Extract Recipes

Below are some of our more popular Extract recipes.

Glossary:

DME = Dry Malt Extract – Dissolve in cool water, work in as you add heat.
FG = Final Gravity – Test with Hydrometer. You should come close to your FG but slightly lower or higher is common depending on fermentation conditions.
Flame-out =  End of Boil – These hops are added to the pot when you turn the heat off. Let them “steep” in the wort as it cools.
Golden Light extract from Briess Malting = Pale = Light
IBU = International Bittering Units – This is not measurable but it gives you an idea of how bitter your beer will be from the hops added in the boil (higher = more bitter)
Irish Moss = Fining Agent – This helps speed up the clearing of your beer by binding to proteins, causing them to settle out. It can be used in any beer but is never necessary. It’s used for aesthetics only. Use 1/2tsp in the last 15 minutes of the boil. Other Fining agents include Gelatin or Isinglass. These help settle proteins that Irish Moss won’t work on .
LME = Liquid Malt Extract – Dissolve in hot water.
OG = Original Gravity – Test with Hydrometer. When using extract, there is no real margin for error in your original gravity. Make sure the wort is thoroughly mixed with your top-up water before taking a sample.
Partial Mash – Similar to Steeping Grain but, unlike steeping grain, some of your fermentable sugar comes from the grain. Pay more attention to the temperature of the “steep” or mash and hold for a full hour to get better conversion of starch to sugar.
Steep = Hold at a warm temperature as you would with tea. Do not boil your grain.
Target ABV = Alcohol By Volume – This is what your alcohol level should be given the OG and FG.
Wort – Beer that has not fermented yet.


 

  • All recipes listed are meant to give you 6 US Gallons (23L) in the Primary Fermenter. Any recipe can be scaled up or down to whatever size batch you want to make (To make a 3 gallon batch, halve the recipe. To make a 5 gallon batch, divide everything by 1.2, etc.)
  • Malts/Grains are typically milled and blended at Barley’s. You will have one bag of grain that we refer to as your Steeping Grain.
  • We measure our grain in (kg) and hops in (oz)
  • All recipes are intended for a 60 minute boil unless otherwise stated. When adding hops, count down from 60 minutes, don’t add on.
    • Example: 1 oz of Golding at 60 min (these are in the boil for the full 60 minutes).
    • 1 oz of Fuggle at 15 minutes (These are added in the final 15 minutes of the boil, i.e., 45 minutes after you added the Golding.)
  • A note on yeast – 1 package of fresh liquid yeast should be sufficient if you are aiming for up to 23L of 5% (or lower) beer. If you are doing a higher gravity recipe (Higher than 1.060) or a larger batch size, we recommend doing a yeast starter or using more than one package. Dry yeast is more aggressive than liquid yeast and can handle higher gravity worts. One package (11g) of dry yeast should be sufficient for up to 23L of wort at 1.070 gravity or lower. If you are doing a smaller batch, we still suggest using a full package of yeast.
    • Dry yeast is not inferior to liquid yeast but there are limited varieties. Much of the flavour and character of your beer comes from the yeast and dry yeast will only provide so many options.

 

Sapperton Pale Ale

23L (6 US Gallon)

0.40 kg Crystal 60 malt
0.27 kg Crystal 30 malt
(Steep at 70C for 30 min)
3.6 kg Golden Light LME
1.6 oz East Kent Golding – bittering (boil 60 min)
0.8 oz Fuggle – flavour (boil 15 min)
0.5 oz East Kent Golding – aroma (end of boil)
Ferment with WLP013 London Ale Yeast

OG: 1.049
FG: 1.012
Target ABV: 4.8%
IBU: 39


ECSB – East Columbia Special Bitter

23L (6 US Gallon)

0.23 kg Crystal 15 malt
0.11 kg Crystal 120 malt
(Steep at 70C for 30 min)
3.6 kg Golden Light LME
2 oz Golding – bittering (boil 60 min)
1 oz Golding – aroma (boil 1 min)
Ferment with Safale S-04

OG: 1.047
FG: 1.013
Target ABV: 4.5%
IBU: 29


 

New Western IPA

23L (6 US Gallon)

0.45 kg Crystal 15 malt
0.14 kg Crystal 60 malt
(steep at 70C for 30 min)
4.4 kg Golden Light LME
1.5 oz Centennial (10.9%) for 60 min
1.5 oz Cascade for 15 min
1 oz Centennial for 1 min
1 oz Cascade for 1 min
Ferment with American Ale Yeast

OG: 1.058
FG: 1.015
Target ABV: 5.8%
IBU: 47


 

Bailey Bridge IPA

23L (6 US Gallon)
0.45 kg Crystal 15 malt
0.14 kg Crystal 60 malt
(steep at 70C for 30 min)
4.4 kg Golden Light LME
(Use ~ 3.7 kg at the beginning of the boil and
~ 0.7 kg at the last 10 minutes)
1 oz Warrior (15%) for 60 min
1 oz Centennial for 30 min
1 oz Cascade for 5 min
1 oz Amarillo for 1 min
Ferment with Safale US-05 American Ale Yeast

OG: 1.058
FG: 1.016
Target ABV: 5.5%
IBU: 52


 

Hippy Hair Hefe

23L (6 US Gallon)

0.2 kg Crystal 30 malt
0.11 kg Wheat malt
(steep at 70C for 30 min)
3 kg Bavarian Wheat DME
0.8 oz Hallertau (4.4%) for 60 min
0.5 oz Hallertau for 5 min
Ferment with Hefeweizen Ale Yeast

OG: 1.047
FG: 1.012
Target ABV: 4.6%
IBU: 10


 

Lazy Grey Summer Ale / Blonde

23L (6 US Gallon)

0.4 kg Crystal 30 malt
steep at 70C for 30 min
3 kg Pilsen Light LME
0.5 kg Bavarian Wheat DME
0.5 oz Cascade for 60 min
1 oz Willamette for 15 min
2 oz Willamette at end of boil
30 g Coriander seed (freshly crushed) for 10 min
4-7 bags Earl Grey tea (steep for at least 5 minutes while cooling the wort)
Ferment with WLP001 California Ale Yeast

OG: 1.049
FG: 1.012
Target ABV: 4.9%


 

Grosch – Pilsner-style

23L (6 US Gallon)

0.25 kg CaraPils
0.11 kg Munich Light
(steep at 70C for 30 min)
3.6 kg Pilsen Light LME
1 oz Sterling for 60 min
0.5 oz Tettnang for 30 min
0.5 oz Sterling for 5 min
Ferment with Lager yeast or substitute

OG: 1.049
FG: 1.014
Target ABV: 4.6%


 

Canadian Amber Ale

23L (6 US Gallon)
0.45 kg Crystal 30
0.23 kg Crystal 120
0.23 kg Victory malt
0.09 kg Pale Chocolate malt
(steep at 70C for 30 min)
4.3 kg Golden Light LME
1 oz Nugget for 60 min
1 oz Centennial for 10 min
1 oz Cascade for 10 min
1 oz Centennial at flame-out
1 oz Cascade at flame-out
Ferment with American Ale yeast

OG: 1.062
FG: 1.015
Target ABV: 6.1%


 

Alberta Wheat

23L (6 US Gallon)

3 kg Bavarian Wheat DME
1 oz Willamette for 60 min
0.3 oz Willamette at flame-out
0.3 oz Centennial at flame-out
Ferment with American Wheat yeast

OG: 1.049
FG: 1.012
Target ABV: 4.9%


 

Irish Red Ale

23L (6 US Gallon)

3.67 kg Golden Light LME
0.17 kg Crystal 30
0.17 kg Crystal 120
0.17 kg Roasted Barley
(Steep at 70C for 30 min)
1.2 oz Golding for 60 min
Ferment with Irish Ale yeast

OG: 1.054
FG: 1.014
Target ABV: 5.2%


 

Simply Saison

23L (6 US Gallon)

3.6 kg Pilsen Light LME
0.5 kg Bavarian Wheat DME
0.20 kg CaraMunich 40
(steep at 70C for 30 min)
2.3 oz Hallertau (4.4%) for 60 min
0.75 oz Hallertau at Flame-out
500 g Raw Sugar – 15 min
1/2 tsp Irish Moss – 15 min
Pinch of crushed Grains of Paradise – 10 min
15 g crushed Coriander – 10 min
Ferment with Saison Yeast

