Malt Extract | All Grain | Extract/Grain

 

Malt Extract Recipes

Here are some simple, but good, recipes. I've arranged them pretty much from lightest to darkest. Besides the usual brewing equipment, you will need a good sized stock pot (15 litres recommended).
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Wheat Beer O.G. 1.045

7lb Wheat Malt Extract

6 AAU Mt. Hood, Hallertau or Tettnang

Liquid wheat beer yeast culture

This is a light, refreshing summer beer, often served with a slice of lemon. For the distinctive clove and banana flavours of German wheat beers, use a liquid yeast culture.

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Summer Lager O.G. 1.045

4.5lb Pale malt extract

2.5 lb Liquid Invert Sugar OR 1 KG dextrose

5 AAU Mt. Hood or Cascade - 45 mins

1/2 oz Mt. Hood, Hallertau or Saaz

Finnish Lager Yeast or Nottingham Ale Yeast

A true lager is fermented cold (12-15 Celsius) and aged colder (5-10 Celsius) in the secondary using a pure (liquid) lager culture. If this is not possible, use a neutral dried ale yeast. Typical Canadian Lager, just like the big breweries make. Enough said.

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Summer Lager II O.G. 1.045

7 lb Pale Malt Extract

5.25 AAU Hallertau or Mt. Hood (45 minutes)

1/2 oz Hallertau or Mt. Hood (finishing)

Neutral Ale Yeast or liquid lager culture

A true lager is fermented cold (12-15 Celsius) and aged colder (5-10 Celsius) in the secondary using a pure (liquid) lager culture. If this is not possible, use a neutral dried ale yeast. This is a light, hot weather thirst quencher. By using a very light malt extract - light colour means less caramelization and "cleaner" malt flavour - and avoiding the use of adjuncts, this recipe produces a high quality Canadian style lager, similar to Labbatt's classic, or some of the less adventurous microbreweries.

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Mexicannish Pilsner O.G. - 1.048

6lb pale malt extract

1.5 lb invert syrup

1 oz cascade (6.1%) (45 minutes)

.5 oz saaz (3.5%) finishing (15 minutes)

.5 oz saaz finishing liquid lager culture or dried neutral ale yeast

This is a dry, thirst quenching lager, a la "corona". Drink with spicy food, on the beach. A true lager is fermented cold (12-15 Celsius) and aged colder (5-10 Celsius) in the secondary using a pure (liquid) lager culture. If this is not possible, use a neutral dried ale yeast. This is a European style pilsner more intense in maltiness, body and hop aroma than my standard Pilsner recipe.

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Storm Hurricane India Pale Ale O.G. 1.065

10 lb Pale Malt Extract

18 AAU Centennial or columbus bittering hops

1 oz Willamette finishing hops

.5 oz Centennial or Cascade finishing hops

1 oz Willamette Dry hops Ale Yeast

This recipe is, of course, an extract version of the commercial beer. Storm Brewing uses Gambrinus 2-row pale malt, for which I've substituted pale malt syrup. The original gravity of the commercial beer actually varies from 1.057 and 1.070 depending on the time of year, what kind of mood James is in, not to mention what kind of day the beer gods are having. The whole flower hops that I sell are from the same bales that Storm uses, and I usually have yeast from the brewery available.

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Amber Ale O.G. - 1.045 - 1.050

7.25 - 8lb Amber malt extract

9.2 AAU Northern Brewer or other bittering hop

.75 oz Mt Hood, saaz or sterling (15 minutes)

.75 oz Mt Hood, saaz or sterling (finishing)

1 oz Mt Hood, saaz or sterling dry hop (optional)

neutral ale yeast

This is a much hoppier version of the Real Ale recipe. Adding some of the finishing hops 15 minutes before the end of the boil broadens the hop flavour spectrum, and the dry hopping more than makes up for the sacrificed bouquet.

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Brown Ale 1.045 7.25

lb Dark Malt Extract

6 AAU Goldings, Willamette or Cascade hops - boil 1 hour

1/2 oz goldings, Willamette or Cascade - finishing Ale Yeast

Dark, sweet, smooth, English classic.

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Porter O.G. - 1.050

8 lb Dark Malt Extract

1/2 cup, no more, dark molasses (optional)

8-10 AAU Bittering hop (Northern Brewer, Pride of Ringwood, Willamette)

1/2 oz Willamette, Goldings, Pride of Ringwood finish

Ale Yeast

A rich, creamy, thick, chewy, London Porter. Best served not too cold on a rainy Vancouver winter evening.


 

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The Procedure:

 

 

1. Fill your kettle (19 litre stock pot) about half full of water and bring it to a boil. Set the tub of malt extract in your sink with hot water to soften it up. When the water comes to a boil, move the kettle off the  burner and stir in the malt extract, making sure that none is stuck to the bottom. Rinse the container with hot water to get all the malt extract. Your kettle should now be about 3/4 full. Bring it to a boil, stirring occasionally, and watching it carefully to avoid a boil over.

 

2.  Yeast Starter (optional): Rehydrate dry yeast in warm water as per packet instructions. When your wort comes to a boil, scoop out about 1/2 cup and put it in a sanitised jar. Cool to 20 22 degrees by diluting with cold water, add yeast and cover loosely.  

NOTE: you can skip this step and just sprinkle the dry yeast on your cooled wort after topping up to 23 litres. If you are using Danstar (Nottingham, Windsor or Munich) I highly recommend this over their convoluted rehydration and "attemperation" instructions.                       

 

5.  When your kettle comes to a boil, toss in your boiling hops and continue to boil for 1 hour.

 

6.  At the end of the hour add the remaining hops and remove from heat. Precisely when you add the finishing hops is a matter of taste. More than two minutes of boiling will result in more hop flavour at the expense of aroma, adding them after removing from heat source will result in maximum aroma but less hop flavour. In any case, set your pot in a sink full of cold water to chill the wort while the hops steep.

 

   Change the water often        OR

   Set the kettle on a flat cloth over the unstopped drain and turn on the cold water. Move the kettle until the water is draining at the same rate that fresh, cold water is filling the sink. If the phone rings, don't answer it.

 

Cover the kettle, putting ice cubes on the lid, and let it cool for about 15 minutes (30 C or so). Topping up your fermentor with cold tap water should bring the pitching temperature to around 20 degrees.

 

7.  Pour the cooled wort through a strainer into your primary, top up to 23 litres with cold water, add the yeast and brew as usual.

 

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