Extract Homebrew Beer Recipes | Page 294 | Browse 30,000+ at Brewer's Friend

Author:

Boil Size: 2.5 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: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2015 12:52 PM

Notes:

Author:

MoonbeamBrewery

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2022 8:05 PM

Notes:

Author:

Mike Cole

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: 5/14/2018 7:58 PM

Notes:

Author:

Cow-Fish

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2018 11:17 AM

Notes: n.b James Squire attempted clone 150 lashes to hop thief.

150 lashes - A clean-finishing, Australian-style cloudy pale ale. Malted wheat adds to its refreshing character and a concoction of hops creates fruity aromas with hints of passionfruit, grapefruit & citrus.
- Hops Amarillo, Willamette, Nelson Sauvin , Galaxy.
- Malts Pale, Munich, Wheat
- 4.2% alcohol and IBU of 18.5

So my brew same alcohol but lower IBU at 12.84.

Hop Thief - A highly hopped American-style ale with a rich malt body and a seasonal hop bill showcasing a blend of Centennial and Cascade hops, delivering fresh citrus, grapefruit and spicy aromas along side subtle earth undertones.
- Hops Crystal and Cascade. (Centennial?)
- Malts Pale, Munich, Malted Wheat
5.0% Alcohol IBU of 35.

Recipe steps
Steep grains in coffee plunger for 20 mins then add to boiling water and rinse with 2 litres of water in coffee plunger
Bring to boil then turn off heat and
- heat tin of liquid malt in saucepan of boiling water whilst
- stirring in slowly 1 kg dried malt extract
- open and stir in tin of liquid malt extract
Bring back to boil - then follow hop additions
at 60 minutes
- turn off heat at end of boil and let stand for 10 minutes
- then cool with wort chiller to 28 Celsius
- syphin to FWK container and shake for a couple of minutes to aerate then pour into fermenter and add 5 litres of water temperature drop to 24 Celsius
pitch yeast and ferment for 14 days in fermetasaurus
trub removed after three days in removable bottle

grains per original notes
- 100g Carapils (DE) - assume this is the Carapils (Dextrine Malt)
- 100g CaraRed (DE) - assume this is the Crystal Millet Malt

Author:

Sofia

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/24/2016 1:58 AM

Notes:

Author:

Joerjames

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2016 9:58 AM

Notes:

Author:

Frosty Weasel

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.131

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: 12/22/2015 8:06 PM

Notes:

Author:

McLean91

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.116

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: 12/14/2015 11:37 PM

Notes:

Author:

nheitkamp

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

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: 5/16/2015 6:45 PM

Notes: Ferment 2 weeks,
Bottle 2 weeks.

Steep crushed grains for 20 minutes (or until 170).
Bring to a boil, remove, kettle, and add liquid malt extract.
Return to burner and add hops to hop bag.
Boil 60 minutes.
Cool wort and add to primary.
Aerate wort, take gravity reading, and pitch yeast.

Author:

bloodysafety

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.135

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2015 4:45 PM

Notes: My Very first batch of beer!

2-row gets toasted at 350 for a few minutes until a pleasing color has developed (under 10 minutes) This will effect the color of the beer and is darker than the recipe says it will be.

Author:

hell__n__keller

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 2/8/2015 4:49 PM

Notes:

Author:

Newf84

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.073

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: 9/21/2014 4:23 PM

Notes:

Author:

Bronzeback60

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.096

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: 11/8/2015 3:18 PM

Notes: Add 2 tsp of Irish Moss at 10 minute before end of boil
Add wort chiller to the kettle at 10 minute before end of boil
When the boil is complete cool down wort to 65-75 ºF If extract ½ boil then cool to 100º and fill fermenter to 5 gallon mark with cold water.
Check temp and pitch yeast when 65-75 ºF.

Boil 3/4 cup of corn sugar (4 oz by weight), or 2/3 cup of white sugar
or 1 and 1/4 cup dry malt extract in 2 cups of water and let it cool.
Add to bottom of bottling bucket then rack ale on top
Bottle as usual

Author:

i-love-lamp-and-beer

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.107

Efficiency: 30

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: 12/13/2016 9:02 PM

Notes:

Author:

Radcp

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

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: 2/18/2018 8:21 PM

Notes:

Author:

jjskck

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 10

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: 6/18/2019 6:09 PM

Notes: SG = 15P/1.062. Ended right at 6 gallons wort; approximately 5.3 gallons to fermenter after hop loss. Fermentation started at around 12 hours after pitching.

On day 2 of fermenation, added 1st round of dry hops and 1L of Mango Juice (Sprouts, 100% juice, pasteurized, no preservatives). This added 116g or 0.255 lb of fermentable sugar, along with 0.27 gallons of liquid. This maintains our OG at ~1.062, give or take a point.

Day 9: Tasted for first time. FG = 8ºP / 1.032 in refractometer. This corrects to 3.7ºP or 1.014, for AA = 76% and ABV = 6.3%. Flavor was good, very hop heavy (thanks to some hop matter landing in the sample glasses). Mango was present, especially upfront, but not particularly strong. No hint of heat/chile flavor. Also very "juicy" in appearance. With that, added pectic enzyme and 1/2L more of mango juice. Chopped another dried habañero and soaked it in vodka. In 2 days will transfer beer to clean carboy and add habañero plus last round of dry hops.

Day 11: Gravity is steady. Added 2oz dry hops plus another habañero soaked in vodka, seeds and all. Added hops and chile to stainless mesh strainer to keep out of beer. Will transfer to keg on day 14.

Day 13: Tasted beer. Mango is nicely present but not dominant up front. Midpalate has plenty of hop character. Chile heat hits at the end; lands on the throat but dissipates soon. Elements seem to be in correct proportion, so will transfer to keg and get on CO2 tonight.

Author:

Organic Guru

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.009

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: 9/13/2019 6:06 AM

Notes: How to take Graviola Capsules
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Cheaper brands of Soursop use fillers and are not 100% pure.

If you are using Graviola you want only the best ground powder of the leaf, stem, and fruit.

Platinum Soursop contains 1000 mg of 100% pure Graviola per serving, with 60 capsules in each bottle, and is the strongest, most potent extract on the market.
https://organicherbalsupplements.com/graviola-capsules/

Author:

Chefmann

Boil Size: 4 Gallons

Boil Time: 65

Boil Gravity: 1.04

Efficiency: 70

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: 12/6/2020 4:08 PM

Notes: Using La Fruitiere Orange Sanguine concentrate. Approximately 82 grams of sugars (fermentable).

Author:

DustyL

Boil Size: 3.1 Gallons

Boil Time: 30

Boil Gravity: 1.052

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 10.23 psi

Creation Date: 5/9/2022 8:45 PM

Notes: fermentation schedule:
5 days at 50 degrees
2 days at 55 degrees
1 day at 63 degrees
1 day at 66 degrees
slowly cold crash over several over 3-4 days to 36 degrees, then clear with gelatin.
lager in keg under serving pressure of 10 psi.