Extract Homebrew Beer Recipes | Page 35 | Browse 30,000+ at Brewer's Friend

Author:

Zabs

Boil Size: 4 Litres

Boil Time: 25

Boil Gravity: 1.036

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2015 10:06 AM

Notes: Brewed 18 Jan 2015.
Pitched at 31c and allowed to rise to 34c and then cool down to 26c.
Bottled 2 Feb 2015.
Too much orange.

Author:

MC08

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.135

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: 1/4/2014 2:55 AM

Notes:

Author:

Fab Your Own Brew

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: 4oz

Creation Date: 7/25/2021 2:41 PM

Notes: Add soaked spiral in secondary for 7-14 days.

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:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.134

Efficiency: 25

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: 4/19/2018 2:23 AM

Notes:

Author:

redan499

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2015 5:35 PM

Notes: Add honey 5 minutes before end of boil.

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.

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.07

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: 6/9/2017 6:25 PM

Notes:

Author:

yottabit

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: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2018 6:06 PM

Notes: Target yeast pitch: 379B.

Steep grains at 150F for 30 minutes.

Bring to boil, then add LME, DME, boiling hops.

Boil 45 minutes.

Add 0.5 oz. Hallertau, 0.5 oz. Czech Saaz, 1 t. Irish moss.

Boil 10 minutes.

Add 0.25 oz. Hallertau, 0.25 oz. Czech Saaz.

Boil for 5 minutes.

Cool to <= 60F, pitch.

Ferment at 47-52 F.

Transfer after one week.

At FG, start lagering at 45F, decrease to 34F over 2 weeks.

Bring to 60F for 3 days before kegging.

Alternate yeast: Wyeast 2565 Kolsch (52-62F).

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:

expotwo

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.083

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: 11/14/2020 6:32 PM

Notes: 11/14/20- making today, hoping for a light crispy Kirin clone!

Author:

Greg Moore

Boil Size: 7 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: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2017 4:12 AM

Notes:

Author:

CCHS

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.092

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: 3/26/2021 9:23 PM

Notes: Created for a customer based on this post by Morrey on Homebrew Talk: Along with my buddy fellow HBT member Key West Brewing, we exchanged ideas about the best way to create a Margarita Gose without overdoing things, but to create a taste profile that gets your attention.

I started the 5G batch with a basic 50/50 wheat to 2 row base and kettle soured with L Plantarum down to 3.24 ph. I kept the Saaz hop bill low (8 IBU) during the boil following souring. I was generous with a full ounce of pink sea salt and an ounce of coriander knowing I wanted a salty flavor profile with this beer.

The 1.040 beer finished nicely at 1.008 with US-05. First time I made a sour with dry yeast and it worked as well as any liquid like WLP001 or WLP029 I had used prior. I'll stick with US-05 from now on.

During fermentation, I zested 4 small limes taking the green skin with a vegetable peeler leaving the white pith behind. I soaked these lime peels in 3/4 cup of good anjeo tequila to make a tincture. The limes marinated in this tincture for two weeks while beer was in primary.

When racked to keg, I strained the zest and pitched the tincture while siphoning beer to keg. My initial taste was very "limey" but I was lacking tequila depth for my tastes. I next took a cup of the same tequila in a mason jar and added two medium toasted oak cubes. My goal here was to emulate a beer that was aged in a tequila barrel. The tequila picked up a really nice oaky aroma while aging one additional week.

In the meantime while this oak tincture was infusing, I was carbing the keg and sampling. The lime calmed down perfectly and needed no additional adjustments. I then pitched the oak infused tequila tincture and let it rest several more days.

I hate to sound self-serving, but this has got to be one of the best beers I have ever made! The salt balances the lime and the oak is very subtle but adds in with the hint of tequila making this a perfect margarita style. Glad this is a relatively low ABV beer since I can't seem to stay away from it!

Just wanted to share........:mug:

Author:

bigjohn68

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2015 6:39 PM

Notes: Used Cascade Beer Company's Orange Coriander syrup at flameout not Belgian Candi syrup but it not listed in the drop down, the numbers came out the same.

