Extract Homebrew Beer Recipes | Page 115 | Browse 30,000+ at Brewer's Friend

Author:

SirMontalbon

Boil Size: 8 Gallons

Boil Time: 30

Boil Gravity: 1.055

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: 3/15/2015 8:10 PM

Notes: March 15, 2015
Split batch into two 5.5gal batches. Using new thermowells and heating blankets for first time to keep top and bottom beers at same temp during fermentation. Both set to 20C, ferm chamber set to 15C, but changed to 13C after about 3 days, as this seems a better target temp.

Top OG = 1.044
Bototom OG = 1.042

March 26, 2015
Moved top beer to secondary glass carboy.
Top FG = 1.006 ABV = 4.99%

March 27, 2015
Moved bottom beer to secondary glass carboy.
Top FG = 1.006 ABV = 4.73%

Author:

LaOnda70

Boil Size: 14 Litres

Boil Time: 30

Boil Gravity: 1.09

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Dextrose

Priming Amount: 130

Creation Date: 5/8/2014 7:43 PM

Notes:

Author:

EBCB

Boil Size: 4 Gallons

Boil Time: 70

Boil Gravity: 1.081

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Dextrose

Priming Amount: 190 g

Creation Date: 10/9/2013 2:53 PM

Notes: Next time, boil 60, Replace Crystal with Tradition, Hallertau Mittelfrüh, or Helga, replace .5 sugar and .5 honey with 1 lb extract (pilsner) and 1lb wheat.

Start with Pilsner, amber, and Magnum. at 10 add wheat and light dme. at 5 add hallertau. At whirlpool add honey.

Bottle with Brett trois. Carb at 75ish

Author:

brewfromthecave

Boil Size: 3 Gallons

Boil Time: 1

Boil Gravity: 1.07

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2015 4:38 PM

Notes: http://www.milkthefunk.com/wiki/Gose

- 1-2 days before brewing make a 1 liter starter of 1.040 wort, and add your vial of WLP644. Let it sit at room temperature until use. Also make 1 liter of 1.040 wort, and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase the cell count.
- Mash in at 145°f for 60 minutes; if hops have to be used, make sure to add the hops to the mash.
- Bring the wort to a boil, add salt and coriander, and then turn the heat off.
Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.
- After the souring phase, pitch WLP644 Trois. You can aerate if you feel necessary.
- After 2 weeks a stable gravity should be reached.
- Rack or transfer off as normal to bottles or a keg.

Author:

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.038

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2015 7:21 PM

Notes: Steep grains 30 minutes at 150 degrees.
Final gravity 1.021

Author:

Jan Erik Johansen

Boil Size: 5 Litres

Boil Time: 30

Boil Gravity: 1.088

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: 12/1/2015 12:24 PM

Notes: Sift out the shredded ginger and lime zest before adding cold water.

Author:

Homeroom

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2015 12:44 AM

Notes: - Aerate wort for 10' with aeration stone and air pumptch yeast below 85 deg
- Pitch yeast at 70 and cool to 52
- Ferment at 52 deg
- Re-rack and keep at 52 deg
- Close to or at F.G. conduct Dycetyl rest
Slowly bring up to 67 deg over 3+ days. Hold for 48-60 hours.
- Slow crash to 32 deg
- Keep at 35 deg for at least 30 days.

Actual F.G. = 1.0207 so 4.73 very clear and the color seems right on.

**All temperature changes should be less than 10 degrees per day!**

This beer worked really well. Clear, crisp, slight honey flavor picked up by most tasters. Some tasters picked up the grapefruit in the hops. Well received!

O.G. Reading was 13.8 BRIX at 75 Deg (1.053)
F.G Reading =

Author:

MashingPumpkins

Boil Size: 4 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: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2017 3:32 PM

Notes:

Author:

robski78

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.131

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2017 5:40 PM

Notes: Steep at 150 degrees for 90 minutes.
Boil for 60. Pitched at 65 degrees.
On Brewing day, made tincture of spices with all spices covered with everclear to add on kegging day to taste.

Kegged and added 300ml of spice mixture. Required a little more vanilla and used 100ml of vanilla extract to perfect flavor.

Author:

Wolf Pack Brewing

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1

Efficiency: 100

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: 3/1/2019 4:58 AM

Notes: 2 x Bohemian Pilsner
3kg DME
3 x Saflager S23 Yeast
50gms Taiheke Pellets boiled for 56 minutes
1kg Taiheke Fresh Cones and Leaf steeped for 30 minutes
100gms Taiheke Pellets dry hopped for 2 days at end of fermentation

Author:

Joshua Magnuson

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 2/24/2013 8:31 AM

Notes:

Author:

smazzucca

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/3/2013 5:42 PM

Notes: Pitching temp = 65 degrees

Author:

MZbrewer

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.077

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: 9/12/2017 4:50 PM

Notes:

Author:

babar79

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2014 4:16 PM

Notes:

Author:

DavidHume

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: Corn sugar

Priming Amount: 103g

Creation Date: 4/19/2015 9:45 PM

Notes: Tasting notes, 8-29-15:

L: Deep mahogany, with ruby edges. Large sandy head with good retention.

S: Spices and dark fruits. Hints of apple and cherry. Smells more like a Belgian dubbel than anything English.

T: Lots of dark fruit, followed by indeterminate spice notes. A faint oakiness in the finish, only a shadow of the oak and bourbon bomb that it was in May. Finishes with a wave of warm apple.

F: Brightly carbonated, thickening as it warms up.

O: I'm not sure what happened to this beer. The bourbon and oak are rapidly fading, and the resulting beer tastes, looks, and smells like a slightly toned down dark strong Belgian ale. It'll be interesting to see how it tastes in a couple more months.

Author:

Wormwood ale

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.164

Efficiency: 25

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: 1/3/2017 6:14 PM

Notes:

Author:

IsoldesKnight

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.12

Efficiency: 25

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: 3/24/2014 4:30 PM

Notes:

Author:

Kev

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.055

Efficiency: 95

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2015 2:06 AM

Notes: Belle's Saison yeast. Alary Farms late season. 42% Golden Delicious, 50% Rome Beauty, 8% Staymen. Fermented November, 2014. Started tasting good around March 1st, 2015. First in AFC-15, EBC-15, NHC-first round San Diego.
Also split, used one lb/gallon pasteurized raspberries that won medals, and needs to be sweetened more than common cider. Raspberries too dominant, will reduce to 12 oz/gallon next time.
Cider took 1st in Round 1 NHC.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.122

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: 11/5/2016 5:30 PM

Notes:

Author:

skcamow

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: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2018 6:56 PM

Notes: