Extract Homebrew Beer Recipes | Page 210 | Browse 30,000+ at Brewer's Friend

Author:

Satcom221

Boil Size: 4 Gallons

Boil Time: 45

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: Corn sugar

Priming Amount: 7.4 oz @ 60*

Creation Date: 5/31/2014 4:04 AM

Notes: Steep grain in 2.5 gals @ 160* for 30 mins

Pitch @ 65*-72*, ferment @ 60*

Author:

sideofpotatos

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.091

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: 1/7/2015 6:27 PM

Notes:

Author:

Dave P

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.219

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: 11/15/2015 5:47 AM

Notes:

Author:

curtdo@comcast.net

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.086

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: 2/12/2016 12:27 AM

Notes: 1 oz hops whirlpool
1 oz coffee press at bottle bkt

Author:

Blue Tick

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 65

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: 2/20/2016 6:36 PM

Notes:

Author:

Ben Golding

Boil Size: 11 Litres

Boil Time: 45

Boil Gravity: 1.09

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: 12/3/2016 12:22 PM

Notes:

Author:

Boil Size: 10 Litres

Boil Time: 30

Boil Gravity: 1.12

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 158

Creation Date: 4/3/2016 7:20 PM

Notes:

Author:

csandvik

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: Corn Sugar

Priming Amount: 3.2 oz

Creation Date: 3/31/2016 12:42 AM

Notes:

Author:

Sugar Ray

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.127

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/24/2018 10:10 PM

Notes:

Author:

Jsquared

Boil Size: 5 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2017 6:18 PM

Notes:

Author:

Jenny

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2017 6:05 AM

Notes: Wort 75.6 @ pitching
Initial gravity 1.045
After pitching 76.0
Begin primary fermentation 11 March 17 @ 1950

Author:

Sam Kornstein

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: Dextrose

Priming Amount: 5oz

Creation Date: 2/23/2017 11:17 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 1oz. Amarillo apx 8.4% AAU hops (@60 minutes)
Add 1oz. Amarillo 8.4% AAU hops (@10 minutes)
Cool wort to 70 degrees and add 3 gallons of cold water
Pitch White Labs California Ale Yeast
Add 4oz. priming sugar at bottling

Author:

Boil Size: 5.3 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2016 4:22 PM

Notes: . Rack to glass carboy after primary
. Leave in secondary for 8+ months
. Add Bourbon Oak to fermenter for last 2-8 weeks
. Add some Lalvin EC #1118 before bottling
. Wait 6 weeks after bottling before drinking

Author:

D. Martin

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.067

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: 12/30/2015 3:05 PM

Notes: Bring 2.5 gallons water to boil, remove from heat and steep specialty grains for 30 minutes. Then, remove grain and bring wort back to a boil.

Once boiling, remove from heat and add DME. Stir thoroughly until completely dissolved. Return wort to boil.

Once boiling, start 60min clock and follow hop schedule.

At flameout, add hops per schedule and create whirlpool. Partially cover pot, leaving enough room for steam to continue to escape.

After 10 minutes, move to ice bath. Once wort is below 100 degrees, move wort to Primary Fermenter. Add refrigerated spring water to fermentor to achieve 3.5 gallons.

Take O.G. Reading.

Using a sanitized temperature gauge, make sure wort is below 80 degrees. If below 80 degrees, procees with shaking up wort and pitching of yeast.

After 14 days in primary fermenter, take another gravity reading. If desired gravity is set, proceed with dry hopping. Dry hopping should be done for 7-10 days.

Author:

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: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/3/2015 8:16 PM

Notes:

Author:

Dodger1960

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: N/A

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/22/2013 8:48 AM

Notes: I messed up this recipe when I originally entered it. The Styrian Goldings are DRY HOP not first wort.

The beer is bitter due to both the hops, 90 minute boil and the use of crystal,chocolate and black malts which adds that burnt caramel edge, and the beer is very similar in basic taste to Rigwelter, but the dry hopping gives it a nice aroma which Rigwelter lacks in my opinion.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.112

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: 8/12/2017 7:20 PM

Notes:

Author:

RGKendall

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 10/29/2017 4:45 PM

Notes:

Author:

Critter

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.099

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: 3/1/2015 10:31 PM

Notes: Simple to follow recipe for a great example of this often overlooked style of beer. Feel free to substitute your'e favorite type of ale yeast. Vanilla bean should be split open and scraped of it's gooey goodness. Don't be afraid of the dark! Enjoy...

Author:

Laegrim

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: -15psi

Creation Date: 10/25/2019 9:21 PM

Notes: Belgian Candi a stand-in for 6lbs of bocheted honey; the different amount makes up for the greater sugar in the apple juice I used to reach the same OG.

Honey was bocheted on med/low heat over charcoal flame (grill) for ~1.5hrs, until very dark. Pasteurized apple juice (Kirkland brand) was used to dissolve the honey, and the mixture was added to the carboy with enough additional apple juice (5 gal total apple juice) to reach the final volume. Two packets of Nottingham yeast were re-hydrated in one small pack (~12g) GoFerm-PE, and pitched.

Fermaid O/K and DAP were added in staggered additions over the first week according to the schedule given by https://www.meadmakr.com/batch-buildr/: 4.5g Fermaid O @ 24 & 24 hrs, 5g Fermaid K & 2g DAP @ 72 hrs & 1/3 sugar break.

As my temperature controlled chamber was full, fermentation was carried out in a water bath/swamp cooler and further cooled with ice bricks. Over the course of active fermentation the temperature varied more widely than I would have liked, but stayed within 65f-80f.

Fermentation was visibly active during primary for ~2 weeks, and the must was racked to a secondary fermenter (onto 1/4 tsp of K-meta) after ~3.5 weeks. Secondary fermentation lasted a further 3 weeks during which Fermfast-Dualfine and Pectinase were used to further clear the must, though the Pectinase didn't seem to have any effect on a persistent haze and the Dualfine was particularly effective. At the end of secondary fermentation the must was cold crashed before being racked into a keg (onto a further 1/4 tsp of K-meta), carbonated, and bottled in 22oz longnecks.

The finished product is clear, the color of a bock or dark amber ale, and is very drinkable; while the bochet could have aged months longer, it still carries notes of dark stone fruit and toffee.