Extract Homebrew Beer Recipes | Page 238 | Browse 30,000+ at Brewer's Friend

Author:

bryehn

Boil Size: 3.4 Gallons

Boil Time: 45

Boil Gravity: 1.03

Efficiency: 45

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: 4/28/2015 11:57 AM

Notes:

Author:

Jari Tyrväinen

Boil Size: 26.83 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.69 bar

Creation Date: 12/22/2023 12:08 AM

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:

Yamanb

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/17/2019 4:08 PM

Notes: - Add 1 can of LME at start of boil and rest of LME at flame out
- Use 2.5 gallons of water for steeping (1.25 tap/1.25 distilled) and add gypsum/CaCl. Flaked oats and flaked wheat should be steeped in 155F water for 20 min.
- Add rest of brewing salts to 5 gallons of water (2.5 tap/2.5 distilled) in the boil kettle and the rest of LME.

Dry Hop
- add first batch of hops after 2 days
- add last batch of hops after 7 days

Bottling
- dilute priming sugar in boiling water before adding to beer
- 3/4 of a campden tablet smashed up into bottling beer

https://www.homebrewsupply.com/media/pdf/Extract_PDFs/EX_INS_JuicySundropsNEIPA.pdf

Author:

wbg126

Boil Size: 1.1 Gallons

Boil Time: 30

Boil Gravity: 1.043

Efficiency: 5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 50 ° F

Priming Method: Corn Sugar

Priming Amount: .5oz

Creation Date: 6/13/2017 12:14 AM

Notes: Left 1 gal fermentor in ice water bath for 10 days then brought to 65 for d rest for 48 hours
Lagered for 4 weeks in fridge

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:

SuperMarioBrewers

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.06

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: 9/27/2016 2:56 AM

Notes: Check the ingredients against yourrecipe sheettomake sure you have everything
listed. Place the yeastin the refrigerator.
Early on the brew day, remove the yeast from the fridge and allow it to come to
room temperature. Activate your yeast package. If using Wyeast’s “smack pack”
follow their directions.
Clean your brewing equipment so that it is clean to your eye, dust free, and then
sanitize all equipment that will be used during brewing with a no wash sanitizer.
In a 3+ gallon stockpot, begin heating 2.5 gallons of water and bring to 150-170°
F. While the water is heating, place the crushed grains in your bag and tie it
off. Make sure to have the grains loose in the back, don’t pack them. Check
the temperature of your water with the thermometer and make sure the
water is between 150-170° F. Remove bag, drain over the brew pot, and
discard the grains.
Bring the resulting liquid (now called wort) to a boil. Once it reaches a boil, turn
off the heat and add the first extract in your recipe. Stir well and make sure it
doesn’t burn or scorch on the bottom, then return the heat.
Bring to a boil. Keep the lid off of the pot during this period, allowing
steam to escape. Try to keep a consistent rolling boil.
Once the wort is boiling set your timer for 60 minutes and add bittering hops to
your recipe. These are the first hops listed as “60 minutes” on your recipe.
The times listed in a recipe always state how long the hops or other ingredients
should be boiled.
As the timer hits 0, turn off the heat and add the rest of the malt extract or
any 0 minute hops your recipe calls for. After your 60 minute boil the total
volume of your wort will be 10-20% less than your original volume.
Chill your wort immediately. You can use a wort chiller, or place your kettle
in an ice bath in the sink. When your wort is under 90 degrees, pour into
your fermenter (using a funnel if you have a carboy), or use your sanitized
auto-siphon.
While the wort is chilling, gather your already cleaned and sanitized
equipment: the hydrometer and tube, thermometer, fermenter, lid, airlock,
and carboy cap if using a carboy. Anything that touches the wort after the
boil should be sanitized and placed on a clean counter or paper towel.
Top up with cool water to the 5.25 gallon mark on your fermenter. Stir well, or
agitate the wort to provide aeration. Take a sample out of the fermenter using a
wine theif or racking cane, and place the hydrometer in your test tube. Float the
hydrometer in the wort, spinning gently to keep it from touching the sides. This
reading is your “Original Gravity” or OG for short.
Using sanitized scissors to open a corner of your yeast package, or open
the vial (depending on the brand of yeast you have), and add it to your
wort.
Coverwith the sanitized lid or bung, and fillthe airlock up to the linewith
cleanwater. Place the airlock in the hole, and keep in a dark place, ideally at
65-66° Fahrenheit, unless yourrecipe states otherwise.
Cover with a sanitized lid or bung and fill the airlock up to the marked line
with clean water or sanitizer. Place the airlock in the hole of your bung or
bucked, place the fermenter in a dark space (ideally at 65-66°F), and let
your homebrew ferment.
Signs of activity should start within 24 – 48 hours, and continue for
several days finally completing after 10 – 14 days provided the
fermentation has stopped. One the foam (also known as krausen) has
fallen back down allow the beer to sit and clear for a few more days. You
can now take another reading with your hydrometer by extracting some
of the beer with a sanitized wine theif or racking cane. This reading will
be your “Final Gravity”, also known as FG. In at least two days check it
again, if it is the same then your beer can now be bottled. If your beer
calls for dryhops then this is the stage in which they will be added.

Author:

jbelanger4

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.101

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: 11/22/2016 7:08 PM

Notes:

Author:

Brew Camp

Boil Size: 6 Gallons

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2017 7:45 PM

Notes: 1. Take yeast out and allow to reach room temperature (unless Imperial)
2. In your kettle, heat 3 gallons of water to 155 F
3. Fill your steeping bag with your specialty grains and knot at the very top
4. When the water reaches 155 F, turn off heat and steep the grains for 30 minutes
5. Remove the steeping bag, squeeze out excess liquid and discard.
6. Carefully add your Dry Malt Extract (DME), stirring to avoid clumps. You liquid in your kettle is now wort (malt liquid).
7. Bring your wort to a boil
8. When the wort is at full boil, add 1oz CTZ hops to the boil and start a 60 minute timer
9. After 45 minutes, with 15 minutes remaining, add 2oz Falconer's Flight hops to the boil and 1 tsp Irish Moss
10. Continue boiling for the remaining 15 minutes. Add 2 oz Falconer's Flight and turn off heat.
11. Pour 2.5 gallons cold water into your fermentation vessel, add hot wort and cool until about 70 F
12. Use your hydrometer to find your original gravity and record
13. Pitch your yeast and place airlock (and lid) on your fermentation vessel.
14. When visible signs of fermentation have disappeared for several days, at least 7 days, add 2 oz Falconer's Flight hops to the fermentation vessel (dry hopping)
15. When the beer clears, after at least 7 days, rack your beer into your bottling bucket.
16. Add 5 oz priming sugar to 1 cup water and bring to a simmer. Allow to cool some, then add to bottling bucket. Stir gently with sanitized bottling wand.
17. Fill bottles and cap.
18. Store bottles at room temperature for 14 days.
19. Refrigerate overnight
20. Enjoy!!!

Author:

Aaprice4life

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: Corn sugar

Priming Amount: N/A

Creation Date: 9/14/2016 7:39 PM

Notes:

Author:

eddieddy

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: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2018 10:04 PM

Notes:

Author:

cgrass11

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2018 3:25 PM

Notes: make wort with spent steeping grains from milkshake IPA and use on this batch, derated the grains and hop usage in calculations above.

Making yeast starter or do back to back.

Author:

Brew Lab

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

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: 1/7/2016 11:12 PM

Notes:

Author:

Rich Bowie

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/18/2020 11:12 PM

Notes:

Author:

bowlerhattedman

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.117

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: 7/30/2015 8:57 PM

Notes: Or WyYeast 3787

Author:

bsad11

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

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: 3/1/2015 12:35 AM

Notes:

Author:

NTexBrewer

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.063

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: 12/8/2016 3:10 AM

Notes: As primary slows rack to secondary

Add 1.5 oz medium toast American oak cubes and WLP 650 Brett Brux

At 3 months add yeast 5733 peddio, and wlp 677 lacto

Add naked snoqualmine Chardonnay to top of fermenter.

Bottled beer. I wanted to carbonate to 3 volumes. From doing online searches, I found to assume the beer to have 0.4 volumes of CO2 with such a long time sitting. I then used the formula 4 grams of cane sugar per liter of beer to get 1 volume of CO2. I needed 2.6 volumes and had 20.8 Liters of beer so I used 7.6 oz of cane sugar. I also used a little over 2 grams of EC-1118 Champagne Yeast rehydrated at bottling.

Author:

TattooSteve

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.127

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: 2/18/2017 6:04 PM

Notes: late addition of DME during last half of boil will make for a lighter colored brew

Author:

wbg126

Boil Size: 2.1 Gallons

Boil Time: 30

Boil Gravity: 1.098

Efficiency: 5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Corn sugar

Priming Amount: 4.4 oz

Creation Date: 8/1/2017 1:41 AM

Notes: Came out closer to SRM 7.5

Author:

Thebeernicorn

Boil Size: 0.5 Gallons

Boil Time: 10

Boil Gravity: 1.293

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: 3/19/2020 5:24 PM

Notes: 1 ounce cocoa powder to boil.

1 ounce cracked coffee beans to fermenter on day 7

6 ounces maple syrup Day 4

Cooked bacon day 4 with syrup