Homebrew Beer Recipe Irish Dry Stout Extract Friendly Brew

 Irish Dry Stout Homebrew Beer Extract Friendly Recipe

Extract Friendly. If you love dark, roasty beers with a clean, dry finish, this Irish Dry Stout beer recipe is a must-try. This extract-friendly homebrew beer recipe creates a smooth, sessionable stout beer with deep roasted coffee and dark chocolate character. It is the perfect dark beer for cooler weather, cozy evenings, and fans of classic Irish-style pints.

Ingredients

• 6 lbs Light Dry Malt Extract

• 1 lb Roasted Barley, crushed

• 1.5 oz Magnum hops

• 1 packet US-05 American Ale yeast

Directions

1. Place the crushed Roasted Barley into a muslin steeping bag.

2. Steep the bag in 2.5 gallons of water heated to 155°F for 30 minutes to extract the sharp, dry roast character.

3. Remove the bag, bring the dark liquid to a boil, and remove the kettle from the heat.

4. Stir in the Light Dry Malt Extract until no clumps remain on the bottom of the kettle.

5. Return to a rolling boil, add the Magnum hops, and set your timer for 60 minutes.

6. Turn off the heat and cool the wort rapidly in an ice bath to 68°F.

7. Transfer to a sanitized fermenter, top off with cold water to 5 gallons, and pitch the yeast.

8. Ferment at 68°F for 10 to 14 days.

9. Bottle with 4 oz of priming sugar and condition for two weeks before serving.

Specs:

OG 1.042 | FG 1.008 | ABV 4.5% | IBU 35 | SRM 40

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IPA Beer Homebrewer Recipe Hazy Easy

 

Hazy IPA Homebrew Beer Recipe – Tropical, Juicy & Smooth

Famous for its opaque, yellow-orange hue and massive tropical fruit flavors, this modern style skips the bittering hops in favor of huge whirlpool and dry-hop additions. This intermediate recipe uses wheat malt and a specific English ale yeast to build the soft, pillowy mouthfeel that defines the hazy craze.

Ingredients

• 6 lbs Extra Light Dry Malt Extract

• 2 lbs Wheat Dry Malt Extract

• 0.5 lb Carapils malt, crushed

• 2 oz Citra hops for whirlpool

• 2 oz Mosaic hops for dry-hopping

• 1 packet Lallemand Verdant IPA or SafAle S-33 yeast

Directions

1. Steep the crushed Carapils malt in a muslin bag in 2.5 gallons of water heated to 152°F for 20 minutes.

2.   Remove the grain bag and bring the water to a boil.

3. Turn off the heat, then stir in both the Extra Light and Wheat Dry Malt Extracts until fully dissolved.

4. Return to a boil for 15 minutes just to sanitize the wort, then turn off the heat.

5. Add the 2 oz of Citra hops to the hot wort and let them steep as the kettle cools down to 170°F.

6. Cool the wort rapidly in an ice bath to 68°F.

7. Transfer to a sanitized fermenter, top off with cold water to 5 gallons, and pitch the yeast.

8. Ferment at 68°F for 5 days.

9. When fermentation is slowing down, add the 2 oz of Mosaic hops directly to the fermenter for a 5-day dry-hop.

10. Cold crash the fermenter to 35°F for three days to drop the yeast and hop matter out of suspension.

11. Bottle with 4 oz of priming sugar and condition for two weeks.

Specs:

OG 1.060 | FG 1.014 | ABV 6.0% | IBU 15 | SRM 5

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Beer Recipe American Light Lager Extract Homebrew

 

Brewing Beer Recipe American Light Lager Extract Homebrew

Looking for an easy homebrew beer recipe that tastes crisp, clean, and refreshing? This American Light Lager beer is perfect for beginners and extract brewers. With no all-grain mash required, this 5-gallon beer recipe uses simple ingredients to create a light, dry, easy-drinking lager beer that’s great for backyard barbecues and anyone who loves a classic, cold pint.

A crisp, clean, and highly refreshing beer that is perfect for hot days and easy drinking. This beginner-friendly recipe uses rice syrup solids to achieve that classic light body and dry finish, making it an incredibly forgiving first brew.

Ingredients

• 3.3 lbs Light Liquid Malt Extract

• 1 lb Light Dry Malt Extract

• 0.5 lb Rice Syrup Solids

• 0.5 oz Magnum hops

• 1 packet SafLager W-34/70 yeast

Directions

1. Fill your brew kettle with 2.5 gallons of water and heat it to 155°F.

2. Add the rice syrup solids to the water and stir until completely dissolved.

3. Bring the liquid to a boil, then remove the kettle from the heat.

4. Carefully stir in the Light Liquid Malt Extract and Light Dry Malt Extract until no clumps remain.

5. Return the kettle to the heat and bring the wort to a gentle, rolling boil.

6. Add the Magnum hops and set a timer for 60 minutes.

7. After the 60-minute boil is complete, turn off the heat and cool the kettle in an ice bath until the wort reaches 65°F.

8. Transfer the cooled wort to your sanitized fermenter and top off with cold, filtered water until you reach the 5-gallon mark.

9. Pitch the yeast, seal the fermenter with an airlock, and ferment at 55°F for two weeks.

10. Bottle with 5 oz of priming sugar and let condition for two weeks before drinking.

Specs:

OG 1.042 | FG 1.008 | ABV 4.5% | IBU 15 | SRM 3

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