Extract Homebrew Beer Recipes | Page 213 | Browse 30,000+ at Brewer's Friend

Author:

AbsoZed

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.11

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: 10/28/2014 11:12 PM

Notes:

Author:

mtrider420

Boil Size: 2 Litres

Boil Time: 15

Boil Gravity: 1.032

Efficiency: 80

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: 12/5/2015 10:30 PM

Notes:

Author:

PatriotBrewer

Boil Size: 3 Gallons

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2013 11:02 PM

Notes:

Author:

SuperMarioBrewers

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.06

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: 9/27/2016 2:56 AM

Notes: Check the ingredients against yourrecipe sheettomake sure you have everything
listed. Place the yeastin the refrigerator.
Early on the brew day, remove the yeast from the fridge and allow it to come to
room temperature. Activate your yeast package. If using Wyeast’s “smack pack”
follow their directions.
Clean your brewing equipment so that it is clean to your eye, dust free, and then
sanitize all equipment that will be used during brewing with a no wash sanitizer.
In a 3+ gallon stockpot, begin heating 2.5 gallons of water and bring to 150-170°
F. While the water is heating, place the crushed grains in your bag and tie it
off. Make sure to have the grains loose in the back, don’t pack them. Check
the temperature of your water with the thermometer and make sure the
water is between 150-170° F. Remove bag, drain over the brew pot, and
discard the grains.
Bring the resulting liquid (now called wort) to a boil. Once it reaches a boil, turn
off the heat and add the first extract in your recipe. Stir well and make sure it
doesn’t burn or scorch on the bottom, then return the heat.
Bring to a boil. Keep the lid off of the pot during this period, allowing
steam to escape. Try to keep a consistent rolling boil.
Once the wort is boiling set your timer for 60 minutes and add bittering hops to
your recipe. These are the first hops listed as “60 minutes” on your recipe.
The times listed in a recipe always state how long the hops or other ingredients
should be boiled.
As the timer hits 0, turn off the heat and add the rest of the malt extract or
any 0 minute hops your recipe calls for. After your 60 minute boil the total
volume of your wort will be 10-20% less than your original volume.
Chill your wort immediately. You can use a wort chiller, or place your kettle
in an ice bath in the sink. When your wort is under 90 degrees, pour into
your fermenter (using a funnel if you have a carboy), or use your sanitized
auto-siphon.
While the wort is chilling, gather your already cleaned and sanitized
equipment: the hydrometer and tube, thermometer, fermenter, lid, airlock,
and carboy cap if using a carboy. Anything that touches the wort after the
boil should be sanitized and placed on a clean counter or paper towel.
Top up with cool water to the 5.25 gallon mark on your fermenter. Stir well, or
agitate the wort to provide aeration. Take a sample out of the fermenter using a
wine theif or racking cane, and place the hydrometer in your test tube. Float the
hydrometer in the wort, spinning gently to keep it from touching the sides. This
reading is your “Original Gravity” or OG for short.
Using sanitized scissors to open a corner of your yeast package, or open
the vial (depending on the brand of yeast you have), and add it to your
wort.
Coverwith the sanitized lid or bung, and fillthe airlock up to the linewith
cleanwater. Place the airlock in the hole, and keep in a dark place, ideally at
65-66° Fahrenheit, unless yourrecipe states otherwise.
Cover with a sanitized lid or bung and fill the airlock up to the marked line
with clean water or sanitizer. Place the airlock in the hole of your bung or
bucked, place the fermenter in a dark space (ideally at 65-66°F), and let
your homebrew ferment.
Signs of activity should start within 24 – 48 hours, and continue for
several days finally completing after 10 – 14 days provided the
fermentation has stopped. One the foam (also known as krausen) has
fallen back down allow the beer to sit and clear for a few more days. You
can now take another reading with your hydrometer by extracting some
of the beer with a sanitized wine theif or racking cane. This reading will
be your “Final Gravity”, also known as FG. In at least two days check it
again, if it is the same then your beer can now be bottled. If your beer
calls for dryhops then this is the stage in which they will be added.

Author:

RustyBarrelHomebrewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.095

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: 9/28/2016 7:58 PM

Notes: Idea for this was to do a pale ale with as much wheat as possible .didn't have time for all grains so used extract instead, which was only about 65% wheat. I think you can safely do 100 with AG.

Coincidentally, this stopped wit came out this summer which was really delicious. Was wondering why theirs was so much better , lighter in color, and just different. turns out they used grain bill and yeast of a real belgian then hopped the crap out of it. I like that idea too. https://youtu.be/SsE-RJkc2vY

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:

social_misfit

Boil Size: 6.5 Gallons

Boil Time: 15

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/13/2013 3:36 PM

Notes:

Author:

snoochkart

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.022

Efficiency: 75

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: 3/11/2015 2:11 AM

Notes:

Author:

seamus garrett

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 6/30/2015 5:14 AM

Notes:

Author:

reino4

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.006

Efficiency: 70

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: 3/27/2016 12:45 PM

Notes:

Author:

Ben & Damian

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.104

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: 9/12/2020 2:40 PM

Notes:

Author:

Squanto

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 60

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: 7/27/2017 2:35 AM

Notes:

Author:

SportingChiefs

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.109

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: 7/21/2018 8:18 PM

Notes:

Author:

Perfect Brewing Supply

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.137

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/20/2019 4:50 PM

Notes:

Author:

Acastillo

Boil Size: 189.27 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 66 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2021 1:57 PM

Notes:

Author:

MFED

Boil Size: 1 Gallons

Boil Time: 1

Boil Gravity: 1.132

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: -12 psi

Creation Date: 7/6/2020 2:28 AM

Notes: This is stupid easy.(no boil) . you just need a 2.5 gallon fermenter. I used Costco (TM) apple cider, they do not use a preservative. You can buy the apple juice in 2 packs. Dump half a gallon into the fermenter ... then add a pound of sugar to the remaining 1/2 gallon.. shake to dissolve, put that into the fermenter. (every pound of sugar you add is about 2.7% abv, adding more sugar is fun, but not necessary). As you add the 2ed gallon, pout half in the fermentor, and shake to entrain some air to make the yeast work better.

There is no foam in the fermenting. I kegged after 2 weeks in the fermenter, had the keg sit for 2 weeks then tapped.. I am told the longer you let it sit the better, but it was very good... poured over ice is acceptable.

Author:

Perfect Brewing Supply

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.138

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/8/2019 5:46 PM

Notes:

Author:

mbhein

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 15.6

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/7/2019 7:22 PM

Notes: Test recipe for new BA beer with Northern Waters.

Add 1/2 tsp of Irish Moss at 15 minutes

Add 1/4 tsp yeast nutrient at 10 minutes

Author:

Ben Golding

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.09

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: 12/3/2016 12:28 PM

Notes:

Author:

rainingvodka

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.056

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: 6/12/2016 4:14 PM

Notes: og 1.076