Extract Homebrew Beer Recipes | Page 37 | Browse 30,000+ at Brewer's Friend

Author:

rlbthree

Boil Size: 1 Gallons

Boil Time: 30

Boil Gravity: 1.113

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: 7/26/2014 3:07 PM

Notes: 1.87 lbs of LME was a MrBeer Mexican Cerveza HME refill

Steeped the grains at 165 for 30 minutes.

30 min boil with the DME

coarse chopped the peppers and blanched in a hop sack for 20 seconds the cooled in an ice bath

Added the MrBeer refill, lime zest and jalapeno at flame out.

Author:

t96_grh@hotmail.com

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.025

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: 3/29/2015 3:11 AM

Notes:

Author:

miscon2

Boil Size: 4 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: 6/19/2014 12:21 AM

Notes: From Brewer's Best Recipe Sheet:

IBUs: 100+
ABV: 7.8% - 8.3%
OG: 1.078 - 1.081
FG: 1.015 - 1.019
Color: Deep Gold

This high gravity ale has an upfront and dominant hop profile. The aromas of citrus and slight pine from the complex hop flavors are perfectly presented on a medium-light body background. A golden hue and white frothy head help to round out this Imperial Ale.

Author:

Steven Holman

Boil Size: 3 Gallons

Boil Time: 60

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: 4/26/2013 4:29 PM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.067

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: 3/12/2013 1:13 AM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2014 11:07 PM

Notes: use distilled water or 50/50, I use a double carbon filter

at 2 minutes whirlpool until the temp reaches 190 then chill thats just to get the cascade to barely hide the some of the strong malt biscuit flavor

you can use victory instead of biscuit, will taste the same

I ended up filtering this with a 5/1 micron filter to get a very clean light but slightly malty drinking beer just for hot days you don't want to get too tired.

the flavor will mellow down after about 1 to 2 weeks of conditioning with virtually no hop flavor but has a perfect balance and very drinkable

now in order to get the high malt and biscuit flavor you will need to steep accordingly

mill your gains fine with at least 10% flower, start your water cold, add your steeping bag then slowly heat the pot up to 155, leave it at 155 for 20 minutes dunking and bobbing at least 4 times then drain after time is up and add the DME, stir hard to get the DME dissolved while heating up to the boil, add the bittering hops then after the hot break your set :)

Author:

jakesnake2384

Boil Size: 3 Gallons

Boil Time: N/A

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: 8/18/2015 2:02 AM

Notes: Heated up 1/2 gallon of cider to 130. Added in all the honey and put in carboy with the rest of the cider. Waited until that reached 80 degrees and pitched in 1 packet rehydrated Lalvin 71-b, 1/4 tsp fermaid k, 1/4 tsp go-ferm. Adding 1/4 tsp each of these at 24 hrs, 48 hrs, 72 hrs after degassing by swirling the carboy and stirring gently with a fork.

Author:

Andrew Glazier

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.283

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 150 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2015 6:56 AM

Notes:

Author:

BostonMunson

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2016 5:49 PM

Notes:

Author:

mort

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/3/2013 6:26 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.085

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: 2/1/2022 9:38 PM

Notes: from https://brewtogether.com/2019/10/05/homebrewed-cider/:

-Add the 4 gallons of pasteurized apple cider or juice and 2 containers of the guava nectar to a sanitized carboy.
Pitch the yeast according to the instructions on the packet.
Ferment for approximately 21 days. Fermentation will be rapid for a few days and then slow for a couple of weeks. Ferment completely dry.

-Once fermentation has stopped and you have taken a gravity reading to make sure it’s done, you’re ready to keg the cider (if you don’t keg, jump down a few paragraphs to the bottling instructions).

-Rack from carboy into cleaned/sanitized keg.

-Add 1/4 tsp to 1/2 tsp of Potassium Metabisilfite to the keg. Purge the headspace from the keg with Co2 and cold crash.

-Wait 24 hours.

-After 24 hours, add 2.5 tsp of Potassium Sorbate. You need to wait the 24 hours so that you have some sulfite in the cider before you add the sorbates or you will end up with some off flavors. Purge the headspace in the keg a couple of times with Co2 and cold crash.

-Wait 3 days.

-After 3 days, backsweeten with 1-2 containers of thawed frozen apple juice concentrate (to taste) and 2 containers of the Goya Guava Nectar.

-Seal and purge the airspace in the keg, then put it under pressure to begin carbonation. I just carbonated it slowly at about 10-12 psi, which worked perfectly for it.

-It’s drinkable pretty much immediately, but if you can wait 3-4 weeks it will improve substantially in flavor. You may have sediment settle at the bottom of your keg. If you find the first pint is a slushy ugly pink mess, pull another pint or two before worrying too much – I had to pull about 20 oz before it got to the good stuff.

-Enjoy

Author:

lazerwolf

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: 2/16/2012 9:15 PM

Notes:

Author:

JP Griffith

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2015 4:38 AM

Notes: Steep specialty grains @ 168˚F for 30 minutes in 2 gallons of water.
Rinsed specialty grains with hot water bringing boil volume to 3.5 gallons and heated to a boil.
Added in LME and brought back to a boil.
After 10 mins added 1oz hops.
After 40 mins added 0.5oz hops.
After 50 mins added 1tsp Irish moss.
After 55 mins added 0.5oz hops and 2oz ginger.
After 60 mins removed from heat and cooled in ice bath.
Transferred to primary fermenter and filled to full 5.5 gallons.

Author:

SuperVillainBrewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 50

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: 4/2/2016 7:48 PM

Notes:

Author:

Matty

Boil Size: 2.25 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: 3/9/2012 2:07 PM

Notes: My "house" beer....simple and pleasant.

Clarifier at 20 minutes
LME at < 10 minutes (after the hop addition)

Dry Hop 1 oz Fresh Cascade hops in the secondary

This produces a very aromatic (citrusy) APA. Bitterness is low (but well within range for the style). Deviation from style only in alcohol content (slightly higher).

Author:

EvanAltman36

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 44

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2013 7:25 PM

Notes: 4 packets (40g) of S-33 for Pro pitch rate.

Author:

Brodie81

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2016 6:05 PM

Notes: Dark LME = Maillard Malts Dark LME
Maris Otter = Muntons Maris Otter LME

Author:

Shue's Brews

Boil Size: 1 Gallons

Boil Time: 30

Boil Gravity: N/A

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: 9/9/2012 5:47 AM

Notes:

Author:

yottabit

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

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 6:40 PM

Notes: Steep at 150F for 30 minutes.

Bring to boil.

Add DME, boiling hops.

Boil for 50 minutes.

Add flavoring hops, Irish moss.

Boil for 10 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 2206 Bavarian Lager yeast (42-52F).