Extract Homebrew Beer Recipes | Page 373 | Browse 30,000+ at Brewer's Friend

Author:

Pharalds

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2016 12:44 AM

Notes:
2nd hydrometer reading on 1/25/16. ( 8 days after boil) = 1.010 = 5.38 ABV.

1/27/16 - Transfered beer to clean kettle, clean out trub and sanitized primary bucket, added 2 oz of cascade w/out bag in bucket then transfered beer back to primary bucket.

2/3/16- Bottled beer.
Final Gravity= 1.010 Final ABV= 5.38%

Author:

rtthorn

Boil Size: 6.7 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 5/13/2016 1:32 AM

Notes: 3 step starter, 1L, Gravity 1.04

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 5 oz (1 oz/G)

Creation Date: 1/25/2015 12:05 AM

Notes:

Author:

Boil Size: 120 Litres

Boil Time: 60

Boil Gravity: 1.033

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: 8/1/2016 3:44 PM

Notes:

Author:

Boil Size: 11.5 Litres

Boil Time: 60

Boil Gravity: 1.101

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: 8/4/2016 6:55 PM

Notes:

Author:

cobb86

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 70

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: 8/17/2022 9:50 PM

Notes:

Author:

Team Gamma

Boil Size: 1 Gallons

Boil Time: 30

Boil Gravity: 1.007

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: 1/26/2017 3:25 PM

Notes:

Author:

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.056

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: 7/17/2017 11:04 PM

Notes:

Author:

BGH

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.084

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: 11/18/2017 3:36 PM

Notes:

Author:

Monkey Lord

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

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: 3/21/2019 1:22 AM

Notes:

Author:

Boostn

Boil Size: 5 Gallons

Boil Time: 70

Boil Gravity: 1.06

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: 1/22/2019 9:10 PM

Notes:

Author:

Darby Rose Brewing

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.133

Efficiency: 75

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: 12/12/2018 9:49 PM

Notes:

Author:

mzbirch

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.012

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: 3/9/2023 12:53 AM

Notes: https://learn.kegerator.com/sahti/

Historically...

- barley, supplementing with rye and/or oats;
- yarrow, bog myrtle, caraway, and other herbs were often used in its flavoring;
- traditionally brewed with minimal, if any, boil (= little hop)
- filtered through a bed of straw and juniper branches layered along the bottom of a kuurna — a carved wooden trough with a plugged bunghole at the bottom
- small amount of hops were added to either the mash or as part of the filter bed

- To build your grain bill, start with a base 80 to 90 percent either English pale ale or Pilsner malt.
Munich malt is found in many Sahti recipes and can make up from 10 to 20 percent of the remaining grain. Use rye in amounts up of 5-10% — though it can make up as much 40% — and a small percentage of malted and/or flaked wheat, or flaked oats could also be included.
- Whether you use hops or not is going to be up to your own preferences, and likely something you will want to experiment with. But remember, the bulk of the aroma and flavor in a Sahti should come from the Juniper branches and berries. When hops were used, they were added as part of the sparge filter or directly to the mash, which was sometimes boiled for a short time as a last step. In this way, hops could have imparted slight aroma and possibly a little flavor, but very little bitterness.
- Stick to low-alpha hop varieties and those of a more earthy/spicy quality. European hops are going to be recommended and should be a nice complement to the juniper. A few good varieties to choose from include:
German Noble Hops — Saaz, Tettnang, Hallertauer Mittelfrüh
English Hops — Fuggle, East Kent Goldings, Challenger
- Often, brewing water was heated with juniper branches to impart even more juniper flavors.

