Extract Homebrew Beer Recipes | Page 121 | Browse 30,000+ at Brewer's Friend

Author:

GrangeHill

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.05

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: 11/3/2016 11:49 AM

Notes:

Author:

donius

Boil Size: 3 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: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2014 3:41 AM

Notes:

Author:

Brewer406

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: Sugar

Priming Amount: 3

Creation Date: 5/27/2013 5:07 PM

Notes:

Author:

Stephan Scott

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 70

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: 7/4/2020 12:07 PM

Notes:

Author:

phi

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/14/2015 8:08 PM

Notes: ABV is higher due to the juice.

Im Topf 4l kochendes Wasser, Malzextrakt aufgelöst und Kokos rein. Bis auf 4l runter abgeschöpft und Hopfen rein.
Kochen 15'
Saft aus dem Kühler in den Jerry Can und 10l kaltes Wasser. Würze rein. (Hefe war schon drin vom Weizen mit Hapi u Annick)

War wohl etwas viel Wasser, darum angepasst auf 14 statt 12 l oder so....

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:

Slide 11

Boil Size: 3 Gallons

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: 2/16/2013 9:07 PM

Notes: Added two 11.75 oz bottles of light agave nectar at flame out. Og 1.092!!

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:

Largebrew17

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.12

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: 12/31/2015 12:29 AM

Notes:

Author:

The Cellar Project

Boil Size: 6 Gallons

Boil Time: N/A

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 59 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2016 1:32 AM

Notes: Cider finished with a Scotch and oak tincture.

- Add 1g/L Malic acid to lower pH by .1 as needed to reach 3.7 pH.
- Check pH and add potassium metabisulfite as needed for a partial kill (for more information see chart: www.cider.org.uk/sulphite.html).
- Stock solution SO2: dissolve 3 grams of potassium metabisulphite in 30 ml (also grams) of water which corresponds to 50 ppm of SO2 for a six gallon batch
- Wait 24 to 48 hours before adding pectic enzyme and pitching yeast.

- Primary fermentation: 4-5 weeks @ 59°

- Add 5 crushed campden tablets dissolved in a bit of cider to carboy /keg before transferring for secondary/conditioning.
- Secondary: 8 weeks @ 60°- 65° (cellar temps)

- At packaging, add the scotch and oak tincture to taste (used 3oz medium toast french oak cubes (previously soaked in bourbon) in an 8 oz mason jar filled with the scotch of your choice, aged for three months). Added until I could just taste the Scotch. The tannins from the oak really balance out the acidity very nicely.

- Transfer to a keg to condition: 6 months @ 60°- 65° (cellar temps) in pressurized keg.

Author:

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.136

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: 12/18/2016 9:57 PM

Notes: 9/17:
OG: 1.093
FG: 1.025 (10/1)

10/2: 15oz coffee (batch 1) - 90g coffee, full water cold brew
10/2: 2 vanilla bean (batch 2)

10/8: bottle 0.55oz corn sugar

12/18:
up choco malt to 0.4lbs
OG: 1.080

1/11:
3oz bullet bourbon in 0.5oz american oak cubes
1oz cocoa nibs in 1.0oz vodka

1/14?
Added oak cubes and nibs

1/21:
added more nibs to choco

1/27:
bottled choco

2/20:
bottles BBA

Author:

EvanAltman36

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 44

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2013 6:13 PM

Notes: This is a relatively simple blond ale recipe very similar to a Slovenian blond, but with one small twist: use chips from broken bat, along with some standard maple chips. The chips, and/or tea made from them, should be added after primary fermentation has ended. Rinse wood chips to remove excess debris, then place in microwave-safe container, add water to cover the chips, then add lemon juice and zest and boil to sanitize. Allow this to sit for 10-15 to create a tea, then add entire mix to fermenter.

Author:

Boil Size: 11 Litres

Boil Time: 85

Boil Gravity: 1.086

Efficiency: 35

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: 5/23/2018 11:53 AM

Notes:

Author:

Mark Angeli

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: 1/4/2013 8:25 PM

Notes: First brew, recommended by Brewmasters Warehouse.
Had instructions (was a recipe not a kit)
Plan on using honey for the priming sugar instead of corn sugar.

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:

VTHomebrewer

Boil Size: 0.5 Gallons

Boil Time: 60

Boil Gravity: 1.328

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 0.2 oz

Creation Date: 10/2/2019 9:57 PM

Notes: 1x Bewitched Amber Ale (30 IBUs),
2x Golden LME,
1x Amber LME,
2xTbsp (1oz) vanilla extract 48-hours before bottling.

Steep grains in 2-quarts of water at 155F for 30 minutes.
Rinse, drain, and discard.

Bring to a boil and add both packs of hops and boil for 20-minutes.

Remove from heat and add all the malt extracts and mix until incorporated.

Add 1-gallon cold water to the fermenter.
Add wort and top off with more cold water.

Check the temp and pitch your yeast.

Ferment for 3-weeks, add vanilla 48-hours before bottling.
Bottle condition for at least 3-weeks.

Author:

MattyJRPI

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/5/2015 3:04 AM

Notes: Modified slightly

When fermentation has completed, blend Thai tea spices. Bring about one quart filtered water to a boil, pour over 8 Chinese star anise, 1 oz. (28 g) orange peel, 1 vanilla bean, split and scraped, 5 whole cloves and 2 cinnamon sticks. Cover and let steep for 15 mins, then strain to remove spices.

Start with 2 cups, blend and taste. Continue to add and stir until desired flavor is reached.

Author:

cottagebrews

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2016 3:42 PM

Notes:

Author:

Genus Brewing

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: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2017 9:30 PM

Notes:

Author:

brewcitydrew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.017

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: 10/17/2017 4:02 AM

Notes: 1 gal of Nature's Nector 100% apple cider
1/3 of Frozen concentrate
1/4 tsp of wyeast nutrient
1/4 tsp petic enzyme
1/8 tsp malic/tartarric acid blen