Extract Homebrew Beer Recipes | Page 20 | Browse 30,000+ at Brewer's Friend

Author:

Ornlu

Boil Size: 4.75 Gallons

Boil Time: 5

Boil Gravity: 1.047

Efficiency: 100

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: 12/10/2020 6:56 PM

Notes:

Author:

Professor Zymie

Boil Size: 3 Gallons

Boil Time: 15

Boil Gravity: 1.077

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: 4/1/2017 1:54 PM

Notes: Yes you can make an extract version of Lambic/Gueuze Beer. Its the bugs that make this beer special along as the months it takes to get the right flavors.
You can use a dry Belgian yeast like Lallemand's ABBAYe or BELLE SAISON or Fermentis T-58. Then White Labs 645 - Brettanomyces or WLP 653 - Brettanomyces lambicus for the aging part. The maltodextrin will be food for the little buggers!

Author:

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.014

Efficiency: 100

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: 3/25/2020 6:27 AM

Notes:

Author:

Brian BrewDaddy Pinto

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: 4/14/2011 2:10 AM

Notes: Specially selected dark malt extracts and specialty
grains combine to release a delightful bouquet of chocolate
and roast.
-Brewer's Best

Whiskey Chips in Secondary.

Author:

WhiskeyTangoFoxtrot

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.072

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: 1/8/2014 2:32 AM

Notes:

Author:

Josh Burch

Boil Size: 3 Gallons

Boil Time: 75

Boil Gravity: 1.105

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: 5/3/2015 12:10 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 35

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: 4/7/2014 3:47 PM

Notes: absolutely perfect, love this beer

what I use for the extract base is

http://www.homebrewery.com/beer/beer-extracts-dry.shtml

American Light Dry Extract. - We package this big bag of mixed fermentables because it makes a great American-style beer. Contains 3 ½ lbs. Light Dry Malt Extract and 1 lb. Granulated Honey.

I ended up dry hopping with 1 ounce then filtered with a 5 micron filter then after kegging I kegged hopped with 1 ounce for 1 day just to get a stronger flavor, worked perfect

Author:

stevesic88@gmail.com

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 70

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: 1/19/2015 2:40 AM

Notes: OG = 1.088
FG = 1.016
ABV = 9.45%

Author:

Raging_Engie

Boil Size: 0.5 Gallons

Boil Time: 15

Boil Gravity: 1.252

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: 3/24/2018 7:39 PM

Notes: Bring 1/2 Gallon to Boil
Remove Heat
Stir in 3lb of wild flower honey
Chill to 68F
Add 1 tblspool go ferm and ec 1118 yeast

Ferment in Primary 2 weeks
Transfer to Secondary
Add 2 oz of toasted bourbon soaked oak chips and 2 opened vanilla beans

Author:

Freetime000

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 3oz

Creation Date: 1/23/2018 1:29 AM

Notes: Lower steep/mash temp (148-150) should get you a lower dryer gravity

Add belgian candi syrup before the boil, taking kettle off heat. Another clone i read used D-180.

Add DME just before boil to avoid boil over.

Yeast Temps: Style suggests starting an abbey yeast at 64f up to 68f for 48hrs to minimize fusels. At 1/3 sugar break move it to 74-78f. The yeasts could increase to these temps on its own also. This is something I will attempt by moving out of my basement to warmer rooms at about 1.046 gravity or sooner. Update: Mine took about 4 days to hit 1/3 then I moved it to a 70f room.

Wyeast 1762 is supposed to be the Rochefort Yeast. White Labs WLP540 is also Rochefort. Other alternatives; Wyeast 3787 or 1214

Mount Hood is an Alternate for Hersbrucker hops with a higher AA. Reduce by about half. From .5oz to .2 oz. You could instead remove the 60min Styrian. This would keep the IBUs from overpowering the style.

Take note of higher priming sugar. Style suggests higher volume. 2.5-3 vols

Bottle condition recommendations are longer. Minimum 6 weeks, but better at 2 months.

Update: Fermentation smells like banana about 7 days in and after I had moved it to a 72f room.

Update!: This recipe works! It taste near close to a proper Trappist Rochefort. After 6 weeks aged I smell banana, its strong but sweet covers it up, its a perfect dry. Letting it age took the edge off.

