Extract Beer Kits

A very balanced pale ale with a strong floral aroma from the Columbus dry hop. Light in color and body but full in flavor, this is the perfect beer to pair with your favorite barbeque!

This beer is very well balanced with no strong accents of malt or hop. Low bitterness from the hops contribute to the seemingly dry finish. Simple and elegant at the same time.

A great Belgian dubbel is a thing of beauty. Rich, fruity and delicious, they drink easily without revealing their strength. Instead, they are smooth on the palate, and land on the tongue with notes of stone fruit and slight hints of caramel sweetness. Our Dubbelicious is just what it sounds like...a delicous Belgian dubbel!

Munich and Vienna malts give a bready malt character that is highlighted with a little bit of Caramunich Belgian caramel malt. A little Belgian candi syrup adds to the color and flavor of the finished beer, while the sweet character is balanced by a generous addition of Tettnang hops. When fermented with a Belgian yeast, this beer turns out beautifully! For a real treat, try adding some Montmorency Tart Cherry Juice at bottling or kegging time!

The balance between hops and malt are the hallmark of this recipe. A combination of Centennial, Simcoe, Warrior and Cascade hops blends well with the background of munich, wheat, 20L crystal, carapils and aromatic malts. This pale ale is Pretty Darn Good (PDG). Cheers!

This Petite Saison is gold in color with a slight hop aroma that is overshadowed by the wonderful spiciness that the yeast brings to the table. Notes of pepper, clove and fruity tartness bring flavorful life to this medium bodied ale and those who are fortunate enough to enjoy it! Great beer to make in the summer because saison yeasts like it hot!

If using Wyeast #3724 Belgian Saison yeast, pitch at around 85-90F and keep your fermentation temperature in the same range. This yeast has a tendency to stick at around 1.035 specific gravity, but will finish, given time and warm temperatures.

Scot's Pale is our clone of Sierra Nevada Pale Ale. Three additions of Cascade hops make for a well-balanced pale ale. Use the last addition at flameout or as a dry hop. Deep amber in color but not overly caramel flavored. Aromatic adds a touch of breadiness to the flavor profile. Using Wyeast's 1056 American Ale yeast will give you the signature drier finish of a West Coast pale ale.

A spiced delight! St. Gambrinus's Spiced Holiday Ale makes use of a rich assortment of grains to give it a refined malt backbone. Honey, Munich II and Simpson's dark crystal malts combine to give this ale a character orange color and a delicious malty sweetness. Add to this an array of spices, and you have one of the best holiday ales a homebrewer could put on their holiday wish list! Cinnamon, ginger and orange peel appear in the boil, and the spice character is solidified by adding more cinnamon, cardamom and allspice into secondary. A truly enjoyable ale with which to ring in the holiday season! Please note that the spices called for in this recipe, are not included in the kit. You'll have to raid your pantry or your local grocery store for these.

Think of Bonsai Dog as a sessionable hoppy wheat beer. The specialty malts include a little carapils for body but the focus here is on citra and amarillo hops--2.5 ounces of amarillo for the dry hop!.

A pale ale straight from the West Coast, Chico Suave Pale Ale is smooooooth and delicious! A clone of the classic example of an American Pale Ale, Chico Suave gets a touch of residual sweetness from Crystal 60L malt. Using Perle hops for bitterness, it gets its substantial hop flavor and aroma from Cascade hops, a hop that many would argue is the embodiment of American hops. Not too high in alcohol and pleasantly hoppy without being too bitter, Chico Suave is a perfect beer for any time or season and pleases every time!

A big West Coast style imperial IPA, with loads of late addition hops and a quarter pound of dry hops. It finishes nice and dry, and is dangerously easy to drink. Additions of Columbus, Simcoe, and Nugget lend big, pungent American hop flavors, with a giant, heady aroma that punches you in the nose. Heady Nugz is, in fact, a beer that makes a completely irresponsible use of hops. If you are a certified hophead, this beer will be right up your alley!
A yeast starter or two packs of liquid yeast are suggested for this big boy

A big, West Coast Double IPA crammed with loads of aroma hops! Piney the Welder is a clone of another similarly-named "elder" beer that has been named the #1 beer in America by the AHA many times over. It gets its bitterness from hop extract, delivering a good hop bite and character that balances out the maltiness of the beer. Using a little bit of Crystal 60L and Carapils to give the beer character. A plethora of American hops give this beer big hop flavor and aroma. Three huge, very American hops contribute to this hoppiness: Centennial, Columbus and Simcoe. With a load of hops going in at the end of the boil and at dry hop time, Piney comes out like liquid hop nectar. The perfect double IPA for true hop heads!

A hop-lover's dry-hopped dream… gold in color with intense citrusy hop aroma and complex hop flavor of passion fruit and gooseberry. The high alcohol content provides a balance to this massively hopped IPA. A staff fav.

From the Mr. Beer standard series, the American Ale has a rich golden color, citrusy hop aroma with a crisp bitterness, and a light toasty malt character.

This recipe will yield 2 gallons of beer in approximately 2 weeks. The kit includes the following items:

• 1 Can Hopped Malt Extract (HME)
• 1 Packet Dry Brewing Yeast

Creates more bzzzzzz than the white house press corps; introducing the Great Fermentations White House Honey Ale beer recipe kit, thanks to the original recipe shared by the White House staff. This extract version of the famous drink will get you one step closer to your very own beer summit with your favorite political opponent after an argument over the latest debates. When you feel that you can't take any more politics, just remember that age old slogan: Relax. Don't Worry. Have a Home Brew.

Our secret ingredients are caramel wheat, melanoidin and chocolate wheat for layers of flavors. Spalt and hallertau are used at the beginning of the boil and at 30 minutes.

A Belgian tripel style ale - golden in color with plenty of peppery spiciness coupled with a soft malt character. This ale can be enjoyed fresh, but surely improves with age! Two pounds of clear candi sugar help to push the original gravity on this beer while maintaining a medium body. The candi sugar, the phenols from the yeast and the high carbonation contribute to a crisp, dry finish that awakens the palate. Three additions of Tettnang hops at 60, 30 and 45 minutes add just enough hop bitterness to cut through the alcohol. Either Wyeast Belgian Abbey Ale, #1214 or Trappist Ale, #3787 are good choices. Pitch yeast in the 65F range and let the temperature ramp up into the low 70s during fermentation to avoid fusel alcohols and encourage some fruitiness. due to the higher original gravity, we suggest using a yeast starter. A blow-off tube might also be a good idea.

Rich and complex with a strong malty sweetness that finishes moderately dry. Dried fruit and dark caramel flavors are balanced with a slightly spicy fruitiness derived from the Belgian yeast. This is a beer that will surely improve and develop with age!

A dark, malty brown ale with caramel and chocolate notes that is nicely balanced. Medium and dark crystal paired with chocolate and roasted barley and some wheat for head retention. Willamette for bittering and flavoring hops. Use Wyeast British, 1098 for more of an English flavor profile.

A blend of 3 hop varieties are added throughout the boil to create a massive citrusy hop flavor with a great floral aroma. The specialty malts include Simpson's medium crystal, carapils and amber malts to help round out the taste.

Similar to an American pale ale but different biscuit overtones and a woody/rosemary-ish hop profile from the style's signature Northern Brewer hops.

Rich, complex caramel flavors from a combination of 20L, 60L and Special B crystal malt paired with the maltiness of munich. Carapils adds body and wheat adds head retention. Three additions of Glacier hops and Cascade at flameout.