Extract Homebrew Beer Recipes | Page 338 | Browse 30,000+ at Brewer's Friend

Author:

cyalager

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.02

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: 8/9/2015 8:46 PM

Notes: Brewed on 10.11.15; I did not correctly calculate hops in the initial recipe (did not account for late addition) and was actually shooting for a bit lower.

Was able to hold fermenter in the 65-70 range fairly well.

Had issues with the first WLP005 yeast, low/no activity, added a second pitch on Tuesday 10.13.2015 at about 2200.

Author:

Kent Dagnall

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 81 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2022 4:30 PM

Notes:

Author:

TomMcC

Boil Size: 12.5 Litres

Boil Time: 60

Boil Gravity: 1.067

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: 5/1/2019 7:26 AM

Notes: HALF MOST MEASUREMENTS
Place grains in 2.5 gallons (9.5 L) of water, heat to 170º F (77° C), let sit for 25 minutes.
Return to boil, dissolve extract. Return to boil. Add 1-1/2 oz. (43 g) hops and chocolate (add slowly and stir constantly so it doesn’t stick and burn on the bottom).
At 45 minutes add 1/2 oz. (14 g) hops. At 60 minutes, turn off the boil. Chill to 88° F (31° C) and add to carboy with 1-1/2 gallons (5.7 L) water.
Pitch yeast (built up as a one-quart starter with DME) at 78º F (26° C).
After primary is complete, rack to secondary, store in cool place (below 60º F or 16° C) for 45 days.
Rack to bottling bucket, add one gallon (3.8 L) room temperature coffee and 3/4 cup bottling sugar. Stir well to mix and then bottle.

Author:

GrimDick

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.193

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2019 9:15 PM

Notes:

Author:

Patrick Starfish

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.121

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2018 10:06 PM

Notes:

Author:

Dana Pellerin

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.102

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: 10/24/2016 2:31 PM

Notes: This beer came out with a nice golden brown color (a little darker than expected but still nice), very clear and a nice head on it. I didn't taste much rye and that's probably because I steeped with crushed Rye instead of flaked. Also, I didn't get the aroma I was shooting for, but the beer had a nice flavor and a nice bitterness without being too strong.

I think for version 2 I will use an extract with rye in it, forget steeping altogether, and dry hop the cascade.

Author:

Barrel guy

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: Corn sugar

Priming Amount: 141 grams

Creation Date: 9/9/2016 2:04 PM

Notes: Turn off burner and timers at 20 minutes remaining. Add DME and simcoe hops. Stir to dissolve malt. Turn burner on and start timers at boil.

Author:

DrunkenSailor94

Boil Size: 12 Litres

Boil Time: 45

Boil Gravity: 1.033

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2016 9:32 PM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2016 9:53 PM

Notes:

Author:

Brew Lab

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.06

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: 11/6/2015 12:05 AM

Notes:

Author:

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2015 12:45 PM

Notes:

Author:

caribbeanbrewing

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: 5/12/2016 2:57 PM

Notes:

Author:

Tilen Zupanic

Boil Size: 3 Litres

Boil Time: 10

Boil Gravity: 1.282

Efficiency: N/A

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: 5/21/2017 12:51 PM

Notes: OG: 1040
FG: 1011
ABV: approx. 3.8%
Yeast: Gozdawa lager yeasts 7g
Fermentation in FV for 6 weeks, not 2-3 weeks as is stated on can. Flavor and taste increasing from week 3 to week 6. Hoppiness only after week 4. Steep even longer than 6 weeks, use different yeast.
Used 1 kg Coopers beer enhancer no. 2 instead of 1 kg of DME. Priming with 150 g of dextrose pitched to beer not bottles.
I've bottled on may 20th 2017 and fist tryed it on may 31st. It's already a vey good beer.

Author:

c3lls

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.043

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: 6/22/2017 9:16 AM

Notes:

Author:

AXW123

Boil Size: 22 Litres

Boil Time: 15

Boil Gravity: 1.036

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 132.1 g

Creation Date: 1/10/2019 8:05 AM

Notes:

Author:

Mogad

Boil Size: 20.5 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 69

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 8:51 AM

Notes:

Author:

asdf29

Boil Size: 11 Litres

Boil Time: N/A

Boil Gravity: 1.061

Efficiency: 80

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: 5/23/2021 4:12 PM

Notes:

Author:

Reevesie

Boil Size: 6 Gallons

Boil Time: N/A

Boil Gravity: 1.075

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: 10.23 psi

Creation Date: 1/30/2022 9:44 PM

Notes: 1/30/22-Decided to use a cheap wine kit and mix the blackberry in. Used Premier Cuvee yeast. 3/13/22-Moved to RW Barrel.

Author:

DylanQ

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 3/11/2022 6:50 PM

Notes: Recipe:
Bring one third of your target volume of water up to a boil.
Dice ginger.
Disolve sugar and mollases and yeast nutrients.
Add the diced ginger to the boiling water and boil for 5 minutes.
Add the lemon juice, zest and cinnamon one the mixture is no longer boiling.
Steep the mixture for 15-30 minutes.
Strain everything into the primary fermenter.
Top up the mixture with water to meet target volume.
Pitch yeast and ferment for 2 weeks.

When backsweetening, you can optionally include additional fresh ginger and crystalised ginger along with sweetners of your choice.
3 cups of Splenda is recommended for 5 gallons of ginger beer.
Steep and disolve all backsweetening ingredients in half a litre of water.
Strain the sweetener directly into the primary fermenter.
Allow the ginger beer to ferment for up to two further weeks.
Carbonate, bottle, and enjoy! <3

Notes:
In place of yeast nutrient, boiled bakers yeast with tea has been used.
Prices are in GBP.