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.139

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: 11/19/2015 11:59 PM

Notes: Rack to secondary

Pecans for secondary - low boil for 10 minutes cool for 20. Just enough water to cover. add water pecans and all

2 TBSP Vanilla Vodka
1 1/2 TBSP Steen's Cane syrup

Author:

rmd9

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/29/2016 11:59 AM

Notes:

Author:

hopheadie

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.069

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: 9/30/2013 3:38 AM

Notes: Steep grain in 3.5lts water at 68 degrees C for 30 mins (remove bag), add 4.5lts of water bring to boil add 1 tub of munton's light malt extract (1.8kg) and boil until foam starts to settle about 15 mins. Start the 60 min boil after this, @60 min add 10g pacific jade, @ 30 mins add 10g citra, 10g zythos,(also add 1 teaspoon of Irish moss at 30 mins)(start to rehydrate yeast at 20 mins) @ 5 mins add 10g zythos and 10g citra, @flame out add 10g zythos and 10g citra. Cooled wort in sink of cold/iced water until it is under 20 degrees and pitched the yeast. After 5 days increased temp to 21 degrees, then after another 48 hours dry hopped with 10g of cascade, 30g citra, 20 zythos. Tasted @ day 5 and it was very bitter. So I bought 3 440g tins of sliced mango, I froze the flesh and added the syrup to the brew. when I dry hopped I added the frozen mango also approx 500g. left for 8 days then bottled. I tasted this yesterday (3 weeks in the bottle) and the mango has smoothed out the bitterness and I am now planing on brewing this again at 23lt as it tastes darn good. If a little hazy.

Author:

Ninja Bunny

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2015 2:04 AM

Notes:

Author:

ipanchor

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2017 5:42 PM

Notes:

Author:

mvmyers126

Boil Size: 0.9 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: 70 ° F

Priming Method: Brown Sugar

Priming Amount: N/A

Creation Date: 10/20/2014 9:01 PM

Notes:

Author:

Wisdom

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 45

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2013 2:07 AM

Notes:

Author:

Dixon9717

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.025

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: 7/30/2014 9:43 PM

Notes:

Author:

Shiny Head Brewer

Boil Size: 3 Gallons

Boil Time: 40

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Cane Sugar

Priming Amount: 127g

Creation Date: 6/9/2012 2:28 AM

Notes: Lake Effect, eh..! Canadian Ale

5 lbs Light unhopped malt extract
1 lbs extra light malt extract

2.5 lbs 6-Row malted barley
1/2 lb CaraPils malted barley

1 oz Clusters hops (bittering)
1/2 oz Cascade hops (flavoring)
1/2 oz Cascade hops (finishing)

1 pkg Windsor ale yeast

127g cane sugar (priming)

Steep:
Set burner on high heat, raise to 165F (74C).
Prepare steeping grains (crush grains, put in steeping bag).
Once kettle hits 165F, stop heating, add steeping grains.
Start steeping timer.
Let grains steep for 45 minutes.
Steeping completed.
Remove grains, rinse with warm water if desired.

Boil:
Set kettle to high heat.
Prepare hops additions.
Add dry / liquid malt extract to kettle.
Prepare for boil, watch for boil over.
Start boil timer, set for 40 minutes.
Add 1 oz of Cluster at 40 min.
Add 0.5 oz of Cascade at 30 min.
Prepare ice bath at 10 min.
Begin sanitizing lid of kettle at 10 min.
Add 0.5 oz of Cascade at 1 min.
Boil complete. Flame out.

Finish:
Set lid on kettle, begin cooling process.
Sanitize primary fermenter, cork, air lock, aeration stone/hose, funnel, wine thief.
When wort is cooled to ~70F / 21C, transfer wort into fermenter.
Top off fermenter with water to desired batch size.
Aerate wort by shaking, rocking, splashing, or with aeration stone.
Take gravity reading.
Pitch yeast.
Fit with airlock or blow off tube for high gravity or dark beers.
Move fermenter to temperature stable area protected from light.

Author:

Boil Size: 4.6 Gallons

Boil Time: 60

Boil Gravity: 1.058

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: 1/1/2016 9:17 PM

Notes: Produces a good tripel with just enough coriander notes.

Be warned, WPL530 is insane. I fermented 3+ gallons in a 6 gallon fermentor and at one point saw 2.5+ gallons of krausen buildup.

I maintained 68 - 70 deg throughout the fermentation, I saw about an 85% apparent attenuation, not the 77.5% referenced above.

Primed with 4 oz of corn sugar. However, after 2 weeks in the bottle carbonation could be called "weak". Clearly this brew would benefit from fresh priming yeast.

So, this turned out odder than I wanted. Excellent flavor at first, was somewhat sweeter than I wanted. Also a little darker.