Extract Homebrew Beer Recipes | Page 225 | Browse 30,000+ at Brewer's Friend

Author:

klutchell

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 50

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: 12/1/2014 2:59 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2015 7:31 AM

Notes: !!!>USE GOLD LME< >DO NOT USE PILSEN<!!!!
THE GOLD LME WAS NOT AN OPTION ABOVE! THE GOLD LME OPTION WAS NOT AN OPTION ABOVE SO I PUT 9.15 lbs of Pilsen LME. When I tried to add GOLD LME it did not calculate correctly. Pilsen would work BUT GOLD LME IS THE CORRECT LME, NOT PILSEN! PLEASE UNDERSTAND THAT IF YOU USE PILSEN YOU WILL NOT HAVE THE SAME TASTE AS TWO HEARTED IPA! I APOLOGIZE BUT GOLD LME IS NOT AN OPTION ABOVE. PLEASE USE GOLD LME! A starter is advised! 2 stage fermentation is a must. Expect aggressive yeast activity within 48 hours. An airlock will NOT handle this. You will need a blow off! 1056 is a super active yeast. It will blow the top off of a bucket or blow up a carboy, no joke. US Safale 05 is a great dry yeast option if you don't have a blow off. Thank you and enjoy your beer my fellow HOP HEADS! Oh, feel free to use 2 ounces of Centennial hops, instead of one, when dry hopping. This would be dry hopping at 2nd fermentation. Also, depending on how hoppy you want it, you could put the hops in for the whole 10-14 days during the second fermentation, 1 or 2 ounces. Or, for less hoppiness, add 1 ounce a week into the second fermentation and just allow to dry hop for a week. The choice is yours. Just depends on what you want and how aromatic and hoppy you want the final beverage. Enjoy.

Author:

BORDHAM

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.077

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: 4/8/2015 8:48 PM

Notes: 45 min. steep @ 155*-160*.

Author:

WhiskeyTangoFoxtrot

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: dextrose

Priming Amount: 4.5 oz

Creation Date: 1/17/2014 5:16 AM

Notes:

Author:

jpopham@spscommerce.com

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.084

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: 11/14/2015 6:16 PM

Notes: First brewed: November 15, 2015 in the Condo, with Duluth Homebrew Supply store merchandise!!

Boil Day:
1. Begin by starting to bring 3g of water to a boil in 7g boil kettle over high heat.
2. Lightly crush steep grain with rolling pin to expose endosperms.
3. Once bubbles become present (about 10min), steep grain until water boils, about 20min.
4. Once boiling, remove steep grain, add dry extract, and return to a boil (about 10min).
5. Once returned to a boil, add 1oz of U.S. Tettnang hops. You'll want a timer for the next 3 steps, and to stir/maintain a quiet boil, whatever heat setting is required.
6. 30min later, add last 1oz of US Tettnang hops.
7. 20min later, add liquid extract.
8. 10min later, turn off heat.
9. In 5g fermenting bucket, sanitize airlock and lid. 1oz Starsan, 5g water, 2min.
10. Chill wort in ice bath in sink until it is warm to the touch (about 15min, 80° F).
11. Pour sanitized solution and items from 5g fermenting bucket into 5g bottling bucket.
12. Empty 5g bottling bucket. Pour chilled wort back and forth 3x each between 5g fermenting bucket into 5g bottling bucket, finishing in 5g fermenting bucket.
13. Fill 5g fermenting bucket with water to 5g.
14. Shake and pitch yeast into wort in 5g fermenting bucket.
15. Affix lid, (sanitizer-filled) airlock.
16. Store in dark space at 68-70° F for 2-3weeks (4-6weeks if not Transferring).
17. Check bucket the first few days to ensure kraisen/happy yeast have not caused blowoff.

(Optional) Transfer day (2-3weeks in):
17A. In (a second separate and empty) 5g fermenting bucket, sanitize siphoning equipment. 1oz Starsan, 5g water, 2min.
17B. Pour sanitized solution and items from second 5g fermenting bucket into 7g boil kettle.
17C. Siphon wort from first 5g fermenting bucket into second 5g fermenting bucket, being sure not to splash. Leave behind any trub.
17D. Affix lid, (sanitizer-filled) airlock.
17E. Store in dark space at 68-70° F for 2-3weeks.

Bottling day (4-6weeks in):
18. In 5g bottling bucket, sanitize siphoning equipment, bottling siphon, 60 bottles, 60 caps, and capper. 1oz Starsan, 5g water, 2min.
19. Pour sanitized solution and items from 5g bottling bucket into 7g boil kettle.
20. Begin boiling 16oz water with 2/3c sugar.
21. Siphon wort from 5g fermenting bucket into 5g bottling bucket, being sure not to splash. Leave behind any trub.
22. Stir in boiled sugar solution.
23. Affix bottling siphon to bottling bucket.
24. Pull/drain bottles individually, then fill each from 5g bottling bucket (bottling siphon should leave 1in head automatically), and lastly, cap bottles using capper.
25. Store in dark space at 68-70° F for 2weeks. After 2weeks, fridge-ready brews!

Author:

LaOnda70

Boil Size: 7 Litres

Boil Time: 15

Boil Gravity: 1.133

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: 5/16/2014 4:56 PM

Notes: Ale to test test new Hops!

Boil Light Dry Malt in a couple of liters of water, add the hops give (start tentatively with 10 grams) boil for 15 minutes.
Add more hops (this time 15 grams) and remove the pan from the heat, let it soak for about 30 minutes with the lid on. Strain it then down into your fermenter, mix in the beer kit and make up to 20 liters. (ABV around 4.4%)

Author:

Don Webb

Boil Size: 5 Gallons

Boil Time: 60

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: 8/20/2011 8:01 AM

Notes: Darker, red / amber color compared to standard Pils. Unusual bittering hop for a Pils. Actual yeast used was Wyeast 2252 (Rasenmaher Lager). The DME was actually 'Briess Ultra Light', but probably still 4L. I did nothing with the hard Indy water. Probably not even considered a Pils, just for the water alone! Hence the 'Old Bastage' name. I was too lazy to measure actual gravities, etc. Picture of glass of beer is after 22 days lagered. Beer developed better head and flavor after two more weeks in the bottle. This beer had a unique, complex flavor, It didn't last long once it was done lagering.

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2014 3:52 AM

Notes:

Author:

jman94

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2015 11:17 PM

Notes:

Author:

Big John

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: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2017 2:35 PM

Notes:

Author:

Nebula Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 5/21/2017 5:48 PM

Notes:

Author:

deal.jt

Boil Size: 1 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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2016 8:15 PM

Notes:

Author:

VTHomebrewer

Boil Size: 1 Gallons

Boil Time: 30

Boil Gravity: 1.232

Efficiency: 70

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: 4/1/2020 6:27 PM

Notes:

Author:

Wicked Pissa Brewers

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 60

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: 10/27/2017 12:26 AM

Notes: The 5 Cs

Type – Extract:
Batch size: 5.5 gal
Boil Size: 2.5 gal
Boil Time: 60 min
Fermentation Stage: Two Stages - 2 weeks primary, 4 weeks secondary
Original Gravity: 1.058
Final Gravity: 1.011
ABV: 6.12%
IBU: 75.63

Ingredients:
2.5 Gallons Tap Water
4 Gallons Bottled Water – Note: even though this is a 5.5 gallon recipe, you will need extra because of the fluid loss during the boil process
1lb Carahell
1lb German Munich
1lb Rahr 2 Row
6lbs Liquid Gold Malt Extract
1lb Amber DME
1.5oz Chinook Hops
1.5oz Centennial Hops
1.5oz Columbus Hops
1.5oz Cascade Hops
1.5oz Citra Hops
1 Safale US-05 Dry Ale Yeast

Procedure:
Start with 2.5 gal tap water, add grain to cold water and heat water to 165 degrees, and steep grains for 30 minutes
Remove grains and bring wort to boil
Remove pot from heat, add 6lbs Liquid Gold Malt Extract and boil for 60 minutes
Add .3oz of Chinook, Centennial, Columbus, Cascade, and Citra hops and boil for 60 minutes
Add .3oz of Chinook, Centennial, Columbus, Cascade, and Citra hops and boil for 30 minutes
Remove pot from heat and add 1lb of Amber DME, return to boil for 15 minutes
Add .2oz of Chinook, Centennial, Columbus, Cascade, and Citra hops and boil for 15 minutes
Add .2oz of Chinook, Centennial, Columbus, Cascade, and Citra hops and boil for 5 minutes
Cool wort to 70 degrees
Add enough bottled water to bring the specific gravity to 1.058
Add Safale US-05 Dry Ale Yeast

Fermentation:
Primary – 2 weeks at 65-70 degrees
Secondary – 4 weeks at 65-70 degrees
Add .3oz of Chinook, Centennial, Columbus, Cascade, and Citra hops 10 days prior to bottling day
Add .2oz of Chinook, Centennial, Columbus, Cascade, and Citra hops
5 days prior to bottling day

Bottling:
6 weeks after brew date
Use .3oz of corn sugar per gallon of beer
Condition beer for 4 weeks at 65-70 degrees

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:

Boil Size: 16 Litres

Boil Time: 75

Boil Gravity: 1.064

Efficiency: 15

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2016 8:46 PM

Notes: Steeping at 65°C for 40 min.

Author:

phi

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.218

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: 3/16/2016 2:46 PM

Notes:

Author:

Husker71

Boil Size: 2.5 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: 12/21/2015 6:27 PM

Notes:

Author:

sportpak

Boil Size: 2.5 Gallons

Boil Time: 45

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: 10/17/2015 10:33 AM

Notes: Hop Stand 10 min with hops for "whirlpoop @ 200f" immediately following flame-out.

Hop Stand with hops for "wirlpool @ 100f" as soon as your first hop stand is done and you start your chilling process.

I use hop socks for these hop stands. Even this small batch has a huge amount of hops. Stir carefully and constantly for best utilization. When removed I wring out most of the wort.

Oxygenate well when chilling is complete.