Extract 1 Recipes

JP’s IMPERIAL PORTER              
12 lbs Ultralight Malt
4 oz Maltodextrin
8 oz Black Patent
1 lb Crystal 60L
.75 lb Chocolate
1 lb Munich
.5 lb Honey Malt
2 oz Magnum – 60 minute
2 oz Cascade – 10 minute
2 oz. Cascade – 1 minute
Yeast – WLP002 English
Est. OG – 1.072-1.080
(mine 1.090)

Third Stone Imperial Stout
10 lb amber liquid malt extract
1 lb dark crystal malt (grain)
1/3 lb roasted barley (grain)
1/3 lb black patent malt (grain)
2 oz chinook hop pellets
1 oz czech sazz hop pellets
1 oz fuggles hop pellets
1 pk edme dry ale yeast
3/4 c corn sugar (for priming)
6 ga water

Dark Sleep Stout
6.6 lbs. dark malt extract syrup
1 lb. plain dark dried malt extract
2 oz. Northern Brewer hops (boiling): 18 HBU
1/2 lb. roasted barley
1/2 lb. black patent malt
1/2 lb. crystal malt
8 tsp. gypsum
1-2 pkgs. ale yeast
3/4 c. corn sugar or 1/4 c. dired malt extract (bottling)
Add the crushed roasted barley, crystal and black patent malts to 1 1/2 gallons of cold water. Bring to a boil and remove the grains after 5 minutes of boiling. Add the malt extract and boiling hops and continue to boil for 60 minutes. Sparge the hot wort into the fermenter and top off to 5 gallons with cold water. Pitch the yeast when cool (65-75F).
O.G.: 1.060-1.064 (15-16)
F.G.: 1.024-1.028 (6-7)

Nut Brown Ale
4#pale malt extract
3# amber extract
1# 80L crystal
1/2 # victory malt
1/4 # chocolate malt
1 oz Willamette (5.1%) 60 min
1 oz Willamette 5 min
Ferment with W.L. British Ale yeast

Ambition Amber Ale
– Rich and Malty
7 lbs. Amber Malt Extract
1 lb. Crystal Malt ( 55 L)
2 oz. Willamette Hops
(1 1/2 oz. 60 &
1/2 oz. 10 min.)
White Labs Yeast British
1 Tsp. Irish Moss 30 minutes into boil
3/4 cup Corn Sugar for bottle priming

Irish Creme Stout
7 lbs Dark Malt Syrup
1 lb Flaked Barley
3/4 lb Roasted Barley
1 1/2oz. Northern Brewer Hops (boil 60 minutes)
3/4 cup corn sugar for bottling
White Labs Irish Ale yeast
Original Gravity: 1054
Final Gravity: 1014
Alcohol Content: 5.0%
Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add malt sugar. Return to a boil, then add boiling hops and Brewing Crystals and boil for 60 minutes. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, and ferment and bottle as usual. Flavor will improve with aging!

Bonecrusher” Stout (10 gallon recipe, Extract) 
Malts:14 lbs.  Steinbart’s Dark malt extract
         1 lb.      Light dry malt extract
         1.5 lb.   Crystal malt, 20L
         3/4 lb.   Black patent malt
         3/4 lb.   Roasted barley
Hops:  4 oz.   Northern Brewer, 7.5% 60 min.
          2 oz.    Fuggles, 5.3% 10 min.
Yeast:            Wyeast Irish 1084
Starting Gravity:  1.068
Final Gravity:     1.012
Yeild:             10 Gallons

Put crushed malt in grain bag and immerse into 3 gals 165F water in your brew kettle. Rest 20-30 mins, rinse with 175F water through a strainer, add extract, and bring wort to a boil. After 5 mins, add boiling hops. After 50 more mins of boil add flavoring hops. Chill and rack into 2 carboys, top each up to 5 gals with cold waterand pitch yeast. Ferment a week at 60-70F, rack into secondary for 7-10 days, and bottle or keg. This beer is perfect 4 weeks after bottling. I don’t know how good it is after 8 weeks; someday, if I keep a whole batch to myself, it may last that long.


7 lbs. Ultralight Malt Extract
4 oz. Maltodextrin
1 lb. Crystal 40L
8 oz. Black Patent
4 0z. Chocolate
1 oz. Northern Brewer Hops – 60 minute
1 oz. Cascade Hops – 1 minute
WLP002 – English Ale
Est. OG – 1.050-1.055

Honey Stout

6 lbs Ultra Light LME
.5 lbs Light DME
4 oz Maltodextrin – Add with malt extract
1.5 lbs Honey – 15 min boil 
4 oz Munich
4 oz Honey Malt
8 oz Black Roasted
1 oz Kent Goldings 4.1 % AA – 60 min boil (Bittering)
1 oz Northern Brewer 6.8 % AA – 5 min boil (Flavor)
½ oz Cascade 5.4 % AA – 2 min boil (Aroma)
Water Treatment / Clarifiers:
1 Whirfloc tablet

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