Malt Extract Homebrew Recipes

Malt Extract Homebrew Recipes

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American IPA The American take on what was originally a British ale. The American version is much more hoppy and in your face, pretty much like Americans! Original Gravity (O.G.): 1.065 Final Gravity (F.G.): 1.012 IBU: 65 Alcohol: 7% ABV 9 lb Light Liquid Malt Extract 1 lb Crystal (15 L) 0.25 lb Crystal (40 L) 0.25 lb Munich Malt 1 oz Cascade (60 min) 1 oz Centennial (30 min) 1 oz Simcoe (10 min) 1 oz Amarillo (0 min) Wyeast 1056 American Ale or White Labs WLP001 California Ale Ferment around 65 F. You have some freedom on which hops to use, refer to the Guide To Hops in the Members Area for reference.

Porter This recipe is near the far end of strength for porters, and is just a step below a Baltic porter which often has a Original Gravity of close to 1.080. Original Gravity (O.G.): 1.065 Final Gravity (F.G.): 1.015 IBU: 35 Alcohol: 6.5% ABV 7 lb Light Liquid Malt Extract 2 lb Amber Liquid Malt Extract 0.5 lb Crystal (15 L) 0.75 lb Crystal (40 L) 0.50 lb Munich Malt 0.5 lb Black Patent Malt 1.5 oz Kent Goldings (60 min) 1 oz Fuggles (30 min) 0.5 oz Kent Goldings (0 min) Wyeast 1056 American Ale or White Labs WLP001 California Ale Ferment around 65 F. You have some freedom with adding various Crystal Malts for steeping, just try to keep the overall weight of grains around this.

Oatmeal Stout Stouts are fun to brew because you can throw just about anything into them and they still turn out tasty. The oats add a layer of flavor and texture to this beer. Original Gravity (O.G.): 1.060 Final Gravity (F.G.): 1.017 IBU: 40 Alcohol: 5.5% ABV 6.5 lb English Pale Ale Liquid Malt Extract 1 lb Flaked Oats 0.50 lb Crystal (40 L) 0.75 lb Chocolate Malt 0.75 lb Victory Malt 0.50 lb Black Roasted Barley 1.5 oz Northern Brewer (60 min) 0.5 oz Northern Brewer (45 min) Wyeast 1968 London ESB or White Labs WLP002 English Ale Ferment around 65 F. You have lots of freedom on the grains, just be sure to include some roasted barley but don t go overboard on it.

Russian Imperial Stout This is the big boy of stouts. Proceed with caution Original Gravity (O.G.): 1.090 Final Gravity (F.G.): 1.022 IBU: 40 Alcohol: 5.5% ABV 11 lb English Pale Ale Liquid Malt Extract 1 lb Light Dry Malt Extract 1 lb Crystal (40 L) 0.75 lb Chocolate Malt 0.50 lb Caramunich Malt 0.50 lb Black Roasted Barley 0.50 lb Black Patent Malt 1.5 oz Horizon (60 min) 1.5 oz Northern Brewer (30 min) 1 oz Kent Goldings (10 min) 1 oz Kent Goldings (0 min) Wyeast 1056 American Ale or White Labs WLP001 California Ale Ferment around 65 F. Be sure to let this one sit at least a few months before drinking, it will continue to develop for up to a year or so.

American Amber Ale Lots of hops but backed with malty sweetness, this style became famous in the Pacific Northwest. Original Gravity (O.G.): 1.055 Final Gravity (F.G.): 1.013 IBU: 40 Alcohol: 5.5% ABV 6.0 lb English Pale Ale Liquid Malt Extract 1.0 lb Amber Liquid Malt Extract 0.50 lb Crystal (40 L) 0.50 lb Crystal (120 L) 0.50 lb Crystal (60 L) 0.50 lb Biscuit Malt 1 oz Horizon (60 min) 0.75 oz Centennial (30 min) 1 oz Cascade (10 min) 0.5 oz Cascade (0 min) Wyeast 1056 American Ale or White Labs WLP001 California Ale Ferment around 65 F. You have lots of freedom on the hops, just don t add to many bittering hops, definitely focus on the finishing hops.