Author:

Wolf Pack Brewing

Boil Size: 51.3 Litres

Boil Time: 15

Boil Gravity: 1

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: 10/16/2019 8:13 PM

Notes: Bohemian Pilsner take on the WW Advanced Lord Nelson Recipe.
Replaced the APA cans and US-05 yeast for:
2 x WW LME Bohemian Pilsner (Each LME Can adds 22 IBU and and 3 SRM - so recipe totals are 59.7 IBU's and 12.2 SRM)
250gm Pellet hops steeped for 30 minutes at 75C.
3 x M84 Yeast
Ferment at 15 degrees for 3 days
Then 18 degrees for 3 days
Then 21 degrees for 2 days for diacetyl rest
2 days after crash cool and sediment bottle dump to remove most of the yeast matter, drop pressure and add 100gms dry hops and leave for 2 days before dumping sediment

Author:

Boil Size: 2.5 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: 11/24/2018 4:47 PM

Notes:

Author:

CBeevers

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: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2018 1:09 PM

Notes:

Author:

Jogo

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2018 12:27 PM

Notes:

Author:

Jack1120

Boil Size: 2.5 Gallons

Boil Time: 90

Boil Gravity: 1.101

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: 1/31/2018 6:51 PM

Notes: The 3.15 lbs of LME listed as Maris Otter is actually Northern Brewer's Super Structure Malt Blend for IPAs.

The 6.0 lbs of LME listed as Amber is actually Maillard Malts Gold Malt.

The hop shot is listed as 12.1 grams but was actually 10 ml. Each 1 ml addition is supposed to add 10 IBUs to a 5 gallon batch when boiled for 60 minutes in a wort with a gravity of 1.050. IBUs are expected to decrease as gravity increases, thus requiring longer boiling times to isomerize the AAs and achieve the same IBUs. These were boiled for 90 min, so I just stuck to an estimated 100 IBUs added.

1 pack of Omega Yeast Labs liquid DIPA Ale yeast and 2 packs of rehydrated Danstar Nottingham yeast were pitched.

There are 2 identical dry hop additions: 1) After 10 days of active fermentation, 4 days prior to transferring to secondary fermentation. 2) During secondary fermentation, 4 days prior to bottling.

The name of the beer refers to the 8 hop varieties used: Denali, Apollo, Mosaic, Medusa, Azacca, Galaxy and El Dorado.

Step by step instructions:

1) Collect and heat 2.5 gallons of water.

2) Steep 1 lb. Baird's Light Carastan Malt until water reaches 170 °F (~20 minutes).

3) Bring water to a boil.

4) Remove from heat, stir in 3 lbs. Briess Pilsen light DME and 3.15 lbs. NB Super Structure Malt Extract.

5) Return wort to boil.

6) 90 min boil remaining – Add 10 ml of Hop Shot and 0.5 oz. Apollo hops.

7) 60 min boil remaining – Add 0.5 oz. Apollo hops.

8) 15 min boil remaining – Add 0.5 oz. Denali, 0.5 oz. Mosaic, 0.5 oz. Azacca, 0.5 oz. Galaxy, and 0.5 oz. El Dorado hops. Add in 6 lbs. Gold Malt Syrup.

9) Flame-out i.e. 0 minutes – Add 0.5 oz. Denali, 0.5 oz. Mosaic, 0.5 oz. Azacca, 0.5 oz. Galaxy, and 0.5 oz. El Dorado hops. Add in l lb. Brun Léger (soft candy sugar - blond) and 0.5 lbs. Corn Sugar (dextrose).

10) Allow to stand for 15 minutes before cooling.

11) Cool the wort as quickly as possible.

12) When wort reaches 180 °F – Add 1 oz. Denali, 0.5 oz. Mosaic, 1 oz. Medusa, 1 oz. Azacca, 0.5 oz. Galaxy, and 1 oz. El Dorado hops.

13) Sanitize equipment while wort cools.

14) Rehydrate 2 packs of Nottingham Ale Yeast.

15) Fill 6 gallon carboy with 2 gallons of cold water.

16) Pour cooled wort into 6 gallon carboy. Try not to pour in too much sludge from the bottom of the pot.

17) Add cold water as needed to bring the final volume to 6 gallons.

18) Aerate the wort.

19) Measure and record specific gravity.

20) When wort reaches 78 °F – Add Omega DIPA Yeast slurry (cut with sanitized scissors) and rehydrated Nottingham Ale Yeast.

21) Seal carboy with bung and add ~4-6 ft. blowout tube running into and submerged in container with StarSan.

22) Move to dark spot at 68-72 °F for 1-2 weeks for primary fermentation.

23) After 10 days of active fermentation – Add 0.5 oz. Denali, 0.25 oz. Mosaic, 0.5 oz. Medusa, 0.5 oz. Azacca, 0.25 oz. Galaxy, and 0.5 oz. El Dorado hops.

24) After 14 days of primary fermentation – Transfer beer to secondary fermenter using sanitized equipment.

25) Allow beer to condition for 2-4 weeks in secondary fermenter.

26) 4 days prior to bottling – Add 0.5 oz. Denali, 0.25 oz. Mosaic, 0.5 oz. Medusa, 0.5 oz. Azacca, 0.25 oz. Galaxy, and 0.5 oz. El Dorado hops.

27) Mix a priming solution (a measured amount of sugar dissolved in water to carbonate the bottled beer) of 2/3 cup priming sugar in 16 oz. water. Bring the solution to a boil and pour into the bottling bucket.

28) Siphon beer into bottling bucket and mix with priming solution. Stir gently to mix.

29) Fill and cap bottles.

30) 1–2 weeks after bottling – Condition bottles at room temperature for 1–2 weeks.

31) After this point, the bottles can be stored cool or cold.

Author:

drothe

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.097

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: 8/20/2016 1:40 PM

Notes:

Author:

It Sure Is Hop Boz

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2016 8:03 AM

Notes: 250g crystal malt steeped in 1 litre of water. Boil litre of water then leave to cool for 10 mins then leave grains to steep in water for 35 minutes.

Start boil of 12.5 litres of water in time to add 1.5 lite of steeped grains, 2 kg light DME and 10 g Chinook.

Problems with stove trying to keep heat at boil. Eventually kept hob on dial 5 throughout boil which kept a consistent boil without boil over.

Side note. Using 17 g of yeast as had 5.5 left in a pack to use up.

At flame out let the wort sit for 5 mins then add 15g hops. Let stand for a further 17mins then add to cold water for 12mins and add further 16g hops. Replace water and let wort stand in cold water for a further 7 mins then add to fer-mentor and pitch yeast.

Side note: put finger in wort and tried. Wort tasted pretty sharp and bitter.

Cooling taking longer than expected in sink for this amount of wort so drained water in sink after 5 mins and by half and filled back up with cold water while wort stood in sink. did the same at 10 mins and let stand for a further 2mins in fresh cold water before adding last whirlpool hop addition.

Like a complete duff I added 1 litre of warm tap water and 2 litres of cold tap water to the fermentor to get down to temp.

Put back in water bath before pitching yeast. pitched yeast at about 34 degrees as couldn't cool in time for restaurant reservation. Better time management next time!

Checked the fermentor the next morning and nothing really happening. Moved the fermentor about a bit and a couple of bubbles from the top tube happening. Later that day things started happening and fermenting under way. Temperature seems to be holding at about 19 to 20 degrees in cupboard at high level.

6 days fermenting and bubbling almost stopped. Dry hopping in the primary fermentor which I will leave for a further 5 days until bottling.

Decided to rack off 5 litre's into a Carboy and dry hop to see if there is a difference in taste to the brews.

Dry hopps for Carboy use quantities above /3 so:
Motueka = 28/3 = 9g in Secondary and 19 in primary.
Cascade =10/3 = 4g in Secondary and 6g in primary.

Successful sparge to secondary fermentor using new 15 litre fermentor with tap. Tried beer at this stage. A little more bitter than expected but tastes pretty good after 6 days fermenting with decent amount of hoppiness but still needs that aroma hop burst and flavour which I'm hoping the dry hopping will give.