Extract Homebrew Beer Recipes | Page 275 | Browse 30,000+ at Brewer's Friend

Author:

Woo

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.095

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: 5/2/2015 2:40 AM

Notes: 1. Bring 3.5 gallons of water to 155 and steep grains for 30 minutes
2. Return slowly to a boil then remove from heat and stir in LME
3. Return to boil and add 1 oz Chinook
4. At 10 minutes add US Golding
5. Cool to <75
6. Dilute to approximately 5 gallons
7. Measure gravity
8. Oxygenate
9. Pitch Yeast
10. Leave in primary for 1 week
11. Move to secondary and leave for 1-2 additional weeks before bottling/kegging

Author:

rut6er

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2015 5:27 PM

Notes:

Author:

Mallonee's Malt

Boil Size: 2.4 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 60

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: 12/27/2020 4:48 PM

Notes: Brewferm Dubbel Damme pretty much according to instructions.

Didn't model well and OG is way off from what the can said.

Author:

Emilie Proulx / GF Bird

Boil Size: 3.2 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 1

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: 5/15/2020 5:38 PM

Notes: Light and hoppy.

Cheers!

Author:

Tollie Mitchell

Boil Size: 1.75 Gallons

Boil Time: 60

Boil Gravity: 1.077

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: 4/17/2018 2:46 PM

Notes:

Author:

Drubert1124

Boil Size: 6 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: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2017 1:51 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 5 Gallons

Boil Time: 3

Boil Gravity: 1.047

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/24/2022 2:43 PM

Notes: ===================================
4/24/2022
I kegged this Tuesday 419 from hot with no gelatin. Next day it was pouring with floaters so Wednesday 420 i transferred out of keg and made a make shift filter although not much seemed to get caught I wonder if the floaters were just a few in the first pour. Anyway rekegged it it was 1005 and shook the keg to carb and went on to can. Not sure the carb level but it was on the light side. Also added the rose water extract but have no good idea how much. I did one drop per 16 oz sample so in the end I added 35 drops to a measuring cup but it was immeasurable in the cup and the scale said 0g. So need to figure that out. The cans came out nice tho the rose water could be turned up slightly for experimentation purpose and carb level as well.

===================================
4/14/2022

brew day was a little strange as i brewed this straight up without the fruit then brewed another batch several days later, combining the two then separating them again into separate fermenters, one for plain and the other one for this version with the fruit which i added 7 days ago.

pretty slow fermentation on this and the other one, as of today this is at 1.012 (the other one is higher, about 1.020). i will say it i believe i measured it at 1.015 yesterday so maybe improving

tonight i opened up the fermenter and it does appear to have some active fermentation still going, not sure why this lutra is so slow....obviously it could be because of the fruit but the other fermenter without the fruit is also slow and even slower without the fruit so idk.

anyway i was getting worried about that fruit being at 80 degrees in there so i transferred and filtered the seltzer into a clean fermenter, left a lot of the trub and fruit remains behind, added a couple more spoonfuls of lutra yeast, and two tsp of yeast nutrient which i believe is DAP. oxygenated by pouring back and forth and stirring. ive read seltzer is less susceptible to damage due to oxidation.

on another note it tastes really good. you can tell there is residual sweetness there and its not complex at all, its straight up sugar sweetness. but light and mixed with the fruit flavor its nice. id almost like to stop it like this and package. but in the interest of understanding seltzer i want to try to give it the best chance to ferment all the way out properly then see how that tastes.

i also added a couple drops of rose water extract to 4oz sampler and it tasted really good, a little strong on the nose. im thinking we probably want to start with 1 drop per 16oz can and go from there. not sure how to measure that over the course of the entire batch/keg....

...that would be approx 35-40 drops into the keg not sure if i want to measure it that way or figure something else out. maybe measure 35-40 drops into a measuring cup and see how much that is so next time you can just go from that. andor should measure the 35-40 drops and weight that junk too so next time you can go by weight.

===================================
3/24/2022

initial recipe creation. sounds pretty straightforward, need to figure out how much rose water and extract to add. may want to add rose water at packaging time then do the flavorings at pour time for experimental purposes.

Author:

klops017

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.1

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: 4/18/2019 9:57 PM

Notes:

Author:

Melobe

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.087

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: 3/9/2018 5:15 PM

Notes:

Author:

Terrence

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.075

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: 3/10/2017 7:15 PM

Notes: Forgot yeast starter, whirlfloc, and coriander in boil. Might add coriander to secondary.....
OG came in at 1.096...

Author:

DaleCarroll@cox.net

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.107

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: Dextrose

Priming Amount: 1/3 Cup

Creation Date: 2/13/2017 7:21 PM

Notes: Can put crushed fruit in during serving, making a tasty summer

Author:

Slurp

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 6/8/2016 10:34 PM

Notes: I actually doubled the specialty grains and cold steeped them instead of the normal 150° steep. The grains were steeped for about 27 hours, mostly in the fridge in a 1 gallon water jug with about half a gallon of water in it. The grain tea was then strained into the wort with about 15 minutes left on the boil.

This brew spent 3 weeks in the primary fermenter with no secondary.

Original Gravity - 1.054
Final Gravity - 1.015

Author:

beerbone

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 60

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: 3/5/2016 3:59 PM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/13/2016 4:14 PM

Notes:

Author:

Lou's Brews

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 9/12/2015 12:27 PM

Notes:

Author:

Andy Conway

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 20

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2015 4:42 PM

Notes: For Roy and Cathy's Wedding Party - May 23, 2015.

John Palmers Brewing Classic Styles was the inspiration - purchased 'close' ingredients at Brewmeister.

Fermented two weeks in primary bucket, kegged one week at 12.

Author:

ServaesaPorFavor

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.051

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: 9/28/2016 7:39 PM

Notes: OG: 1.064
FG: 1.015
To brew this Ruthless Rye clone, mash grains at 154°F (68°C) for one hour. Mash out at 162°F (72°C) for 10 minutes, then raise to 172°F (78°C) and commence sparge. Boil for 90 minutes. Use rice hulls if a rye-induced stuck sparge is a concern. Steep aroma hops for five minutes at knockout and proceed with wort chilling.
Ferment at 68°F (20°C) until finished, rack on to bagged, weighted dry hops and hold for three days. Remove dry hops. Crash cool and condition the beer for at least a week before packaging.

Author:

Thomas.Johnson.FL@gmail.com

Boil Size: 5.5 Gallons

Boil Time: 50

Boil Gravity: 1.052

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 3/4 Cup

Creation Date: 9/17/2016 11:50 PM

Notes: Based on the White House recipe, using Victory malt in place of biscuit. "Victory" is in honor of the (future) winner of the 2016 election, but it's strong enough to dull the pain if the election doesn't go your way.

Author:

MustangBrews

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: table sugar

Priming Amount: N/A

Creation Date: 3/17/2016 3:10 PM

Notes: starter 1.4L DME 5.1oz 143.8g

Author:

Dougie fresh

Boil Size: 5.2 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

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: 10/21/2018 3:45 AM

Notes: