Extract Recipes

Here are some of our more popular extract recipes:

Or you can order recipes online here

Glossary:

  • DME = Dry Malt Extract – Dissolve in cool water, work in as you add heat.
  • FG = Final Gravity – Test with Hydrometer. You should come close to your FG but slightly lower or higher is common depending on fermentation conditions.
  • Flame-out =  End of Boil – These hops are added to the pot when you turn the heat off. Let them “steep” in the wort as it cools.
  • Golden Light extract from Briess Malting is sometimes referred to as Pale malt extract or just Light malt extract.
  • IBU = International Bittering Units – This is not measurable but it gives you an idea of how bitter your beer will be from the hops added in the boil (higher = more bitter)
  • Irish Moss = Fining Agent – This helps speed up the clearing of your beer by binding to proteins, causing them to settle out. It can be used in any beer but is never necessary. It’s used for aesthetics only. Use 1/2tsp in the last 15 minutes of the boil. Other Fining agents include Gelatin or Isinglass. These help settle proteins that Irish Moss won’t work on .
  • LME = Liquid Malt Extract – Dissolve in hot water.
  • OG = Original Gravity – Test with Hydrometer. When using extract, there is no real margin for error in your original gravity. Make sure the wort is thoroughly mixed with your top-up water before taking a sample.
  • Partial Mash – Similar to Steeping Grain but, unlike steeping grain, some of your fermentable sugar comes from the grain. Pay more attention to the temperature of the “steep” or mash and hold for a full hour to get better conversion of starch to sugar.
  • Steep = Hold at a warm temperature as you would with tea. Do not boil your grain.
  • Target ABV = Alcohol By Volume – This is what your alcohol level should be given the OG and FG.
  • Wort – Beer that has not fermented yet.

Notes on Recipes:

  • All recipes listed are meant to give you 6 US Gallons (23L) in the Primary Fermenter. Any recipe can be scaled up or down to whatever size batch you want to make (To make a 3 gallon batch, halve the recipe. To make a 5 gallon batch, divide everything by 1.2, etc.)
  • Malts/Grains are typically milled and blended at Barley’s. You will have one bag of grain that we refer to as your Steeping Grain.
  • We measure our grain in (kg) and hops in (oz)
  • All recipes are intended for a 60 minute boil unless otherwise stated. When adding hops, count down from 60 minutes, don’t add on.
    • Example: 1 oz of Golding at 60 min (these are in the boil for the full 60 minutes).
    • 1 oz of Fuggle at 15 minutes (These are added in the final 15 minutes of the boil, i.e., 45 minutes after you added the Golding.)

A note on yeast:

  • 1 package of fresh liquid yeast should be sufficient if you are aiming for up to 23L of 5% (or lower) beer. If you are doing a higher gravity recipe (Higher than 1.060) or a larger batch size, we recommend doing a yeast starter or using more than one package. Dry yeast is more aggressive than liquid yeast and can handle higher gravity worts. One package (11g) of dry yeast should be sufficient for up to 23L of wort at 1.070 gravity or lower. If you are doing a smaller batch, we still suggest using a full package of yeast.
    • Dry yeast is not inferior to liquid yeast but there are limited varieties. Much of the flavour and character of your beer comes from the yeast.
Beer Recipes From Barley's

Popular Extract Recipes:

Sapperton Pale Ale

An English style pub ale. Hop character is present but comes second to the malt character.

23L (6 US Gallon)

0.40 kg Crystal 60 malt
0.27 kg Crystal 30 malt
(Steep at 70C for 30 min)
3.6 kg Golden Light LME
1.6 oz East Kent Golding – bittering (boil 60 min)
0.8 oz Fuggle – flavour (boil 15 min)
0.5 oz East Kent Golding – aroma (end of boil)
Ferment with English ale Yeast

OG: 1.049
FG: 1.012
Target ABV: 4.8%
IBU: 39

ECSB – East Columbia Special Bitter

A classic English pale ale, also known as a “bitter”. This style would not be considered bitter by today’s standards.

