Extract Homebrew Beer Recipes | Page 133 | Browse 30,000+ at Brewer's Friend

Author:

Steven David Poon

Boil Size: 1.25 Gallons

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: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2013 12:51 AM

Notes: This is my first recipe, once I have brewed it, I'll post notes.

Author:

Freetime000

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Corn Sugar (Bottling Bucket)

Priming Amount: 1.75 oz

Creation Date: 1/10/2018 12:54 AM

Notes: I really enjoyed this in a citra combo so decided to solo it in it's own IPA.

The solo Meridian ale has a Juicy Fruit Gum smell to it when it finished.

Mash temp 148f-150f should result in a more complete conversion to simple sugars for fermentation so its not such a heavy IPA.

Let it Hopstand (I used whirlpool for lack of option)

After fermentation (give it 2 weeks) dry hop with Meridian for another 5 days.

Transfer to secondary and cold crash in the fridge (if you can fit it) for 2 days or more before priming and bottling.

I'm doing 2.5 gallons in a 3 gallon carboy to prevent any issues with blow off. Less maintenance, that's one less thing.

Author:

Critter

Boil Size: 3 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: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2015 12:11 AM

Notes: This is a great "base " recipe for whatever type of Winter Warmer style you prefer. Easily adapted to suit YOU'RE TASTE....darker, stronger, funkier! No problemo.
R.D.W.H.A.H.B

Author:

WhiskeyTangoFoxtrot

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.5 oz

Creation Date: 1/16/2014 12:26 AM

Notes:

Author:

Jimbo!

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.127

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: 8/6/2016 11:20 PM

Notes:

Author:

John C. Smith

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

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: 11/11/2018 1:18 PM

Notes: Final gravity 1.014, bottled on 12/15/2018

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:

thinkfreeer

Boil Size: 2 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: Sugar

Priming Amount: N/A

Creation Date: 9/21/2012 5:56 PM

Notes: Recipe from Blackstone Valley Brewing Co.
Steeped grains until just before boiling. Cost $38

Author:

Ex Libris Beer Co

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 12.27 psi

Creation Date: 10/8/2019 4:44 PM

Notes:

Author:

Jim Thompson

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: 9/14/2011 10:20 PM

Notes: Based on F.H. Steinbart NW Style Red

Author:

sejamt

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.059

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: 8/5/2017 9:37 PM

Notes:

Author:

Boil Size: 10 Litres

Boil Time: 35

Boil Gravity: 1.128

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: 4/20/2016 5:38 AM

Notes:

Author:

Patrick Byrne

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: Batch priming

Priming Amount: 122g

Creation Date: 2/9/2016 5:10 PM

Notes: Started with 20L of water for steeping.

Lost approx 2L to the grain and 2L to the boil.

Fair bit of hop material which kept blocking the strainer on the pot.

Ended up with 15L in the fermenter (pre-pitch), way up at 1.090.

Required dilution with 9L of water to bring it down to the target 1.050.

Pitched yeast at 22.5C

FG was 1.010 giving an ABV of 5.25%

Batch primed with 122g brewers sugar and bottled at 18C

Taste is slightly earthy but with a citrus hit (sweet orange) and a hint of honey.

End of first week conditioning, carbonation is spot on for the style. Earthy flavour is more pronounced. Very clear beer.

Author:

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 35

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: 6/23/2017 7:10 PM

Notes: After 3-4 days:

Add 1.75 L Simply Lemonade and 10 oz (1-1/4 cups) Torani Blood orange syrup after primary fermentation is done. This is where the added sugar comes from.

Dry hops 1 oz each per 5 gal keg fermenter.

Testing Mango IPA: 1.75 L Simply Lemonade/Mango + 1 cup Torani Mango syrup, same dry hops.

Testing pumpkin ale: no lemonade, no dry hops. add 1 cup pumpkin spice syrup + spices to secondary. Spices: 1 tsp cinnamon, 0.5 tsp ginger, 0.25 tsp cloves, 0.5 tsp vanilla.

Boil syrup / spices in 3 cups water for 2 minutes,

Author:

Fireman85p

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

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: 8/10/2016 11:17 PM

Notes:

Author:

spbrhs07

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2015 7:08 PM

Notes:

Author:

Jeindar

Boil Size: 26 Litres

Boil Time: 75

Boil Gravity: 14.4

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Glucose

Priming Amount: 120

Creation Date: 1/6/2015 2:53 PM

Notes:

Author:

beersonbeers

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 1/12/2014 8:16 PM

Notes:

Author:

Begr

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 15

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: 8/30/2013 10:03 PM

Notes: Steep for 30 min, 68C

Author:

DavidHume

Boil Size: 6.5 Gallons

Boil Time: 20

Boil Gravity: 1.04

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2015 1:02 AM

Notes: 9/27/15: Created 1.3 liter starter of 1.023 wort, and added one vial of WLP-648 (Brett Drie) and dregs from Surly Pentagram (Brett Bruxellensis and Claussenii). Finished with an estimated 21 billion cells.

10/5/15: Stepped up with a 2.5 liter starter of 1.040 wort. Very fruity aroma, strong fermentation. Finished with an estimated 110 billion cells.

10/18/15: Stepped up with 3 liter starter of 1.040 wort. To finish with an estimated 319 billion cells.

10/28/15: Created a 1 liter 1.040 starter of OYL-605 (L. brevis and L. plantarum).

10/29/15: Brew day. Original gravity of 1.042 temperature corrected to 1.046. Very murky; trub from the Carapils? The high wheat content? Hopefully fermentation, time, and the brett will clean it up. Added 22mL lactic acid solution and pitched lacto starter around 11pm.

10/30/15: Pitched yeast and around 300mL of starter medium into wort ~24 hours after pitching lacto.

10/31/15: Fermentation slowly started, but about 24 hours after pitching yeast, a noticeable krausen had formed and was blowing off.

11/1/15: Krausen subsided, but vigorous fermentation still underway. Looks like the lactic acid didn't lower the pH sufficiently to prevent foam degradation from the lactobacillus.

11/9/15: Fermentation has slowed over the past three days, but there is still significant activity.