Extract Beer Kits

The grain bill contributes an orange color but the can of pumpkin steeped with the grain really brings out the perfect color. A blend of spices that includes nutmeg, cinnamon, vanilla, pumpkin pie spice, and dried ginger just screams PUMPKIN PIE! Some like it spicier so we give you the option for adding more spices in the secondary. Use Wyeast British ale yeast #1335 to give the beer some residual sweetness. Please note that the canned pumpkin and spices used in this recipe are not included in the kit. You'll have to raid your pantry or your local grocery store for these.

You have the option being a purist and roasting and cubing 3 pounds of pumpkin or just using canned pumpkin (NOT pumpkin pie mix). The pumpkin gives you the color and a hint of flavor but the crux of this beer is the spices. The roasted and crystal malts pair exceptionally well with the spices. We like the residual sweetness of Wyeast Thames Valley 1275 with this recipe.

The signature of this Kolsch is its malt roundness and noble hopping. We like to ferment with Wyeast Kolsch yeast to get a slight fruitiness of an ale with the clean lager-like flavor palette. We like to pitch Kolsch yeast in the 58-62F range and let the heat from fermentation ramp the temperature up to around 65-68F. However this yeast ferments well any where between 56-70F. Watch out, this yeast can be volcanic! We recommend using half reverse osmosis or distilled water and half tap water for a finished beer more true to style.

This dark beer is sure to have about as much transparency as Washington Politics (ziiiiing!). A pound of honey in the recipe dries out the finish but gives the beer an appealing rich honey aroma. Do you suppose home brewing was on Barak's honey do list?

A simple specialty grain bill of wheat, chocolate and 60L paired with 6 hop additions of Cacade and Nugget makes for a hoppy brown ale that is bigger than the sum of its parts. This kit is Frank Petrarca's award-winning recipe from the Great Fermentations Brown Ale Competition. Savor the flavor!

Our Lager #1 recipe includes just a little carapils for body. Cascade hops are included for bittering and Saaz for flavor. Wyeast 2112 California Lager yeast allows you to ferment at temperatures up to 65F and still have the clean malty lager flavor.

A light session ale in the 3-4% ABV range. Small amounts of munich and flaked wheat provide a neutral palate for fruit, spice or herb beers. If adding any of these, we suggest using a yeast that will provide a little residual sweetness like Wyeast American II 1272 or Ringwood ale 1187. This beer is good on its own but a great base for fruit beers.

A light and easy drinking wheat beer with a subtle spicy hop aroma. Aromatic, munich and flaked wheat impart a malt-bread flavor with a bit of creaminess from the flaked wheat. Bittered with Saaz and hallertau and finished with a half ounce of hallertau at the end of the boil. Use Wyeast American Wheat 1010 for a dry, slightly tart, crisp beer with none of the German weizen esters. Make it into a raspberry wheat by adding a pound of raspberry puree toward the end of fermentation.

A blend of cocoa powder and cherries come together with a rich porter base, to create the aroma and flavor that resembles your favorite decadent cherry cordials. A great way to surprise your loved one on Valentine's Day!

Four ounces of centennial hops for bittering, flavor and aroma. Uncannily close to two hearted.

The flavor is strong with this one! MilleniALE Falcon is an American pale ale that features Falconer's Flight, a blend of popular American hops with a strong citrus and pine character. This blend plays nicely with a simple yet delicious grain bill. Crystal 60 malt adds depth and residual sweetness and contributes to body and head retention, along with carapils malt. Add a toasted note with some victory, and you have the base for a quite drinkable beer! No bittering hops, just flavor and aroma additions that make for a smooth and tasty pale ale. Your taste buds will make the Kessel Run in less than twelve parsecs!

What goes better with a load of delicious hop goodness than a rich, malty backbone? With Hop the Atlantic, our collaboration Double IPA made with Grand Junction Brewing Company in Westfield, IN, both of these are in perfect harmony! We worked together to give you a beer that combines ingredients from both sides of the Atlantic into a deceptively easy-drinking double IPA.

This beer can be found on tap at Grand Junction Brewing, but you can also easily take this kit home and make it yourself! Loads of fermentables provide not only alcohol, but also a maltiness that balances out the Columbus and Challenger hops used in bittering. Caramunich and Aromatic malts give some extra malty sweetness and toasted character, while the hop profile is completed with Falconer's Flight 7 C's Blend, a beautiful blend of the big American "C" hops! Balance in a big beer can be a great thing!

A slightly sweet wheat beer with a strong aroma of fresh chamomile. Munich, wheat and aromatic malts provide a simple background for the banana and clove of the yeast and the chamomile for a sum that is greater than its parts. The Bavarian Wheat yeast strain contributes slight banana and clove undertones.

The floral accents of Tettnang hops play off the honey aroma of a pound of honey malt and honey syrup. We recommend Wyeast California Lager yeast for a clean malty finish. Although this is a lager yeast, it ferments well from 58-68F.