23L (6 US Gallon)

0.23 kg Crystal 15 malt
0.11 kg Crystal 120 malt
(Steep at 70C for 30 min)
3.6 kg Golden Light LME
2 oz Golding – bittering (boil 60 min)
1 oz Golding – aroma (boil 1 min)
Ferment with Safale S-04

OG: 1.047
FG: 1.013
Target ABV: 4.5%
IBU: 29

New Western IPA

An introduction to American IPA. Pleasant citrus hops come through in a crowd-pleasing way but might not satisfy the Hop-Heads. The lower alcohol content of this recipe means it’s nice and sessionable.

23L (6 US Gallon)

0.45 kg Crystal 15 malt
0.14 kg Crystal 60 malt
(steep at 70C for 30 min)
4.4 kg Golden Light LME
1.5 oz Centennial (10.9%) for 60 min
1.5 oz Cascade for 15 min
1 oz Centennial for 1 min
1 oz Cascade for 1 min
Ferment with American Ale Yeast

OG: 1.058
FG: 1.015
Target ABV: 5.8%
IBU: 47

Bailey Bridge IPA

A slight twist on the New Western IPA introduces brewers to the glory of Amarillo hops

23L (6 US Gallon)
0.45 kg Crystal 15 malt
0.14 kg Crystal 60 malt
(steep at 70C for 30 min)
4.4 kg Golden Light LME
(Use ~ 3.7 kg at the beginning of the boil and
~ 0.7 kg at the last 10 minutes)
1 oz Warrior (15%) for 60 min
1 oz Centennial for 30 min
1 oz Cascade for 5 min
1 oz Amarillo for 1 min
Ferment with Safale US-05 American Ale Yeast

OG: 1.058
FG: 1.016
Target ABV: 5.5%
IBU: 52

Hippy Hair Hefe

Inspired by a traditional German Hefeweizen, this wheat beer utilizes a bit of crystal malt for some additional colour and sweetness. The yeast lends an intriguing banana ester, typical to the style.

23L (6 US Gallon)

0.2 kg Crystal 30 malt
0.11 kg Wheat malt
(steep at 70C for 30 min)
3 kg Bavarian Wheat DME
0.8 oz Hallertau (4.4%) for 60 min
0.5 oz Hallertau for 5 min
Ferment with Hefeweizen Ale Yeast

OG: 1.047
FG: 1.012
Target ABV: 4.6%
IBU: 10

Lazy Grey Summer Ale / Blonde

One of our favourites. The addition of coriander and Earl Grey tea offers a unique flavour/aroma burst. Golden in colour and nice for the Summer.

23L (6 US Gallon)

0.4 kg Crystal 30 malt
steep at 70C for 30 min
2.5 kg Pilsen Light DME
0.5 kg Bavarian Wheat DME
0.5 oz Cascade for 60 min
1 oz Willamette for 15 min
2 oz Willamette at end of boil
30 g Coriander seed (freshly crushed) for 10 min
4-7 bags Earl Grey tea (steep for at least 5 minutes while cooling the wort)
Ferment with American Ale Yeast

OG: 1.049
FG: 1.012
Target ABV: 4.9%

Grosch – Pilsner-style

Inspired by European Pilsners but easy enough for the beginner when using an ale yeast instead of treating it as a lager.

23L (6 US Gallon)

0.25 kg CaraPils
0.11 kg Munich Light
(steep at 70C for 30 min)
3 kg Pilsen Light DME
1 oz Sterling for 60 min
0.5 oz Tettnang for 30 min
0.5 oz Sterling for 5 min
Ferment with Lager yeast or substitute

OG: 1.049
FG: 1.014
Target ABV: 4.6%

Canadian Amber Ale

This recipe is hoppier than a typical amber ale. Grapefruit hop character with a rich amber colour.

