17% alpha acids)
6 AAU organic English Kent Goldings leaf hops (flavor) (1.0 oz./28 g of 6% alpha acids)
8 AAU organic New Zealand Hallertaur hops (aroma) (1.0 oz./28 g of 8% alpha acids)
1 oz. (28 g) organic German
Hallertauer Mittlefrueh hops (dry hop) (optional)
Wyeast 1968 (London ESB) or White Labs WLP023 (Burton Ale) yeast
8 oz. (0.23 g) (1 1/4 cups) organic dried malt extract (for bottling)

Step by step

Heat 1.75–2 gallons (6.6–7.6 L) of water to 160–165 °F (71–74 °C), then turn the heat off. Add the grain bag with grains in it and stir well. The temperature should drop to 150 °F (66 °C). Adjust the temperature if necessary by adding heat, hot water, or cold water. Allow the grains to soak for 40–60 minutes at 150 °F (66 °C). (Optional: Do a starch test to see if the partial mash is done — add a drop of iodine to a sample taken from the wort. If it turns black, the mash is not yet done). Heat 1 –1.5 gallons (3.8–5.7 L) of water to 170 °F (77 °C) in a separate pot. Sparge the grains with this water when the mash is complete. Add water to the liquid collected from the grains to make up to 5.25 gallons (20 L).

Heat the water to almost boiling and then turn the heat off. Add the malt extract and dissolve the extract completely. Turn the heat back on and bring to a boil. Once the wort has reached a rolling boil, add 3/4 oz. (21 g) organic New Zealand Pacific Gem hop pellets (bittering) and boil for 40 minutes. Add 1 oz. (28 g) organic English Kent Goldings hops. If desired, add the Irish moss flakes. Boil for 15 minutes more. Add 1 oz. (28 g) organic New Zealand Hallertaur hops (aroma), boil 5 more minutes and turn the heat off. Cool the wort to 65–75 °F (18–24 °C). Transfer the chilled wort into your sanitized primary fermenting vessel. Aerate the wort, add the yeast and ferment in a cool dark place for 4–7 days at 65-75 °F (18–24 °C) in the primary fermenter. If you have a secondary fermenter, transfer the beer to it when fermentation activity has subsided (after 4–6 days). If desired, add 1 oz. (28 g) Hallertauer Mittlefrueh hops to the secondary fermenter for dry hopping. Ferment for an additional 7–14 days, or until fermentation is complete. Bottle beer with 8 oz. (0.23 kg) or 1 1/4 cups organic dried malt extract. Store the beer at room temperature (about 70 °F/21 °C) for the first few days, then in a cool dark place (55–65 °F/13–18°C) for 1–3 weeks. Your beer is ready to drink when it is clear and nicely carbonated.

Seven Bridges Organic Homebrewing Supplies
Santa Cruz, California

HBS American Pale Ale

(5 gallons/19 L, extract with grains)
OG = 1.051–1.056 FG = 1.013–1.014
IBU = 11–28 SRM = 15 ABV = 4.9–5.4%

Ingredients

6 lbs. (2.7 kg) extra light LME
1 lb. (0.45 kg) 2-row brewers malt
4 oz. (0.11 kg) crystal malt (20 °L)
4 oz. (0.11 kg) crystal malt (40 °L)
4 oz. (0.11 kg) crystal malt (60 °L)
4 oz. (0.11 kg) crystal malt (90 °L)
8 oz. (0.23 kg) dextrin malt
5 AAU Cascade hops (1.0 oz./28 g of 5% alpha acids)
18 AAU Amarillo hops (2.0 oz./57 g of 9% alpha acids)
White Labs WLP001 (California Ale) yeast
1 cup corn sugar (for priming)

Step by step

Steep grains in grain bag in 1 gallon (3.8 L) of 154 °F (68 °C) water for 30 minutes. Strain the grains (do not squeeze) and rinse with 0.5 gallons (1.9 L) of 170 °F (77 °C) water. Place bag in strainer to do this. Add water to the brew pot for 1.5 gallons (5.7 L) total volume. Bring the water to a boil, remove the pot from the stove and add the light malt extract. Dissolve completely. Add water until total volume in the brew pot is 2.5 gallons (9.5 L) or more. Bring to boil and add Cascade hops. Boil for 40 min and add 0.5 oz. (14 g) Amarillo hops. Boil for another 10 min and add 0.5 oz. (14 g) Amarillo hops. Boil for 5 more minutes and add 0.5 oz. (14 g) Amarillo hops. Boil for final 5 minutes, turn off heat and add final 0.5 oz. (14 g) Amarillo hops. (Total boil time is 60 minutes.) Cool the wort rapidly to 70 °F (21 °C). Place in primary fermenter and top up with cool (70 °F/21 °C) water to obtain 5 gallons (19 L). Pitch the yeast and stir (or shake) well. Cheers.

