Extract Homebrew Beer Recipes | Page 152 | Browse 30,000+ at Brewer's Friend

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 35

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: 1/21/2015 2:26 AM

Notes:

Author:

Gregory L

Boil Size: 11.96 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 25

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: 5/6/2016 9:16 AM

Notes: Dark American IPA.

This American IPA is out of this world! Hopped exclusively and generously with Galaxy hops, this session brew is a sure favourite which demonstrates the maturity and improved quality control present at Greg's Brewhaus.

Steep grains at 66-70 for 45 mins. Not expecting much conversion... it's mainly for body, flavour, freshness, colour and head.

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.125

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2020 10:44 PM

Notes:

Author:

209Hill

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: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/30/2015 8:04 PM

Notes: 30 minute hop stand with flameout additions before cooling wort to pitching temp
Dry-hop Amarillo at 14 days

Author:

Sam Kornstein

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 4oz

Creation Date: 2/26/2017 4:09 PM

Notes: Steep grains in 1.5 gallons of 160 degree water for 30 minutes
Sparge with 1/2 gallon of 168 degree water
Bring to boil and add malt extract (@60 minutes)
Add 1oz. Target 10.8% AAU hops (@15 minutes)
Cool wort and add 3 gallons of cold water
Pitch White Labs Irish Ale Yeast
Add 4oz. Black Cherry Adjunct and 4oz. Priming Sugar at bottling

Author:

Gautøl

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.04

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: 11/10/2015 9:12 PM

Notes:

Author:

Joe Popham 2

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2016 9:03 PM

Notes:

Author:

Exalted Barley

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: Corn Sugar

Priming Amount: 3/4 cup

Creation Date: 2/2/2013 10:29 PM

Notes: This is my favorite recipe to date. I have brewed about 30 different beers/ciders/meads and this one is my best. I have found this to be very smooth, full of flavor, and fantastic. I always want more.

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:

cessnapix

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: dextrose

Priming Amount: 5

Creation Date: 6/1/2015 2:19 AM

Notes: Belgian Wheat Beer
Literally, “white beer,” this Belgian wheat beer got its
name because of its cloudy haze (it’s actually strawgold
in color). The smooth mouthfeel, grainy flavor, and
massive head retention of wheat malt meets dry and
phenolic Belgian witbier yeast and the tart, enticing
character of coriander and bitter orange peel — very
complex and delicate. An appealingly crisp, dry, and
refreshing alternative to generic warm-weather
lawnmower beer.

Author:

"Mack"

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 9/11/2017 2:17 AM

Notes: Directions:

1. Spread the pumpkin into a shallow pan and bake at 350°F for 60 minutes.

2. Tie the crystal 20L and chocolate malt in a small mesh hop bag. Place the bag in 5.5 gallons of water in a 7.5 gallon pot and immerse the grain.

3. Begin to heat, making sure mesh bag isn’t sitting directly on the bottom of the pot. Remove the grain bag when the temperature reaches 170°F.

4. Bring wort to a vigorous boil. As water is heating, slowly add 4.8 pounds of light dry malt extract and the baked pumpkin, stirring constantly until completely dissolved. When the boil begins, add 1/2 ounce Northern Brewer hops in a mesh bag.

5. After a total of 55 minutes has passed, add the maple syrup and the pumpkin pie spice.

6. After total of 60 minutes of boil, remove from heat. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.

7. Cool wort by placing pot in ice bath or by using a wort chiller until it is at 65°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket).

8. Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.057. Cover fermentor with a sanitized stopper and airlock.

9. Agitate vigorously for at least 5 minutes or aerate using pure oxygen for 1 minute. Add 1 package of Safale US-05

10. Ferment for at least 14 days at 64-68°F

11. Bottle after conditioning is complete, using enough priming sugar for a medium level of carbonation.

Author:

deal.jt

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.08

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: 8/30/2015 2:26 PM

Notes:

Author:

Mark The Brewing Shark

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.006

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/30/2022 3:51 PM

Notes:

Author:

Stevek23

Boil Size: 6.5 Gallons

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: 12/22/2018 12:02 PM

Notes:

Author:

seankelly789

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.086

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: 9/21/2015 3:03 PM

Notes:

Author:

BohicaSD

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.122

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: 8/14/2015 12:08 AM

Notes: Using 4 lbs of Maris Otter, already started to ferment, 6 lbs of Dark extract.

Author:

blanch

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/9/2015 4:57 PM

Notes: This is a really good beer. Every brewer should try it especially if you live west of the Rockies. Just hoppy enough but not too hoppy, with other notes that the consumer can detect. After two, you will be asking for "any girl who wants you!!!!." {To bad no one does.} So .....You will have another!! Brew-on my friend. And remember....Its as big as an Anaconda!!

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 80

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: 1/17/2015 7:05 PM

Notes: These hops I grew this past summer and the LME I had laying around with no purpose so I thought that it would be a great way to check out the profile of my hops.

Author:

Gregory L

Boil Size: 6.06 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: sugar for bottling

Priming Amount: 175ml

Creation Date: 6/18/2015 8:55 AM

Notes: Smell of zesty orange peel. Delightful fresh taste with with good body. Copper colour, with taste notes of freshly crushed coriander seeds. Head is aggressive on the pour due to high carbonation, but settles comfortably after a few minutes.

>malt extract can be light or extra light
>yeast should be Belgian Wit (wheat) beer type
>use light honey

Directions for 5gal batch:
O.G.: 1.056-1.060
F.G.: 1.008-1.010
Bitterness: 18BU
Colour: 4SRM (8 EBC)
Alcohol: 6.3% by volume

Add malt extract, honey, and boiling hops to 7.5L water and boil for 60 mins. Add the Irish moss, flavour hops, and half the ground coriander for 10 mins. Add the remaining ground coriander and orange peel for the final 5 minutes. Add the aroma hops for the final 1-2 minutes of boiling. Strain, sparge, and transfer immediately to 7.5L of cold water in the fermenter. Top off with additional water to make 19L. Aaerate the wort very well. Pitch the yeast when the temperature of the wort is about 21C. Ferment at about 21C for about 1 week or when fermentatino shows signs of calming and stopping.
Prime with sugar and bottle or keg when fermentation is complete. For added attraction add one whole coriander seed to each bottle when bottling (microwave them if worried).

Author:

B-Chan

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 80

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: 7/28/2013 4:53 AM

Notes: This is hands down the best IPA I have ever tasted. The fragrence hits you in the face like a birthday cake! The first sip across the pallet brings out a smooth crisp semi-sweet light bodied ale followed by a delicous blend of grapefruit and passion fruit notes and then ends with a light kick in the teeth of bitterness. Perfectly ballenced. I have brewed this three times and the last two times were by request. Enjoy

The OG was slightly high coming in at 1.070 which is what I was counting on to drop the IBUs just a bit. First taste right on course for an amazing trilogy.

Wow. The Mosaic Hops add a new Element to this IPA. Delicous Grapefruit flavers with all the bitterness of big IPA.