Irish Red Ale Malt-forward beer that tends to be a little bit on the sweet side. Original Gravity (O.G.): 1.055 Final Gravity (F.G.): 1.014 IBU: 25 Alcohol: 5.1% ABV 7 lb English Pale Ale Liquid Malt Extract 0.25 lb Crystal (40 L) 0.25 lb Crystal (60 L) 0.25 lb Crystal (90 L) 0.25 lb Black Roasted Barley 1.25 oz Kent Goldings (60 min) Wyeast 1084 Irish Ale or White Labs WLP004 Irish Ale Ferment around 65 F. Try not to go overboard on the steeping grains or the beer will turn out too dark.

Scotch Ale Very malty and rich, great beer for cold weather. This one would be classified as a heavy or strong Scotch Ale and will finish pretty thick and syrupy. Original Gravity (O.G.): 1.080 Final Gravity (F.G.): 1.020 IBU: 20 Alcohol: 8.0% ABV 12 lb English Pale Ale Liquid Malt Extract 1 lb Crystal (40 L) 0.25 lb Crystal (120 L) 0.25 lb Honey Malt 0.25 lb Special B Malt 1.5 oz Kent Goldings (60 min) 0.5 oz Kent Goldings (10 min) Wyeast 1728 Scottish Ale or White Labs WLP028 Edinburgh Ale Ferment around 65 F. Let this one sit a few months as it really will develop and get better over time.

Bavarian Hefeweizen Great summer beer, lots of head with hints of banana and clove. Original Gravity (O.G.): 1.055 Final Gravity (F.G.): 1.013 IBU: 14 Alcohol: 5.0% ABV 8 lb Wheat Liquid Malt Extract None! 1 oz. Hallertau (60 min) Wyeast 3068 Weihenstephan Weizen or White Labs WLP300 Hefeweizen Ale Ferment around 60-65 F. This recipe is very simple but it works great, the yeast does all the work!

English Brown Ale Lots of biscuity-bread flavors in this low-alcohol session beer. This style is often referred to as a Mild. Original Gravity (O.G.): 1.038 Final Gravity (F.G.): 1.012 IBU: 18 Alcohol: 3.3% ABV 5 lb English Pale Ale Liquid Malt Extract 0.50 lb Crystal (60 L) 0.50 lb Crystal (120 L) 0.25 lb Pale Chocolate Malt 0.25 lb Victory Malt 1 oz Kent Goldings (60 min) Wyeast 1968 London ESB or White Labs WLP002 English Ale Ferment around 65 F. Just be sure to be very clean and precise when brewing beers like this there s nowhere for the flaws to hide!

Czech-Style Pilsener The beer that changed brewing forever. Refreshing but still loaded with a good amount of hop and malt flavor. Original Gravity (O.G.): 1.055 Final Gravity (F.G.): 1.017 IBU: 40 Alcohol: 5.5% ABV 8 lb Pilsener Liquid Malt Extract 1 lb CaraPils/Dextrine Malt 1.5 oz Czech Saaz (60 min) 1.5 oz Czech Saaz (30 min) 1 oz Czech Saaz (10 min) 1 oz Czech Saaz (0 min) Wyeast 2001 Urquell or White Labs WLP800 Pilsner Lager Ferment as close to 50 F as possible (this is where having a spare refrigerator comes in handy! You MUST use Saaz hops for this style.

Belgian Tripel A definitely sipping beer, lots of malt and fruit flavors and aroma stemming mostly from the yeast. Original Gravity (O.G.): 1.080 Final Gravity (F.G.): 1.012 IBU: 30 Alcohol: 9% ABV 9.5 lb Pilsener Liquid Malt Extract Other: 2 lb Cane Sugar 0.25 lb Belgian Aromatic Malt 2 oz Tetnang (60 min) 1 oz Czech Saaz (45 min) 0.5 oz Czech Saaz (10 min) Wyeast 3787 Trappist High Gravity or White Labs WLP530 Abbey Ale Ferment around 70 F but try to keep it below 75 F. This style is all about keeping the body low and alcohol high, hence the cane sugar addition (add it just like you would add malt extract).

