Extract Homebrew Beer Recipes | Page 142 | Browse 30,000+ at Brewer's Friend

Author:

PicoBrewer30

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.132

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2018 9:27 PM

Notes: Going to try to use Brulosophy's fast lager method here. Will also likely fine with gelatin to see how clear I can get the beer. Essentially counting on about 4 to 6 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:

estepelton

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2018 11:08 PM

Notes:

Author:

Cwell76

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.099

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: Kegerator

Priming Amount: 5 gallons

Creation Date: 11/7/2016 2:13 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:

gcarter

Boil Size: 3.7 Gallons

Boil Time: 30

Boil Gravity: 1.068

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: 9/11/2016 12:09 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.156

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: 9/28/2017 2:57 PM

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:

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.

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:

Bregoeagle1

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: N/A

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: 9/10/2012 5:11 PM

Notes:

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:

Wayne's Wallop

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.09

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: 2/3/2018 11:06 PM

Notes: Directions

1) Take 2.5 gallons of water heat up to 150. Turn off heat and put grains in steeping bag. Steep for 20-30min.

2) Take grains out, put in malt extract. Bring to boil.

3) At the beginning of the boil, add 1 oz of Willamette hops.

4) Boil for 60 min. Turn off heat, pour 6 oz of maple syrup and cool down (that should be half of the maple syrup in the package). It’s okay to eye ball it. Just look at half of the bottle.

.

5) After it is cooled down, put into fermenter and fill up to 5 gallons. Pitch yeast

6) Let the amber ferment for 1-2 weeks. Then its time to bottle. As you can see I have marked my maple syrup so anyone who comes over to my house will not use the left over 6 oz of maple syrup.

7) For bottling use the other 6 oz of maple syrup as your priming sugar. To do that, take about a cup of water, put in sauce pan bring to boil, then add the 6 oz of maple syrup and heat up for about a min. Turn off the heat, and let it cool down. Take that mixture and pour into bottling bucket, then siphon beer on top of the mixture, stir around then bottle.

*If kegging pour that mixture into the bottom of your keg. Purge your keg, but don’t pressurize other then the inital to fill up the head space. Let it sit for a bit of a week. You might have to adjust the carbonation level.

8) Drink in about 2-3 weeks.

The reason why I do things the way I do:

Combination of 3lbs of Amber and 3 lbs of Golden light

The reason why I chose this combination is that I really want to bring out sweet tones in the brew. Amber malt extract is created from crystal malt and 2 row brewers malt. When converting amber malt extract into all grain recipes you actually look at it as 95% 2 row and 5% crystal malt (60L or 80L depending on your school of thought). I really wanted to accent on the sweetness of the maple syrup. I knew when making the recipe that I was going to add crystal malts to the recipe so I only added 3 lbs of the amber malt extract because I didn’t want a crystal malt overload. Having this balance between 3 lbs of amber and 3 lbs of golden light will allow room to add different speciality grains which help in adding complexity to the beer.

.5 lbs of CaraVienna.

Odd grain to chose right? Not used in a ton of recipes, used in this one! I like this grain a lot. Cara just means caramel. It’s a weird abreviation that home brewers use. Caravienna malt adds sweetness and body to this beer. It will add a bit of color, not a lot though since its only 20-24L. This grain does add a very light nutty sweetness to the beer which is hard to substitute. Substitutes for this could be 20L crystal malt but it would lack the nutty aspect. CaraVienna does have a nice aroma also, kinda bready in my opinion.

.5 lbs of Crystal 40L

Between all of the crystal malts, I really enjoy crystal 40L and crystal 60L. I honestly don’t have too big of a reason other then that’s normally what all my recipes will have in them when I end up using crsytal malt. Normally at home brew shops they’ll have: 20L, 40L, 60L, 80L, & 120L . So 40L crystal malt is on the lower spectrum of the crystal malts. When you get into the higher crystals they have almost a raisin like flavor to them. I wanted to stay away from that flavor in this beer (it’s good for stouts and porters) so I used 40L, if you couldn’t get 40L I would go with 20L or 60L but not anything higher then 60L. If you go higher in the crystal malts you might end up covering up the maple syrup.

.5 lbs cara pils.

This grain balances the beer without adding any color. Also this grain is great for head retention which is defintly what we want for a beer like this.

1 oz Willamette Hops 60 min boil

No aroma hops in this beer. I didn’t want aroma hops because the maple syrup is the main thing that is the focus point. Having hops in the aroma I think could take away from the maple syrup. Willamette are kinda woody in profile as well as a bit spicy. I figure keep earth (woody) with earth (maple syrup from trees). This type of hop is a lower alpha hop generally around 4.5%. If you wanted to add an aroma hop I would stay as low as possible for the alpha. Examples would be: Liberty – 3.4% or Crystal – 2.8%. I would not go to high on the alpha because you’ll cover up the maple syrup.

Maple Syrup For Flame Out & In Bottling Process

I like to use both Maple Syrup at the end of the boil and also in the bottling process. I don’t like to boil it for too long because I just feel that it loses some of the essence of the Maple syrup. When you use Maple syrup for bottling you’ll be able to smell it when you open the bottles. Kinda reminds me of pancakes when you open the bottle.

I would suggest to let the beer age in the bottles for about 2-3 weeks. If you ended up wanting to add more maple syrup or adding more in the fermentation process you should defiantly let it stay in the bottles for more then 2-3 weeks. If not, the beer might taste hot.

Safale – 04 or White labs 002 or White Labs 013 or White labs 023.

