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Home Brewing – Extreme Extract Recipes

Ah...Fresh hops on the boil

Ah…Fresh hops on the boil

While I must admit that while I am only an extract brewer, I can lay claim to some fine “unusual” brews that have amused me, my friends and other home brewers. I started creating these crazy beers mainly because I reasoned that making beers that tasted like regular beers at home didn’t really make that much sense. I figured that if I can buy better “regular beers”, why would I brew them? I probably can’t do better than say Victory, Yards or other local brewers when making a pilsner, pale ale or lager. But, can I buy “Chocolate Cherry Stout” anywhere? How about “Ginger Belgian Wit” or “Creme Brulee Porter?” I don’t think so (unless Dogfish, Founders, Lagunitas has already done it!).

Who is the yardstick for this type of brewing? Well, Sam Calagione of Dogfish obviously. His beers and willingness to try anything and everything, really makes you just want to go and an try to push the envelope – in fact forget the envelope compeletely. It didn’t hurt that in 2006 Sam came out with his craft brewing at home bible “Extreme Brewing”.

So for your amusement, or if you want to try some of these more “Extreme” recipes, here are some of my more unusual extract home brew recipes for your consideration: (I have tried them all, and they will work!)

Extra Rye IPA
This beer is a great one for hop heads, and rye IPA’s while not that hard to find are a great style. A fellow beer enthusiast tried my Rye IPA, then a Stone Arrogant Bastard and said “I can’t taste the Bastard! What happened”. It’s that good). Can substitute Amarillo hops to your taste.
Speciality Grains
– 6 oz Crystal 40
– 6 oz Rye
Extract:
– 9 lb Light Dry
– 3 oz Malto Dextrin
Hops:
@Boil (Bittering): 1 oz Columbus 14%
@30 min: 1 oz Simcoe 12%
@40 min: 1 oz Simcoe
@50 min: 1 oz Simcoe
@55 min: 1 oz Simcoe
Yeast:
California Ale Yeast
OG: 1080
FG: 1020

xmasman

Chocolate Cherry Xmas Stout
I gave this one away this Christmas – it’s a power punch of flavor and alcohol. You can taste the chocolate up front, and the cherries linger in the back, almost like vanilla. Milkshake of a beer, great with vanilla ice cream as a float!
Speciality Grains
– 15 oz Chocolate Malt
– 7 oz Roasted Barley
– 4 oz Flaked Wheat
– 3 oz Black Patent
Extract:
– 10 lb Dark Dry
– 1 lb Wheat
– 6 oz Brown Sugar
Hops:
@Boil (Bittering): 1/2 oz Goldings 4%
@45 min: 1/2 oz Goldings
@55 min: 1 oz Fuggles 4%
Adjuncts:
@30 min: 1 lb 70% cocoa chocolate (chunks)
@40 min: 1 lb Dried cherries (I add 1 cup wort to the cherries in a blender, puree then add to the wort)
Yeast:
London Ale Yeast
OG: 1100
FG: 1030

dsc05200
Ginger Wit

Very interesting beer and hard for folks to pinpoint when they taste it, though they all seemed to like it. I might have wanted to add more ginger, but I do tend to go over the top, so it’s good as is. Pepper creates interesting bite, contrasting ginger sweetness.
Speciality Grains
– 9 oz Crystal Malt
– 1 oz Chocolate Malt
– 8 oz Munich Malt
Extract:
– 7 lb Wheat Dry
– 1 lb Candy Sugar
Hops:
@Boil (Bittering): 1 oz Perle 6%
@45 min: 1 oz Williamette 4%
Adjuncts:
@End of Boil: 2 oz Fresh ginger, grated and simmered with 1 oz sugar for 30 min
@End of Boil: 2 Tsp crushed green peppercorns
Yeast:
Belgian Wit Yeast
OG: 1060
FG: 1010

Hops dreams

Hops dreams

Black Currant Wit
Grab your black currants from Trader Joe’s and throw them in this relatively simple wit recipe. Currants are great counter point to the wit funkiness.
Speciality Grains
– None
Extract:
– 7 lb Wheat Dry
Hops:
@Boil (Bittering): 1.5 oz Agentine Cascade 3.2%
@60 min: 1/2 oz Cascade
Adjuncts:
@End of Boil (75min): 8 oz dried black currants (I add 1 cup wort to the currants in a blender, puree then add to the wort)
@End of Boil: 3.5 Tsp crushed coriander
@End of Boil: 1 Tsp crushed grains of paradise
Yeast:
Belgian Wit Yeast
OG: 1050
FG: 1010

Creme Brulee Porter
I made this after coming back from a vacation trip to Tahiti. The Tahitian vanilla beans were fresh, aromatic and moist. They gave a huge lift to this porter, and I am not sure how many of the more traditional dried beans you’d have to put in to match the flavor/aroma. So, this recipe is sort of unfair, but if you can find some really fresh vanilla beans somewhere, it should be close.
Speciality Grains
– 1 lb Crystal Malt 60
– 12 oz Black Patent
– 6 oz Chocolate Malt
Extract:
– 6 lb Light Dry
– 1 lb Wheat
– 4 oz Malto Dextrin
Hops:
@Boil (Bittering): 1 oz Fuggles 4%
@Boil (Bittering): 1 oz Kent Golding 5.4%
@45 min: 1/2 oz Fuggles
Adjuncts:
@30 min:6 oz Caramel (chunks)
@45 min: 2 Fresh whole vanilla beans, split
Yeast:
Irish Ale Yeast
OG: 1080
FG: 1020

Lovely Stout

Lovely Stout

Pomegranate Wheat Double Bock
I have fooled around with pomegranate wit a lot (see my other home brew page) but this one is “kicked up a notch” by the addition of the Turbinado sugar. This is raw unwashed sugar, and adds some molasses like flavor (and alcoholic punch). Getting fresh juice from the pomegranate fruit is a pain (hint – do it in a large bowl – pop out the seeds underwater) but adds more flavor than POM.
Speciality Grains
– 9 oz Crystal 40
– 1 oz Chocolate Malt
– 4 oz Melanoidin Malt
– 8 oz Munich
Extract:
– 9 lb Wheat Dry
– 24 oz raw Turbinado Sugar
Hops:
@Boil (Bittering): 1 1/2 oz Hallertau
@45 min: 1/2 oz Hallertau
Adjuncts:
@45min: 10 oz Fresh pomegranate juice (about the juice of two pomegranates)
Yeast:
Belgian Wit Yeast
OG: 1090
FG: 1020
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