Extract Homebrew Beer Recipes | Page 101 | Browse 30,000+ at Brewer's Friend

Author:

Ragged Clown

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/11/2016 8:42 PM

Notes:

Author:

Brewmaster Tom

Boil Size: 7.41 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2016 8:12 PM

Notes:

Author:

Dustydust

Boil Size: 5.19 Gallons

Boil Time: N/A

Boil Gravity: 1.125

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2018 7:05 AM

Notes: OG 1.151
3.9 gallons cider (75%)
1.29 gallons honey (25%)

3 packages Lavlin 71B yeast - White wine yeast. Ferment at 62. Allow up to a 4 degree gain in temp during primary fermentation. Don't go too hot or you'll get fusel alcohols.

I'm using wildflower honey because it's what I have available. Hopefully the spices and apples will cover the muddled honey. I tasted the honey before buying. I liked the honey, but I can’t recall tasting a honey I didn’t like.

Process:

Warm honey to lukewarm temp so it's easier to pour. Add 1.5 gallons of must to carboy. Use 2 gallons of must to dissolve honey. Pour mixture into carboy. Rinse containers with remaining 0.5 gallon of must. Add 6 crushed campden tablets to must. Wait 24-48 hours to aerate must and pitch yeast. After a few hours, check gravity. It takes a few hours for fruit gravity to stabilize.

Pitching process:
It is important to follow these steps in order. Mix together 1/2 cup warm water with GoFerm addition at 104 F (lukewarm). Slowly mix in yeast. Then slowly add must to mixture until temp is within 10 F of must. Aerate must with pure O2. Use a slightly longer aeration duration due to the higher gravity and lower solubility of O2 into the must. Pitch GoFerm/yeast/must/water mixture. Pitch pectic enzyme. Aerate again at 12 hours with pure o2

Yeast nutrient process: Stagger yeast nutrients every 24 hours for the first 3 days and at day 7. Use 4 grams nutrient for each addition. May want to rehydrate nutrients before adding to the must. Otherwise it will create a nucleation point and the co2 could cause foam to spill.

PH: monitor the pH daily and add a tsp. of potassium bicarbonate (more if needed) if the pH drops below 3.5.

De-gas process: degas twice a day during primary fermentation (4 - 5 days). Use a wine whip or something similar.

Secondary process: Rack to secondary at 3 weeks. Monitor gravity periodically. When gravity has reached terminal, add spices(See "Spice process".) Wait until desired flavor has been achieved then rack again. Add super kleer, wait for mead to clear up then add potassium metabisulfite for it's antioxidant properties.

Spice process: Add spices after racking to secondary. High quality cinnamon and vanilla is super important. Michael Fairbrother recommends Madagascar bourbon vanilla beans and Vietnamese (saigon) cinnamon. This is real cinnamon. Michael doesn't give amounts so I'm starting light. Start with 1 bean and 1/4 tsp cinnamon, add more to taste.

Resources Used:
Moonlight Meadery episode on the Beersmith podcast as inspiration for this mead. Michael covers the honey/cider ratio along with Kurt's Apple pie ingredients and the processes he uses to create mead. http://beersmith.com/blog/2012/07/26/moonlight-meadery-with-michael-fairbrother-beersmith-podcast-43/

Used Brad Smith's article on Melomels in BYO magazine for staggered nutrient addition and de-gas schedule. Must be a member to view the article. Highly recommend becoming a member. https://byo.com/article/melomels-brewing-big-fruit-mead/

Author:

B-Chan

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: corn sugar

Priming Amount: 3/4 cup

Creation Date: 7/16/2013 7:23 PM

Notes: WOW I usually do not like wheat beers but WOW! This is taste amazing. Very simular to blue moon but with a heavier mouth feel and hint of honey in the finish. I will brew this one again!

I cracked A bottle for a few friends while I was having a little beer tasting party at my house and watching the Portland Timbers mash FC Dallas for the 3rd time this year. The beer was not yet carbanated but had a very distinct honey flaver and honestly tasted just like blue moon.

Author:

schwanz

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2015 2:11 PM

Notes:

Author:

Norwaystout

Boil Size: 5.2 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2015 3:39 PM

Notes:

Author:

snoochkart

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/6/2013 11:39 AM

Notes: Pumpkin was baked at 350 for 60 mins, cooled, and then steeped with specialty grains between 150-155 for 60 minutes.

Sparged with 1 gallon of 170 water.

OG was 1.07 and FG 1.012. Not sure if steeping efficiency > 35% and/or pumpkin added some PPG.

Beer was good but a little too spicey. Would recommend cutting down on Nutmeg and Allspice. Also, steep grains for no more than 30 minutes.

Author:

misoXP

Boil Size: 20 Litres

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2016 8:44 AM

Notes: Recept je prostý. Na kilo hoven kilo cukru.

varim 22.4.
teplota najskor 26, po 24h uz 20-22.
suche chmelenie 28.4. uz to skoro nebuble.
flasovanie snad 7.5.

Author:

APJW

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 24 ° C

Priming Method: Dextrose

Priming Amount: 8g per litre

Creation Date: 6/14/2013 4:24 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 20

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/9/2015 10:52 PM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/12/2015 5:15 AM

Notes:

Author:

Wytchdktr

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/25/2012 6:54 PM

Notes:

Author:

Longfellow Brewing

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.179

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2015 6:23 PM

Notes:

Author:

Boil Size: 5.8 Gallons

Boil Time: 30

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2015 10:33 PM

Notes:

Author:

SirMontalbon

Boil Size: 6 Gallons

Boil Time: 30

Boil Gravity: 1.067

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2015 3:59 PM

Notes: March 1, 2015:
Pitched 2.5 jars of 1056 slurry.
OG = 1.074
RO water

March 11, 2015
SG = 1.020
ABV = 7.1

March 19, 2015
Kegged and force carbd for Nate's visit, but was really sludgy and not ready at all. Took out of fridge, depressurized the keg, and let sit inside in the office

Author:

Stevenjay1576

Boil Size: 0.75 Gallons

Boil Time: N/A

Boil Gravity: 1.056

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2019 12:50 AM

Notes: Bring 12 cups to a boil, remove from heat, add hops and hold for 30 mins then cool. Pitch 3 grams of US05.

Aim for 50 ibu's with different hops.

9 grams of galaxy
12 grams of azacca
10 grams of denali

Author:

SteveL

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2015 7:02 AM

Notes: (1) Start preparing hot water ... immerse liquid malt packs in some hot water for 20-30 minutes so they will flow and dissolve easily.

(2) Steep specialty grains in several liters of very hot water, then strain liquid into boil kettle, and rinse grains with a couple more liters of hot water.

(3) Add more hot water to kettle to about 14 liters. Keep applying heat until liquid is about 70 degrees. Then add contents of liquid malt pouches, rinsing them to dissolve all malt inside.

(4) Top up boil kettle to 20 liters total and bring to boil.

(5) As soon as boil commences, add 60 minute hops and then start timing.

(6) Add later hop additions and yeast nutrient and Whirlfloc at appropriate times.

(7) Chill and transfer to fermenter. Sparge hops. Top up fermenter to 21 liters. (a tad over 5.5 gal)

(8) Don't be too concerned about the temperature. Just get it to 25-30 degrees. Then into the fermenter. Then place fermenter in temperature cabinet set at say 16 degrees. leave for 24 hours and then pitch yeast and re-set tem controller to 19 degrees.

Author:

Zombie_Dad

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2016 11:34 AM

Notes: TOSNA method; 1/8 tsp @ 24 hrs, 48 hrs, 72 hrs, and 7 days or 1/3 sugar break.

temp controlled fermentation @ 63 deg. F for primary

Author:

LJ Wylie

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2017 6:10 PM

Notes:

Author:

Jsquared

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/9/2019 12:56 AM

Notes: