Extract Homebrew Beer Recipes | Page 185 | Browse 30,000+ at Brewer's Friend

Author:

SteveJ0912

Boil Size: 4 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: 8/20/2015 1:55 PM

Notes:

Author:

sswifty6

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.074

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: 7/17/2015 8:21 PM

Notes:

Author:

Nate74363

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 50

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: 6/21/2015 10:51 PM

Notes:

Author:

Boil Size: 4.5 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: 1/25/2015 2:46 AM

Notes:

Author:

Brew Camp

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 5/31/2017 8:28 PM

Notes: 1. In your kettle, heat 3 gallons of water to 155 F
2. Carefully add your Dry Malt Extract (DME), stirring to avoid clumps
3. Bring your wort (malt liquid) to a boil
4. When the wort is at full boil, start a 60 minute timer and add 2oz Tettnang hops to the boil
5. After 60 minutes, turn off heat and cool (in sink or otherwise)
6. Pour 2.5 gallons cold water into your fermentation vessel, add hot wort and cool until about 70 F
7. Use your hydrometer to find your original gravity and record
8. Pitch your yeast and place airlock (and lid) on your fermentation vessel.
9. When signs of fermentation cease, after at least 14 days, rack your beer into your bottling bucket.
10. Add 5 oz priming sugar to 1 cup water and bring to a simmer. Allow to cool some, then add to bottling bucket. Stir gently with sanitized bottling wand.
11. Fill bottles and cap.
12. Store bottles at room temperature for 14 days.
13. Refrigerate overnight
14. Enjoy!!!

Author:

Wicked Pissa Brewers

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.122

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 40 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2017 2:27 AM

Notes: NH Hoss Piss IPL
Type – Extract:
Batch size: 5.00 gal
Boil Size: 2.50 gal
Boil Time: 60 min
Fermentation Stage: Two Stages - 2 weeks primary, 4 weeks secondary
Original Gravity: 1.061
Final Gravity: 1.011
ABV: 6.55%
IBU: 88.80

Ingredients:
2.5 Gallons Tap Water
4 Gallons Bottled Water – Note: even though this is a 5 gallon recipe, you will need extra because of the fluid loss during the boil process
1lb American Two Row
1lb Carahell
1/2lb Cara Pils/Dextrine
3lbs Dry Malt Light Extract
3lbs Dry Malt Extra Light Extract
6oz Citra – aroma
2oz Centennial – dual
1 Saflager S-23 lager yeast

Procedure:
Start with 2.5 gal tap water, heat to 165 degrees and steep grains for 30 minutes
Remove grains and bring wort to boil
Remove pot from heat, add 3lbs Dry Malt Light extract and 3lbs Extra Light extract and return wort to boil
Add 2oz Citra hops and boil for 60 minutes
Add 1oz Citra hops and boil for 20 minutes
Add 1oz Citra hops and 1oz Centennial hops and boil for 10 minutes
Add 1oz Citra hops at flame out and whirlpool for 10 minutes
Cool wort to 70 degrees
Add enough bottled water to bring the specific gravity to 1.061 and
Add Saflager S-23 lager yeast

Fermentation:
Primary – 1 week at 68-72 degrees
Primary – 1 week at 46-50 degrees
Secondary – 1 week while reducing temperature slowing to 35-38 degrees
Secondary – 3 weeks at 35-38 degrees
Add 1oz Citra hops to secondary 5-7 days before bottling beer
Add 1oz Centennial hops to secondary 5-7 days before bottling beer
Bottle beer 5 - 7 days after last dry hop addition

Bottling:
6 weeks after brew date
Use .3oz of corn sugar per gallon of beer.
Condition beer for 4 weeks at room temperature

Author:

db Brewer and Wine

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.092

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2016 12:01 AM

Notes:

Author:

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2016 10:35 PM

Notes:

Author:

Mathieu

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2015 12:53 AM

Notes: Ale Yeast
Wyeast and White Labs both offer an Irish ale yeast — 1084 and WLP004, repectively — and these are popular choices for dry stouts. However, many English ale strains will do a good job in a dry stout, especially if they are relatively highly attenuative. Likewise, a “neutral” American strain — including the very popular strain available as Wyeast 1056, White Labs WLP001 or Safale US-05 — is also a good choice. If the yeast has enough character on its own to distract from the roast character, then it’s not appropriate.

Keep in mind that, although dry stouts are meant to be dry, they don’t have to be bone dry. You do not need to shy away from your favorite English ale yeast if it is only moderately attenuative. Dry stouts start at fairly low original gravities (OGs), so you can reach an appropriately low final gravity, even if your yeast strain is not among the highest attenuators.

Author:

JimS

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 25

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: 4/11/2015 3:18 AM

Notes: Starter 24hrs

Author:

Woo

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/2/2015 1:50 AM

Notes:

Author:

Jackson

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 25

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: 6/30/2016 4:24 AM

Notes:

Author:

nultma

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.123

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: 9/28/2016 8:49 AM

Notes:

Author:

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.032

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: 10/25/2016 2:59 PM

Notes:

Author:

BrewerDJ

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2015 2:44 AM

Notes:

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 35

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: 1/21/2015 6:45 PM

Notes:

Author:

Bumpster

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2015 3:46 AM

Notes: On brew day freeze 3 pounds of whole fresh cranberries and 3 navel oranges. 1 to 2 weeks prior to targeted bottling/kegging day, remove fruit from freezer and thaw. Zest and peel 3 oranges. Add 3 lbs cranberries, 3 orange zest, 2 orange centers, and a little water to a stock pot and heat on the stove to 160F and mash gently. Hold at 160 for 10 min, then cool to room temp. Place orange/cranberry mash into sanitized secondary fermenter then rack beer from primary on top and return secondary to fermentation chamber at 70F for 7 days.

Author:

unioncitysfinest

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/10/2015 8:16 AM

Notes:

Author:

Demonflesh

Boil Size: 4.5 Litres

Boil Time: 60

Boil Gravity: 1.051

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: 3/22/2015 6:36 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.129

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2017 12:21 AM

Notes: Tastes very good overall.
-Not very bitter
-Big fruity taste, lots of pineapple and grapefruit
-Good level of carbonation and good head retention
-Compares pretty well with other New England style IPAs
-No hint of the 7.5% alcohol level
-Appearance hazy as desired

Critiques:
-Not much hop aroma. Super fruity in taste but there is not a big aroma that jumps out.
-Color is light brown rather than orange or yellow.
-Could be a little more bitter

Measure OG = 1.072, FG = 1.017, Alcohol after bottling = ~7.5%
2 smack packs of Wyeast 1318, no starter