Extract Homebrew Beer Recipes | Page 191 | Browse 30,000+ at Brewer's Friend

Author:

Wayne's Wallop

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.09

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: 2/3/2018 11:06 PM

Notes: Directions

1) Take 2.5 gallons of water heat up to 150. Turn off heat and put grains in steeping bag. Steep for 20-30min.

2) Take grains out, put in malt extract. Bring to boil.

3) At the beginning of the boil, add 1 oz of Willamette hops.

4) Boil for 60 min. Turn off heat, pour 6 oz of maple syrup and cool down (that should be half of the maple syrup in the package). It’s okay to eye ball it. Just look at half of the bottle.

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5) After it is cooled down, put into fermenter and fill up to 5 gallons. Pitch yeast

6) Let the amber ferment for 1-2 weeks. Then its time to bottle. As you can see I have marked my maple syrup so anyone who comes over to my house will not use the left over 6 oz of maple syrup.

7) For bottling use the other 6 oz of maple syrup as your priming sugar. To do that, take about a cup of water, put in sauce pan bring to boil, then add the 6 oz of maple syrup and heat up for about a min. Turn off the heat, and let it cool down. Take that mixture and pour into bottling bucket, then siphon beer on top of the mixture, stir around then bottle.

*If kegging pour that mixture into the bottom of your keg. Purge your keg, but don’t pressurize other then the inital to fill up the head space. Let it sit for a bit of a week. You might have to adjust the carbonation level.

8) Drink in about 2-3 weeks.

The reason why I do things the way I do:

Combination of 3lbs of Amber and 3 lbs of Golden light

The reason why I chose this combination is that I really want to bring out sweet tones in the brew. Amber malt extract is created from crystal malt and 2 row brewers malt. When converting amber malt extract into all grain recipes you actually look at it as 95% 2 row and 5% crystal malt (60L or 80L depending on your school of thought). I really wanted to accent on the sweetness of the maple syrup. I knew when making the recipe that I was going to add crystal malts to the recipe so I only added 3 lbs of the amber malt extract because I didn’t want a crystal malt overload. Having this balance between 3 lbs of amber and 3 lbs of golden light will allow room to add different speciality grains which help in adding complexity to the beer.

.5 lbs of CaraVienna.

Odd grain to chose right? Not used in a ton of recipes, used in this one! I like this grain a lot. Cara just means caramel. It’s a weird abreviation that home brewers use. Caravienna malt adds sweetness and body to this beer. It will add a bit of color, not a lot though since its only 20-24L. This grain does add a very light nutty sweetness to the beer which is hard to substitute. Substitutes for this could be 20L crystal malt but it would lack the nutty aspect. CaraVienna does have a nice aroma also, kinda bready in my opinion.

.5 lbs of Crystal 40L

Between all of the crystal malts, I really enjoy crystal 40L and crystal 60L. I honestly don’t have too big of a reason other then that’s normally what all my recipes will have in them when I end up using crsytal malt. Normally at home brew shops they’ll have: 20L, 40L, 60L, 80L, & 120L . So 40L crystal malt is on the lower spectrum of the crystal malts. When you get into the higher crystals they have almost a raisin like flavor to them. I wanted to stay away from that flavor in this beer (it’s good for stouts and porters) so I used 40L, if you couldn’t get 40L I would go with 20L or 60L but not anything higher then 60L. If you go higher in the crystal malts you might end up covering up the maple syrup.

.5 lbs cara pils.

This grain balances the beer without adding any color. Also this grain is great for head retention which is defintly what we want for a beer like this.

1 oz Willamette Hops 60 min boil

No aroma hops in this beer. I didn’t want aroma hops because the maple syrup is the main thing that is the focus point. Having hops in the aroma I think could take away from the maple syrup. Willamette are kinda woody in profile as well as a bit spicy. I figure keep earth (woody) with earth (maple syrup from trees). This type of hop is a lower alpha hop generally around 4.5%. If you wanted to add an aroma hop I would stay as low as possible for the alpha. Examples would be: Liberty – 3.4% or Crystal – 2.8%. I would not go to high on the alpha because you’ll cover up the maple syrup.

