Extract Homebrew Beer Recipes | Page 161 | Browse 30,000+ at Brewer's Friend

Author:

Boil Size: 3 Gallons

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2016 1:32 AM

Notes:

Author:

jfpitts84

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 25

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: 1/17/2016 4:21 AM

Notes: steep crystal 30 min @ 160
2lbs light extract at beginning of boil
all pilsen at beginning
3.5lbs at flame out
(forgot to add at flame out,
added before pitching but not fully integrated)

4gal batch. Topped off 2 gal

OG 1.096.... before top off. 1.048?

Author:

ForeverBrewing

Boil Size: 10 Litres

Boil Time: 30

Boil Gravity: 1.005

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2014 10:16 PM

Notes:

Author:

glenn9812

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 4/5/2017 5:21 AM

Notes:

Author:

Andrew Konoff

Boil Size: 3.96258 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: 7/13/2011 8:57 PM

Notes:

Author:

Zabs

Boil Size: 6.5 Litres

Boil Time: 30

Boil Gravity: 1.028

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/27/2015 8:20 AM

Notes: Recipe adjusted for bottling i.e. OG left 5 points below required to allow for extra provided by bottling sugar. Same applies to ABV - adjusted for extra 0.5% at bottling.

Lid off for 20 minutes hopstand and allowed to cool to 80 - then chill.

Author:

ERoad

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: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2015 2:06 AM

Notes:

Author:

Boil Size: 9.06 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: N/A

Creation Date: 5/25/2022 7:40 PM

Notes:

Author:

sok454

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: Corn Sugar

Priming Amount: 4 oz

Creation Date: 1/16/2013 10:06 PM

Notes:

Author:

Boil Size: 4 Litres

Boil Time: 10

Boil Gravity: 1.146

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: 2/27/2022 3:20 PM

Notes:

Author:

DustyBrew2006

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 10/3/2016 4:32 PM

Notes: Brew Day 10/5/2016
OG =
FG =

Dry Hopped 10/17/16

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.071

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: 12/5/2015 4:52 PM

Notes: This a modification of Irish Stout Kit, I substituted 6oz of 80L Barley for the 432L called for in the recipe. I also substituted Hallertau hops in the boil and put the Kent Goldings in as aroma hops at last 5min.

Author:

joebrew715

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 25

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: 1/21/2015 11:55 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:

Critter

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: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2015 12:32 PM

Notes: K.I.S.S!!...easy to brew MAIBOCK for spring or anytime....hops can be strained out before fermentation to emphasize the malt and honey notes. R.D.W.H.A.H.B!!!

Author:

netmedic

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2014 8:48 PM

Notes:

Author:

Hydrochloric

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.059

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: 7/31/2014 2:47 AM

Notes:

Author:

Shue's Brews

Boil Size: 4 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: 2/18/2012 7:32 AM

Notes: My entry for the 4/20 Wheat Beer Competition, presented by the Rimrock Brewers Guild. It took second place overall.

Author:

wbg126

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.12

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: 5oz

Creation Date: 3/12/2017 8:05 PM

Notes: 40 min steep/mash 157 for 20 then let cool for 20
sparge at 170
Hydrated yeast in boiled water cooled back to 95f
3.3 lbs of golden light added 20mins till end of boil
crushed whirl floc added with 15 left

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.