Extract Homebrew Beer Recipes | Page 203 | Browse 30,000+ at Brewer's Friend

Author:

hell__n__keller

Boil Size: 5.5 Gallons

Boil Time: 40

Boil Gravity: 1.075

Efficiency: 50

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: 5/1/2015 7:25 PM

Notes: Used beet sugar not cane

Author:

Stanky

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2014 6:04 PM

Notes:

Author:

IsoldesKnight

Boil Size: 7.9 Gallons

Boil Time: 90

Boil Gravity: 1.078

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/1/2016 1:54 PM

Notes:

Author:

Joe Popham 2

Boil Size: 3 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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2016 9:12 PM

Notes:

Author:

Boil Size: 0.75 Gallons

Boil Time: 45

Boil Gravity: 1.028

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: corn sugar, grams

Priming Amount: 45

Creation Date: 4/6/2015 2:02 AM

Notes:

Author:

pivoljub

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2015 7:05 PM

Notes:

Author:

Chalswi

Boil Size: 5 Litres

Boil Time: 30

Boil Gravity: 1.041

Efficiency: 75

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: 2/29/2016 4:43 AM

Notes: First large FV in brew fridge, able to control temp constantly rather than ambient.

Cold crashed for a week, noticeable difference in clarity of beer and contents of bottle.

Author:

jarbraj

Boil Size: 1.1 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 50

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: 8/28/2016 12:18 AM

Notes:

Author:

JimB369

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2017 7:46 PM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 100

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: 12/14/2017 3:06 AM

Notes: https://www.homebrewersassociation.org/homebrew-recipe/battre-loie-saison-extract/
Original Gravity: 1.049 (12.2° P)
Final Gravity: 1.007 (1.8° P)
ABV: 5.6%
IBU: 27
SRM: 3
Put 2 gal. (7.6 L) of water in the boil pot and heat to 160° F (71° C). Add Wort A (3 lb wheat DME) to the water and stir until totally dissolved. Top off with water until you reach 3 gal. of wort.
Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil. Add Wort B (3 lb wheat DME) at knockout (0 min) until totally dissolved.

Strain wort into sanitized fermentation vessel with 2–3 gal. (7.6-11.4 L) of pre-boiled, chilled water for a total volume of 5 gal. (18.9 L).
Pitch yeast when temperature reaches 62° F (17° C).

Ferment in primary at 62° F (17° C) until fermentation slows significantly (7–9 days).

Rack to secondary fermenter and age for 10–14 days at 68° F (20° C).
Keg at 2.5 volumes (5 g/L) of CO₂ or bottle condition with 4 oz. (113 g) corn sugar.

Author:

VTJoeK

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.067

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: 10/15/2020 3:46 PM

Notes:

Author:

parabrand

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.206

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: 1/10/2019 4:28 PM

Notes:

Author:

MsKB

Boil Size: 3.73 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 100

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: 6/6/2018 1:30 AM

Notes: Opted for a light ginger forward summer ale using WLP 001. Fermentation aggressive for 72 hours at 73 degrees. Ginger is not overpowering but subtle enough to taste the spice. Taste test post fermentation and add remaining ginger in hop sack until desired taste attained.

Author:

Yalc

Boil Size: 3.5 Gallons

Boil Time: 20

Boil Gravity: 1.061

Efficiency: 30

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: 1/26/2018 12:20 AM

Notes: * Dissolve the DME 1.5 lbs at a time in 2 qts warm (105-120f) D.I. water.
* Then mix with remaining water to come up to 14qts incluing vol increase from DME. ( 12.6 qts with 4.5 lbs DME results in 14 qts pre-boil)
* Could do this the night before and store cold.
* Add 1/2 tsp Gypsum and Sugar and nutrient
* Bring to boil
* Set timer for 20 min
* Add 10 drops simethicone
* Add 1 oz Summit hops @ 20 min
* Add immersion chiller to sanitize, check and tighten
connections.
* 2 oz Cashmere @10 min
* Turn off flame
* Cover with foil and chill
* Transfer to fermenter
* Moveto chamber and set to about 75F (actual wort temp will continue to go down about 5 degrees lower)
* Oxygen and Yeast (US-05)
* Take a mason jar of wort and inoculate with yeast for fast ferment test.
* Set chamber to 68 (66-68 actual).
* Dry Hop with 2oz Cashmere for 3 days once activity
ceases.

Author:

cgrass11

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 20

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: 8/20/2017 8:46 PM

Notes: Kiwi is peeled and cubed to 1/2", added at flameout, let sit for 20 minutes. Transfer into carboy. Primary fermentation will take a little longer than usual (15-20 days). When kiwis rise to top and are almost white in color, this will signify they have been stripped of flavors and sugars.

Add gypsum with steeping grains.

Author:

Sam Kornstein

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.102

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: 4oz

Creation Date: 2/26/2017 5:41 PM

Notes: Steep grains at 150 degrees
Add .5 oz Columbus 15% AAU hops (@60 min)
Add 0.5 oz Columbus 15% AAU hops (@10 min)
Cool wort to 70 degrees
Pitch White Labs English Ale Yeast WLP002

Author:

Vheissu

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.099

Efficiency: 35

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: 1/7/2017 12:14 AM

Notes: Made for being bottled. Throw the Whirlfloc in the last 15 minutes of the boil to clear it up or you can use Irish Moss as well.

Nice malt backbone with slight bitterness, nothing too crazy. Just a basic pale ale with some additional speciality grains for colour and increased malt profile.

Something to try might be to reduce the amount of wheat malt, remove caramunich and add in some Munich malt liquid/dry powder to increase the maltiness even more.

You could add something additional in for head retention like flaked wheat, but should come out quite nice as is.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 9/6/2015 10:54 PM

Notes:

Author:

jp_homebrew

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: 5/21/2015 4:27 PM

Notes:

Author:

cgrass11

Boil Size: 4 Gallons

Boil Time: 65

Boil Gravity: 1.129

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: 8/26/2017 1:58 AM

Notes: Belgian Candi Sugar is Demerara Sugar.

Steep grains UNDER 170F.

Preboil for 5 minutes before first hop addition.

Add yeast nutrient before pitching yeast.

First yeast should be a strong ale yeast. Aerate very well after pitching (aquarium pump for 1 hour).

After vigorous fermentation slows down (8-10 days), alternate between 1oz pure cane sugar and 1oz Demerara sugar additions every day for 5 days straight.

A few days after primary fermentation slows down, transfer into secondary carboy that has the Cascade hop addition and add the super high gravity yeast . Aerate very well (aquarium pump for 1 hour).

Continue to add sugar additions each day for the next 5 days (including this day you transfered). Secondary fermentation should last 1-3 weeks.

2 weeks after all fermentation activity subsides, beer is ready to package. Add champagne yeast at bottling. While transferring beer into bottling bucket, us a cup of beer to dissolve champagne yeast and add to bottling bucket with priming sugar in 1 cup water.

Beer ready to drinnk after 3 weeks. Age well, over a year.