Category Archives: Recipe

Brunch Stout – Northern Brewer Extract Kit

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.4 gal 60 min 58.93 40 1.067 1.017 6.55
Actuals 1.067 1.017

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Stout 13 E 1.05 - 1.075 1.01 - 1.022 35 - 75 30 - 40 0 - 0 5 - 7 %

Fermentables

Name Amount %
Liquid Malt Extract - Light 6 lbs 50
Dry Malt Extract - Light 2 lbs 16.67
Belgian Candi Syrup - D180 1 lbs 8.33
Roasted Barley 1.25 lbs 10.42
Dark Crystal 80L 1 lbs 8.33
Coffee Malt 6.4 oz 3.33
Chocolate 5.6 oz 2.92

Hops

Name Amount Time Use Form Alpha %
Nugget 1.2 oz 60 min Boil Pellet 14

Miscs

Name Amount Time Use Type
Peace Coffee Organic French Roast 4.17 oz 0 min Boil Flavor

Yeast

Name Lab Attenuation Temperature
London Ale 1028 (1028) Wyeast 75% 60°F - 72°F

Bavarian Helles – Northern Brewer Extract Kit

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 22.008187 3.034668 1.049 1.012 4.941615
Actuals 0 0

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Munich Helles 1 D 1.045 - 1.051 1.011 - 1.013 16 - 22 3 - 5 0 - 0 0 - 0 %

Fermentables

Name Amount %
Extract - Pilsen Light Dried Extract 1 lbs 14.29
Extract - Pilsen Light Liquid Extract 6 lbs 85.71

Hops

Name Amount Time Use Form Alpha %
German Hallertauer Mittlefruh 0.5 oz 60 min Boil Pellet 5
German Hallertauer Hersbrucker 1 oz 15 min Boil Pellet 3.5

Miscs

Name Amount Time Use Type
Whirlfloc Tablet 0.07 oz 60 min Boil Other

Yeast

Name Lab Attenuation Temperature
Wyeast 2308-Munich Lager 75% 32°F - 32°F

Oktoberfest – Northern Brewer Extract Kit

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 25.998217 14.416344 1.063 sg 1.015 sg 6.359579

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Oktoberfest/Marzen 3 B 1.05 - 1.057 1.012 - 1.014 20 - 28 7 - 14 0 - 0 0 - 0 %

Fermentables

Name Amount %
German CaraMunich II 1 lbs 11.11
Extract - Pilsen Light Dried Extract 2 lbs 22.22
Extract - Amber Liquid Malt Extract 6 lbs 66.67

Hops

Name Amount Time Use Form Alpha %
German Tradition 1 oz 60 min Boil Pellet 5.5

Yeast

Name Lab Attenuation Temperature
Wyeast 2633-Octoberfest Lager Blend 75% 32°F - 32°F

Notes

Lagering: Slowly lower the temperature of the beer to as close to 35-40degrees as your equipment allows. The best method is to lower the temperature by a couple of degrees each day until the target temperature is reached. Allow the beer to condition in the secondary fermenter for 2 months before bottling or kegging.

Cream Ale – Northern Brewer Extract Kit

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 29.533025 5.437697 1.046 sg 1.011 sg 4.582140

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Cream Ale 6 A 1.042 - 1.055 1.01 - 1.014 15 - 20 2.5 - 5 0 - 0 0 - 0 %

Fermentables

Name Amount %
Canadian Honey Malt (Gambrinus) 0.75 lbs 10.71
Belgian Biscuit Malt 0.25 lbs 3.57
Extract - Pilsen Light Liquid Extract 6 lbs 85.71

Hops

Name Amount Time Use Form Alpha %
US Cluster 1 oz 60 min Boil Pellet 7.5

Yeast

Name Lab Attenuation Temperature
Wyeast 1056-American Ale 75% 32°F - 32°F

The Innkeeper – Northern Brewer Extract Kit

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 32.498682 6.739630 1.036 sg 1.007 sg 3.809869

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Standard/Ordinary Bitter 8 A 1.032 - 1.04 1.008 - 1.01 25 - 35 4 - 14 0 - 0 0 - 0 %

Fermentables

Name Amount %
UK Extra Dark Crystal 0.25 lbs 4.44
Sugar - Corn Sugar/Dextrose (Dry) 1 lbs 17.78
Belgian Biscuit Malt 0.25 lbs 4.44
Extract - Golden Light Liquid Extract 3.125 lbs 55.56
Extract - Light Dried Malt Extract 1 lbs 17.78

Hops

Name Amount Time Use Form Alpha %
UK Kent Goldings 1 oz 45 min Boil Pellet 4.8
Slovenian Styrian Goldings 1 oz 5 min Boil Pellet 4.5
US Fuggle 1 oz 60 min Boil Pellet 4.5

Yeast

Name Lab Attenuation Temperature
Wyeast 1469-West Yorkshire Ale 69% 32°F - 32°F