Home Brew Shop
St. Charles, Illinois

Green Zinger

(5 gallons/19 L, extract only)
OG = 1.049–1.051 FG = 1.012–1.013
IBU = 19–36 SRM = 4+ ABV = 4.7–5.0

Ingredients

3 lbs. (1.4 kg) extra-light dried malt extract
3.3 lbs. (1.5 kg) Northwestern light syrup (20% rice extract)
17.5 AAU Czech Saaz hops (5.0 oz./142 g of 3.5% alpha acids)
White Labs WLP001 (California Ale) yeast

Step by step

Bring extracts to boil in 2 gallons (7.6 L) water. Boil for 50 minutes, adding 1 oz. (28 g) hops at 10, 20, 30, 40 and 50 minutes. Cool wort to 72 °F (22 °C) or cooler and pitch yeast. Ferment 66–68 °F (19–20 °C). This beer is best when it is aged for 6 weeks after bottling.

Asheville Brewers Supply
Asheville, North Carolina

Epicurean Kölsch

(5 gallons/19 L, extract with grains)
OG = 1.048-1.053 FG = 1.012-1.013
IBU = 9-18 SRM = 5+ ABV = 4.7-5.2

Ingredients

6.6 lbs. (3.0 kg) extra light liquid malt extract
1 lbs. (0.45 kg) Vienna malt
4.4 AAU German Hallertau hops (60 minutes) (1.0 oz./28 g of 4.4% alpha acids)
4.4 German Hallertau hops (5 minutes) (1.0 oz./28 g of 4.4% alpha acids)
1 tsp. Irish moss (15 minutes)
Wyeast 1007 (German Ale) or White Labs WLP029 (German Ale/Kölsch)

Step by Step

Add 2–2.5 gallons (7.6–9.5 L) of water to a brew pot bring water up to 150–160 °F (66–71 °C). When water gets to proper temperature place the crushed grain into a steeping bag, close bag and place bag into brew pot. Steep grains for 20–30 minutes at 150–160 °F (66–71 °C). When steeping is completed, remove bag and let most of the water that was absorbed by the grain drain back into the brew pot. (Do not squeeze.)

Bring water in brew pot to a rolling boil. Once water is boiling, add malt extract. Stir very well to keep malt from sticking to the bottom of your brew pot. Add hops according to the recipe’s hop schedule. Add 1 tsp. Irish moss to boiling water for the last 15 minutes of the boil. Once the wort has finished boiling, remove brew pot from heat and let stand 10 min.

Add enough room temperature water to your sanitized primary fermenter so that when you add your wort the total amount of liquid will be 5 gallons (19 L). Add wort to your sanitized primary fermenter, stirring vigorously to incorporate wort with water. Cool wort to 65–75 °F (18–24 °C) and pitch yeast. Ferment for 5—7 days.

After primary fermentation is complete — or 7 days, which ever comes first — transfer beer into your carboy or secondary fermenter. Let your beer sit for another 3–5 days for clearing and finish fermentation. After the secondary fermentation is complete, the beer is now ready to bottle with 0.75 cups of corn sugar. Let the bottled beer sit at room temperature for 1–2 weeks for the beer to condition. Here is the best part, get a glass and slowly pour the beer into the glass being careful to leave behind the yeast from conditioning and enjoy!

The Epicurean, Inc.
Wooster, Ohio

Kennywood Bavarian Wheat

(5 gallons/19 L, extract only)
OG = 1.044–1.049 FG = 1.011–1.012
IBU = 8–15 SRM = 4+ ABV = 4.2–4.7%

Ingredients

6.6 lbs. (3.0 kg) Briess CBW Bavarian Weizen extract
3.8 AAU US Perle hops (0.5 oz./14 g of 7.75 % alpha acids)
0.93 AAU Czech Saaz hops (0.25 oz./7 g of 3.75% alpha acids)
Wyeast 3068 (Weihenstephan Weizen) yeast

Step by step

Add 3 gallons (11 L) of water to a fermenter. In a large pot, bring 1.5 gallons (5.7 L) of water to a boil. Add the Briess Weizen extract and stir vigorously to dissolve. Add the first hops, bring to a rolling boil. After 45-50 minutes of a rolling boil, add the finishing hops. Remove from heat, stir vigorously and let stand for 45 minutes, (preferably) in a sink of cold water. Transfer to primary fermenter, being careful not to disturb sediment. Cool wort to 75 °F (24 °C) or below. Add yeast and top fermenter to 5-gallon (19 L) mark with cold water. Let stand in a cool dark place for 7 days. Your beer is now ready to bottle or it can be siphoned into a secondary fermenter for further conditioning. If so, rack to secondary and lager at 60–65 °F (16-18 °C) for 7 days. Bottle or keg as usual.

