Extract Beer Kits

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.

It's the beer of the living dead! This Zombie Dust Clone is loaded with Citra hops that invigorate the senses and engage the palate. A very light first wort hop addition keeps the bitterness down, while hop-bursting the beer and aggressively dry hopping with Citra hops give it a very pronounced hop flavor and aroma. The bite of Citra is offset by crystal 60L and melanoidin malts, which contribute body, sweetness and character to the beer, A touch of carapils for body and foam stability is included as well, perfectly balancing this beer. Delicious and inviting, Brain Eater Pale Ale is sure to please your hopheaded friends. It is the perfect beer for the impending zombie apocalypse!

If you like chocolate, you will love this beer. Nearly 2 lbs. of crystal malt, paired with chocolate, debitterized black and carapils meld with 24 tablespoons of cocoa powder to make this a perfect marriage of beer and chocolate. We suggest Wyeast 1728 Scottish Ale yeast to add enough sweetness to balance the unsweetened chocolate. Want to kick it up a notch? Add a hint of raspberry flavoring. Note that this recipe calls for 1.5 cups of Cocoa Powder which is not included in the kit, but can be purchased at your local grocery store. Don't pick hot chocolate mix though!

Rich chocolate malt mingles with 2 lbs. of PB2 powdered peanut butter to make a truly decadent porter. Golden Naked Oats add body and creaminess, turning this classic robust porter into something so much more. So good you will say, I'll have a nutter, please. Consider adding cocoa nibs into the secondary fermenter to make this porter truly over the top! Note that this recipe is written for a 6 gallon batch to account for the extra sediment from the peanut butter. Final yield will be 5 gallons after racking off of layer of sediment.

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!

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.

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.

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!.

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.

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.

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.

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.

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!

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!

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.

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.

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!

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.

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!

Ivan the Terribly Delicious will dominate your taste buds! A big imperial red ale that looks and drinks like a red double IPA, Ivan will storm your mouth with a satisfying combination of huge malt flavor and delicous American hops! Cara-Amber malt gives this beer a red hue and fullness, while Columbus, Amarillo and Citra hops provide a wonderful citrus character. Using an English yeast strain to ferment this beer allows the malt and slight residual sweetness to perfectly balance the hop character.

Developed by Great Fermentations employee Brandon, this beer has found favor with our whole crew. Now, thanks to his liberty with the recipe, we bring the opportunity to brew his fabulous imperial red ale to you. Ivan the Terribly Delicious will make you the unquestioned beer Tsar among all your friends!