Extract Beer Kits

Bursting with hops, this West-Coast Double IPA is a beer sure to please you and all of your hophead friends! A little bit of white wheat and biscuit malt give this beer its character, while corn sugar helps to dry the beer out and increase the alcohol content. Layer Galaxy and Chinook hops over this base, and you've got one of the most drinkable big IPAs this side of the Mississippi! Resiny, big and delicious, Pacific Heights always brings huge flavor to the table!

Spicy rye malt combined with a load of American hops creates an explosion of taste in your mouth. Citrus and grapefruit notes from the hops are well balanced by a huge malt backbone made up of munich, medium crystal, carapils, flaked wheat and the subtle spiciness from the rye.

Loads of Amarillo hops make this wheat beer taste more like a very aromatic pale ale. It's strikingly familiar to an Indiana favorite from 3 Floyds.

A blend of wheat and pale malts with flaked oats give this Belgian wit beer a creamy texture and a thick moosey head. Bittered with Saaz hops and finished with bitter orange peel and coriander this is your home brewed answer to Blue Moon. There is a little extra coriander and orange peel in the kit if you want to add more in the secondary to kick up the aroma. Use Wyeast 3944 Belgian Wit yeast for the rest of the flavor profile. Doesn't take a lot of aging to reach its peak.

This beer has a rich golden color, exceptionally well balanced full malt flavor and mild bitterness, with a subtle hint of finishing hop aroma. A great beer for all occasions, this beer is the perfect example of the typical American lager style.

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

Roasty, smooth, and highly drinkable! This is a classic Irish Stout with plenty of dark roasted malts that add to the coffee, chocolate, and caramel flavors. Bittered with Cluster and with an East Kent golding addition at 30 minutes. Wyeast Irish Ale 1084 completes the flavor.

Crisp and refreshing! Ich Bin Ein Pilsner is a classic German Pilsner originally developed by a former Great Fermentations employee who has gone on to greener pastures and sweeping the 2015 Indiana Brewer's Cup in the professional category! The recipe is relatively simple, but then again, so is a truly good German Pils! Nothing more than some Pilsner malt and noble Saaz hops round out this recipe, which lead to a crisp, refreshing Pilsner beer that can be enjoyed by all. While a traditional lager yeast can be used to ferment this beer, using the California Lager yeast can lead to great lager without too cool of temperatures.

The Daddy Mac is our answer to a malty, smooth Scottish ale! Developed by our brewer Wes in his spare time, this recipe won him second place in the Indiana Brewer's Cup in the Scottish and Irish Ale category. Amber malt gives this beer a nice nut character, which is enhanced by crystal 60L and chocolate malt, which give it sweetness and roastiness respectively, while also giving it a nice brown hue. A single hop addition gives this beer just enough hops to balance the malt character and sweetness. Ferment this at cool temperatures with an authentic Scottish yeast strain, and you've got a nice, malty, and highly drinkable Scottish-style ale that will have you thinking you are in the Scottish Highlands!

This recipe has stood the test of time. First brewed over 13 years ago and has been a Great Fermentations standard ever since. With an original gravity of around 1.054, this beer is so flavorful that it drinks as a much bigger beer. A rich unsweetened to semi-sweet chocolate palate comes from a pound of chocolate malt and 4 oz. of debitterized black. The palate is rounded out with some 60L crystal and enough Cluster hops to bitter. We suggest Wyeast 1007 German Ale for a dry finish or 1728 Scottish Ale for a more malty finish. Want to change it up? Add cacao nibs or cold-pressed coffee in the secondary.

An unique grain bill using 20L crystal, wheat, honey malt , rye and carapils with a touch of honey at the end of the boil combining to be a very drinkable IPA. Citralumbarillo hops added at 60, 45 15 and dry hop.

Smooth and malty with a very subtle spicy hop flavor. Don't let the name fool you, this beer always leans toward the malty side. Belgian yeast adds some fruitiness with a slight pear-like flavor. Finishes dry and very smooth. A Belgian for everyday drinking.

This classic US craft style beer is a rich amber color, with a full malt character. Has a highly refreshing woodsy hop aroma and clean bite that makes this beer a standout. A true genuine craft classic.

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

A pound of medium crystal, a little wheat for head retention and a bit of roasted barley for color. Five HBUS of Willamette for bitterness. Think malty red ale for the masses.

This Berliner Weisse style beer is light and dry with a tart finish. Highly refreshing and low in alcohol content make this ale a great thirst quencher.

Heavy on munich malt, with Special B and light crystal adding caramel and dark fruit notes. A pinch of chocolate and roasted barley bring up the color and roastiness. Liberty is used to bitter and tettnang for finishing.

An easy drinking American Pale Ale using super late additions of Mosaic Hops for a huge hop flavor and aroma. Mosaic is a newer hop on the market, crossed between Simcoe and Nugget. Look for big tropical fruit and floral notes, with some earthiness tossed in for good measure. A well rounded sessionable APA that you'll want to have a couple of.

What could be better than a rich, malty traditional German-style bock? How about one that you made yourself? Our Bock of Ages is a delicious bock that uses Munich as the majority of the base for a bready, malty flavor. Add some melanoidin and Special B malts for character and a slight stone fruit sweetness, and balance that with some Magnum hops. With that, you've got a bock suitable for even the most lederhosen-laden beer festivalst! Why travel all the way to Germany when you can enjoy the taste of authentic German beer in the comfort of your own personal biergarten? Brew up the Bock of Ages for your friends and family!

A true English style robust porter, straight out of the pages of history! The Dark Side Robust Porter uses a healthy dose of Brown malt, a malt that porters traditionally used as their base, to add a heavy robust character to the beer. Notes of coffee flow forth in the flavor profile, aided by some chocolate malt and balanced by some crystal malts from the U.K. Add some English Fuggle hops on top, and you've got a robust porter that finishes big with a hint of sweetness. Once you go to the dark side, you may never go back!

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!.

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.