Extract Homebrew Beer Recipes | Page 111 | Browse 30,000+ at Brewer's Friend

Author:

CJE

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 6/28/2015 6:11 PM

Notes: Added Whirlfloc tablet at 15 minutes.

Author:

philippewagner

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.159

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: 2/25/2017 9:12 PM

Notes:

Author:

Haasthecynic

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/1/2013 5:55 PM

Notes:

Author:

MHerb

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 1/9/2016 10:27 PM

Notes:

Author:

Leonard1

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Forced

Priming Amount: N/A

Creation Date: 5/31/2016 3:58 PM

Notes: This is a perfect clone, I got my hands on 12 bottle of Fresh Squeezed and had some of beer loving neighbors over for a blind tasting. Of eleven tasters only two thought there was even a subtle difference between them and those two tasters both thought the clone was the original. They both chose the clone as the slightly crisper/fresher tasting beer. If the photo uploads properly you will see how much this clone resembles the original, the clone is on the left.

Mash Munich and crystal malts at 155°F (68°C) for 40 minutes, or until Munich malt reaches conversion. Drain, rinse, and dissolve extract completely before proceeding with boil.

Let the knock out (Citra) hops steep for 10 minutes.

Pitch cooled wort at 67°F (19°C) and allow temperature to rise naturally to 70°F (21°C). When fermentation is complete, dry hop in primary fermenter for five days.

Drink it as fresh as possible (~2-3 weeks after packaging) for maximum late hop character.

Author:

curtdo@comcast.net

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.083

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: 5/28/2018 8:39 PM

Notes: Love this. Came out creamy, slightly bitter and great fruit taste. I think it is good as or better than what I have tried commercially.

Steeped the adjunct grains 30 min at 155-165

Ground up fruit in blender prior to adding to secondary.

Author:

Basquebrewing

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.13

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2015 12:41 PM

Notes:

Author:

Tollie Mitchell

Boil Size: 2 Gallons

Boil Time: 45

Boil Gravity: 1.006

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: 1/22/2016 7:43 PM

Notes: John Palmer suggests these first four specialty grain proportions as rough approximations for a stout in his book "Learn to Brew". Figured I'd give it a try.
For a full-bodied, sweeter beer, I have selected a yeast strain with moderate attenuation. [And it's cheap :)]
I usually go a bit low on the hops in my dark beers.
Late addition for 3/4 of the extract.

Author:

Tollie Mitchell

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Table sugar

Priming Amount: .3

Creation Date: 7/19/2016 7:50 PM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.094

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: 5/16/2017 6:23 AM

Notes:

Author:

Juho_L

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2014 6:30 PM

Notes: Reserve 0.75 litres of wort for gyle priming from the first boil (8 litres with amber and light malts).

Author:

Skipster

Boil Size: 1 Gallons

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: 4/25/2015 1:27 PM

Notes:

Author:

GregSki

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: Dextrose

Priming Amount: 4oz

Creation Date: 8/25/2015 5:44 PM

Notes: 5.5% alcohol.
Slogan: "Go at throttle-up"

Author:

Boil Size: 28.4 Litres

Boil Time: 30

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 196.7 g

Creation Date: 5/20/2020 7:10 AM

Notes: 1. In 2-3 litres of water, boil goldings, crushed coriander seeds, cumin and dried orange/mandarine rind.

2. At the 5 minute mark, add the malt.

3. At the 10 minute mark, add the Fuggles hops.

4. At the 15 minute mark, remove from heat and let stand for 15 minutes.

5. Blend oats with water and strain. Simmer for a few minutes to sterilise and add to the fermenter.

6. Top up fermenter with cold water

7. Take your SG reading.

8. Add the yeast. Ideal pitch temp is 18-22 degrees

Author:

CoCo

Boil Size: 3 Gallons

Boil Time: 45

Boil Gravity: 1.102

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2016 2:34 AM

Notes: Used 3.25 gallons on brew day, added an additional gallon of filtered and de-chlorinated water at pitch.

After Primary fermentation was complete - added 4 oz. of ginger extract into secondary fermentation vessel.

1 week into secondary — added 1 lb. of peeled and sliced ginger root.

Author:

Gregory L

Boil Size: 12.15 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 10

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2016 9:08 AM

Notes: "Greg's Classic Stout"

The only thing "classic" about this stout is that it's brewed the way Greg likes it! Nice and dry, but more hopped up and more alcoholic!

This is the first time I brewed with my new 21L pot, and I accidentally added too much water to the initial boil. I had to spend an extra 28 minutes boiling to get my volume down to fit the fermenter which resulted in an extra IBU kick. To preserve the flavour, I added the leftover hops for a 10min flavour infusion as the recipe initially intended.

Don't use jet black roasted barley. Look for a deep dark brown colour roasted barley. Black or chocolate malt is no substitute when making a "classic" stout. Steep at 65-71C for 30 minutes then remove with a strainer.

Add gypsum for 60min boil (or don't add it).

Use English hops (such as Northern Brewer, Goldings, Fuggles)

Use Irish Ale type yeast (or English ale if you must). Aerate wort very well.

Enjoy within 3-4 weeks from brew day.

Consider swapping out some dark malt extract for additional head retention malt.

Author:

benbrunton

Boil Size: 11 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2013 1:23 PM

Notes:

Author:

BT Brew

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.111

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: 9/22/2013 1:54 PM

Notes:

Author:

jcarneytx

Boil Size: 3 Gallons

Boil Time: 15

Boil Gravity: 1.043

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2018 8:31 PM

Notes: Argonian ale (geeky brewer). Crisp ale with dragonfruit.
Notes: add 3 diced dragonfruit to fermenter.

Author:

BiggHaus

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: 4/10/2012 11:14 PM

Notes: 1.4 lb is alexander's pale malt kicker