Extract Homebrew Beer Recipes | Page 379 | Browse 30,000+ at Brewer's Friend

Author:

CB750 Rider

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.12

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2015 12:39 AM

Notes:

Author:

mhawkins12

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.03

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: 8/21/2020 10:34 PM

Notes:

Author:

RouletteRun

Boil Size: 1.3 Gallons

Boil Time: 60

Boil Gravity: 1.035

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: 1/31/2020 2:17 AM

Notes:

Author:

Biskit

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Honey

Priming Amount: 0.5 oz

Creation Date: 11/18/2019 2:23 AM

Notes:

Author:

Sherbish

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.086

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: 4/25/2019 4:18 AM

Notes:

Author:

nelson53

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 4oz

Creation Date: 2/28/2019 1:17 AM

Notes:
Medium Ginger Root 2 oz, grated and added at 5'
.3 oz lemon peel added at 5'

4 limes, grated zest, peeled and chopped fruit, added to zest and steeped at 160 deg,. for 5 minutes
Added limes to secondary a few days before bottling

Author:

adam.weber

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 35

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: 6/6/2017 3:03 PM

Notes:

Author:

dbrowning

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2017 9:51 PM

Notes: 8 oz Oak Chips Soaked in 16 oz Makers Mark Bourbon for 1 week
Then Added to secondary for 3 weeks
Chips removed 1 day before bottling

Not quite sure what the bourbon addition does to the alcohol content

Author:

GrungeBob

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2017 9:32 PM

Notes:

Author:

matt371

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: N/A

Primary Temp: 72 ° F

Priming Method: keg

Priming Amount: N/A

Creation Date: 2/5/2017 4:18 PM

Notes:

Author:

Pattsy

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.133

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: 7/12/2016 1:51 PM

Notes:

Author:

ppwok

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.127

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: 3/12/2016 7:14 PM

Notes: smells divine!

I think this will be a winner!

Author:

gotpwr

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 35

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: 2/21/2016 8:53 PM

Notes: Steep grains in 1.5 gallons water at 150 to 165 deg for 20 min.

Author:

Boil Size: 4 Gallons

Boil Time: 75

Boil Gravity: 1.071

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2015 10:12 PM

Notes:

Author:

IPAGuy221

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.158

Efficiency: 35

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: 8/26/2015 6:54 PM

Notes:

Author:

c3lls

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/13/2017 1:04 AM

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:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2018 3:44 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.