Extract Homebrew Beer Recipes | Page 151 | Browse 30,000+ at Brewer's Friend

Author:

AsibBounder

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: dextrose

Priming Amount: 125

Creation Date: 1/23/2014 4:02 PM

Notes: This Brew was Bang on SRM but Gravities were both under but ABV was about right

Tasting notes to follow

floral nose grapefruit hints
malt body light refreshing with long mild bitter finish

Author:

gumgum

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.094

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: 3/30/2015 4:01 AM

Notes:

Author:

Mad Hatter

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.158

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2016 10:13 PM

Notes:

Author:

Aley Ale

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: corn sugar

Priming Amount: 5 oz

Creation Date: 10/29/2013 3:05 AM

Notes:

Author:

teslowja

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2021 10:55 PM

Notes:

Author:

Houses 3 Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.118

Efficiency: 35

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: 1/21/2015 2:56 AM

Notes: While steeping grains, put all spices in a small sauce pan with 4 cups of water. Bring to boil for 15 mins. Cover and remove from heat. Continue to let steep until last 10 mins. of boil and then add to wort.

Author:

Gregory L

Boil Size: 6.06 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2015 2:16 PM

Notes: Very light and extremely fruity IPA which is sure to blow your taste buds away! Hopped with THREE TIMES the typical American IPA levels, which citrus notes central to the aroma and flavour profile.

Use English or American Ale yeast.
O.G. 1.053
F.G. 1.014
ABV: 5.2%

For 19L batch:
Place crushed malt in 7.5L water at 68C and steep for 30min. Strain, rinse with 3L hot water. Boil the remaining ~9.5L liquid with malt extract and boiling hops for 60mins.

Ferment at 21C

After ~1week or when fermentation shows signs of stopping, rack to secondary and add dry hopping pellets.

If possible, cellar beer at 12.5C for ~1 week.

Author:

Alan R

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: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2015 4:25 PM

Notes:

Author:

Zabs

Boil Size: 5 Litres

Boil Time: 20

Boil Gravity: 1.031

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/14/2015 4:54 AM

Notes: Briess jar of Amber malt.

Author:

jonathanhook@gmail.com

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/26/2016 12:04 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 12:08 AM

Notes:

Author:

Snortmus123

Boil Size: 3.5 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: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2016 8:59 PM

Notes:

Author:

briandebill

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: corn sugar

Priming Amount: 1 cup

Creation Date: 12/29/2013 2:20 PM

Notes:

Author:

wsclark

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 6/3/2017 6:19 AM

Notes: Took some notes from here: http://brulosophy.com/recipes/brulosophers-blonde-ale/

And from Culver brew store recipe

Picked Amarillo because I don't want to overpower the basil spiciness

2017/06/03 First Brew
1.048 OG
Also threw in another 0.1-0.2oz shredded basil during pitching.

Author:

DavidHume

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2015 5:44 AM

Notes: 3/14/15: Brew day.

Steeped specialty grains for 20 minutes in 2.5 gallons of distilled water, at 153-148ºF.

Added 3 gallons of distilled water, covered, and heated to a boil.

Added DME and LME, and 0.5 ounce German Tradition pellets. Boiled for 75 minutes. Added 1 tablet WhirlFloc with 15 minutes left in the boil.

Chilled to 65ºF using immersion chiller, let stand for 15 minutes, aerated for 40 seconds and added solid stopper. Gravity 1.054. Transported 25 miles in a car.

Aerated for another 40 seconds intermittently and pitched a smack pack of Roeselare, as well as the bottle dregs from Tilquin Oude (Gueuze Tilquin)², Lindemans Gueuze Cuvée René, and Allagash Midnight Brett.

Installed blowoff tube and left in closet to ferment at ambient temperature of 66ºF. Vigorous fermentation 24 hours later.

4/12/15: Added dregs from a bottle of Hanssens Artisanaal Oude Gueuze.

4/19/15: Racked to secondary and added 1 ounce of Burgundy-soaked oak cubes.

