Extract Homebrew Beer Recipes | Page 137 | Browse 30,000+ at Brewer's Friend

Author:

Shovelhead Jeff

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.151

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2014 4:10 PM

Notes: 64 degrees f primary fermentation 5 - 7 days, secondary fermentation 5 - 7 days fermentation, dry hop with 1 Oz cascade during secondary fermentation.

Author:

perfektmind

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

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: 1/31/2013 4:09 PM

Notes: Step by Step:
Steep the crushed grain at 155 ºF (68 ºC) for 30 minutes. Remove grains from the wort and rinse with hot water. Add the lactose and dried malt extracts and bring to a boil. Add the chocolate at the end of the boil. Cool the wort to 75 ºF (24 ºC). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the coffee, carbonate and age for two weeks.

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 1/25/2015 3:16 PM

Notes: Single Hopped with Pacific Jade

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:

Ben Golding

Boil Size: 11 Litres

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: 4/11/2015 11:41 AM

Notes: https://abita.com/brews/our_brews/restoration-pale-ale

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:

bdud45@hotmail.com

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

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: 7/1/2015 2:24 AM

Notes:

Author:

Shue's Brews

Boil Size: 4 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: 7/20/2012 3:56 AM

Notes:

Author:

AdrianAsturAlvarez

Boil Size: 2.5 Gallons

Boil Time: 90

Boil Gravity: 1.17

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: 3/18/2015 5:25 PM

Notes: Hooooooooops!

Author:

Dire Brew

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.088

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: 9/23/2015 12:55 AM

Notes:

Author:

irishwolfhoundz

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.125

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: 3/2/2015 2:09 PM

Notes:

Author:

ChefChris777

Boil Size: 3 Gallons

Boil Time: 61

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: 4/17/2016 4:26 AM

Notes:

Author:

jds0102

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.189

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: 3/13/2015 6:04 PM

Notes:

Author:

RockyMtnGT

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: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2016 12:26 AM

Notes:

Author:

Brian.Lyttle

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

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: 9/26/2015 5:51 PM

Notes: --Attempting to make a nice hazelnut brown/amber ale for fall.
--Steeped grains for 30 min.
--Deliberately under-hopped to bring out hazelnut flavor.
--O.G.: 1.050.

Author:

BrookeTom

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: 0.5

Primary Temp: 70 ° F

Priming Method: Corn sugar

Priming Amount: 5 oz

Creation Date: 7/16/2016 8:14 PM

Notes: Excellent flavor and strong hops bouquet. Hops blend (Simcoe, Columbus, Citra) gives notes of pine and citrus fruit with some of the unique floral and berry characters of Citra. Cascade goes in early in the boil due to low alpha content. Most of the bitter come from the Hop add with 15 minutes to go. Dry hopped Cascade to give it an all American balance. Medium bitterness with strong hop aroma and flavor. Higher than normal alcohol content for APA, at top of the band, but it fits. Almost an IPA, but would need to start with a higher gravity. You can lower the alcohol by dropping the wheat extract, but adjust the hops too or it'll be too bitter.

Yeast starter - use 3.6 oz (103g) dry malt extract (DME) [I use pilsner 2L DME] per liter of water. My starter is a 1 liter starter, assumed 6B cells per gram of dry yeast (US-05), giving 165B cells for a 144B requirement. If you aim for a pitch rate between .5 and .75million/ml/P, then it's good. You could just buy a couple more yeast packages to make it easier (which I will do next time!!) (each packet is about 66B cells). Then there's no need for a starter. Just hydrate them with tepid water before adding to wort. Aim for around 200B cells for a 5.5 gallon batch.

Grains added to cold water, which was heated to 165F and steeped for 30 minutes.

There are only three hop adds to the boil: 60 min, 15 min (with the Irish moss), and a quick 5 min in the boil. Use hop bags because it makes draining your wort significantly easier!, but don't put the moss in the bag!

Boil off losses should be topped off with distilled water during the boil.

Maintain in primary (at 70F, keep below 74F to avoid off flavors) until no noticeable bubble formation in fermentation lock over one-minute period (about 7-10 days). Then transfer to secondary and add dry hops in a sanitized hop bag secured with fishing line and weighted down with sanitized marbles to suspend in middle of carboy. 14 more days in secondary. Remove dry hops and bottle as below. [Post brewing note: 4 oz of dry hops are a lot! Even with 20 marbles, I was not able to submerge the hop bag completely. This is easier with a bucket type fermenter. Stuffing the hop bag through the tiny carboy opening is a chore and takes some time and patience, but it can be done!]

Priming with 5oz corn sugar, gives strong carbonation with good head retention.

Author:

mytdil6

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2017 10:53 PM

Notes:

Author:

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.148

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2018 8:57 PM

Notes:

Author:

yottabit

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.019

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: 5/25/2018 8:57 PM

Notes: 1. Steep grains.
2. Boil.
3. Pilsen LME.
4. Brewer’s Gold hops.
5. Boil 40 minutes.
6. Liberty hops.
7. Boil 15 minutes.
8. Pilsen DME, spices, candi.
9. Boil final 5 minutes.
10. Terminate boil.
11. Chill.
12. Pitch yeast.
13. Start fermentation at 70 F.
14. Increase temperature 2 F each day to 85 F.

Note: used 6 ozs. mango extract on first batch; mango forward, would be OK to use 4 ozs. for a more nuanced mango flavor.