Extract Homebrew Beer Recipes | Page 197 | Browse 30,000+ at Brewer's Friend

Author:

APJW

Boil Size: 20 Litres

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: 23 ° C

Priming Method: Dextrose

Priming Amount: 8g per litre

Creation Date: 6/20/2013 5:50 PM

Notes:

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:

Boil Size: 5.8 Gallons

Boil Time: 30

Boil Gravity: 1.042

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: 5/4/2015 1:25 PM

Notes: Add five lb frozen strawberries 1.5 wks

Author:

El Barto

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.016

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: 7/16/2016 7:57 PM

Notes:

Author:

Basshook Brewery

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Priming sugar

Priming Amount: 5 oz

Creation Date: 11/28/2017 2:49 PM

Notes:

Author:

root cellar

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.204

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/2/2017 2:24 AM

Notes:

Author:

BigH_29

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: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/1/2017 1:46 AM

Notes: Add honey at flameout.

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)

Author:

RoadRoach

Boil Size: 3.5 Gallons

Boil Time: 45

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 3.9 oz

Creation Date: 9/5/2021 5:05 PM

Notes: Blue Moon knock-off. Fresher orange peel yields best aroma. Add 1/4-1/2 oz. fresh lemon peel to enhance citrus nose.

Corrected timing for hops and aroma/flavor additives. Time entry on recipe indicates what part of boil cycle ingredient should be added.

Author:

Brouwerij de Keijser

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.055

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: 9/17/2019 11:09 AM

Notes:

Author:

Quokka42

Boil Size: 11 Litres

Boil Time: 90

Boil Gravity: 1.098

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2017 1:35 PM

Notes: The 1.7kg light Malt and 45g POR hops supposedly boiled for 90 minutes are an approximation for a Cooper's Draught tin.

The Malts were quite old and some of the hops had been in the freezer a year or two, but the actual beer has turned out bloody nice.

This was my first kegging attempt, so force carbonated in the keg after clearing (rest 5 days and gelatin.)

Author:

LaOnda70

Boil Size: 2 Litres

Boil Time: N/A

Boil Gravity: 1.5

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2014 9:54 AM

Notes: 1,7 kg TC Traditional Draught
1,5 kg TC Amber Maltextrakt

Author:

bowlersp

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.089

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: 7/27/2014 6:24 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:

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:

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:

Jay Thomas

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.128

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2017 7:49 PM

Notes:

Author:

root cellar

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: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2018 2:19 AM

Notes: do not add sugar this was used to calculate the S.G. of the 1 gal. of honey dew melon juice.. add the juice to the boil

Author:

gaj90027

Boil Size: 1.3 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/17/2018 9:44 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.