Kennywood Brewing Supply
Crown Point, Indiana

Cinco de Mayo Cerveza

(5 gallons/19 L, extract with grains)
OG = 1.039–1.042 FG = 1.010
IBU = 0–3 SRM = 4+ ABV = 3.8–4.1%

Ingredients

3.3 lbs. (1.5 kg) Muntons Cerveza Extract
1 lb. (0.45 kg) extra light dry malt
1 lb. (0.45 kg) corn sugar
4 oz. (0.11 kg) CaraPils malt
3.5 AAU Saaz hops (1.0 oz./28 g of 3.5% alpha acids)
Brewer’s yeast
1 cup corn sugar (for priming)

Step by step

Place 1 gallon (3.8 L) of water into the brew kettle. Put the CaraPils malt into one of the boiling bags and place in the water. Bring the water to a boil and remember to remove the grain bag just prior to the boiling point. Place the hop pellets into the other boiling bag and tie it closed. Place into the kettle and boil for 10 minutes. Measure out 3/4 cup of the corn sugar and save this for priming the bottles. Stir the remaining corn sugar and the dried malt extract into the kettle. Stir the kettle frequently to prevent darkening the wort. Boil for 5 minutes. Turn off the heat and stir in the Cerveza malt extract. Keep stirring until the malt is completely dissolved. Add one gallon of cold water to the kettle. Pour remaining water into your fermenter then add the cooled wort. Pitch yeast when temperature is between 70–74 °F (21–23 °C). Ferment and bottle using your usual methods.

Leener’s Brew Works
Northfield, Ohio

CW Bohemian Pilsner

(5 gallons/19 L, extract with grains)
OG = 1.050 FG = 1.015
IBU = 28–46 SRM = 5+ ABV = 5.7%

Ingredients

6 lb. (2.7 kg) Dutch extra-light dried malt extract
1 lb. (0.45 kg) crystal malt (10 °L)
10 AAU Hallertau Tradition hops (60 minutes) (1.0 oz./28 g of 10% alpha acids)
3.1 AAU Czech Saaz hops (30 minutes) (1.0 oz./28 g of 3.1% alpha acids)
3.1 AAU Czech Saaz hops (20 minutes) (1.0 oz./28 g of 3.1% alpha acids)
3.1 AAU Czech Saaz hops (5 minutes) (1.0 oz./28 g of 3.1% alpha acids)
1 tsp. Irish moss
White Labs WLP800 (Pilsner Lager), White Labs WLP820 Oktoberfest Lager), White Labs WLP830 (German Lager) or Superior Lager yeast
3/4 cup corn sugar (for priming)

Step by step

Measure 3 gallons (11 L) of water and place in the refrigerator overnight, making sure one gallon (3.8 L) of the three is distilled water. Measure 1 gallon (3.8 L) of distilled water and 0.5–1 gallon (2–3.8 L) of tap or spring water into your boiling pot. Heat to 150 °F (66 °C). Turn off the heat and add the crystal malt in a straining bag. Let the grains steep for 20 minutes. After 20 minutes, remove and discard the grain bag and grains.

Bring the water to a boil. Once the wort begins to boil, add the dried malt extract. Stir thoroughly. When the wort comes to a boil again, add the first hop addition for bittering (Hallertau Tradition). Adjust heat so the wort does not rise to the top of the kettle and overflow. Stir occasionally to avoid scorching. Add flavoring hops 30 and 40 minutes into the boil. Add Irish moss at 30–45 minute into the boil. Add the final addition of hops, for aroma when you are 55 minutes into the boil (the last 5 minutes). (Total boiling time is 60 minutes.)

Place the covered pot in a cold-water bath (approximately 30 minutes) to force-cool the wort to 120 °F (49 °C). Pour the wort into your fermenter. You may wish to use a strainer to remove the hops. Add the cold water from fridge to make 5 gallons (19 L). Stir well. When wort is between 70–75 °F (21–24 °C), stir vigorously for 60 seconds. Pitch (add) the yeast culture or the hydrated yeast into the wort. Stir again.

Put the potential “liquid gold” in a warm place (65–75 °F/18–24 °C). Fermentation will last about 5-10 days, depending on the temperature. If you are going to ferment at lager temperature (50–60 °F/10–16 °C), start fermentation at room temperature, once fermentation has commenced movement of air through the airlock, slowly lower the temperature, not more than 2–4 °F (1–2 °C) per day, until your desired temperature is reached. If fermenting at lager temperatures, fermentation may take 2–4 weeks. You will also want to bring the beer up to room temperature for 1–3 days before bottling.

Siphon beer into a clean and sterile bottling bucket. Prime with 3/4 cup corn sugar boiled in saucepan with 1/2 cup water or beer and bottle. Allow beer to age upright at room temperature for at least 15 days until carbonation has formed. Now move it to a cooler temperature (30–35 °F/1–1.7 °C) for further aging. You may wish to taste it at this time but peak flavor is reached after four weeks of additional aging. Enjoy!

Country Wines
Pittsburgh, Pennsylvania