Extract Homebrew Beer Recipes | Page 31 | Browse 30,000+ at Brewer's Friend

Author:

trashguy

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 2/21/2012 8:58 PM

Notes: Sweet Oat

Author:

Letori

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 9:10 PM

Notes: steep grains @ 68 for 45 min
ferment ~ 66 degrees F,
lager for at least 1-2 weeks @7-10 C

SECOND BREW:

~1L mineralized H20, rest RO.
steep grains
Used WYeast 1007 (German Ale) - subbed for missing Kolsch yeast. 1300ml starter for 18 hours before pitching.

Author:

nheitkamp

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

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: 5/18/2015 1:28 PM

Notes: 1. Boil 1/2 cup water, cool, then start yeast
2. Place the cracked grains in the muslin bag(s) and place in a pot with 2 gallons of cold water. Add gypsum. Bring the water temperature up to 150 degrees F. Steep the grains for 30 minutes remove and discard the grains.
3. Add the extracts into the pot and stir to thoroughly mix the extract into the water.
4. Bring the liquid to a boil.
5. At the 30 minute mark, add the boiling hops slowly to the pot.
6. At the 45 minute mark, add the Irish moss to the pot.
7. At the 60 minute mark, remove the brew pot from the stove. Cool the wort using an ice bath or a wort chiller.
8. Transfer the chilled wort to a sanitized fermenter. Add enough cold water to bring the total volume up to 4 gallons.
9. Add yeast nutrient, enzyme and dextrin
10. When the temperature of the wort drops to below 85 degrees, add the yeast.
11. Place the airlock onto the fermenter.
12. After primary fermentation has completed, transfer the beer to the secondary fermenter, add isinglass (optional)
13. After secondary fermentation has completed, dissolve corn sugar in minimum amount needed of water, bring to a boil.
14. Transfer beer from secondary fermenter to bottling bucket. Add cooled priming sugar solution.
15. Transfer beer to sanitized bottles & cap. Allow 7-10 days for carbonization to complete.

Primary for 5 days?
Secondary 3 days?

Either freeze fruit and add at the end of the boil or puree it, freeze it, and add to secondary. (Secondary will give more fresh fruit/juice flavor where end of boiling will be more subtle).

Author:

rgrosholz

Boil Size: 3 Gallons

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: Force

Priming Amount: N/A

Creation Date: 8/3/2014 3:01 PM

Notes: Add 1/2 campden tablet, crushed, to 3 gal water and heat. Add sugars and bring to boil for 60 minutes. Bring 2.25 gal water and 1/2 campden tablet to boil for 15 minutes, just long enough to sterilize. Add RB extract to a sanitized keg. Cool both the sugar solution and water, then siphon both to keg and referidgerate. Force carb to 4 vols. Bottle once carbed.

Author:

Tres

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.112

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: 11/26/2013 4:37 PM

Notes:

Author:

irysek

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 12.8

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2015 11:24 AM

Notes: Batch size 5 gallons
Boil size 6.47 gallons
Boil time 90 minutes
Grain weight 15.47 pounds
Efficiency 75%
Original gravity 1.084
Final gravity 1.021
Alcohol (by volume) 8.3%
Bitterness (IBU) 22
Color (SRM) 11.8°L
Yeast 3 liquid packs Wyeast ****1762 Belgian Abby Ale II

Grains/Extracts/Sugars 15.47 pounds
Pilsen ****36ppg, 1°L 11.73 pounds ****75.9%
Dry Candi - Clear ****32ppg, °L 1.6 pounds ****10.3%
Munich (Light) ****34ppg, 10°L 1.6 pounds ****10.3%
Special B ****30ppg, 140°L 0.53 pounds ****3.4%

Mash
45 minutes, 8.4 gallons Strike ****Target 158°F
5.2 gallons 170°F 45 minutes (+0)
Sparge
3.2 gallons 172°F

Boil
90 minutes, 6.47 gallons

Challenger hops ****8%, Whole 0.8 ounces 60 minutes
Goldings (Styrian) hops ****5%, Whole 1.07 ounces 15 minutes
Challenger hops ****8%, Whole 0.27 ounces 3 minutes (+57)
Saaz hops ****4%, Whole 0.27 ounces 3 minutes (+57)

Ferment
14 days @ 65-75°F
__________________
4273L brewed since August 2011.

Author:

jakesnake2384

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.176

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: 4/30/2015 3:49 AM

Notes:

Author:

Lone Crow

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 25

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: 2/25/2016 7:58 PM

Notes:

Author:

IsoldesKnight

Boil Size: 7.9 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2014 5:50 PM

Notes:

Author:

miscon2

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: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2014 3:45 AM

Notes: NOTE: 3.3 Rye LME is a LATE ADDITION but marking it as such here throws all the numbers off.
ALSO: BB's previous version of this recipe included a "steep-to-convert" process utilizing 2-row and flaked rye, but have since changed it to a simple late addition Rye LME as shown here.

From the Brewer's Best Recipe Sheet:
IBUs: 40 - 45
ABV: 4.2% - 4.7%
OG: 1.045 - 1.050
FG: 1.013 - 1.017
Color: Pale Amber

A pale ale that uses just the right amount of Rye, Munich and Honey malt to create a unique spiciness. Then we use different hop varieties to perfectly balance the beer - and it’s dry-hopped!

Author:

NNickell5

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.076

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: 5/2/2015 7:34 PM

Notes:

Author:

bryehn

Boil Size: 2.64 Gallons

Boil Time: 50

Boil Gravity: 1.047

Efficiency: 24

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: 1/26/2015 2:06 PM

Notes: 1.041
1.009

Author:

Matthew Hudson

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.074

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: 5/2/2017 2:53 PM

Notes:

Author:

EvanAltman36

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: Kreamyx

Priming Amount: N/A

Creation Date: 2/28/2013 3:07 PM

Notes: This is a nice dark beer for those days when the weather is really starting to get cold. You're going to need something that sticks, something with body. With biscuit and roasted malts, this is a full-bodied brew, and the smoked and chocolate malts will add depth and heartiness as well. Throw in some flavors of coconut (unsweetened, toasted at 325 for ~20 minutes), chocolate, and vanilla, and you've got the feel of a cold hot chocolate too. The spicy, leathery bitterness from Perle hops remind us that baseball season is not too long gone, while the milder floral characteristics of the Hallertau carry hope for the new season that's still just a little too far away. 1.5L starter will give proper pitch rate. Use Coconut extract and Dark Cocoa powder like a dry hop and add after fermentation is complete.

Author:

Boil Size: 6.5 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: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/9/2015 6:30 PM

Notes: Add peach purée on second or third day of fermentation at high krausen. Add peach flavoring into bottling bucket prior to bottling.

Author:

stuttle

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 7/21/2014 1:30 PM

Notes:

Author:

Nosybear

Boil Size: 3.25 Gallons

Boil Time: 15

Boil Gravity: 1.048

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: 7/7/2018 3:12 PM

Notes:

Author:

galapaegos

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 1/25/2012 6:23 PM

Notes:

Author:

Rocketman2015

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

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: 7/11/2015 2:10 PM

Notes: Moose Drool Clone
Four different malts are used. They also do four hop additions consisting of a combination of east kent goldings, liberty, and willamette.
ABV 5.1%
IBU 26
SRM 38

Author:

riebhoff

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2015 8:15 PM

Notes: Add 3 sectioned and de-pithed grapfruits to 170 degree water, let sit for at least ten minutes. Drain, mash with a sanitized masher and add at flameout. Zest the grapefruits and make a tincture, add when dry-hopping.

Did my best to honor the more feasible Sculpin Clone recipes out there, but had to substitute a few hops as the LHBS was out of a few varieties...Liberty for Northern Brewer, Doubled up the Warrior to replace Tomahawk, Nugget may have replaced something else...