Extract Brewing Ingredients

Malt Extract

This can be in the form of liquid malt extract (usually un-hopped) or dried malt extract (DME)

Grains

Grains to be used in extract brews are those that do not require 'mashing' (the process used in all-grain brewing). These are collectively known as 'speciality grains'. Adding grains is optional, and can be regarded as an enhancement of basic extract brewing. Speciality grains need to be steeped in hot water for 30 minutes before boiling the extract with the hops.

Grains you can use
Caramel Malts (e.g. Crystal Malt), Roasted Malts (e.g. Black Malt, Chocolate Malt), Roasted Barley

Grains to avoid:-
Base Malts (e.g. Pale Malt, Wheat Malt), Kilned Malts (e.g. Munich Malt, Vienna Malt), Adjuncts (e.g. Flaked Barley, Flaked Rice)

Hops

Hops provide the bitterness in the beer that balances the sweetness of the malt. There are dozens of varieties and you can use any hop or combination of hops that you like to produce a beer that tastes the way you want it. If you are using hopped extract, you can omit the hops (though unless you use speciality grains or add late hops for aroma, you might as well make up a beer kit!)

The hops must be boiled in the wort for at least 60 minutes to extract the bitterness; however hops can also be added later to provide flavour and aroma.

Yeast

Yeast converts the sugar from the malt into alcohol. There are many strains available to the home brewer and using a good yeast compatible with the beer style can enhance the quality of your beer.