Maple Syrup For Flame Out & In Bottling Process

I like to use both Maple Syrup at the end of the boil and also in the bottling process. I don’t like to boil it for too long because I just feel that it loses some of the essence of the Maple syrup. When you use Maple syrup for bottling you’ll be able to smell it when you open the bottles. Kinda reminds me of pancakes when you open the bottle.

I would suggest to let the beer age in the bottles for about 2-3 weeks. If you ended up wanting to add more maple syrup or adding more in the fermentation process you should defiantly let it stay in the bottles for more then 2-3 weeks. If not, the beer might taste hot.

Safale – 04 or White labs 002 or White Labs 013 or White labs 023.

I like Safale 04 for this recipe. It leaves more residual sugars meaning that the beer will be sweeter. Now that is what I’m talking about! If you chose a stronger yeast then what will happen is that most of the sugars will just be converted into alcohol, making the beers ABV pretty high up there. If that’s what your going for, then leave it in the bottles for more then 2-3 weeks. The other white labs that I have listed above will also give a similar effect as the Safale -04. I would not use WLP001 on this one.

Conclusion:

It’s good, it’s different, and worthy of a repeat beer for next year. I particuarlly like this beer because it’s nice to drink when the weather starts to change and leaves you with this refreshing taste in your mouth. The hops are going to be on the light side, if that’s a bit of a turn off to you this may not be the beer for you. You could add another ounce with 30 left in the boil but I wouldn’t want to do to much more (as in ounces) then that because it will just take away from the maple syrup smell. Also I wouldn’t put hops in to much past 30 min because it will add to much aroma. I would not put to much of any hop in this beer because I wouldn’t want my palate to be in shock.

The thing that I like most about the amber is that you are starting off with a beer that is already sweet, to build off of that I feel is not that hard. So in my opinion the 8 Steps Maple Syrup Amber is a great transition beer into the fall.

If you think that I’m being particularly up tight with the Maple Syrup and afraid of “taking away from it” let me explain. I figure that this beer has one purpose, maple syrup. If you take that away from it, it’s just like any amber. So when I’m telling my friends, “Hey try my Maple Syrup Amber” the only reaction I want is, “I CAN TASTE THE MAPLE SYRUP! NOW THAT’S COOL”. A response such as, “I can’t taste it.” or “It’s pretty hoppy” would be a failure for what I was going after . With that said, feel free to take from it, build off of it, or leave it, in my opinion this beer will set you up for some great reactions with friends and family though.

Author:

Tom Bunting

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Corn Sugar

Priming Amount: 166

Creation Date: 1/5/2016 4:00 AM

Notes: Bring 27 litres of water to 65C and steep speciality grains for 30 mins, keeping temperature constant.
After 30 mins, remove steeping grains, and add DME whilst bringing temperature to a rolling boil Set your timer for 60 minutes.
Add 60g Hallertau at commencement of boil, and maintain rolling boil.
Add 1 protflec tablet 15 mins before end of boil and stir till dissolved.
Add 20g Hallertau 10 mins before end of boil, and the remaining 60g once you have turned off the heat at the end of 60 minutes.
Cool the wort as quickly as possible, and ensure the temperature is below 23C before pitching the yeast. For a cleaner taste, use a starter for the yeast, but dry pitching will work adequately with 1x10g packet if the temperature is maintained above 15C.
Maintain a temperature of between 15 and 23C during primary fermentation, and test with a hydrometer after approx. 8 days to ensure final gravity is met and constant over at least 2 days before priming.
Once ready to bottle or decant to a barrel, dissolve 166g of corn sugar/dextrose in a little water, and rapidly cool by placing the pan in cold water. Gently stir this in to the fermenter being careful to avoid disturbing the sediment.
Bottle, or decant to a barrel, and leave for at least 3 weeks to ensure the beer has cleared.
Chill before serving.