10/29/15: Pulled a sample. Gravity at 1.008. Smells of leather, cherry, mild funk. Flavor has a light, yogurty acidity, mild fruit and funk, and full mouthfeel.

Author:

letdarri

Boil Size: 12 Litres

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: 19.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2015 1:29 AM

Notes:

Author:

Millard

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.099

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2015 3:09 PM

Notes: Add the crushed malt to 10 quarts of 145° water and mix well. The Temperature will stabilize between 130° to 135° degrees. Steep the mash at this temperature for 30 minutes.

Add 5 quarts of boiling water to this mash. This will raise the temperature to 155°. Hold at 149°-155° for 45 minutes stirring occasionally.

Raise the temperature to 158° and hold for 10 to 20 minutes or until an iodine test indicates complete conversion.

Raise the temperature to 167°. Then pour your mash into your lauter-tun and sparge the mash with 3.5 gallons of 170° water. The volume of the wort before boiling should be about 5.5 gallons.

Bring wort to a boil and add boiling hops and boil for 50 minutes.

Add Irish Moss and boil for 8 more minutes.

Add aroma hops and boil for a final 2 minutes.

Cool the wort to about 70°-75°, strain mash and transfer to the primary fermenter and add yeast. The final batch size is 5.25 gallons. If necessary, add additional cold water to achieve this volume.

Ferment at 70°-72° for about 4-6 days or until fermentation is complete and appears to clear and darken.

Transfer to the secondary fermenter, let the fermentation complete and settle for 7 more days at 70°-72°.

When fermentation appears to be complete you may then cellar or age at 50° to help drop yeast out of suspension, but this is not crucial to the quality .

Author:

Spesme

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 6/7/2014 1:50 PM

Notes: Brew date: 06/08/2014. I hit my target OG of 1.066! The battery of my thermometer stopped working as I was about to pitch my yeast, so I can't be sure of the pitching temp. I waited at least an hour, so I'm sure it went down to room temp. I set up my swamp cooler with sanitized water and four frozen bottles. I will plan to swap out these bottles every 8 hours or so.

Yeast: US-05 is an American ale yeast for well balanced beers with low diacetyl (butter) a very crisp end palate.

Malts: Mostly light extract with some amber for colour and pronounced maltiness. Carafoam for body and head retention. Crystal 40 for slight caramel notes, colour and balance with the high IBUs. Had extra Abbey malt laying around, so I thought I would give it a whirl. Expect honey and complexity, hopefully it adds to the balance.

Hops:

Zythos (60/30/15/0/Dry Hop) Distinct tropical (pineapple) and citrus tones with slight pine and spicy characteristics. Newly developed, best for hoppy west-coast style IPAs.

Domestic Hallertau (45/15/0)

06/14: Found a crack in the lid of my primary. Checked FG and it was 1.018, so I will transfer to secondary and dry hop. Initial sample is sweet, slightly sour, not that good. Mind you, it is 930am, maybe that plays a factor. Is 1.018 too high for a FG? Perhaps there is too much sugar left, adding unneeded sweetness. The other HoYB had the same OG/FG and tasted great, so I'm not too worried.

Bottling Day: 06/24. 3.45 oz of corn sugar (3/4 cup).

An American-style India Pale Ale, dry hopped in the west-coast style with distinct tropical and citrus notes. However, it has a twist with slight pine characteristics, reminiscent of the Canadian wilderness.

Tasting notes on 07/24: Pours a good thumb of head. Colour is a deep amber, almost a brown. Not as light as I thought it would be. Mostly tropical fruit on the nose with slight grassy and piney notes. Like walking through a dewey forest early in the morning. Sharp bittering up front on the tongue. Full bodied and a very strong malt backbone. Fairly sweet and notes of caramel. It's hard to get to detect any fruit. Odd. I remember it tasting better a couple of bottles. Can the taste really change that much bottle to bottle? I'll try another one after the weekend and check.

Author:

1776 Brew House

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.204

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: 1/5/2016 4:52 PM

Notes:

Author:

Greg Moore

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.064

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: 8/6/2017 7:27 PM

Notes: Please note that this Porter takes two packs of ale yeast