Extract Homebrew Beer Recipes | Page 1551 | Browse 30,000+ at Brewer's Friend

Author:

Boil Size: 496 Gallons

Boil Time: 5

Boil Gravity: 1.076

Efficiency: 100

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: 10/30/2024 5:18 PM

Notes:

Author:

Boil Size: 600 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

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: 11/15/2024 6:04 PM

Notes:

Author:

Philipp

Boil Size: 8.52 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 78

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: 5/3/2025 12:43 AM

Notes:

Author:

Jared Buniger

Boil Size: 19 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

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: 5/1/2025 4:33 PM

Notes:

Author:

Boostn

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

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: 4/23/2025 1:53 PM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 70

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: 4/15/2025 1:17 AM

Notes:

Author:

JUSTIN LAMBERT

Boil Size: 42 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 90

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: 3/17/2025 5:10 PM

Notes:

Author:

MSawyer007

Boil Size: 347.95 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2025 3:38 PM

Notes:

Author:

FischerFamBrewing

Boil Size: 2 Gallons

Boil Time: 30

Boil Gravity: 1.168

Efficiency: 70

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: 2/19/2025 1:52 AM

Notes: $70 for supplies @Midwest
$23 for hops @YVH

Author:

JUSTIN LAMBERT

Boil Size: 47 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 90

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: 1/6/2025 9:14 PM

Notes:

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

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: 3/6/2025 4:08 PM

Notes:

Author:

Boil Size: 25.7 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

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: 1/28/2025 4:44 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 70

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: 4/6/2025 7:49 AM

Notes:

Author:

Boil Size: 700.3 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 87

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: 1/19/2025 9:35 PM

Notes:

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

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: 4/15/2025 4:05 PM

Notes:

Author:

Michael Fareri

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

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: 4/18/2025 12:41 AM

Notes:

Author:

Boil Size: 7.19 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 60

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: 4/22/2025 2:01 PM

Notes:

Author:

Boil Size: 7.73 Litres

Boil Time: 60

Boil Gravity: 1.007

Efficiency: 60

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: 12/7/2024 4:34 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 70

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: 12/2/2024 7:15 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 70

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: 5/11/2025 7:15 AM

Notes:

the proposed beverage consists of:

A sealed cup with traditional matcha latte (8oz)
A "shooter" of specialized fermented kefir (containing koji-fermented green rice matcha) (alcoholic)
A gas station serving style where customers peel the lid, add ice, and pour in the shooter

Fermentation Science: Optimizing the Matcha Koji Process
The koji fermentation process described is scientifically fascinating and could create truly unique flavor compounds. Let me break down the optimal approach:

Step 1: Matcha-Rice Preparation
First, we need to create the ideal substrate for fermentation:

Use short-grain rice (higher starch content promotes better fermentation)
Cook rice with water infused with high-grade matcha (2% -10% concentration by weight)
Critical temperature control: Cook at precisely 98°C to preserve matcha's catechins and L-theanine while gelatinizing rice starches
Add a small amount (0.5%) of rice bran to provide additional nutrients for the koji mold
The rice should be cooked until firm but fully hydrated - approximately 85-90% gelatinization of starches. This provides the optimal texture for koji penetration while maintaining structural integrity during fermentation.

Step 2: Controlled Koji Fermentation
For optimal flavor development:

Cool the matcha rice to 35°C (95°F) - the ideal temperature for Aspergillus oryzae growth
Inoculate with a specific strain of Aspergillus oryzae that produces higher levels of amylase and protease enzymes
Maintain humidity at 75-80% in a carefully controlled environment
Allow fermentation to proceed for 36-48 hours, monitoring carefully

getting the flavor of the ingredients in this stage is crucial as waiting to long can produce off flavors

The matcha compounds interact with the koji enzymes to produce unique flavor precursors:
Amylases break down rice starches into simpler sugars
Proteases transform proteins into amino acids and peptides
The catechins and L-theanine in matcha undergo partial transformation, creating new flavor profile
Step 3: Secondary Fermentation with Kefir Culture
The next phase leverages the power of kefir's microbial diversity:

Create a "starter" by combining 10% of the koji-fermented matcha rice with fresh milk
Add active kefir grains with strong Lactobacillus and Saccharomyces populations as well as champagne yeast
Ferment at 24°C for 18-48 hours but up to 17 days al dente it is brewers choice - this specific temperature favors the development of fruity esters in this blend
Strain, rack, and blend, the fermented mixture to create a creamy emulsion

The chemical transformation is remarkable here. The lactic acid bacteria convert lactose into lactic acid, while yeasts produce ethanol and carbon dioxide. These processes, combined with the already-transformed matcha compounds, create:

Fruity esters (similar to those in sake)
Enhanced umami from free amino acids
Mildly acidic notes that brighten the overall flavor profile
A slight natural carbonation that adds textural interest
Step 4: Flavor Stabilization
To ensure consistent flavor and shelf stability:

Pasteurize at a low temperature (65°C for 30 minutes) to halt fermentation while preserving flavor compounds
Homogenize to create a stable emulsion that won't separate in the shooter
Add a small amount (0.2%) of natural emulsifier like sunflower lecithin and stir until homogenous

the drink should be 8 0z ice
8 oz macha latte sweetened with condensed milk
8 oz kojikombumacha

thanks for the read