Extract Homebrew Beer Recipes | Page 205 | Browse 30,000+ at Brewer's Friend

Author:

Shue's Brews

Boil Size: 4 Gallons

Boil Time: 15

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: 1/22/2012 10:12 AM

Notes: This is based off of Basic Home Brewing's 15min ale recipie. Only citra hops are used, and a little orange peel to add a bit more citrus to the mix.

Author:

Boil Size: 2.75 Gallons

Boil Time: 20

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: co2

Priming Amount: 19.49 psi

Creation Date: 1/31/2020 5:11 PM

Notes: 1. Bring 2.75gal to a boil.
2. Added DME
3. Boil for 20 minutes or until just after hot break
4. Add 8.3ml lactic acid to reduce ph to 4.3 (assuming starting ph 6 from water+DME and 88% lactic (x*34.25*∆pH/11 if that is different where x=kg of dme)
5. Cool to 110*F
6. Pitch half the quart of Goodbelly
7. Cover loosely and allow to sour at 100*F for 2-3 days until pH around 3.4
8. Boil for 30 minutes to kill remaining lactobacillus and add 0.5 tsp of yeast nutrient, Irish moss, and lactose in final 15min
9. Cool for 85*F
10. Pitch entire packet of A20
11. When primary fermentation finished rack onto 3lb of raspberry puree
12. Allow to referment or age until finished (7+days)
13. Keg and carbonate to 3 vol at refrigerator temperature

Pre boil pH =
Pre boil volume =
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Post boil pH =
Post boil volume =
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Post lacto ph =
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Time in kettle for souring =
Time in primary fermentor =
Time on adjuncts (raspberry/vanilla) =
Time dry hopped prior to kegging =
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PSI kegged =
Temp of keg fridge =
Time spent in keg until carbonated =
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Flavor notes:

Changes:

Notes:

Author:

CatfishBeach

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/15/2017 6:52 PM

Notes:

Author:

MikeM1017

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.034

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: 1/28/2017 12:49 PM

Notes:

Author:

jspirko

Boil Size: 2.5 Gallons

Boil Time: 60

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: Force Carbonation

Priming Amount: 13psi

Creation Date: 8/31/2016 9:54 PM

Notes: Vienna and Munich malts add a nice depth and complexity with notes of light toasted malt, toffee and caramel. The flavor is malt forward with a toasted aspect, and just enough hop character to balance.

Author:

christopher.m.laird@gmail.com

Boil Size: 3.5 Gallons

Boil Time: 90

Boil Gravity: 1.018

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: 4/27/2015 12:51 PM

Notes:

Author:

nikberry@umich.edu

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.158

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2015 5:12 PM

Notes:

Author:

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.108

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: 10/18/2015 2:11 AM

Notes:

Author:

jhanson1526

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.119

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: 10/22/2015 4:52 PM

Notes:

Author:

BrewdForce

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.082

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: 1/28/2016 1:35 PM

Notes: Resting grains for 20min at 140 and then mashing at 150 for 60 min. Overkill? Probably.

Author:

DaleCarroll@cox.net

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/29/2016 1:24 PM

Notes:

Author:

natedizzle

Boil Size: 2 Gallons

Boil Time: 90

Boil Gravity: 1.065

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: 2/25/2016 6:02 PM

Notes:

Author:

RyDog

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.025

Efficiency: 48

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: 8/16/2016 5:37 PM

Notes: The final product is closer to an SRM of 18-20.
The flavor just got better with a few extra weeks, by that point it was all gone.

Author:

rainingvodka

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.043

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: 8/23/2015 5:00 PM

Notes: 6lbs bag LME spilled out on floor before pouring. Lost approximately 3 lbs.

Added extra cane and corn sugar to compensate. Originally planned 6lbs LME and 2 lbs cane sugar

OG 1.051
FG 1.005

Author:

jspirko

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.091

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: 5/9/2017 1:40 AM

Notes: Making the Must:
===============
Pour the apple concentrate into a sanitized 6 to 8 gallon fermentor. Add 2lbs of honey and pectin enzyme to the juice, stirring well.

Primary Finish Gravity:
===================
When fermentation is complete, make sure it is done fermenting by checking it with a hydrometer; it should have finished down to 1.000 or lower.

Secondary / Additives:
===================
Transfer to secondary. Now add the stabilizer pack and stir vigorously for 2 minutes, this will help release any sulfur dioxide created during fermentation. Continue to stir twice a day for 2 minutes each time for 3 days.

Finings:
=======
Add the Isinglass Finings and stir gently for 20 seconds and let sit for 3-7 days or until your cider has cleared out.

Back Sweetening:
===============
Once it has cleared, transfer off sediment into a bottling bucket. Nor stir 2lbs of honey into the cider making sure it has dissolved, it will all dissolve you just need to keep stirring until it has dissolved completely. Now add the cherry concentrate, apple flavoring pack and stir gently until incorporated.

Kegging:
=======
Recommend kegging this cherry cyser.

Author:

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2015 5:27 PM

Notes:

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.067

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: 8/5/2017 11:57 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:

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.033

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: 7/14/2018 3:41 AM

Notes: Ingredients
- 1 x Briess CBW Golden Light Extract 1.5L
- 1 x Morgans Wheat Malt Beer Enhancer 1.5 L
- 1 x Gladfield Medium Crystal Malt Cracked 250g
- 60g Amarillo Hops (Pellets)
- 1 x Safale S-04 English Ale Yeast (Fermentis)

Method
- Put 250g Crystal Malt in muslin bag
- Steep Crystal Malt in 2L of water on stove @ 69c for 30 mins
- Take Crystal Malt bag out of water and put in strainer to drain *DO NOT SQUEEZE BAG*
- Sparge bag with 500 mls water @ 69c
- Transfer malt water to large pot
- Top up pot with water to 14L
- Bring pot to the boil
- Once boiling, remove from heat and empty Wheat Malt into pot, very slowly while constantly stiring.
- Return to the heat and boil
- Once boiling, add 10g Amarillo hops and start timer
- Mix every now and then
- At 50 mins add 20g Amarillo hops
- Mix every now and then
- At 60 mins turn off the heat, add 30g Amarillo hops and add Light Malt Extract
- Use an icebath and ice bricks to cool to 20-21c
- Strain and transfer to fermenter
- Top up to 23L
- Add yeast and ferment at 18c

Notes