Extract Homebrew Beer Recipes | Page 157 | Browse 30,000+ at Brewer's Friend

Author:

bike2brew

Boil Size: 6.85 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 12/24/2022 3:22 PM

Notes: Based on the Dead Ringer (Northern Brewer) clone kit for Bell's Brewing "2 Hearted Ale". Utilizing Chinook hops in SMASH recipe to isolate flavor/aroma. 40L Briess Caramel in steep w/ 11 grams of Briess Carapils to increase foam/head retention and mouth feel. Hops are generic Chinook from Northern Brewer w/ AA on label.

Missed OG @ 1.059 and finished @ 1.014 (6.17% abv). 2 kegs (1 gal/ea.) and 5 six's (12 oz. @ 30/ea).

Tasting good, moderate hops w/ malt flavor. Favorable eval @ TVHB meeting.

Author:

DJC

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: dextrose

Priming Amount: 3/4 Cup

Creation Date: 2/22/2022 6:54 PM

Notes:

Author:

sean99

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2014 6:21 PM

Notes: added honey at flame out
fermented at 63-65F (ambient basement temp 58F)

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.107

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: 2/12/2015 9:53 PM

Notes:

Author:

jderekj7

Boil Size: 6.79 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 11.25 psi

Creation Date: 11/27/2021 3:42 AM

Notes:

Author:

BHM

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.118

Efficiency: 50

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: 3/21/2015 11:54 AM

Notes:

Author:

Skarpachi

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 10/23/2017 9:51 PM

Notes: BYO states OG = 1.061, FG = 1.012, IBU = 56, SRM = 5, ABV = 6.5%.

Heat water to 158 F. Add malt extracts and dissolve. Add first wort hop, bring to boil.
At boil add 0 min hops, boil 60 minutes.
On heat off, add 0 minute hops.
Cool wort to 180 then add whirlpool hops, allow to stand for 20 minutes, chill to 64.
Oxygenate wort. Pitch yeast.

Mix dry hops and divide into thirds.
1/3 added after two days, remove after two to three days.
1/3 added at end of fermentation, remove after two to three days.
1/3 added after three days end of fermentation, remove after two to three days.

Author:

LongHouseBrews

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: Corn Sugar/Dextrose

Priming Amount: 0.75 Cup

Creation Date: 1/18/2017 8:06 PM

Notes:

Author:

El Barto

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.019

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: 10/15/2016 7:40 PM

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:

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:

Brewmaster_K

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

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: 4/1/2015 1:57 PM

Notes: Steep to convert the grains at 150 degrees for 45 minutes in 5 qts of water.
- for every 2 lbs of grain, use 1 gallon of water. 12oz + 12oz + 6oz + 6oz (2.25 lbs) = 5 qts.

Sparge with 1/2 gallon water (150 degrees)

Add enough water to bring wort volume to 2.5 gallons

Add late addition fermentables (Wheat DME and Candi Syrup) at 45 minutes into 60 minute boil time (ie, 15 minutes)

Author:

Roadwg

Boil Size: 5.25 Gallons

Boil Time: 45

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: 2/28/2015 10:33 PM

Notes: Stacey liked it!!!

Author:

longhornbarrett

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.039

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: 12/1/2013 8:06 PM

Notes: Playing around with the hops. This was an extract kit from morebeer.com The 8oz of Cristal 20L was actually Honey Malt which is 20L but wasn't on the list.

OG came out at 1.056 pretty much spot on with the calculator above.

I did a 2liter starter over approx 34 hours before I cold crashed it and removed most of the liquid.

I pitched the yeast at around 73 degrees.
Fermentation started within 3 hours. It has been a very aggressive fermentation so far and the beer has cooled to 70 over the last 16 hours. I will take it down to 66 over the next day or so.

Author:

B-Chan

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2013 1:21 PM

Notes: Toast flaked adjuncts in oven on 350 degrees until lightly roasted and the whole house smells of fresh baked bread. This will add another level of complexity to your beer and make for a superior Black IPA.

Steep grains at 150 to 160 degrees for 45 mins with just enough water to cover your grains then rinse grains with 1.5 gal of 170 degree water.

Author:

i3lasphemy

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2015 4:17 PM

Notes:

Author:

David P

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.081

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: 1/22/2016 12:30 PM

Notes: Steep the crushed grains at 150˚F for 30 minutes. Bring to a boil.
Add hops according to schedule. Use hop bags to reduce trub.
Mix in corn sugar just before flameout.
Strain wort when adding to primary fermenter.
2 x 11g packs of dry yeast req'd.
Ferment at 70˚F. When most of the yeast has settled, transfer to a secondary fermenter and add the dry hops. Dry hop for 7 days.
Bottle or keg for 2-2.5 vols CO2 of carbonation.

Author:

Jimbo!

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: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/11/2016 6:24 PM

Notes: Add amber later in boil .. say the last 30 Min.

Author:

Gregory L

Boil Size: 12.3 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 20

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: 9/20/2015 5:04 PM

Notes: Aerate the wort very well. Pitch at 21C.
Ferment for about 1 week.
Serve about 2 weeks after bottling/kegging.

Many Germans roll the bottle on the table before opening it to get the yeast sediment well mixed with the beer. This is an option you might want to try for authenticity.

OG: 1.048-1.050
FG: 1.008-1.010
BU: 13

Inspired by Charlie Papazian.

Author:

Spesme

Boil Size: 2.77 Gallons

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: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2014 12:56 AM

Notes: Added Irish Moss at 15m.

Thermometer broke during wort chilling. Yeast wasn't hydrated and pitched 2.5 hours after boil. Didnt know exact temperature - probably 19-22 C.

Active fermentation 12-24 hours after pitching!

Dry hop 2.5 oz. of Cascade whole leaf hops for 8 days.

3/4 cup of corn sugar with 2 cups boiling water. Bottled on March 10, 2014. I guess the whole hope leafs absorbed a lot of the beer because I only had enough for 30 bottles, not the 40-46 I had planned for. Might not dry hop again if the aroma isn't worth it. Will find out during tasting. :)

First taste on March 23: tastes amazing, blew my expectations away! Surprisingly similar to Muskoka Mad Tom. They have the same specs though. The dry hopping of cascade really came through on the nose. Very fruity and citrusy nose. A very sweet and malty taste. Good carbonation. Maybe I am biased...

Side-by-side comparison with Mad Tom: Colour: MT is a lot lighter and clearer. Mine is relatively hazy. Head retention and size is pretty similar for both. Smell: MT has a more pungent hoppy nose. Mine is slightly more fruity. Taste: MT definitely has more punch to it - sharp hop taste. Mine is sweeter and laid-back. MT had distinct citrus notes. Grapefruit. Mine tastes more of darker fruits. Mouthfeel: MT is crisp with greater carbonation. Mine is smooth with delicate/light carbonation. Overall, it's hard to pick a winner in my biased opinion. I think MT nudges mine slightly. Think of slight changes to the recipe next time. Maybe not so dark colour with greater fruit emphasis on the nose and in the mouth.