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

Author:

Loriana

Boil Size: 4.6 Litres

Boil Time: N/A

Boil Gravity: 1.087

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2024 1:01 PM

Notes: Notes:
1. M05 yeast pitch rate at least 0,5g/L - don't worry about overpitching 1-2g/L, neither 10-times more yeast will ruin your mead
2. yeast nutrient = 0,25-0,3g/L Vitamon cerevisiae (in case of M05 yeast) in 5 additions
3. first nutrient addition before pitching yeast
4. second nutrient addition after 24 hours
5. third nutrient addition after 48 hours
6. fourth nutrient addition after 72 hours
7. last nutrient addition after 5 days if fermentation slows down
8. be careful of adding nutrient: shake or sweep patiently the carboy before to exhaust CO2, nutrient can do CO2 fountain; exhausting CO2 to day 5 improves yeast condition and work
9. reading after 3 days: SG 1.045, temperature 22°C; reading after 5 days: SG 1.032, temperature 21°C, after 7 days SG 1.021, after 10 days SG 1.010; after 14 days FG 1.006 - fermentation stopped
10. transfer your mead to sanitized carboy and add 0,25g/L=1,2g potassium sorbate to prevent further fermentation then add 100g same pasteurized honey for backsweetening and wait for 2 days
11. make sure that fermentation doesn't start again then do cold crash for 2-3 days to clear your mead
12. bottle and let aging at least 3 weeks at room temperature or ideally few months at 10°C

fermentation length 14 days + 2 days for confirmation
FG rises to 1.014 after honey backsweetening, alcohol lowers approx. 0,2%
flavor: very sweet with tones of grapefruit

CZ
Poznámky:
1. očkovací dávka kvasnic M05 se při této hustotě doporučuje aspoň 0,5g/L - neboj se ale předávkování 1-2g/L, ani 10-násobek tvou medovinu nepoškodí
2. výživa kvasnic = 0,25-0,3g/L Vitamon cerevisiae (v případě kvasnic M05) v 5 dávkách
3. první dávka výživy ještě před zakvašením
4. druhá dávka 24 hodin po zakvašení
5. třetí dávka po 48 hodinách od zakvašení
6. čtvrtá dávka po 3 dnech od zakvašení
7. poslední dávka výživy po 5 dnech, pokud kvašení zpomalí
8. buď opatrný, když přidáváš kvasnice, radši předtím nech mícháním uniknout CO2, jinak hrozí, že po přidání výživy medovina vypění; uvolňováním CO2 se zároveň zlepšuje kondice kvasnic a kvalita kvašení, provádíme do 5. dne
9. po 3 dnech hustota 1.045, kvašení při teplotě 22°C; po 5 dnech hustota 1.032, teplota 21°C, po 7 dnech hustota 1.021, po 10 dnech 1.010, po 14 dnech 1.006 - fermentace se zastavila
10. přelij medovinu do sanitovaného demižonu a přidej 0,25g/L=1,2g sorbanu draselného k zamezení další fermentace; pak přidej 100g téhož pasterizovaného medu k doslazení a počkej 2 dny
11. ujisti se, že medovina nezačala znovu kvasit, pak zchlaď na 2-3°C a ponech tak aspoň další dva dny, až se medovina vyčistí
12. nalahvuj medovinu a nech zrát aspoň 3 týdny v pokojové teplotě nebo ideálně pár měsíců v 10°C

doba kvašení 14 dnů + 2 dny na potvrzení
100g doslazovacího medu rozpuštěného ve 100ml vody zvedne hustotu na 1.014, alkohol se sníží o cca 0,2%
chuť: velmi sladká s nádechem grepu

Author:

buzzerj

Boil Size: 4 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: 8/2/2013 12:58 AM

Notes: Hey Porter. Go Porter! Attaway. Attaway! Ahhhhh.

Author:

BrookeTom

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Dry malt extract (DME)

Priming Amount: 6.5 oz (185g)

Creation Date: 9/19/2015 9:08 PM

Notes: Primary fermenter - 7 days
Secondary fermenter - 14 days

I had to make this a hybrid because the place where I live in Europe didn't have all the American supplies that I needed. Therefore, I had to make some changes to my recipe. I wanted to use cascade hops, but had to substitute fuggles instead. I considered hallertauer, but went with the British version instead. Also on the yeast, I wanted white labs California yeast, but all they had were dry packets, so I went with the Safale U.S.-05. I read that others have done it, so I did too.

I haven't used dry yeast in 20 years, so I made a yeast starter for the first time that I can remember. I forgot to get dry malt extract (DME), so I made it from liquid. I used 3 cups of water and 1/3 cup of liquid malt extract (LME) for a starter target gravity of 1.040. My research said that it is hard to calculate what the cell density is. Manufacturer say >6B cells/gram. I used 6.5 for the calculator. Boiled for 10 minutes and cooled it in an ice bath. Made the starter 48 hours before I started the main wort boil. Didn't look like much was happening 12 hours after making the starter, but later in the day, it had the right smell and was bubbling nicely.