23L (6 US Gallon)
0.45 kg Crystal 30
0.23 kg Crystal 120
0.23 kg Victory malt
0.09 kg Pale Chocolate malt
(steep at 70C for 30 min)
4.3 kg Golden Light LME
1 oz Magnum for 60 min
1 oz Centennial for 10 min
1 oz Cascade for 10 min
1 oz Centennial at flame-out
1 oz Cascade at flame-out
Ferment with American Ale yeast

OG: 1.062
FG: 1.015
Target ABV: 6.1%

Alberta Wheat

A no-nonsense wheat beer. This recipe is a great candidate for experimenting with fresh fruit or fruit flavour extracts.

23L (6 US Gallon)

3 kg Bavarian Wheat DME
1 oz Willamette for 60 min
0.3 oz Willamette at flame-out
0.3 oz Centennial at flame-out
Ferment with American Wheat yeast

OG: 1.049
FG: 1.012
Target ABV: 4.9%

Irish Red Ale

A malty, red ale with minimal hop character.

23L (6 US Gallon)

3.67 kg Golden Light LME
0.17 kg Crystal 30
0.17 kg Crystal 120
0.17 kg Roasted Barley
(Steep at 70C for 30 min)
1.2 oz Golding for 60 min
Ferment with Irish Ale yeast

OG: 1.054
FG: 1.014
Target ABV: 5.2%

Simply Saison

A Saison is a Belgian or French beer style with a bone-dry finish. Fruity/spicy flavours come from the specific yeast strains used for the style. Grains of Paradise introduce a unique pepper-radish flavour and the raw sugar addition boosts the alcohol content.

23L (6 US Gallon)

3 kg Pilsen Light DME
0.5 kg Bavarian Wheat DME
0.20 kg CaraMunich 40
(steep at 70C for 30 min)
2.3 oz Hallertau (4.4%) for 60 min
0.75 oz Hallertau at Flame-out
500 g Raw Sugar – 15 min
1/2 tsp Irish Moss – 15 min
Pinch of crushed Grains of Paradise – 10 min
15 g crushed Coriander – 10 min
Ferment with Saison Yeast

OG: 1.065
FG: 1.013
Target ABV: 6.8%
IBU: 21

Basic Stout

Sweet crystal malts make this night-black beer a little sweeter than the traditional dry Irish version.

23L (6 US Gallon)

3 kg Sparkling Amber DME
0.23 kg Crystal 60 malt
0.23 kg Crystal 120 malt
0.30 kg Black Patent malt
0.20 kg Roasted barley
(steep at 70C for 30 min)
1.8 oz Golding for 60 min
1 oz Golding for 15 min
Ferment with Irish Ale Yeast

OG: 1.049
FG: 1.012
Target ABV: 4.9%
IBU: 31

Belgian Wit

Coriander and bitter orange peel are used here as is typical in the style. This Belgian wheat beer is light, herbal and citrusy

23L (6 US Gallon)
3.0 kg Bavarian Wheat DME
0.11 kg Wheat malt
0.11 kg Munich Light malt
0.23 kg Flaked wheat
Steep grains at 70C for 30 minutes
0.7 oz Cascade – 60 min
0.7 oz Willamette – 15 min
1.4 oz Willamette – 1 min
1 tsp Coriander – 15 min
20 g Bitter orange peel – 15 min
1 tsp Coriander – 1min
15 g Bitter Orange peel – 1min

Yeast: Belgian Wit yeast

OG: 1.049
FG: 1.013
Target ABV: 4.7%

Peaceful Porter

Dark brown to black in colour this robust porter offers a complex and flavorful roasty character.

23L (6 US Gallon)

3 kg Sparkling Amber DME
0.23 kg Chocolate malt
0.10 kg Black malt
0.27 kg Crystal 30
0.27 kg Crystal 60
Steep grains at 70C for 30 minutes
1 oz Galena (13%) for 60 min
0.75 oz Golding at flame-out

Ferment with American Ale yeast

OG: 1.049
FG: 1.012
Target ABV: 4.9%
IBU: 31

Classic ESB

A little more hops and a little higher in alcohol than a standard English pale ale but maltier and more sessionable than a typical American IPA.

