Extract Homebrew Beer Recipes | Page 356 | Browse 30,000+ at Brewer's Friend

Author:

MattAgBQ93

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 50

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: 4/19/2019 12:08 AM

Notes: Add 2 lbs thawed pureed blueberry to secondary. let sit for 4 weeks, then rack to keg. add gelatin fining

Author:

SLD

Boil Size: 4.35 Gallons

Boil Time: 75

Boil Gravity: 1.036

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 0.4 oz

Creation Date: 11/29/2022 4:11 AM

Notes: The first impression when drinking this amber-brown ale is a malty nose with subdued hops aroma. The flavor is soft malt that may have a touch of smokiness and toastiness. The use of roasted barley brings out a soft, complex background.
=====================================================

- Add all steeping grains to steeping bag and steep as per your
preferred steeping method. Generally155*-160* F for 30
minutes.
- Remove grains, (Sparge with 8 Oz. of 170*F water) bring back to
boil then turn off heat, and add Extract & Brown Sugar. Once
extract is amply mixed, bring back to a boil.
- Once water comes to a boil, add bittering hops and start the 75
minute clock.

- After flame out cool wort to 80* F, transfer to fermenter & add
cool/cold water to bring total volume to 5.1 gals. ( the addition
of cool/cold water should bring Temp down to pitching Temp
68* F.

- After Fermentation.... let sit on trub for 3-5 days then bottle.
- Add 1 Sugar Fizz Drop per 12 oz bottle when bottling.
- Condition in bottle for 4-5 weeks, timing is somewhat flexiable.

*** May substitute WLP028 Edinburgh Scottish Ale Yeast***

Author:

carlmarxman

Boil Size: 5.95 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

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: 7/27/2022 5:02 AM

Notes:

Author:

Thebeernicorn

Boil Size: 0.5 Gallons

Boil Time: 60

Boil Gravity: 1.116

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: 6/30/2022 10:04 PM

Notes:

Author:

gtflyers

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.196

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: 2/21/2022 4:17 PM

Notes:

Author:

drLime

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.049

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: 11/14/2021 11:56 AM

Notes: 5 g huell melon flameout, 20 g 70C.

450 g lactose

3,08 ph souring

Author:

PunchYouInTheIPA

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

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: 10/7/2021 9:06 PM

Notes: Whirlpool at 170 °F

Dough in @ 168.5˚

Author:

Wolf King Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.018

Efficiency: 15

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 85 ° F

Priming Method: dextrose

Priming Amount: 5.00

Creation Date: 8/11/2020 7:31 PM

Notes: Light, fluffy citrus-forward American pale featuring prominent notes of citra hops and fresh pineapple. Moderate acidity from pineapple juice in fermentation. Fermented during summer months around 85F with Kveik yeast to encourage fruity ester production. Crushable.

Author:

KentG

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: 4/18/2015 4:03 PM

Notes:

Author:

Olliew130

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.148

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/9/2017 3:31 PM

Notes:

Author:

djuro13

Boil Size: 6.5 Litres

Boil Time: 30

Boil Gravity: 1.082

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2017 6:18 PM

Notes:

Author:

Kopitarking

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.117

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2015 6:16 PM

Notes:

Author:

Westleigh

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 35

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: 2/17/2019 2:46 AM

Notes: After fermentation, sour with Brett.

Possibly soak oak cubes for 4-7 days in gin. Add 2.5 oz to the fermenter 3-4 days before kegging.

Author:

Patrick Starfish

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2018 11:27 PM

Notes: 1.064 actual. Had to top with some water as boil or other grain losses.

Author:

Ex Libris Beer Co

Boil Size: 3 Gallons

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2019 2:01 PM

Notes:

Author:

BilltheBrewer

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: sucrose

Priming Amount: 4.9 oz

Creation Date: 12/3/2019 12:06 AM

Notes: Back in Black (IPA) brewed 11.10.19, pitched 11.11.19

Brewed extract w/grains option
Hops: Columbus dried hops, Centennial pellets

Used tap water, pre-boiled and cooled to 162º for steeping.
Steeped 12 oz Weyermann CaraMunich II & Weyermann Carafa Special III in 5.5 gal water @162º for 15 minutes. Drained fully.
Added 4.33 lbs Breiss CBW Golden Light DME
2.21 lbs. Breiss Munich LME + .92 lbs Golden Lite DME (equivalent to) 3.3 Munich LME; brought to a boil/60 minutes, added Columbus hops at 55 min.

After 20 min. whirlpool/stand, cooled in ice bath to 65º w/in 30 minutes
Aerated by pouring wort back and forth 6-7 times between sanitized pots/buckets
After straining out hops/gunk, 3.2 gallons wort poured into fermenter; added 2.2 gallons pre-boiled/cooled tap water
OG: 1.061 - Brewer’s Friend says 1.056 (I added a 1/2 lb. less malt than recipe. Tasted pretty hearty.)
Let sit overnight

Used Imperial Flagship liquid yeast, poured cold
Pitched at 2 p.m., wort @ 67º
Started foaming/belching overnight, up to 72º, nice thick krausen forming
Attached 4 large ice bags w/bungee cord by 6 AM, dropped to 65º within 2 hrs. Closed vents.
Dropped to 62º by 11 AM, 60º by 12 noon
Changed ice - 3 small bags - rose to 62º by 1 PM, 65º by 3

11.13 AM, about 61º, switched to 2 small bags. Fluctuated betw. 64-68º all day.
11.14 AM, at 62º in AM w/ice almost all melted but water cold & basement cooler (below freezing outside, set to 66º inside overnight). Removed a bag to get it back up a bit.
11.15 AM, ice mostly melted, wort at 66; cooler in basement so didn’t add more; stayed at 66-68 all day
11.16: no ice, still at 66-67º all day. Active fermentation ceased.
11.17: no ice, still at 66-67º all day
11.18: Dry-hopped w/ingredient variations
1.5 oz Chinook pellets
1.625 Chinook dried hops
1.25 oz Centennial pellets
= 4.375 oz dry hops (called for 4, guestimating that my dried hops have a bit lower AA)
Dumped most trub
Opened basement vents to warm room
11.19 AM: Temp at 70º
11:20: 70º and holding
11.21: 70º and holding
11.22: “ “ “
11.23: “ “ “
11.23: Still 70º/Gravity reading: 1.012
11.28: Still 70º. Pull/drain hops bag, drain rest of trub, mix in priming solution (2/3 cup table sugar in 2 cups water)
Bottled

Author:

danduchene

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 7/16/2017 3:30 PM

Notes:

Author:

drothe

Boil Size: 5.5 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: 2/12/2017 5:37 PM

Notes: Add .0.7% ABV for the tincture

Author:

jonkeefe

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2016 12:45 PM

Notes:

Author:

Constant Brewing

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2016 1:29 AM

Notes: Zest and save all the oranges. Once the oranges are zested remove the fruit from the rind. The Fruit and zest may be placed in a straining bag for easy removal after fermentation. Heat fruit and peels in 1/2 gallon of water to 160 degrees then turn off heat. Let steep as it cools. Once wort moved to fermentor, pour orange peels and fruit into the wort in fermentor.