Extract Homebrew Beer Recipes | Page 231 | Browse 30,000+ at Brewer's Friend

Author:

dstarkMB

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2015 6:32 PM

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:

VTHomebrewer

Boil Size: 1 Gallons

Boil Time: 30

Boil Gravity: 1.264

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 6:38 PM

Notes: Deal with the Devil clone by Anchorage Brewing

Add all packs of yeast from under the lids to the hop boil at 15 minutes.
Add 1 Tbsp of Cognac and some soaked chips to each bottle.
Age for 1 year for true flavor.
Be sure to pitch additional yeast 24 hours before bottling.

Author:

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: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2016 11:14 PM

Notes:

Author:

Josh Burch

Boil Size: 2.75 Gallons

Boil Time: 60

Boil Gravity: 1.099

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2015 1:42 PM

Notes:

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:

Shovelhead Jeff

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.151

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2014 2:15 AM

Notes:

Author:

Gregory L

Boil Size: 6.06 Litres

Boil Time: 60

Boil Gravity: 1.087

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: 10/3/2015 6:48 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 4/5/2021 5:20 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 5.5 Gallons

Boil Time: 30

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: 6/12/2017 6:42 PM

Notes: re-hash of this brew i did in 2014 :
https://www.brewersfriend.com/homebrew/recipe/view/144542/ultimate-warrior

this time will be doing a 30 min all extract version bc i dont have a free weekend so ill have to do it at night after the baby goes to bed :-)

not having to do a 60 min warrior addition will allow me to add more hops by weight to the brew hopefully will get a better sense for if and what this hop tastes like in later additions.

also last time i did all maris otter malt. i still have some pretty cool labels i want to use again but they advertise smash with maris otter so i want to be a little honest. although im adding either some wheat malt or pale malt because the jug im ordering from northern brewer comes in 3.15 and 6 lb. denominations. i could do 9.15 lb which would be 7% but then its not really pale ale anymore. will do the 6 this time and see how it turns out. if i still cant tell wtf warrior and maris otter is after this then maybe will do 7% version next time.

going to reuse yeast which will be on its 3rd generation and just came off a mosaic ipa. hoping i can clean it well enough so theres not a lot of left over flavor, and also that it attenuates enough - it was questionable in the last brew although that was an old version of the 2nd generation.

Author:

tsmangin

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 25

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: 10/10/2015 2:59 AM

Notes:

Author:

Terrence

Boil Size: 3 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: 2/22/2015 4:14 PM

Notes:

Author:

krisco1313

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 11/10/2014 6:45 PM

Notes:

Author:

djuro13

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.046

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: 6/8/2015 8:21 PM

Notes:

Author:

watman

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2016 12:32 PM

Notes: 0.14kg Liquid extract -> barwiący/colouring, so should be a bit darker

Author:

Ranch Dog

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2015 3:27 PM

Notes:

Author:

grod31

Boil Size: 1.25 Gallons

Boil Time: N/A

Boil Gravity: 1.017

Efficiency: 100

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: 1/20/2018 12:00 AM

Notes: only 1# of rie syrup solids was used but gravity is higher then brewerfriend expects so an additional .5# is added to RSS to correct the post boil gravity.

gravity 1.061
when brewed it was kept next to a space heater and probably was around 80F. fermentation began about 12 hours after yeast ball pitch.

Author:

Clint Askins

Boil Size: 6 Gallons

Boil Time: 80

Boil Gravity: 1.092

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2018 11:26 PM

Notes:

Author:

Cleaver

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 80

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: 5/1/2019 9:28 PM

Notes: put in 1/2 a licorice stick at 10 min boil...only 1/4 dissolved.

One fermentor with Fermentis Safale US05

One with

Author:

Matt Spaanem

Boil Size: 2.5 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: 4/27/2011 8:26 PM

Notes: Wanted to brew a belgianish sort of beer with my wild yeast. The cascade hops (I know, not Belgian) were from my yard and I 'aged' them by baking at 170F for something like 10 hours.