Looking to try a new extract beer

I'm a pretty newbie brewer been doing it for a couple of months now. Brewed lots of different beers from wheat to dark ales to stouts and so on. Just wondering what people have made from extracts and if they could share there recipes with me lookin to brew a couple of batches up. I usually use the coopers kits and just work from there. Look forward to seeing and trying some of your recipes

Just made a brewers best German Oktoberfest , will be ready in about 5 weeks. Even purchased a hb liter glass stein to drink it from. I will post to let you know how it turned out. Go beerfest.

Did you use a larger kit for that? I've been wanting to do a lager but i live in Australia and its too hot at the moment. If you could share your recipe that would be great, looking forward to hearing how your Oktoberfest goes.

What kind of beer are you looking for? My best extracts have been my Simcoe IPA, my basic stout (good on its own but also good for additions to make a PB stout or chocolate stout), and my Lawnmower Saison. All very different, obviously.

Ill drink any kind of beer just lookin to make something different. I've made an ipa and a chocolate stout. What's a lawnmower saison? That sounds interesting.

http://www.brewersfriend.com/homebrew/recipe/view/13525/three-shutt-s-to-the-wind-dunkleweizen

I've made this a couple of times and people love it! Great beer. If you've never used steeping grains then let me know and I can run you through it. I can add some notes to the bottom of the recipe. It uses liquid yeast too so be sure to get the yeast mentioned as that is what provides the flavor for this beer! Either slightly banana or clove.

Go to the Recipe Database
Pick a style.
Look for "Extract" under the "Prefix" tag.

I'm an Austin Hombrew Supply fan, and they have 1133 offerings, probably all with an extract option.

Made the Oktoberfest with a bb recipe, this will be the first one that I brewed as a ale. Should lager this beer but we will see how it turns out.

I don't get why they call some of the recipes extracts when a heap of them need grains and hops isn't that partial extract or mini mash brewing I'm newbie so have no idea how to brew these types of beers

saersy said:

I don't get why they call some of the recipes extracts when a heap of them need grains and hops isn't that partial extract or mini mash brewing I'm newbie so have no idea how to brew these types of beers

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Steeping grains are often for flavor and/or color, without contributing many/any fermentables to the wort (as is the point in a partial mash). I personally think steeping grains add a ton to extract beers. Almost as much as punctuation adds to a post.

Generally you steep at ~170, which is too hot to convert starches to fermentable sugars.

Steeping grains are what really set most extracts apart from each other. Otherwise, they start to run together without the help of a charactered yeast.

Unionrdr where can I find your recipes man?

170F too hot? Why?

The general concern here seems to be astringency from tannin extraction, but personally, I've not experienced this. Palmer says that isn't prevalent until past 170F.

www.howtobrew.com/section2/chapter13-2.html

Not saying 155F is wrong, but you'll be extracting fermentables, especially if you remove from heat. If you're steeping for, say, 20 minutes in an open pot on the stove, you'd probably be best off to start around 170F with the heat off so you have room to drop over that time.

I mash in around 168-169 and sparge at 168. That's not uncommon. If it created off flavors, they be prevalent in every brew I make. And they're not.

My mash in is ~168 because I don't preheat.

Ill tell you once I wasnt paykng attention and forgot to remove heat. It hit 180 before I noticed. No tannins that I could taste. was my robust porter. So far, my best brew to date. Super smooth and silky.

searsy,

what do you like to drink? I mean a pale, amber, or brown ale might be a good first start to get the hang of it.

thadius856 said:

Generally you steep at ~170, which is too hot to convert starches to fermentable sugars.

Steeping grains are what really set most extracts apart from each other. Otherwise, they start to run together without the help of a charactered yeast.

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Generally, you steep more like 150-160 degrees. A high pH (typical in steeping) can create tannins at over 168 degrees. If you haven't had that problem, that's good. But I still suggest to everyone to not steep grains over 160 degrees.

I totally agree with Yooper here. Don't steep too hot. 150-160 is best.