3.9 kg Golden Light LME
0.25 kg Crystal 15 malt
0.15 kg Crystal 120 malt
0.1 kg Pale Chocolate malt
Steep grains at 70C for 30 minutes
1.8 oz East Kent Golding (5.7%) – 60 min
1 oz Willamette – 20 min
1.8 oz Willamette – 5 min
Ferment with English Ale yeast

OG: 1.052
FG: 1.016
Target ABV: 4.7%
IBU: 33

Citra IPA

Anyone who says they don’t like hops has, perhaps, not tried Citra. Peach, passionfruit and guava notes come from a healthy dose of Citra hops with a Honey-Munich malt backbone to support it.

Partial Mash
23L (6 US Gallon)
3.85 kg Golden Light LME
0.53 kg Munich Light
0.27 kg CaraPils
0.27 kg Crystal 30
0.27 kg Honey Malt
Mash grains at 64C for 1 hour
1 oz Citra – 45 min
1 oz Citra – 20 min
1 oz Citra – 15 min
1 oz Citra – 5 min
1 oz Citra – Dry hop for 4 days
5 g Irish Moss – 20 min
Ferment with American Ale Yeast

OG: 1.065
FG: 1.020
Target ABV: 6%
IBU: 70

Black IPA

Strong, roasty, bitter and dank. Delicious but not for the light of heart.

23L (6 US Gallon)
4.3 kg Golden Light LME
0.7 kg Crystal 15
0.4 kg Carafa Special II
0.3 kg Amber Malt
Steep at 70C for 30 min
1.75 oz Columbus for 60 min
1/2 tsp Irish Moss for 15 min
0.9 oz Columbus for 2 min
0.3 oz Cascade for 2 min
0.5 oz Chinook dry hop for 5 days
0.5 oz Cascade dry hop for 5 days
Ferment with American Ale yeast

OG: 1.061
FG: 1.015
Target ABV: 6%
IBU: 65

Nuts To Your Brown – Northern English Brown Ale

The nutty character of this brown ale can be attributed to the Amber and Victory (biscuit) malts being used. Low on the hops.

3.7 kg Golden Light LME
0.34 kg Amber malt
0.23 kg Victory malt
0.23 kg Carastan
0.11 kg Pale Chocolate malt
Steep at 70C for 30 min
1.6 oz East Kent Golding (5.7%) for 60 min
0.6 oz East Kent Golding for 5 min
Ferment with English Ale Yeast

OG: 1.051
FG: 1.013
Target ABV: 5%
IBU: 23

Kirkland’s Kölsch

A crisp, clean German ale. Kolsch yeast will benefit from lagering to achieve better clarity.

2.80 kg Pilsen Light LME
0.50 kg Bavarian Wheat DME

1.5 oz Saaz (5.3%) for 90 min
Ferment with Kolsch Yeast

OG: 1.044
FG: 1.010
Target ABV: 4.5%
IBU: 19

Hoppy Wheat

3.0 kg Bavarian Wheat DME

2 oz Amarillo (7.6%) for 10 min
2 oz Centennial (11.2%) for 10 min
2 oz Cascade (6.6%) for 10 mi

Ferment with US-05

OG: 1.046
FG: 1.009
Target ABV: 4.9%
IBU: 43

St Patrick’s Vice – Dry Irish Stout

Guinness isn’t the only one who can make a classic Irish Stout. You can too!

23L (6 US Gallon)

2.70 kg Golden Light LME
0.07 kg Crystal 60
0.54 kg Roasted Barley
Steep at 70C for 30 min

2 oz East Kent Golding for 60 min
Ferment with Safale US-05 or Irish Ale yeast

OG: 1.038
FG: 1.006
Target ABV: 4.2%

Willms Double IPA (Partial Mash)

An intensely hoppy very high alcohol IPA.

23L (6 US Gallon)
6 kg Golden Light LME
0.55 kg Maris Otter
0.13 kg CaraPils
Mash at 68C for 30 min
3 oz Columbus for 60 min
2 oz Amarillo for 45 min
2 oz Mosaic for 30 min
1 oz Simcoe for 10 min
1 oz Amarillo at flame-out
3 oz Citra dry hop in primary
3 oz Citra dry hop in secondary
Ferment with American Ale yeast

OG: 1.079
FG: 1.016
Target ABV: 8.4%
IBU: 100+
SRM: 7

Brux-Like Blanc

Showcasing the white-wine-grape character of Hallertau Blanc hops with the Sach Trois yeast strain for a tart, dry finish.

23L (6 US Gallon)
3.2 kg Golden Light LME
0.45 kg Crystal 30
0.25 kg Victory
Steep at 70C for 30 min
In a 30-minute boil:
1 oz Magnum for 30 min
2 oz Hallertau Blanc for 10 min
1 oz Hallertau Blanc for 5 min
1 oz Hallertau Blanc for 1 min
1 oz Hallertau Blanc dry hop for 4 days
Ferment with Sach trois like Imperial A20

OG: 1.044
FG: 1.007
Target ABV: 4.9%
IBU: 44
SRM: 8

Belgian Blonde

An abundance of character comes from the yeast in this Belgian style. High alcohol with notes of clove and dreid fruit.

3 kg Pilsner DME
0.5 kg Wheat DME
0.23 kg Abbey Malt
Steep at 70C for 30 min
1.6 oz Hallertau for 60 min
500 g Cane Sugar – 15 min
Ferment with Safale BE-256 or Abbey-style Belgian yeast.

OG: 1.068
FG: 1.011
ABV: 7.5%
IBU: 19

Belgian Dubbel

Unique and rich from the malts and dark Belgian candi syrup add to the complex yeast character of this Belgian style.

3 kg Pils DME
0.5 kg Amber DME
0.23 kg Abbey Malt
0.23 kg CaraMunich
0.23 kg Special Belgium
Steep at 70C for 30 min
1.5 oz Tettnang for 60 min
1 lb Dark Candi Syrup
Ferment with Safale BE-256 or Abbey-style Belgian yeast.

OG: 1.069
FG: 1.011
ABV: 7.5%
IBU: 18

Jack-o’-punk Pumpkin Ale

The obligatory pumpkin-spiced ale for the fall season. Sure to brighten those shorter days.

3.6 kg Golden Light LME
0.34 kg Special B
0.23 kg Crystal 15
Steep at 70C for 30 min
0.6 oz Magnum (15.5%) for 60 min
0.5 oz Saaz for 15 min
2.27 kg Canned Pumpkin for 15 min
15 g Ginger Root for 10 min
2 Cloves for 10 min
1 Cinnamon stick for 10 min
0.5 oz Saaz at Flame-out
Ferment with English Ale Yeast

OG: 1.049
FG: 1.016
Target ABV: 4.4%
IBU: 21

East Coast Haze IPA

Hazy and juicy from a whole whack of hops. Intense fruit flavors and aromas, a soft body and smooth mouthfeel.

3.6 kg Golden Light LME
0.23 kg Crystal 15
0.45 kg Wheat Malt
0.23 kg Dextrin Malt
0.45 kg Flaked Oats
Steep at 70C for 30 min
0.5 oz Chinook (10.9%) for 60 min
2 oz Amarillo for 5 min
2 oz El Dorado for 2 min
1 oz Citra for 1 min
1 oz Citra – Dry hop in Primary
Ferment with New England or Verdant yeast
OG: 1.059
FG: 1.012
ABV: 6.2%
IBU: 37

Hazy Pale Ale

The little sister to the Hazy (East Coast) IPA. Intense hop flavour and aroma but a little lower on the ABV

Partial Mash
23L (6 US Gallon)

3.6 kg Golden Light LME
0.3 kg Pale Malt
0.15 kg CaraRed
0.3 kg Flaked Oats
Mash at 65C for 60 min
0.5 oz Centennial (9%) for 60 min
1 oz Amarillo for 5 min
2 oz Citra for 3 min
1 oz Mosaic for 1 min
1 oz Mosaic – Dry hop in Primary
Ferment with New England or Verdant yeast
OG: 1.053
FG: 1.011
ABV: 5.6%
IBU: 33