Extract Homebrew Beer Recipes | Page 175 | Browse 30,000+ at Brewer's Friend

Author:

snoochkart

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: Corn Sugar

Priming Amount: .75 cup

Creation Date: 6/30/2013 6:09 PM

Notes:

Author:

pintzka

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 50

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: 7/27/2014 12:39 PM

Notes: Meskes på 67 grader i 60 minutter.
Gjæres i 14 dager på 19 grader.

Author:

Toombstone

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.038

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: 11/29/2019 10:31 AM

Notes: This beer is made using the John Bull English Ale kit as the base, additional honey and 1KB of Golden Suger.

Author:

BeralaMike

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.222

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 27 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 5:39 AM

Notes:

Author:

eefan

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2015 12:47 AM

Notes:

Author:

andete

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2015 7:49 AM

Notes: Steeping grains were sour-mashed and boiled instead of steeped.

Author:

Patrick Byrne

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: Batch Prime

Priming Amount: 100g

Creation Date: 1/9/2016 5:50 PM

Notes: Started with 20l of water for the steeping stage.

Lost approx 1-2l to the grains for the steep and a further 2l to the boil.

Ended up with 16l of wort at 1.084 before adjusting OG to 1.063 by adding 7l of additional water.

After fermentation, FG was 1.012 giving an ABV of 6.69%, bottled 31 x 500ml bottles from the batch, leaving behind the trub and covering wort.

Very smooth and drinkable beer that hides it's ABV! Doesn't taste like it has an IBU even close to 68 (I'd have said 50-55ish).

Author:

mzuern

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 25

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: 2/9/2016 7:42 PM

Notes:

Author:

jturnage40

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.076

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: 6/6/2016 8:59 PM

Notes: 1. Sanitation : It is important to thoroughly clean and sanitize all of your brewing equipment.
2. Making the Wort : Begin by heating 2.5 gallons of water in your Brew Pot. While the water is heating, place your
"Specialty Grains", which should be crushed, into a "Grain Bag". Tie a knot at one end of the "Grain
Bag" leaving room for the grains to be loose in the bag. When the water reaches a temperature of
150° to 160°F (max temp.), place the "Grain Bag" into your Brew Pot. Steep your grains at this temperature
for 20 minutes. After 20 minutes, remove the "Grain Bag" from the pot. Do not squeeze the bag,
just let the liquid drain from the bag into the pot. The water is now "Wort" at this point.
3. Boiling the Wort : Bring the "Wort" to a boil. It should be a rolling boil, be careful to avoid a "Boil Over". Remove the
"Wort" from the heat. Add all of the included "Fermentables" to the "Wort". Stir the "Fermentables"
into the "Wort" until it has all dissolved, making sure none of it is sitting on the bottom of the pot.
Return the Brew Pot to heat and return the "Wort" to a boil. .
4. Boil Hops : If using "Hop Bags", put the Boil Hops into a "Hop Bag" and tie loosely at one end. Add these to the
boiling "Wort". You have now added the Bittering Hops. Continue to Boil this for 60 minutes.
5. Boil Termination : After 60 minutes, remove heat source from the Brew Pot. Now it is time to cool the "Wort" to 70°F.
This can be accomplished by using a "Wort Chiller".
6. Add Water : Siphon your cooled "Wort" from the brew pot into your fermenter. Be careful not to transfer heavy
sediment from the brew pot into the fermenter. Add enough water to bring the Wort to 5 gallons.
Stir the 5 gallons of "Wort". At this time, take a Hydrometer reading to record the Original Gravity.
7. Begin Fermentation: Add the yeast to the "Wort" surface. Firmly secure your fermenter lid and add the airlock. The ideal
temperature for fermentation is 64°- 72°F. The "Wort" will begin to ferment within 24 hours.
When fermentation is complete, take another hydrometer to record the Final Gravity.
8. Secondary Clean and sanitize a secondary fermenter. Rack your beer into the fermenter and leave for one
Fermentation : week. If using single stage fermentation, leave beer in the primary fermenter for another week.

JDFlow from HBT:
I've brewed two Witbiers with grapefruit. Add the fruit in secondary. Use two large grapefruits for 5 gallons, 3 if you want the flavor to be in the forefront. Zest both grapefruits, you want as little pith (the white membrane under the zest) as possible. Pith is very bitter and it will come through badly in your beer. Put the zest in a pan and juice both grapefruits on top of it. Then boil the zest in the juice until you have a syrup. Put the syrup and zest in the bottom of your secondary. Rack your beer onto it and leave it for at least one week. Amazing results.

Author:

DJC

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.273

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: dme

Priming Amount: 8.2 oz

Creation Date: 2/24/2022 6:23 PM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 15

Boil Gravity: 1.047

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: 11/13/2017 8:13 PM

Notes:

Author:

Sam Kornstein

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.086

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 5:07 PM

Notes: Steep grains in 6 gallons of 120 degree water
Gradually raise temperature to 170 degrees over a half hour.
Bring to boil and add malt extract
Add 1.00 oz Cascade 7.5% AAU hops (@60 min)
Add 0.50 oz Williamette 4.9% AAU hops (@15 min)
Add 0.50 oz Williamette 4.9% AAU hops (@1 min)
Cool wort to 70 degrees
Pitch White Labs California Ale Yeast

Author:

YHCDublin

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.081

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: 10/28/2016 10:25 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.117

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: 2/28/2016 12:07 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2015 6:20 PM

Notes:

Author:

Rrralec

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.114

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2015 10:28 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

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: 1/25/2015 11:35 PM

Notes:

Author:

Oakhaven Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/20/2014 10:29 PM

Notes: Brew Day: 07/27/14

Primary Fermentation: 7 days
Secondary Fermentation: 7 days

Dry Hopped in Secondary

OG: 1.062
FG: 1.013

ABV: 6.4%

Author:

Genus Brewing

Boil Size: 3 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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2017 7:37 PM

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.