Extract 4 Recipes

 Amber Ale

A rich malty amber style beer. Lots of body and strength, with deep smooth flavors contributed by the hops and the Crystal Malt. Very enjoyable. 

5 lbs. Light Dry Malt Extract
2 lbs. Amber Dry Malt Extract
1 lbs. Crystal Malt 40 Lovibond
1 oz Chinook hops, boiling
1 pkg. Burton salts
1 oz. Cluster hops, boiling
1 oz. Willamette hops, aromatic  
Ale Yeast or Wyeast #1056 or #1084
4 oz. malto-dextrin
3/4 cup dextrose for priming

This recipe calls for a 1 hour boil in 2 or more gallons of water. The Cluster hops should boil 40 minutes and the Chinook hops for the final 20 minutes. The aromatic Willamette hops boil only for the last 5 minutes and either transfer them to the fermenter or sparge. The malto-dextrin, which adds body, is added to the final 5 minutes of the boil.

Notes on steeping grains: When adding flavoring grains, such as crystal malt, black patent malt, etc., a smoother tasting brew will be attained by extracting the flavor and color before the boil. To do this, add the grain to cold water and bring almost to a boil. Do not boil the grains! Turn off the heat, cover & steep the grains for approximately 20 minutes. Strain & rinse (sparge) the grains with 1-2 quarts of hot water (170 degrees F.). Do not over-sparge. Add the resulting extract to the boil and discard the spent grains.

Black Gold Stout 

6# M&F Dark Extract Syrup
1# M&F Dark DME
8 oz. Black Patent Malt
12 oz. Chocolate Malt
12 oz. Crystal Malt
1 oz. Chinook Hop Pellets (60 min)
1/2 oz. Northern Brewer Hop Pellets (60 min)
1/2 oz. Northern Brewer Hop Pellets (20 min)
1.5 tsp. Single Fold Pure Vanilla Extract
3/4 C. Freshly Brewed Espresso
Irish Ale yeast
3/4 C. corn sugar for priming   

Jalapeno Ale  

6.6 lbs Gold Malt Extract
2.0 lbs Dry Gold Malt
1/2 lb Crystal
1/4 lb Carapils 40L
3 oz Willamette bittering hops
1 oz Saaz aroma hops
6 large Jalapeno peppers, seeded and cut lengthwise
4 small red chile peppers, seeded and cut lengthwise
Ale yeast

This was my first attempt to make a chile pepper beer, and if you like Jalapeno peppers it is a great beer. There are a lot of hops in the boil but it is needed to overcome the chile aroma.

Steep the grains for 25 mins @ 160 degrees in 1.5 gallons of water. Add extract and dry malt. Bring to boil and add Williamette hops, boil for 60 minutes. Add Saaz hops last 5 minutes of boil. Add Ale yeast when cooled. Let ferment as normal and when it is ready to bottle, add peppers. I left mine in for two days, but leave it in longer if you like it spicy. Next time I think I will leave in some of the seeds to make it hotter. Carbonate with 3/4 cup corn sugar.

Red Irish Stout

6 lbs. Amber malt extract
1 lb. Amber DME
1.4 lbs. Dark malt extract “kicker”
4 oz. Malto-Dextrine
.5 lbs. Flaked barley
.5 lbs. Roasted barley
.5 lbs. Belgian Special-B
.5 lbs. Chocolate
1 lb. Crystal 60L
2 oz. Northern Brewer (5%)
1 oz. Cascade (3.5&)
Steep grains in about 2 gal. of water; bring to boil. Boil for about 5-10 min, and let grains steep 40 min.
Wring out grain bag and remove. Add extracts and malto-dextrin; boil for 45 min to an hour.
Add northern brewer hops and boil for 35 min. Add cascade and boil 15 min.
Cool wort, add water to bring to final volume and place in fermenter. Ferment with Wyeast Irish stout or english ale yeast.
I’m not one to brag, but this was a damn good beer. It turned out a VERY dark red color, with a creamy, brown head.
At first I tought it would be too sweet, but the hops come through just right.

 Mild Brown Ale 

 3.3 lbs. Amber Liguid Malt Extract
1 lb. Light Dry Malt Extract
1/2 lb. Brown Malt
1/4 lb. Special B Malt
1/8 lb. Chocolate Malt
1 oz. UK Kent Goldings Hops
5 oz. Corn Sugar (Priming)
And the following liquid yeast:
WYeast – Thames Valley Ale #WY1275

“Bonecrusher” Stout (10 gallon recipe, Extract)

This easy-to-make, sweet, easy-drinking Stout is named for a favorite poker game that my brewing partner and I like to play, but after a few pints of this you may find the name has a double meaning:

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
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. 

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 Willammette 5 min
Ferment with W.L. British Ale yeast
This is real good Beer that we brewed a lot

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