normally i dont brew with extracts but when i do...

[fredthecat]

what style should i make?

i havent used more than 15% in a wort in many many years, but i want to now.

what's the best style to do an extract based beer with no mash? by this i mean, i dont think i can replicate an all pilsner malt lager? or can i?

 

[jschein]

Sure, why not make a pils?

 

[jschein]

Sometimes when the online stores have a sale, something like 3 kits for $20 each I will get them.
They usually have an nice assortment.

 

[Patrick87]

I've been making great IPA's with extract and a very minimal amount of steeping grains (usually less than 6oz specialty grains). Since it's a very hop-forward style, even if there was a flavor difference in extract vs. all-grain, I believe that it gets covered-up by all the hops.

Another advantage to extract is you don't have to boil it for the full 60 minutes (even though there's debate on whether it's even necessary for AG brewing). These days, I just get my IBU's from a 30-minute addition and just boil for 30 minutes. I've got a Pale Ale and Blonde Ale planned which will feature 15 minute boils. I like shorter brew days!

Also, with the help of 5-8% table sugar, I've routinely been getting 83-86% attenuation with Munton's Plain Light DME and un-rehydrated US-05 dry yeast. For me, this results in dry, 1.007-1.010 FG beers, which is desired in hoppy beers.

 

[GilaMinumBeer]

Dos Equis.

 

[hunter_le five]

Ask @Fedora . He's the resident #ExtractPro.

 

[m00ps]

I think you could do anythin that doesnt need to be extra dry (IPAs, Saisons) or anything that has a very complex malt character (Baltic Porter, RIS)

 

[CJ-3]

You could do an American Cream Ale without any steeping grains.

5 gallon batch from Brewer's Best

3.3 lbs Light LME
2.0 lbs Pilsen DME
1 lb Corn sugar

1 oz williamette @ 60
1 oz williamette @ 10

Should come out to roughly
IBU 16 - 18
OG 1.049 - 1.053
FG 1.010-1.014


It's a simple recipe, but I brewed it once and it's pretty tasty.