Extract Homebrew Beer Recipes | Page 40 | Browse 30,000+ at Brewer's Friend

Author:

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.092

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: 3/6/2018 6:49 PM

Notes:

Author:

peterj

Boil Size: 3.25 Gallons

Boil Time: 45

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: Corn Sugar

Priming Amount: 2.5 oz

Creation Date: 5/15/2012 4:57 PM

Notes: Primary 3 weeks
Bottle condition 3 weeks
Chill at least over night

Tastes pretty good. Light and refreshing. Lemon flavor is a little more prominent than expected but still good. Maybe use less lemon zest or different hops. Tastes more like a pale ale than a wheat beer probably because I only added wheat extract. Partial mash malted wheat or flaked wheat and base grain to get it more wheaty. But lemon pale ale works just as well!

Author:

Montana Bob

Boil Size: 3 Gallons

Boil Time: 1

Boil Gravity: 1

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Bottled Still

Priming Amount: N/A

Creation Date: 9/3/2018 9:11 PM

Notes: No boil

O.G. 1.118
S.G. 1.022 on 2 Dec 18 Brix 16/sg 1.059
F.G. 1.018 on 5 Jan 19

Author:

Bakke Brygg

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6 g sukker/l

Creation Date: 12/17/2014 2:50 PM

Notes: Sett boksen(e) med maltekstrakt i varmt vann, slik at ekstrakten blir enklest mulig å få ut av boksen. Fyll opp kjelen med alt vannet og varm opp til ca 80 grader. Hell i maltekstrakten mens du rører godt. Pass på at all ekstrakten løses i vannet og at ingenting legger seg i bunnen av kjelen og svir seg. Kok opp, og kok i en time, tilsett humletilsetninger underveis.

Kjøl ned vørter til 17 grader før pitching av gjær.

Gjæres ved 18 grader under stormgjæring, økes til 20 grader etter stormgjæring.

Rist godt på gjæringsbøtten i 5-10 minutter etter at vørteren er kjølt ned og overført fra kjelen, for å få mest mulig oksygen inn i ølet før gjæring.

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:

PicoBrewer30

Boil Size: 2.5 Gallons

Boil Time: 30

Boil Gravity: 1.247

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2016 10:58 PM

Notes: This brew is an iteration of a few ciders using different grain bills (juice to honey ratios) with various yeasts.

Notes:
5lbs = 5 Gal. Apple Juice (if this is your first cider, use organic juice without potassium sorbate; it will kill the yeast and not ferment). Don't think I used maltodextrin here.

The rest of the grain bill is accurate. If a little less kick is needed, try one of the alternates below. I'm using WLP001 this time because of its tolerance for high alcohol, higher fermenting temp and because it finishes sweater (personally I prefer the dryness of the EC-1118 but then it's closer to Cyser territory).

I'm thinking ABV should be close to 10%. Also, because OG will be relatively high I'm using a starter. One could also double pitch with decent results. I've pitched one yeast pack before and still not had any problems.

Basic steps: Boil 2 gal. apple juice and add honey stirring constantly. (Honey is heavy and will sink to the bottom. It burns easily like candi syrup.) Boil juice, honey and sugar together for at least 20 minutes. Combine wort with remaining juice once temps drop to pitching levels.

HISTORIC
YEAST / OG / FG
WLP775 / 1.073 / 1.012 -5 gal. juice to 3 lbs honey
WLP005 / 1.087 / 1.030 -6 gal. juice to 6 lbs honey(4 gal. split)
EC-1118 / 1.087 / 1.011 -6 gal. juice to 6 lbs honey (2 gal. split)

Author:

JimmySpeakaz

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 3/4 Cup

Creation Date: 9/20/2012 1:56 PM

Notes: The recipe does not say what the actual bittering hops are. It says the first two additions should to have 10 HBUs (same thing as AAU) and be split evenly at 45 minutes and 30 minutes. I left it at Hallertau.

Author:

shellycat

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.121

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2014 6:31 PM

Notes:

Author:

mpi

Boil Size: 1 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2016 9:43 PM

Notes:

Author:

gcarter

Boil Size: 4.8 Gallons

Boil Time: 30

Boil Gravity: 1.053

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: 11/15/2015 9:37 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:

bowlersp

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.087

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: 3/28/2014 9:49 PM

Notes:

Author:

Camp Rock Grove Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: Forced

Priming Amount: N/A

Creation Date: 7/2/2017 3:25 PM

Notes: Slice up strawberries and basil leaves and stored in a quart jar with the vodka while the beer is in the primary fermenter. Use a big mouth bubbler secondary fermenter with a depth charge hop basket and dump the strawberry/basil/vodka mixture into the depth charge hop basket. Leave in the secondary for 14 days.

Author:

DadDog08

Boil Size: 3 Gallons

Boil Time: 45

Boil Gravity: 1.239

Efficiency: 50

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: 5/19/2015 7:13 PM

Notes: In the brew pot add honey,corn sugar, 2 Temple orange peels, and 1 1/2 gallons water.Bring to a slow boil. As soon as boil starts, scoop out orange peel. Continue a slow boil for 30 minutes, skimming any "foam" that forms on the surface. After 30 minutes add 1tsp Irish Moss, continue to slow boil for 15 minutes. Add to primary and bring volume up to 5 gallons. Rehydrate 1 package of "Red Star Pasteur Champagne Yeast". Pitch yeast when temperature of must is 65F-75F. Secondary rack when necessary.
This is my late Fathers recipe. It has won many awards, both in the SCA and in the mundane world. We just opened the last bottle, 20 years old by the way, and it is wonderful! Hope you have fun brewing this one.

Author:

Magpye

Boil Size: 3 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: 10/15/2012 2:25 AM

Notes: Drawing on the classic flavors of Lane Cake:

Bourbon
Coconut
Raisins
Pecans
Vanilla

Might go easier on the bourbon when time to add

Author:

jturnage40

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.128

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2016 7:52 PM

Notes: 1. Yeast starter
2. Collect and heat 2.5 gallons of water.
3. Add 0.5 oz of Amarillo hops directly into the boil kettle.
4. For mail-order customers grains for extract kits come
crushed by default, but if you requested uncrushed
grains, crush them now. Pour crushed grain into
supplied mesh bag and tie the open end in a knot. Steep
for 20 minutes or until water reaches 170°F. Remove
bag and discard.
5. Bring to a boil and add the 6.3 lbs Gold malt syrup.
Remove the kettle from the burner and stir in the
Gold malt syrup.
6. Return wort to boil. The mixture is now called “wort”,
the brewer’s term for unfermented beer.
- Add 2 oz Warrior hops and boil for 60 minutes.
- Add 2 lbs Golden Light dme 15 minutes from then
end of the boil.
- Add 2 oz Amarillo hops at the end of boil.
7. Cool the wort. When the 60-minute boil is finished,
cool the wort to approximately 100° F as rapidly as
possible. Use a wort chiller, or put the kettle in an ice
bath in your sink.
8. Sanitize fermenting equipment and yeast pack. While
the wort cools, sanitize the fermenting equipment –
fermenter, lid or stopper, fermentation lock, funnel, etc –
along with the yeast pack and a pair of scissors.
9. Fill primary fermenter with 2 gallons of cold water,
then pour in the cooled wort. Leave any thick sludge in
the bottom of the kettle.
10. Add more cold water as needed to bring the
volume to 5 gallons.
11. Aerate the wort. Seal the fermenter and rock back
and forth to splash for a few minutes, or use an aeration
system and diffusion stone.
12. OPTIONAL: if you have our Mad Brewer Upgrade or
Gravity Testing kits, measure specific gravity of the wort
with a hydrometer and record.
13. Add yeast once the temperature of the wort is 78°F or
lower (not warm to the touch). Use the sanitized scissors
to cut off a corner of the yeast pack, and carefully pour
the yeast into the primary fermenter.
14. Seal the fermenter. Add approximately 1 tablespoon of
water to the sanitized fermentation lock. Insert the lock
into rubber stopper or lid, and seal the fermenter.
15. Move the fermenter to a warm, dark, quiet spot until
fermentation begins.

Author:

Tres

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn sugar

Priming Amount: 5oz

Creation Date: 9/10/2012 1:24 AM

Notes: First stage fermentation for 4 days. Racked to the carboy for 10 days. Bottle conditioned for 14 days. Next time I will try and add lactose for a creamier mouth feel.

and hey if you look at it and try it gimmee a shout about how it went!

Author:

Gregory L

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 15

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2017 2:31 AM

Notes: Big Daddy IPA clone:

http://www.goodbeer.com/big-daddy-ipa
Style: American India Pale Ale
ABV: 6.5% ABV
IBU: 60 IBU
Malt: Two Row Pale, Light Munich
Hops: Columbus, Cascade, Centennial
Availability: Year-round
Formats: Draft, 12oz. cans, 12oz. & 22oz. bottles

Big Daddy IPA is a hop-head's delight, a generously dry-hopped yet surprisingly drinkable American-style India Pale Ale. Poured into a standard American pint glass, the beer is a golden straw color, with tight carbonation and a slightly off-white head that leaves a lovely lacing. The aroma is floral, fresh grass, pine needles, grapefruit, and some subtle notes of fresh bread.

Steeping grains:
Steep grains at 66-70 for 45 mins. Not expecting much conversion... it's mainly for body, flavour, freshness, colour and head retention.

Author:

sd80mac

Boil Size: 3.5 Gallons

Boil Time: 90

Boil Gravity: 1.138

Efficiency: 25

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: 7/27/2015 5:24 PM

Notes:

Author:

PAX Brewing & Meadery

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: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 3/4 cup

Creation Date: 7/4/2013 11:48 PM

Notes: 3rd Place - Novemberfest 2013