I like Safale 04 for this recipe. It leaves more residual sugars meaning that the beer will be sweeter. Now that is what I’m talking about! If you chose a stronger yeast then what will happen is that most of the sugars will just be converted into alcohol, making the beers ABV pretty high up there. If that’s what your going for, then leave it in the bottles for more then 2-3 weeks. The other white labs that I have listed above will also give a similar effect as the Safale -04. I would not use WLP001 on this one.

Conclusion:

It’s good, it’s different, and worthy of a repeat beer for next year. I particuarlly like this beer because it’s nice to drink when the weather starts to change and leaves you with this refreshing taste in your mouth. The hops are going to be on the light side, if that’s a bit of a turn off to you this may not be the beer for you. You could add another ounce with 30 left in the boil but I wouldn’t want to do to much more (as in ounces) then that because it will just take away from the maple syrup smell. Also I wouldn’t put hops in to much past 30 min because it will add to much aroma. I would not put to much of any hop in this beer because I wouldn’t want my palate to be in shock.

The thing that I like most about the amber is that you are starting off with a beer that is already sweet, to build off of that I feel is not that hard. So in my opinion the 8 Steps Maple Syrup Amber is a great transition beer into the fall.

If you think that I’m being particularly up tight with the Maple Syrup and afraid of “taking away from it” let me explain. I figure that this beer has one purpose, maple syrup. If you take that away from it, it’s just like any amber. So when I’m telling my friends, “Hey try my Maple Syrup Amber” the only reaction I want is, “I CAN TASTE THE MAPLE SYRUP! NOW THAT’S COOL”. A response such as, “I can’t taste it.” or “It’s pretty hoppy” would be a failure for what I was going after . With that said, feel free to take from it, build off of it, or leave it, in my opinion this beer will set you up for some great reactions with friends and family though.

Author:

Houses 3 Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Primin Sugar

Priming Amount: 3/4 Cup

Creation Date: 1/23/2015 3:29 AM

Notes: Put all spices in 4 cups of water. Bring to a boil, then reduce heat to simmer.
Add to boil with 10 mins. remaining.

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:

Spesme

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2014 4:12 PM

Notes: Brew day: Sunday March 30, 2013.

Steeped 0.5 lbs of 30-40L Crystal for 30 mins @160-170F. 1 TBSP of Irish Mosh @ 15 mins of boil.

Boil ended with 9L (2.4G). Topped up with three (and a bit) 1G water jugs.

OG: 1.042. 2 Gravity points lower than target. 2 possible reasons: (i) perhaps because I added a little bit too much water from the 4th water jug. (ii) I also pitched my yeast first and grabbed my gravity sample after. 2nd time in a row I made this mistake. (iii) I might not have added the full amount of LME. Its tough to get absolutely all of the extract out of the jug.

03/31: Signs of fermentation 12 hours after pitching.

Expectations: bare-bones, sessionable English best bitter with traditional characterisitcs from the Nottingham yeast and willamette hops (fruity/floral/peppery) and hopefully a well-balanced malt backbone with the crystal 40L and amber LME. Fermentation temp is a little high, around 23-24C, so it might have dominating fruity characteristics (hopefully not off-flavours).

Dry hopped with 1 oz. of Goldings hops. Probably domestic. Hopefully will add a subtle (maybe not even noticeable) earthy/spicy/floral aroma. Maybe it will complement the spiciness/floral of the willamete aroma hops.

Bottles:
30x355ml = 10.65L
10x800ml = 8L
2x750ml = 1.5L
4x500ml = 2L

TOTAL = 22.15L

Bottling day: 04/14/2014. 3 oz of corn sugar with 2 cups of boiled water to make 0.81 volumes of C02 (with 1.75 volumes of calculated C02). Broke my second hydrometer when reaching for my scale. :(

Tasting day: 05/12/2004. 2 weeks bottle conditioned, 2 weeks in fridge. Fuller's London Pride Premium Bitter for comparison.

Appearance: ASA: dark, ruby red and hazy. little to no head retention. FLP: golden orange and light, medium head the fades within 10 seconds.

Smell: ASA: slight caramel and nutty. Also pretty earthy. FLP: more of a "beer" smell and slightly metallic? Smells crisp. Floral and earthy.

Taste: caramel again. light and refreshing, sessionable. fairly malty with slight fruit notes. very enjoyable. low-medium bitterness. FLP: about same medium bitterness with more of an earthy character. Just as sessionable/enjoyable. I like mine a little better though.

Mouthfeel: little to no carbonation in both. no bubbles present. medium body for both? I dont see much of a difference in mouthfeel. FLP has a lighter mouthfeel/body. It just kind of rolls of the tongue. Mine is slightly more viscous.

Overall: both very drinkable, as they should be. Mine is overall more caramelly/nutty and feels heavier despite the much lower abv. I tend to like mine more as it falls more on the caramelly/fruity side, while FLP is earthy and resiny.

Author:

coinsmuggler

Boil Size: 3.5 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: N/A

Priming Amount: N/A

Creation Date: 10/4/2012 7:18 PM

Notes:

Author:

AdamCrum

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: MapleSyrup

Priming Amount: 6.8 oz

Creation Date: 8/31/2019 5:51 PM

Notes: 3 lbs Toasted Coconut Ships
- 1.5 lbs at end of boil
- 1.5 lbs in secondary

1oz Ground Cinnamon in boil at 30 minutes
4 cinnamon sticks in secondary

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: Dextrose

Priming Amount: 5oz

Creation Date: 12/30/2016 8:26 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: