Extract Homebrew Beer Recipes | Page 24 | Browse 30,000+ at Brewer's Friend

Author:

Dropsith

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.079

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: 2/17/2015 10:09 PM

Notes:

Author:

Brandon Taylor

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2015 1:00 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 4/28/2016 11:20 PM

Notes: Wyeast 1056 (American ale)

Step by Step:

Bring 2.5 gal. water to boil. Remove from heat and add dry malt, honey. Return to boil. Total boil is 60 min. Add 0.25 oz. Cascade and boil for 30 min. Add 0.25 oz. Cascade and boil for 15 min. more. Add Whirlfloc and boil for 10 min. more. Turn off heat, add 0.5 oz. Cascade hops, and steep for 2 min. Strain. Pour some water in the fermenter, the pour wort into fermenter and top up with cold water. When cooled below 70° F pitch yeast.

Ferment 7 to 10 days in primary at 70° F or below until gravity is about 1.010
*******×**
My results :
Og:1.045
Fg: 1.008
Ferment temp 70 degrees for 7 days.
Kegged
Lagered for:2 weeks (not necessary) it's my preference.
Carbonates at 17psi for 7 days

Author:

LordSalem

Boil Size: 4 Gallons

Boil Time: 15

Boil Gravity: 1.131

Efficiency: N/A

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: 4/22/2019 7:27 PM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 30

Boil Gravity: 1.05

Efficiency: 35

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: 3/31/2015 7:11 PM

Notes:

Author:

DrummerJim

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2015 1:30 PM

Notes:

Author:

craftygrappler

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.126

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: brown sugar

Priming Amount: 4.25oz

Creation Date: 7/1/2016 5:42 PM

Notes: Steeping with Cinnamon (4 sticks), Nutmeg seeds (2), Vanilla bean (1), and 2 tsp of whole cloves at knock out for 10 minutes.

If lacking banana aroma at end of primary fermentation, will add 4oz of banana extract and possibly 2 whole, ripened bananas

Author:

fedewab@gvsu.mail.edu

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 2/27/2013 11:15 PM

Notes:

Author:

jimdubc

Boil Size: 3.15 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2014 2:21 AM

Notes: Inspiration was SN's Beer Camp Belgian Black IPA from Fall of 2013. Target FG should be much lower...toward .012 - .013. I would ferment at the low end for 3 - 5 days, then raise the temp to let the yeast shine through over another 10 days...once FG has been reached, dry hop for 5 - 7 days before bottling.

Author:

tymoss

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2013 1:59 AM

Notes: Rinds in primary, spices added at flame out. Rack over fruit for secondary.

Author:

BBJ Brews

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: cane sugar

Priming Amount: 5 oz.

Creation Date: 9/18/2012 5:36 AM

Notes: I have never used Zythos hops before, but thought I would give them a try as I received 6 oz. free from Williams Brewing.
Steeped crystal 40 at 155F for 25 min., then began boil. Bulk of extract was added as late addition.
I pitched onto half of the yeast cake from prior beer that I was bottling the same day. The yeast was one pack of Nottingham and one Wyeast 1272 Amer.Ale II.
Four weeks in primary, no secondary fermenter. Dry hopped with 2 oz. Zythos pellets for last 10 days. I just threw them in loose.
At bottling time the beer had a pleasant pineapple/citrus smell. Primed with 5 oz. of cane sugar.
Starting gravity was 1.073 and finished at 1.017
This was just a test of some zythos hops that I had and it turned out good, but not great. I would like a hoppier and less sweet beer so next time I will be making some changes. I will half the crystal and use something like magnum to bitter with and add some simcoe along with the zythos for flavor/aroma.
10 months later...this beer actually smoothed out and was pretty decent, too bad i was on my last bottle.

Author:

Boil Size: 18 Gallons

Boil Time: 15

Boil Gravity: 1.101

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2018 8:19 PM

Notes: The fermentation began at 72 degrees, and rose up. At maximum it hit 85 degrees.

Author:

futur3h4wk

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 3/19/2014 1:36 AM

Notes:

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 35

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: 7/22/2015 10:44 PM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: Sucrose

Priming Amount: 2.5g

Creation Date: 3/10/2017 7:40 PM

Notes: Steep grains for 30 minutes at 155F. Add lactose at end of boil alongside Chinook hops.

OG of 1.078 measured at time of yeast pitching.

Add 20oz of espresso before bottling.

OG measured at 1.078
FG measured at 1.035

Used 1/2 cup instant coffee and 2/3 cup sugar in 2 cups water @ bottling. Add 1/3 cup extra coffee.

Yielded 46 12oz and 5 22oz bottles.

Author:

Bakke Brygg

Boil Size: 27.5 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/L

Creation Date: 7/31/2014 12:17 PM

Notes: Begynn med å varme opp 24 liter vann til ca. 70 grader i en stor kjele (bør være minst 30 liter). Sett boksene med flytende maltekstrakt i et bad med varmt vann (trenger ikke være glovarmt) ved siden av for å få maltekstrakten mer løselig og enklere å få ut av boksene. Når vannet i kjelen er varmet opp, rører du inn både den flytende og den tørkede maltekstrakten (DME/Spraymalt) til alt er oppløst i vannet og koker opp. La koke i 60 min og tilsett humle som beskrevet underveis.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.

Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham

Author:

TravelDog

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2015 4:23 PM

Notes: Used top cropped yeast from another lager in day three of fermentation. Made a starter from this yeast the night before and pitched it after cooling the wort.

Author:

babar79

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.114

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 3/4 cup

Creation Date: 9/6/2012 4:43 PM

Notes: 3 tsp Pumpkin pie spice @ 5 min of boil.

2 large cans of Pumpkin Puree to the primary.

For the bottling bring 3/4 cup of corn sugar and 1/4 cup of water to a boil with the following spices:

1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. mace
1/4 tsp. cloves

Add 1/2 tsp of vanilla extract to the cooled priming mixture.

After the mixture has cooled, add it to the bottling bucket(before racking!)

Bottle and condition for 2 weeks.

Author:

iFoggz

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: 1.0

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2016 1:41 AM

Notes:

Author:

miscon2

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 6/19/2014 4:08 AM

Notes: From the Brewer's Best Recipe Sheet:
IBUs: 35 - 38
ABV: 5.5% - 6.0%
OG: 1.061 - 1.065
FG: 1.016 - 1.019
Color: Black

Specially selected dark malt extracts and specialty grains combine to release a delightful bouquet of chocolate and roast. We have included a package of genuine whisky barrel oak chips to impart flavors of oak and whisky.