Extract Homebrew Beer Recipes | Page 219 | Browse 30,000+ at Brewer's Friend

Author:

Twa Corbies

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 1

Creation Date: 5/14/2022 8:48 PM

Notes:

Author:

Iain

Boil Size: 7.5 Litres

Boil Time: 90

Boil Gravity: 1.213

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: Dextrose

Priming Amount: 130.7g

Creation Date: 1/8/2017 12:11 AM

Notes: BREWING PROCESS

Multi-step mash method:
The mashing and fermentation schedule of this beer is more complex than most beers. If you cannot follow the schedule exactly, relax, don’t worry, have a homebrew! I’ll try to offer some alternatives to simplify the process.
Mash-in to reach a beginning mash temperature of 55'C (protein rest) & hold for 20 minutes. Ramp or raise the temperature of the mash to 63.3'C (saccharification rest) and hold for 60 minutes. Finally, ramp or raise the temperature to 75.6'C (mash-out) and hold for 15 minutes. Lauter and sparge to collect enough pre-boil volume to allow for a 90 minute boil. Proceed with the 90 minute boil, adding the Simplicity candi syrup in the last 15 minutes of the boil.

A simpler mash method:
Mash at 63.3'C for 90 minutes. This will allow for a fermentable wort that will still make a great Belgian golden strong. However, the head retention and clarity will not be quite what it would be with a multi-rest mash. Lauter and sparge to collect enough pre-boil volume to allow for a 90 minute boil. Proceed with the 90 minute boil, adding the Simplicity candi syrup in the last 15 minutes of the boil.
Chill to 17.8'C, pitch yeast, and allow to raise to 27.8'C over the course of 5 days. If unable to raise this high, raise as high as possible.
Ferment at 27.8'C for 2 weeks. Then cold crash and lager at 0'C for 3 weeks before bottling in Belgian bottles or kegging.
As I said, this recipe calls for a lot of advanced techniques. If you are unable to follow them exactly, keep calm and brew on! You will still be able to make a fabulous beer by following standard brewing procedures.

Extract Version: Replace 5 kg of the the pilsner malt with 3 kg of light dry malt extract. Steep the remaining 0.5 kg of Belgian pilsner malt at 65.5-68.3'C for 30 minutes using a muslin grain bag. Begin with enough volume to allow for a 90 minute boil. Allow the rinsed grain bag to drain for 15 to 20 minutes. Turn off the flame and dissolve the extract thoroughly. Turn the flame back on, bring to a boil and proceed as normal with the 90 minute boil, following the hop schedule and adding the Simplicity candi syrup in the last 15 minutes of the boil. Chill to 17.8'C and follow fermentation schedule as closely as possible.

Author:

somepants

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.124

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: 11/15/2014 10:36 PM

Notes:

Author:

ole german

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.097

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: 4/13/2015 3:18 PM

Notes: add one pound honey at 15 minutes, add irish moss at 15 minutes

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.099

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2015 6:54 PM

Notes: one of many clones, I know. but becoming a favorite in light of how little 3floyds brews/puts on the shelves etc.

1L starter (the day/afternoon before) 1L hot water to dissolve 1/3 cup of sugar and 1/3 cup of the DME. let cool to 80-100 degrees. pitch whole pack of Safale S-04 (optional: and, in addition to the S-04 add about a 1/4 to a half packet of champagne yeast for a higher ABV and a dryer finish)top with air lock or fairly loose bottle top, should see and hear bubble and fermentation within hours (often much sooner) let sit over night.

next day bring 3.5 Gallons (or biggest pot you have with a minimum of like 4" (preferably 6" or more) of clear between top of pot and top of water. to 158 degrees - steep all the (milled) grains.

bring to boil and dissolve the dme and the sugar. when the boil starts to bubble and or foam turn down just a bit to a rolling boil, or just low enough to not boil over while stirring often. add the first 1oz. of hops and start the clock. add an ounce every 10 min after.

cool/let cool and dump into the remaining 2 gallons of cool water (already in the fermenter) cool until approx. 72-78 degrees, pitch / pour in the starter.

let ferment for 1-2 weeks. you could rack it to a secondary after a week, but I've heard and read in blogs etc. that is the preferred method; and after many batches found that leaving it in for a full 2 weeks is just fine.

after 2 week rack into bottling bucket and prime with 3/4 cup corn sugar just prior to bottling.

it's fine to taste at 2 weeks but will be totally ready to go after 4-6. the ABV (shown above) at 8.17% and 123 ibu is a little bit high, but very attainable. I've consistently gotten around 7.56% and right around 100 IBU's every time. (this is 4th batch with very little variation / tinkering with the grain bill a little bit to lighten the color, but little else.)

... So (starting with a pretty easy recipe) a good hearty ale, with a more than substantial ABV and a big hop hit.

enjoy!!

Author:

Boil Size: 3.5 Gallons

Boil Time: 50

Boil Gravity: 1.069

Efficiency: 35

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: 5/13/2019 12:36 AM

Notes: 1) Sanitize brewing equipment.
2) Heat water to 150-160 max.
3) Steep grains for 20 min.
4) Bring wort to a boil (212) then remove from heat, add 6.6lb LME
and stir in until dissolved then return to boil.
5) Add 1.25 oz. Cascade/Saaz bittering hops at start of 50 min boil.
6) Add 1 oz. Liberty hops at 20 min of boil.
7) Add 1 oz. of Saaz hops at 5min of boil with .25 oz. of sweet orange peel, 2oz of honey.
8) Transfer wort into primary fermenter and bring level to 5 gal.
9) Take hydrometer reading and record.
10) Aerate the wort then pitch the yeast once temp is <78 deg.
11) Ferment 1 week or until completed. Transfer wort to secondary and add 1.5 oz. Blood orange concentrate, and .2oz Cascade dry hop. Ferment for 1 week.

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:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 9/8/2017 12:06 AM

Notes: Extract half of blended BIAB/Extract NEIPA. Same hop schedule used.

Author:

hippy

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

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: 3/20/2016 7:56 PM

Notes:

Author:

MaxMalt

Boil Size: 24 Litres

Boil Time: 65

Boil Gravity: 1.047

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: 3/16/2017 6:32 PM

Notes:

Author:

Quokka42

Boil Size: 11 Litres

Boil Time: 90

Boil Gravity: 1.098

Efficiency: 35

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: 2/20/2017 1:35 PM

Notes: The 1.7kg light Malt and 45g POR hops supposedly boiled for 90 minutes are an approximation for a Cooper's Draught tin.

The Malts were quite old and some of the hops had been in the freezer a year or two, but the actual beer has turned out bloody nice.

This was my first kegging attempt, so force carbonated in the keg after clearing (rest 5 days and gelatin.)

Author:

Pearlinacan

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.094

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: 2/19/2017 1:16 AM

Notes:

Author:

sean99

Boil Size: 6.4 Gallons

Boil Time: 60

Boil Gravity: 1.017

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 59 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2017 3:15 AM

Notes:

Author:

ckiesow

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: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2016 12:37 AM

Notes: Steep until 170*
All malts added at 60 min

Author:

jfpitts84

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

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: 2/21/2016 10:00 PM

Notes:

Author:

ybor_knight

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.104

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: 3/30/2019 12:09 PM

Notes:

Author:

zachlankton

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 10/13/2015 9:52 PM

Notes:

Author:

pivoljub

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.128

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2020 5:06 PM

Notes: 15g S04

Author:

Boil Size: 1.9 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 75

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: 7/16/2021 1:25 AM

Notes:

Author:

Thor Wiegman

Boil Size: 2.5 Gallons

Boil Time: 90

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: N/A

Priming Amount: N/A

Creation Date: 6/12/2011 3:23 AM

Notes: This is my idea for an oatmeal stout to be brewed this fall. Please let me know if you see anything here I should avoid, or if you have any recommendations.