Extract Homebrew Beer Recipes | Page 34 | Browse 30,000+ at Brewer's Friend

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...

Author:

cessnapix

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: 0.35

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: 188 grams

Creation Date: 8/16/2015 9:46 PM

Notes: A big hit among daughter and her friends. i like it as well but prefer a lower IBU, not a big IPA fan.

Author:

Homebrewski

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: 1/20/2012 5:56 PM

Notes:

Author:

peterj

Boil Size: 2.25 Gallons

Boil Time: 30

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: Corn Sugar

Priming Amount: 1.8 oz

Creation Date: 3/31/2012 2:21 AM

Notes: 1 lb Apple Juice = 1 gallon Apple Juice
Late addition of apple juice into fermenter before pitching yeast
Steep teabag after flameout

Primary 3.5 weeks
Bottle condition 3.5 weeks

Author:

phillipsrx@hotmail.com

Boil Size: 3.5 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: 11/27/2012 5:09 AM

Notes: Pumpkin 5 lb (shallow baking pan with little water @325 x 1hr or @300 x 2hr)
either steep with grains @ 150-155 degrees for 1 hr & sparge
* or add to boil for more flavor & body

If adding pumpkin to boil, steep grains for only 30 min @ 150-155.

Spring water 3.5 gal initial boil. Sanitize fermenter/carboy with Saniclean. Save sanitizer for hydrometer, spatula, & air lock.
Steep grains for 30 min at 155-160F (158).
Add bittering hops (not in bag), bring to boil, & boil for 30 min.
After 30 min boil, add pumpkin (not in bag), flavoring hops (not in bag), & boil 30 min.
With 10 min left in boil, add irish moss & yeast nutrient (if using).
With 5 min left, add spices & strainer (to sanitize).
End of boil add vanilla.
Cool wort with ice (3 10lb bags) in garden tub stirring ice 1 way & wort counter. Add frozen spring water (1 gal in 2 small amounts from 2 plastic containers that were sanitized prior to water being added). After cooling to 60F, aerate well then pour into fermenter through sanitized strainer & QS to 5 gal with refrigerated / room temp spring water dropping temp to 65F.
Check OG with SANITIZED hydrometer & pitch yeast. Dry yeast should be suspended in 100ml of water @ ~85F for 15 min.
Leave in garden tub with water in closet at 66F (or minimal recommended fermentation temp), after 48 hr active fermentation with temp @ 66F, slowly let temp increase to 72F max (or max 3 degrees less than recommended fermentation temp). After 10-14 days, transfer to 2nd fermenter or keg. Have blow out tube ready @36 hr. Total fermentation/lager time 4 weeks.

Author:

wbg126

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 5oz

Creation Date: 3/15/2017 11:36 PM

Notes: 3.3lbs of LME added with 20mins in boil
crushed whirl floc @ 15
Fruit was dunked in sanitizing solution before added to secondary

Author:

Jesuahcf

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.155

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: .75 cups

Creation Date: 10/23/2015 7:42 PM

Notes:

Author:

supercow

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.126

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: 9/12/2016 7:02 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: 70 ° F

Priming Method: Cane

Priming Amount: 3.6 oz

Creation Date: 2/11/2016 5:27 PM

Notes:

Author:

ppwok

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.153

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2016 5:40 PM

Notes: Bit of an experiment!

Far too bitter after the initial fermentation so removed 2.5l (for testing!) and added the 2kg crystal 60 by making a mash yeilding approx 3l of liquid.

see what happens now!

another week of settling/final fementation - final gravity 1.016 ABV approx 7.1%

Author:

msarchet

Boil Size: 3 Gallons

Boil Time: 80

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 1:23 AM

Notes:

Author:

SpencerG11

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 12/29/2014 1:56 AM

Notes: Yeast Starter: 1 cup DME, pinch of yeast nutrient, and 1000mL of water. Next time use 3/4 cup DME for lower gravity starter. When making yeast starter, I shook the White Labs vile up before pouring into starter. This caused the yeast to explode out of the tube when opened and gushed everywhere. Half of the yeast was lost and not added to the starter. Fermenting after 24 hours at 68F sitting on beach towel in closet and wrapped in towel. Airerated wort by using strainer over funnel into carboy, this caused bubbles to foam up while racking. Use Ferm cap S next time before racking.
Bottled on 1/12/15 FG 1.010 = 3.93% ABV

5-gal Big Mouth Carboy Volume
Krausen line was at kink where big mouth starts transitioning to neck. This yielded 4.3 gal @ bottling
4.3 gal filled (13) 22oz and (18) 12 oz bottles

Author:

rlbthree

Boil Size: 1 Gallons

Boil Time: 30

Boil Gravity: 1.113

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: 7/26/2014 3:07 PM

Notes: 1.87 lbs of LME was a MrBeer Mexican Cerveza HME refill

Steeped the grains at 165 for 30 minutes.

30 min boil with the DME

coarse chopped the peppers and blanched in a hop sack for 20 seconds the cooled in an ice bath

Added the MrBeer refill, lime zest and jalapeno at flame out.

Author:

Brew Lab

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 35

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: 11/22/2015 7:30 PM

Notes: Steep Grains at 156 Degrees

Author:

Iroknight

Boil Size: 3 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: 5/1/2018 7:58 AM

Notes:

Author:

JimmySpeakaz

Boil Size: 3 Gallons

Boil Time: 50

Boil Gravity: N/A

Efficiency: 30

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: 9/20/2012 1:56 PM

Notes: Add 2 tsp of Gypsum to water, based off starting with DC water.

The recipe released from the White House has an error, they mention 1.5 oz of Fuggle in the list of ingredients, but then only 0.5 oz in the instructions. I went with 1.5 oz here.

The instructions are also a little weird in terms of the boil times. They say 'add the honey and boil for 5 more minutes'. So, actually it is a 50 minute boil, not a 45 minute boil.

Other than that, it is a straight forward extract batch.

To get it to qualify as an Amber Ale, had to set the IBU equation to Rager, and the SRM equation to Daniels. I'm open to suggestions on the style (haven't tasted it).

Author:

hausofstrauss

Boil Size: 5 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: 3/2/2012 6:08 PM

Notes: Sourced from Great Fermentations
Briess Pilsen Light DME
Light Munich
Briess Carapils
Muntons Crystal 60L

Author:

Boil Size: 3 Gallons

Boil Time: 70

Boil Gravity: 1.093

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2017 1:33 AM

Notes:

Author:

Woo

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2015 1:12 AM

Notes: 1. Add crushed grains to 155F water
2. Add malt
3. Boil for 60 minutes and add hops per schedule
4. Cool as quickly to 55F and pitch yeast starter
5. Lower temperature to 45-48F and hold for 14 days.
6. Raise temperature to 62F for 2-3 days
7. Transfer to secondary
8. Slowly lower temperature to as cold as possible without freezing. Hold at this temperature for 60 days.