Extract Homebrew Beer Recipes | Page 341 | Browse 30,000+ at Brewer's Friend

Author:

jlwoehl

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 75

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: 12/14/2018 11:47 PM

Notes:

Author:

William Schwürtzel

Boil Size: 527 Gallons

Boil Time: 75

Boil Gravity: 1.043

Efficiency: 85

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: 3/8/2022 7:23 PM

Notes:

Author:

jakeboud1

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.061

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: N/A

Creation Date: 5/6/2021 11:19 PM

Notes:

Author:

Arby_Bucks

Boil Size: 4.25 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2021 9:47 PM

Notes: 68 °F until fermentation starts, then drop to 52 °F for remainder of fermentation. After fermentation is complete, raise back up to 68 °F for 3 days. Transfer to secondary and lager a 35 °F for at least 2 weeks before bottling.

Author:

Boil Size: 4 Litres

Boil Time: 45

Boil Gravity: 1.219

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: sucrose

Priming Amount: 105.5 g

Creation Date: 2/18/2021 1:15 PM

Notes: Simple Single Malt and Single Hop recipe for partial boil.

IBU measurement on recipe is faulty. It does not know this is hop tea + DME recipe. Using the IBU calculator this gives the hop tea an IBU value of 35.

- Boil 5L of water and add 16g of chinook 12,5AA hops when the boil starts.

- Boil for 45min

- Mix DME in room temperature water in the fermenter. However much is needed to dissolve everything

- Add hop tea to the fermenter. Mix

- Top off to 19L with water.

- Pitch yeast when temps are in 18-28 range. Preferably towards the lower end of the range.

- Ferment for 10-14 days.

- When SG is stable for 2 days, dry hop the rest of the hops for 2 days

- Prime (about a teaspoon (5ml) table sugar per 750ml bottle) and bottle after dry hopping for 2 days

- Let sit in dark 18-22C temp for 14 days

- Enjoy

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

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: 5/3/2020 12:00 AM

Notes:

Author:

Twisted Branch Brewing Co.

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: Corn Sugar

Priming Amount: 3/4 cup

Creation Date: 3/8/2015 12:25 AM

Notes: Schill Kolsch Malt

Author:

BenMyton

Boil Size: 2 Gallons

Boil Time: 45

Boil Gravity: 1.063

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2018 10:16 PM

Notes:

Author:

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 15

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: 3/4/2018 10:26 AM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.032

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: 5/19/2017 1:14 PM

Notes:

Author:

Lightemup

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: keg

Priming Amount: 12 psi @ 40F

Creation Date: 3/14/2017 4:11 AM

Notes: I'm using an extract kit from Operation Homebrew: Return Fire Red Ale, http://www.operationhomebrew.com/store/beer/beer-recipe-kits/operation-homebrew-beer-kits/return-fire-red-ale

This is the flavor base for the additions of

2 oz Whiskey Barrel chips
2 vanilla Beans
both above soaked for 5 days in 16oz Jack Daniels

Brew Day follows extract kit instructions. Straight to Fermenter. Try to Pitch Yeast at 60-65F.
After 1 week, begin soaking additions.
After 2 weeks, Rack to secondary, add flavorings to Hop Bag, pour through bag so whiskey goes into secondary as well.

Allow to steep for 1 week. Cold Crash for 48 hours, Rack to Keg.

Pressurize to 12 psi @ 40F for 1 week. Enjoy. let sit for 4 more weeks to smooth out flavor.

Author:

AlisonH

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: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2016 7:26 PM

Notes:

Author:

caribbeanbrewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.082

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: 4/22/2016 8:11 PM

Notes:

Author:

jduche

Boil Size: 3.8 Gallons

Boil Time: 45

Boil Gravity: 1.071

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2016 6:46 PM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 30

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: 6/17/2015 3:07 PM

Notes:

Author:

monoclebrewing

Boil Size: 4.8 Litres

Boil Time: 15

Boil Gravity: 1.069

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: 2/16/2019 8:05 PM

Notes:

Author:

Ex Libris Beer Co

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: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2019 1:57 PM

Notes:

Author:

marijose

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.487

Efficiency: 80

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: 11/25/2019 11:04 PM

Notes:

Author:

Juergen

Boil Size: 7 Gallons

Boil Time: 70

Boil Gravity: 1.039

Efficiency: 65

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: 4/2/2016 6:00 PM

Notes:

Author:

Pilsen

Boil Size: 8 Gallons

Boil Time: 135

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: dme

Priming Amount: 10.3

Creation Date: 10/31/2021 6:50 PM

Notes: German Marzen Ale #9
(Top fermented)

Ingredients:

10 Lbs Light Briess DME
2 oz fresh Magnum Hops (10.9 Alpha)
2 oz fresh Halleratau Mittelfruh Hops (3.6 Alpha)
1 package Imperial "Dieter" German Ale yeast (G03)

Boiled 8 gallons of water in large 12 gallon aluminum pot.
Added malt, and about 5 min after boil, added 2 oz magnum hops.

Hop schedule:
2 oz magnum hops added at start of boil, boiled for 2 hours.
@ 2 Hr mark, removed boiling hops, and added 2 oz mittelfruh, boiled for 15 min.

After boiling, 7 gallons of malt solution was remaining, and the extra boiling time gave the wort a nice, dark copper color. Removed hops, let malt drain from hop bags,
then discarded.

Let solution cool overnight, and about Noon the next day, added primary vessel to a bathtub full of 55 F. Water.
Pitched yeast after about 2 hours cooling in bathtub. Everything was sterile, including yeast bag, airlock parts, container, lid, and long stirring spoon. Ale was kept at 55 - 56 F during peak of
activity which was significant as the airlock had to be cleaned
every several hours due to foam getting up into the airlock and
clogging the airlock cap holes.

Ale was showing pressure on the airlock after about 12 hours.
24 hours later, head was rising and airlock started working more vigorously.
Primary container is kept in cool water at about 57-58 F, during peak of activity.
After head falls, water will be drained and temp raised to around 62 F.

After 7 days, temp was raised from 62 F to 66 F. and held there for the next 3 days for cleanup.

Bottled on 11th day. 2.3 atmospheres, using 10.3 oz light DME, dissolved in 2 cups boiled beer.

Carbonation in bottles at room temp. for 14 days. Chilled to 32 F. and left for 3 months. After aging, this ale is amazing!