OG: 1.065
FG: 1.013
Target ABV: 6.8%
IBU: 21


 

Basic Stout

23L (6 US Gallon)

3 kg Sparkling Amber DME
0.23 kg Crystal 60 malt
0.23 kg Crystal 120 malt
0.30 kg Black Patent malt
0.20 kg Roasted barley
(steep at 70C for 30 min)
1.8 oz Golding for 60 min
1 oz Golding for 15 min
Ferment with WLP004 Irish Ale Yeast

OG: 1.049
FG: 1.012
Target ABV: 4.9%
IBU: 31


 

Belgian Wit

23L (6 US Gallon)
3.0 kg Bavarian Wheat DME
0.11 kg Wheat malt
0.11 kg Munich Light malt
0.23 kg Flaked wheat
Steep grains at 70C for 30 minutes
0.7 oz Cascade – 60 min
0.7 oz Willamette – 15 min
1.4 oz Willamette – 1 min
1 tsp Coriander – 15 min
20 g Bitter orange peel – 15 min
1 tsp Coriander – 1min
15 g Bitter Orange peel – 1min

Yeast: Belgian Wit Ale WLP400 or Wyeast 3944

OG: 1.049
FG: 1.013
Target ABV: 4.7%


 

Peaceful Porter

23L (6 US Gallon)

3 kg Sparkling Amber DME
0.23 kg Chocolate malt
0.10 kg Black malt
0.27 kg Crystal 30
0.27 kg Crystal 60
Steep grains at 70C for 30 minutes
1 oz Galena or Nugget (13%) for 60 min
0.75 oz Golding at flame-out

Ferment with American Ale yeast

OG: 1.049
FG: 1.012
Target ABV: 4.9%
IBU: 31


 

Citra IPA

Partial Mash
23L (6 US Gallon)
3.85 kg Golden Light LME
0.53 kg Munich Light
0.27 kg CaraPils
0.27 kg Crystal 30
0.27 kg Honey Malt
Mash grains at 64C for 1 hour
1 oz Citra – 45 min
1 oz Citra – 20 min
1 oz Citra – 15 min
1 oz Citra – 5 min
1 oz Citra – Dry hop for 4 days
5 g Irish Moss – 20 min
Ferment with American Ale Yeast

OG: 1.065
FG: 1.020
Target ABV: 6%
IBU: 70


 

Black IPA

23L (6 US Gallon)
4.3 kg Golden Light LME
0.7 kg Crystal 15
0.4 kg Carafa Special II
0.3 kg Amber Malt
Steep at 70C for 30 min
1.75 oz Columbus for 60 min
1/2 tsp Irish Moss for 15 min
0.9 oz Columbus for 2 min
0.3 oz Cascade for 2 min
0.5 oz Chinook dry hop for 5 days
0.5 oz Cascade dry hop for 5 days
Ferment with American Ale yeast

OG: 1.061
FG: 1.015
Target ABV: 6%
IBU: 65


 

Nuts To Your Brown – Northern English Brown Ale

23L (6 US Gallon)

3.7 kg Golden Light LME
0.34 kg Amber malt
0.23 kg Victory malt
0.23 kg Carastan
0.11 kg Pale Chocolate malt
Steep at 70C for 30 min
1.6 oz East Kent Golding (5.7%) for 60 min
0.6 oz East Kent Golding for 5 min
Ferment with London Ale Yeast

OG: 1.051
FG: 1.013
Target ABV: 5%
IBU: 23


 

Kirkland’s Kölsch

23L (6 US Gallon)

2.80 kg Pilsen Light LME
0.50 kg Bavarian Wheat DME

1.5 oz Saaz (5.3%) for 90 min
Ferment with Wyeast 2565 Kolsch Yeast

OG: 1.044
FG: 1.010
Target ABV: 4.5%
IBU: 19


 

St Patrick’s Vice – Dry Irish Stout

23L (6 US Gallon)

2.70 kg Golden Light LME
0.07 kg Crystal 60
0.54 kg Roasted Barley
Steep at 70C for 30 min

2 oz East Kent Golding for 60 min
Ferment with Nottingham or Irish Ale yeast

OG: 1.038
FG: 1.006
Target ABV: 4.2%

 

 

 

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