Author:

seand

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 20

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: 8/8/2013 10:11 PM

Notes:

Author:

simpig

Boil Size: 2 Litres

Boil Time: 15

Boil Gravity: N/A

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: 1/13/2013 7:40 PM

Notes: 1 Gallon jug holds 3.6 L to top of printing. Spices used were "Aspen Mulling Spices - to spice drinks & more!", Package Net Wt: 5.85 OZ (160 g).
Serving Size 2 tsp (10g) per cup. Contains 9g sugars per serving (ie. 90% sugars), therefore 160g package was 144g sugars. Ingredients listed: sugar, dextrose, extractives of cinnamon, clove, annatto, lemon, orange & nutmeg, & caramel color.
Honey used: Creekside Farm (G&S Overton, Creekside Farm, 6824 10th Line, RR2, Beeton, ON, L0G 1A0) Canada Grade A Golden Blend unpasteurized liquid honey. 16g sugar per 20g serving size.

Author:

Tylor Miranda

Boil Size: 5.7 Gallons

Boil Time: 30

Boil Gravity: 1.073

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/3/2020 12:31 AM

Notes: This oatmeal stout is fermented with extremely clean yeast providing a true expression of the malt and hops characteristics.

The malt extract is a blend of pale malt with some caramel 60, Munich, and black malt. It creates a dark wort with a smooth taste and at the high rate of addition in this beer, the caramel, honey, bread, coffee, chocolate, and toasty flavors boldly fill the palate.

The addition of oatmeal flour gives a rich, smooth mouthfeel and full body to the beer.

The Minnesota grown Mighty Axe Sterling hops infuse a delicately spicy, citrusy aroma with a floral and herbal nuance. The high oil content allows the hops flavor to last through the finish without over-riding the malt and oatmeal character of this wonderful porter.

Extract brewing can be simple and rewarding! Note that while the equipment costs far less than the equivalent all-grain systems, the cost to let someone else create your extract over extracting the sugars from grains yourself is more expensive by about 20-50%. The cost per 20oz (one bottle) of beer for this brew comes to just over $2.12.

For a fermentation airlock, run a section of the 3/8" ID Siphon Hose from the grommet on the lid to the bottom of one of the gallon jugs filled with sanitizer solution in tap water, and place the gallon jug and the fermentation bucket at the same height.

The recommended inoculation rate of this yeast is 2 grams per 5 gallons, or approximately 1/2 tsp. The yeast packet comes with 11 grams. The maximum pitch rate is 4g/5gal.

Primary fermentation ambient temperature can be anywhere in the yeast's fermentation temperature range, so fermenting warmer at around 75f will speed up the fermentation process, but the beer should not get warmer than 76f. If the fermenting liquid gets warmer than 76f, place the beer is a cooler (and still dark) area such as a basement or cooled fermentation chamber.

To bottle your beer, precondition each sanitized bottle with 2 Northern Brewer Fizz Drops. Attach a 5-8 foot section of the 3/8" ID Siphon Hose to the Fermenter's Favorites Bottling Spigot and the other end of the hose to the Fermenter's Favorites® Spring Tip Bottle Filler. Slowly open the spigot until it is fully open. Place the spring tip filler into the bottle and press the tip in on the bottom of the bottle. Fill the bottle until the liquid reaches the top. Remove the filler and the bottle will be filled to the optimal height.

Secondary fermentation in bottles takes between 14 and 21 days. 17.5 is usually a safe number of days to allow carbonation to build.

Do not be lead astray by the math provided by this recipe. Final gravity is likely to be much lower, and the ABV of this beer is likely to be higher due to the extremely high alcohol tolerance of this yeast.

Don't forget to sanitize everything including the outside rims of the brew equipment and even the outside of the yeast packet.

Author:

joetothemo

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 1

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/8/2017 3:16 PM

Notes: Extract clone of Ghostfish's excellent Grapefruit IPA with a slightly higher OG.

Experimental Grapefruit hops can be sourced from Yakima Valley Hops.

Author:

MartyWayne

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.149

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: 2/8/2014 6:15 PM

Notes:

Author:

bowlersp

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.1

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: 11/11/2015 10:50 PM

Notes: