Extract Homebrew Beer Recipes | Page 119 | Browse 30,000+ at Brewer's Friend

Author:

Coviemike

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2017 1:51 PM

Notes: grain 70C 45 min drain sparge

DME boil 60mins

hop 60 and 45mins

seeds and orange 15mins

cool- sanitize- pitch
7 10days

Author:

xalfons

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2015 7:12 PM

Notes:

Author:

DemonicEdwards

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.137

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2014 8:36 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.119

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: 1/17/2015 9:12 PM

Notes: Calories per 12oz 191.9
Designed to contribute a biscuit flavor to beer. With its characteristic and bold sourdough flavor, it will contribute an exciting layer of flavor to Nut Brown Ales, Porters and other dark beer styles. Lends toasty, biscuity, tangy, and sour dough flavors to your beer. This malt is particularly suited to English Ales. The malt provides a deep golden to brown color. For nut brown ales, use 5-10% of total grist. For dark amber and other dark beers, use 2-5%. For porter, use 5-10%.
Victory is Briess’ biscuit style malt, lightly roasted to bring out the nutty, toasty, and biscuit flavors and aromas associated with baking bread. It’s an excellent malt for adding a layer of dry toasted complexity and a russet brown color to a wide range of beer styles. Use in small amounts to add a touch of warmth to light ales or lagers, or use in larger amounts (up top 25%) in darker beers to bring out more of the toasted biscuit flavors. 28°L
Black malt will give a sharp roasted flavor and deep red to black color. Used in porters, stouts, and dark ales and lagers. Midwest suggests using this malt in moderation.
Chocolate malt will give your beer a warm, nutty, chocolate-like flavor. Just a few ounces in a batch will impart a slight brown color. Use up to a pound in porters and stouts and dark lagers.
Caramel 60 is a widely used, versatile, medium crystal malt that will contribute a rich sweetness, and pleasant toasted bread and pronounced, full caramel flavor with a light reddish hue. Use 3-15% in numerous beer styles for enhanced body and foam stability as well as additional flavor and color. 60°L

Author:

BRPinNC

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2015 9:48 PM

Notes: From MoreBeer:
"This is THE original Pliny recipe, given to us directly by Vinnie. This beer is an intense double IPA: High bitterness with a dry malt finish, 8% alcohol, 6 separate hop brew additions, 3 separate dry hop additions, and intense hop flavor and aroma! Pliny sets the standard for Double IPA's!"

Author:

WhiskeyTangoFoxtrot

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.085

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: 1/15/2014 2:10 AM

Notes:

Author:

Livingstone_Brewery

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.092

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: 1/23/2015 12:47 AM

Notes:

Author:

Boil Size: 8 Litres

Boil Time: 5

Boil Gravity: 1.108

Efficiency: 1

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2016 10:54 PM

Notes:

Author:

dardel18

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.185

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: 4/15/2016 6:03 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/5/2015 6:34 PM

Notes: Wyeast
1028 - london ale
1450 - denny's fav
1728 - scottish ale
1762 - belgian abbey ii

Author:

joetothemo

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2017 9:19 PM

Notes: They call for Abbey Ale Yeast in the first fermentation. Gnome is what I had on hand.

I had not done an extract beer (not 5 gallon batch) for quite some time. I overshot my volume by a fair amount as a result.

The beer is aging on Currants and Barrel chunks.

3 month check: Mild acidity (4.85pH) and a plummy sourness. Good character. Adding Oak.

Author:

ChefChris777

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.105

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: 3/7/2016 3:17 AM

Notes:

Author:

Boil Size: 8.5 Litres

Boil Time: N/A

Boil Gravity: 1.064

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/11/2017 2:07 PM

Notes: a handful of meadowsweet steeped for 15-20 mins
5 tablespoons of lacto-yoghurt
LALVIN EC1118

Author:

bryehn

Boil Size: 2.6 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 60

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: 2/18/2016 4:45 AM

Notes:

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.1

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: 7/10/2018 3:12 AM

Notes:

Author:

BronxBrewer

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: Dextrose

Priming Amount: 5.0 oz

Creation Date: 8/19/2012 10:53 PM

Notes: This is my staple house brew. Its a hybrid wheat beer that uses a ale yeast. Kind of a cross between a IPA and a wheat beer. Super fast turn around. Two weeks primary and two weeks bottle conditioning. Cost is under $30 per batch.

Author:

Genus Brewing

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.04

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: 2/5/2015 7:32 PM

Notes:

Author:

RatherNerdy

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2015 2:00 AM

Notes: Used Meyer's lemons (less tart versus regular lemons)

Author:

Brian BrewDaddy Pinto

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: 3/27/2011 12:09 AM

Notes: Ogelthorpe's Folsom Prison Stout, AKA Sp3shul Kay's Gluten - Free Chocoalte Espresso Stout. Slightly altered original Russ Chibe Of "HOP's" recipe.