Extract Homebrew Beer Recipes | Page 228 | Browse 30,000+ at Brewer's Friend

Author:

jkowalske

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 9/16/2017 6:15 PM

Notes:

Author:

Boil Size: 15 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 15

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2017 10:28 AM

Notes: Steeping at 65 - 68°C for 30 min

Author:

Sam Kornstein

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.14

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 4oz

Creation Date: 2/26/2017 5:25 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 2oz. Pacific Gem 15% AAU hops (@60 minutes)
Add 1oz. Cascade 5.6% AAU hops (@5 minutes)
Cool wort to 70 degrees and add 3 gallons of cold water
Pitch White Labs English Ale Yeast
Add 4oz. priming sugar at bottling

Author:

Smasm

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.187

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: 8/10/2016 6:30 AM

Notes:

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:

LaOnda70

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.176

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: 6/21/2014 10:52 AM

Notes:

Author:

FERR

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.042

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: 2/14/2016 9:22 PM

Notes:

Author:

Vincent-renaud

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.114

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: 2/9/2016 7:17 PM

Notes:

Author:

Zabs

Boil Size: 8 Litres

Boil Time: 35

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2015 11:51 PM

Notes: Recipe adjusted for bottling i.e. OG left 5 points below required to allow for extra provided by bottling sugar. Same applies to ABV - adjusted for extra 0.5% at bottling.

3.5 packs of S-23.

4 weeks lagering.

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.

Author:

Simz89

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 8/10/2015 12:44 AM

Notes:

Author:

BohicaSD

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.109

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: 4/20/2015 1:04 AM

Notes:

Author:

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.166

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 28 ° C

Priming Method: Dextrose and reinoculate

Priming Amount: 120g

Creation Date: 2/2/2015 7:48 AM

Notes: too bitter at bottling, see how bottle carbonation , ageing and chilling affects taste down the road...

Author:

yosoygarrafon

Boil Size: 6.5 Gallons

Boil Time: 60

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: 6/11/2014 10:53 PM

Notes: We used Edinburgh Ale yeast but I did not see it on this list. Also not sure of how much water we started off with or ended up with, just made a guess.

Author:

Tollie Mitchell

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.004

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: 2/23/2016 5:40 PM

Notes:
This is not intended to be a hoppy ale, rather more of a balance of hops and sweetness.
The hops can vary of course.

Author:

MervynP

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.08

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: 7/27/2015 12:40 AM

Notes:

Author:

Zho

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: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/26/2014 7:55 PM

Notes:

Author:

cheech226

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/14/2018 9:31 PM

Notes: last time i made this i wound up using more steeping grains than the recipe called for. math error. this time using a single hop along with c-pils and 1/4 tsp of burton water salts in my ro boil water. started yeast in 1 tbl of dme in a cup of boiled water. og was 1.051

Author:

Sensing Brewing

Boil Size: 23 Litres

Boil Time: 20

Boil Gravity: 1.044

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: 9/23/2018 9:18 AM

Notes: 2nd gen belle saison

8/10 Fg 1.010

4.5L 800g Sweet Cherries and 25g Honey,
added 1x Boon kriek dreg and 1x5ml vial of 2nd Gen lambic blend from dregs.

4.5L 20g Acai Powder and 25g Honey

4.5L 5g Wild Dasisy flowers and 25g Honey

4.5L 0.8 g Saffran and 25g Honey

Author:

rgzinck

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2021 6:55 PM

Notes: Brewed 1/30/22

OG 1.040. Flaked barley did not add any gravity points as this calculator suggested it would. Not an unexpected result. Set PPG to 0 to correct calculations.

IBU will be higher than desired (though still to style) due to this and the late addition of the 3.5lbs of the extract. Would have preferred ~30. Should have cut aroma hops in half to 0.5oz to compensate. Didn't think about it.

SRM much lighter than anticipated, estimated about 20. More of caramel color then the soft black I associate with an Irish dry stout. The roasted barley I purchased listed a lovibond of 480-720 but even 480L plugged into the calculator yielded an SRM of 27 so I'd guess it was more in the 300L rang. I was hoping for roasted barley at 600L for an SRM around 32. If I do this recipe again I'll up the roasted barley to 20oz for color.

Pitched one packet of rehydrated Nottingham yeast into fermenter at 56f.

Temperature briefly touched 62f early in fermentation but only briefly and primarily stayed 58-60f.

Sampled 2/6/22. Attenuated to 1.009. Slight sulfur aroma. Roasty, almost oatey with a distinct lactic acid tang. Nicely dry. The flaked barley and acidulated malt feel like they're working together to make a creamy taste without the texture.

Sampled 2/9/2022. Attenuated to 1.008. Probably the end of the road. Sulfur smell almost completely dissipated. Very pleasant taste. Tastes of coffee and oatmeal with just a hint of cream and tart fruit.

Note: The color means I'm probably going to call this an Irish Dry Ale. The flavor and everything else is to style but I can't imagine calling something this light a stout.