Extract Homebrew Beer Recipes | Page 195 | Browse 30,000+ at Brewer's Friend

Author:

john_foley@yahoo.com

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Sugar

Priming Amount: 5 oz

Creation Date: 2/2/2013 11:57 PM

Notes: Pour 3 gallons of clean water into brew pot and begin to heat. Bring your water to a gentle, rolling boil.

Add the DME and corn sugar and Belgian Candi to the water and start timer when wort begins to boil.

Add Cascade hops with 45 minutes left in the boil.

Add Malto-Dextrine with 20 minutes left in the boil.

Add Fuggles hops with 15 minutes left in boil.

Add wort chiller to pot with 15 minutes left in the boil.

Add Irish Moss with 15 minutes left in the boil.

Add Fuggles hops with 5 minutes left in boil.

Author:

InTheBuffBrewing

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: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2015 6:29 PM

Notes:

Author:

RSF

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5.1 oz

Creation Date: 1/29/2019 9:41 PM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.125

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: sugar

Priming Amount: 3 grams

Creation Date: 9/26/2015 8:53 PM

Notes:

Author:

FELT Brewing

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: Corn Sugar

Priming Amount: 170 g

Creation Date: 12/23/2018 12:46 AM

Notes: At day 5, I sanitized and cut up 3 lbs. of fresh apricots. I kept all of the pits. Fresh peaches would have been ideal, but those don't exist in late December, so I used frozen slices from the store. I pureed all the fruit and added that with the pits that I kept.

At day 8, I used a dried out piece of oak and cut it into chunks. I sanitized it and let it dry for an hour in the oven, then added it to the fermentor.

At day 9, fermentation from the fruit had died down. I added the full packet for each of the Lacto and Brett (Wyeast brand).

At about week 4, I found a couple large, ripe peaches at the store, so I added those.

Each time I added anything to the fermentor, I am introducing oxygen, so I add a little bit of simple syrup to get get the yeast to refill the headspace with CO2.

I bottled everything just short of 6 weeks total time. The result was super oaky. Tried to filter out as much sediment as I could because there was a ton. Next time I do puree, I'll put it my grain bag to keep everything a little more contained. I mixed in a combo of corn sugar and sucrose before bottling to try to get the CO2 level around 3 volumes.

Opened a bottle after 1 week. Really oaky and a little tart. Really good looking head that dissipated after a minute. Carbonation seems to have gone well and now I'll just let it rest for a few months to let the bacteria do its thing.

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.1

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: 5/17/2016 8:38 PM

Notes:

Author:

aplund

Boil Size: 5.2 Litres

Boil Time: 30

Boil Gravity: 1.034

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: 8/26/2017 9:37 AM

Notes:

Author:

Sam Kornstein

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 4oz

Creation Date: 2/26/2017 4:18 PM

Notes: Steep specialty grains
Bring wort to a boil
Add DME
Add .5 oz. Target hops (@30 min)
Add .5 oz. Target hops (@5 min)
Cool wort to 70 degrees
Pitch yeast
Add blackerry extract at bottling

Author:

Surfnut99

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 8/12/2017 1:23 AM

Notes: Honey is added after boil.

Author:

Olvesen

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.032

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: 6/7/2021 9:21 PM

Notes: Opprinnelig: 1.044 gravity (67% effektivitet)

Author:

ForeverBrewing

Boil Size: 10 Litres

Boil Time: 30

Boil Gravity: 1.039

Efficiency: 40

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: 2/4/2015 6:23 PM

Notes:

Author:

Woo

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2015 5:05 PM

Notes: 1. Bring 2.5 gallons of water to 155 and steep grains for 30 minutes
2. Return slowly to a boil then remove from heat and stir in LME
3. Return to boil and add .75 oz Nugget
4. At 2 minutes add 1 oz Saaz
5. Cool to <75
6. Dilute to approximately 5 gallons
7. Measure gravity
8. Oxygenate
9. Pitch Yeast
10. Leave in primary for 1-2 weeks
11. Move to secondary and leave for 1-2 additional weeks before bottling/kegging

Author:

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 7/6/2021 5:16 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 51.3 Litres

Boil Time: 15

Boil Gravity: 1.058

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: 7/3/2019 10:30 PM

Notes: Dutch Pilsner take on the WW Advanced Lord Nelson Recipe.
Replaced the APA cans and US-05 yeast for:
2 x WW LME Dutch Pilsner (Each LME Can adds 22 IBU and and 3 SRM - so recipe totals are 59.7 IBU's and 12.2 SRM)
100gm Pellet hops steeped for 200gm Pellet Hops steeped for 30 minutes at 75C.
3 x S-23 Yeast
Ferment at 15 degrees for 3 days
Then 18 degrees for 3 days
Then 21 degrees for 2 days for diacetyl rest
2 days after crash cool and sediment bottle dump to remove most of the yeast matter, drop pressure and add 100gms dry hops and leave for 2 days before dumping sediment

Pitched yeast when wort was too hot - ~30C, which killed the yeast, so no fermentation.
36 hours later, dumped trub and dead yeast. Rehydrated 3 x S-23 yeast and repitched.

Author:

Sam Kornstein

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: 0.35

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 2oz.

Creation Date: 2/26/2017 4:11 PM

Notes:
Steep grains in 2 gallons of 160 degree water for 30 minutes
Sparge with 1/2 gallon of 168 degree water
Bring to boil and add malt extract
Add 1.5oz. Chinook (home grown) apx 8.4% AAU hops (@60 minutes)
Add 1.5oz. Chinook (home grown) apx 8.4% AAU hops (@10 minutes)
Cool wort to 70 degree
Pitch Ale Yeast
Add 2oz. priming sugar at bottling

Author:

nigelbishop57@gmail.com

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.154

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: 3/23/2016 4:49 PM

Notes:

Author:

Torkle

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.133

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: dry malt extract

Priming Amount: 1.5 pounds

Creation Date: 4/27/2015 10:03 PM

Notes:

Author:

shanehill

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 3/17/2014 2:58 PM

Notes: OG: 1051

Also the 3.15 LME was the NB superstructure IPA blend. Not sure what the numbers would be if it was actually on here.

Will ferment for 10-14 days in primary, then transfer to secondary and dry hop with 1oz Cascade whole leaf for another 7-10 days.

Very experimental brew for me. Second batch, had an array of ingredients.

Named quadripartite in hopes that the ingredients representing Belgium, America, Germany and the U.K. each shine through. Fingers crossed.

Author:

WhiskeyTangoFoxtrot

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.094

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: 12/20/2013 3:03 AM

Notes:

Author:

bret america

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 25

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: 7/20/2013 1:08 AM

Notes: Brew Date: 07/21/13
Bottle Date: 08/10/13 (base)
Bottle Date: 08/17/13 (peach)

Original Gravity Measured - 1.058
Final Gravity Measured - 1.005
Attenuation - 91%
fermentation - almost completed after 8 only 8 days. Slowed significantly and was ready to bottle by 14 days - bottled at 21 days because of other priorities

Split Batch
4a - table saison base (3 gal)
4b - after dinner saison (peaches (2 gal)