Author:

RustyBarrelHomebrewing

Boil Size: 1 Gallons

Boil Time: 15

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2016 4:44 PM

Notes: theyre saying to do a large starter for my american pils i have planned. like a gallon starter. with all that wort to drain off, might as well hop that shit and bottle it up....amirite?

using amarillo and ekg instead of opening a new saaz pack.

what temp to ferment at? care most about yeast propagation but also want it to be drinkable....i have 11 days so if i ferment lower it might be done in time. but also where would i do this, is the garage appropriate temperature?

Author:

Ball & Chain Brewing Co.

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 9.92 psi

Creation Date: 8/8/2019 9:23 PM

Notes: Devil's Brew Alaskan Amber Ale- Alaskan Amber Ale clone. Richly malty and long on the palate, with just enough hop backing to make this beautiful amber colored beer notably well balanced.

Author:

cgrass11

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2018 9:54 PM

Notes: https://www.homebrewersassociation.org/forum/index.php?topic=22015.0

http://www.greatfermentations.com/fall-black-ipa-recipe/

Added Gypsum per recommendation on bottle

Author:

jenewein11

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2018 10:09 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 25

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: 3/11/2017 5:58 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.027

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: 3/9/2016 6:35 PM

Notes: Taste Notes
Grapefruit. Dry.
Notes
Took 3rd place for IPAs at the Made on American Street beer competition on 10/19/14.

Author:

4ndy

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.028

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: 1/16/2016 9:22 AM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2015 3:23 PM

Notes: Bruker 3 pk Mangrove Jacks M27 (som jeg ikke har spesielt god erfaring med, men siden jeg har disse liggende...). Hydreres før pitching.

Bruker også Maltodextrin som skal bidra til fylde i et rent ekstraktbrygg som ellers ofte virker tynt ( selv om det kan være sterkt, som dette er ment å bli).
Har aldri brukt Maltodextrin før, og er derfor usikker på hvor mye og når i bryggeprosessen tilstelninger skal finne sted (svært mye motstridende opplysninger på nettet. Bruker 100 gr som tilsettes 15 min før kokeslutt.)
SG før pitching ca 1.089 i ca 9.5 liter vørter. Gjæring starter Ila natten, meget kraftig high kraussen, men heldigvis god plass i gjæringsdunken. Gjæringen foregår i badstua hvor det plasseres en vifteovn som holder temperaturen på omlag 26/28 gr C
11.11.2015
Gjæringen helt stoppet opp og gjæringsdunken flyttet til kjølerommet for å klare øllet før omtapping til fat (10 L) og trykksettes. Venter med å måle SG til øllet er avkjølt (må bruke hevert).

Author:

RyDog

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

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: 8/28/2015 1:59 AM

Notes:

Author:

rainingvodka

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.058

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: 5/10/2015 1:33 AM

Notes: Forgot to add Whirloc.

Plan to cold crash in primary

Author:

farmerphil

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2013 1:38 AM

Notes:

Author:

Al Hayes

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

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: 1/6/2013 2:26 PM

Notes: Starting gravity as 1.050

FG was 1.010. 5.25% alcohol.

Nice smooth bitter profile, threw in 1 oz of kent geldings in for dry hopping on the spur of the moment.

Carbonated 4 gallons with 3 oz of dextrose. Wanted it slightly over carbonated as it would not be on draft.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.06

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: 9/13/2015 5:05 AM

Notes: Worked out great, wish it was a little heavier; but nice taste.

Author:

Julian Haigh

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.149

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Sucrose

Priming Amount: 0.5 oz/gal

Creation Date: 4/17/2017 5:44 PM

Notes:

Author:

mjarvis08

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: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/31/2017 4:25 PM

Notes:

Author:

Greg Moore

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/5/2017 6:41 AM

Notes: This is a really basic recipe, the hops can be altered to taste or IBU count. Please note that it does take 2 packets of yeast. It can also be a 3 gallon boil. Enjoy

Author:

mhj75

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.04

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: 9/4/2017 10:16 AM

Notes: I originally added 25l of water - not realising this was a 20l kit
The original gravity - after the LME and water only - was pathetic, only about 1.016
It rose substantially after 500g of Belgian candy sugar to closer to 1.044

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The taste was disappointing. It tasted like a beginner's homebrew. It might be better to just brew a lower quantity