Belgian Blond Ale Drinkable with fruity esters all coming from the yeast. Great beer to pair with food. Original Gravity (O.G.): 1.065 Final Gravity (F.G.): 1.013 IBU: 25 Alcohol: 7.2% ABV 6.75 lb Pilsener Liquid Malt Extract 1 lb Wheat Liquid Malt Extract Other: 1 lb Cane Sugar 0.5 lb Belgian Aromatic 1.5 oz Hallertau (60 min) Wyeast 1214 Belgian Ale or White Labs WLP500 Trappist Ale Ferment around 65 F but it s okay to let it creep up over 70 F.

Saison There are all types of saisons out there, this one is on the stronger side with tons of flavor coming from the very special yeast. Original Gravity (O.G.): 1.065 Final Gravity (F.G.): 1.011 IBU: 30 Alcohol: 7 % ABV 7.5 lb Pilsener Liquid Malt Extract 0.5 lb Wheat Liquid Malt Extract Other: 1 lb Cane Sugar 2 oz CaraMunich Malt 1.5 oz Hallertau (60 min) 0.5 oz Hallertau (5 min) Wyeast 3724 Belgian Saison or White Labs WLP565 Saison Ale Ferment around 65 F but it s okay to let it creep up around 70 F. Another great beer to pair with food.

English Brown Ale This is the variety of Brown Ale from Northern England, often called a Nut Brown. Think Newcastle. Original Gravity (O.G.): 1.050 Final Gravity (F.G.): 1.012 IBU: 25 Alcohol: 5 % ABV 6.5 lb English Pale Ale Liquid Malt Extract 0.5 lb Crystal (40 L) 0.5 lb Victory Malt 0.75 lb Special Malt 0.25 lb Pale Chocolate Malt 1 oz Kent Goldings (60 min) 0.5 oz Kent Goldings (5 min) Wyeast 1028 London Ale or White Labs WLP013 London Ale Ferment around 65 F.

American Wheat Beer Tons of varieties of this style in the States, easy-drinking summer beer perfect for warm weather. Original Gravity (O.G.): 1.055 Final Gravity (F.G.): 1.012 IBU: 20 Alcohol: 5.5 % ABV 8.5 lb Wheat Liquid Malt Extract None! 1 oz Williamette (60 min) 0.5 oz Centennial (0 min) Wyeast 1010 American Wheat or White Labs WLP320 American Hefeweizen Ferment around 65 F but it s okay to let it creep up around 70 F, this yeast can still do well there. Consider throwing a lemon in while drinking.

Oktoberfest Lager The beer that goes into all those giant 1-liter mugs in Munich every fall. Clean but malty lager with lots of flavor and drinkability. Original Gravity (O.G.): 1.055 Final Gravity (F.G.): 1.014 IBU: 25 Alcohol: 5.3 % ABV 4 lb Pilsener Liquid Malt Extract 4 lb Munich Liquid Malt Extract 1 lb CaraMunich Malt 1.5 oz Hallertau (60 min) 0.5 oz Hallertau (15 min) Wyeast 2206 Bavarian Lager or WLP820 Oktoberfest/Märzen Ferment as close to 50 F as possible. Once you bottle it you ll need to store it somewhere cool (called lagering) for at least a couple of months for it to really get good, but will still be drinkable before then.

Summary This is just a tiny sample of the countless great beer recipes out there. Finding great beer recipes is just like finding great beer recipes google is your friend! I suggest typing in whatever beer style you re looking for followed by malt extract recipe. This will usually give you some good results (including for clone beers). Here are a few examples of what you could type into google: Chocolate stout malt extract recipe Amber ale malt extract recipe Pliny The Elder malt extract recipe Guiness malt extract recipe And remember, if you brew a great beer, share your recipe in our Brag section! Happy Brewing, Steve