If you brew this using US ingredients, use Carapils and Crystal 40L for the steeping grains; Cascade in place of fuggles (they are close enough to keep the timing the same); but the yeast can stay the same, since it is a U.S. Yeast. Extract was Polish product. I don't think it would make a difference. A starter is absolutely necessary to get the pitch rate higher, particularly with a dry yeast. Use the calculator on brewersfriend.com to determine how many cells and how big a starter you need. Mine was 3 cups, which met my requirement, but only just.

First time I've used a hop bag, too. I have heard two,things about hop bags: agitate often to get flow through the bag and don't squeeze it afterward because you can squeeze out some off favors into your wort. The hop bags worked great. Much easier cleanup than trying to strain out the pellet mess. Most of the hops stayed in the bags. Only had to dump my nylon strainer 3 times during wort transfer. Just remember to stir often when using the bags.

For conversion, 28g of hops equals 1 ounce. So 33g is about 1.2 ounces. I wanted to use plugs or full flower, but again, not available. Typically, I don't use pellets because it is harder to strain afterwards, which is why I went with the hops bags this time. Based on how easy the pour was into the carboy and the clean up afterward, I will be using hop bags everytime I use pellet hops. It was much easier than in the past, when my strainer would get clogged 20+ times while pouring.

The wort was darker than the calculator said it would be, but the IG was almost right on. It was closer in color to what I would expect of an APA, but the model is showing a much lighter expected color. Attached photos show the boil and the carboy about one hour after pitching.

24 hours after pitching, the krausen was about 2 inches and dark green on the top, probably from dry hopping with the pellets.

A note on dry hopping. Next time, I will wait until the krausen begins to fade, then add the dry hops, probably in bags. See this post for more on how to dry hop correctly: http://www.brewersfriend.com/2009/07/25/dry-hopping-beer/. Hop bag, sanitized marbles, string and tape. Might even be best in the secondary. Remove just before bottling.

Left in primary for 7-days, at 70 degrees. Transferred to secondary. Gravity was 1.016 for alcohol of 5.2 percent. Strong bitterness, very hoppy aroma. Classic pale ale! Leave in secondary another 2 weeks, then prime as indicated and bottle.

Primary cleanup: the yeast cake trub will be full of bloated hop pellet mess (unless you bag the dry hopping pellets). You will have to use a strainer when dumping out the left over yeast cake to prevent clogging your drain. I recommend using plugs for dry hopping because the clean up is easier. Also, don't store or reuse this yeast because it is full of hops. Of course, you can use some bags, but I don't know what kind of flow you will get through the dry hopping bags.

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:

Tollie Mitchell

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.062

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: 7/4/2017 10:34 AM

Notes:

Author:

Mig

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 10

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: 1/25/2014 7:17 PM

Notes: was intended to use 1kg of light crystal for steeping but accidcently used a dark crystal with a EBC of 400! However as I steeped 1kg in 37 litres I may not have achieved all the flavour and colour from the dark crystal I actually used.

I also added 500 g of muntons spraymalt wheet to incease flavour and ABV so now I AM ACTUALLY BREWING A Dark and very full flavoured IPA. Dry Hopped for a few days

OG and FG were lower than expected so I have decreased projected efficiency from 35 to 10

Author:

RGKendall

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 4/11/2015 3:19 PM

Notes:

Author:

AndrewS

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.019

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: 5/16/2015 8:42 PM

Notes:

Author:

Marconi

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 11/2/2020 11:01 PM

Notes:

Author:

Matt K.

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.078

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: 8/26/2016 9:22 PM

Notes:

Author:

Coadinghaylor Creations

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.134

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: 10/28/2021 2:34 PM

Notes:

Author:

Alex & Eric Peifer

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 1.1 oz

Creation Date: 8/8/2020 5:09 PM

Notes:

Author:

LJ Wylie

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.081

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: 9/15/2017 7:38 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:

Julian Haigh

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.092

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: 4/14/2017 7:32 AM

Notes:

Author:

Zen

Boil Size: 24.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2017 8:12 PM

Notes: Steep crushed grain in 2.5 litres of water at 65.5c for 30mins
Drain the grain water into a large pot. Rinse the grains with 2.5 litres of water (also 65.5c) and add tis water to the pot.
Bring to boil
Take pot away from the heat and add the dry and liquid malt extract and maltodextrin, stir thoroughly.
Top up the pot with cold water to 24.5 litres and bring back to boil
Once boiling add hops following the schedule.
At completion of the boil cool rapidly.
Aerate wort and pitch yeast.

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:

Chris Parsons

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/11/2015 6:35 PM

Notes: Add "late addition" DME at 15min mark.

Add IrishMoss at 15min mark

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:

Kendo

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 1/3 cup

Creation Date: 1/15/2014 6:36 PM

Notes: Steep grains for 25 mins
add 1oz Cascade hops at boil
add 1oz Cascade at 30 mins
let ferment 9 days @68F
prime with dextrose 1/3cup to 2cups boiled water
bottle for 2-3 weeks