Extract Homebrew Beer Recipes | Page 405 | Browse 30,000+ at Brewer's Friend

Author:

drhbrews

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.146

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: corn sugar

Priming Amount: 3/4 c

Creation Date: 11/27/2017 9:45 PM

Notes: 12/9/17
Made yeast starter yesterday (~1L).
Today: Make Belgian candi sugar (syrup). Steep grains 30min at 66C, pour into grain bag, sparged with 68C water into boil pot.
Add DME and water, bring to boil.
Add 60' hops and gypsum. Boil 40'. Add 20' hops and irish moss. Boil 20' more. Chill.
Add to primary with remaining water and yeast. Aerate. Determine Brix.
Brix =22.8 = 1.096 (Higher than expected. volume may be lower than 5.5 gal, but it is certainly > 5)
Ferment.
12/16/17
transfer to 2nd. Brix =12.5 (1.021, 9.9 ABV)
1/5/18
Brix =12 (1.019, 10% ABV)
Bottle with 3/4c corn sugar

Author:

JMJ

Boil Size: 3.5 Gallons

Boil Time: 45

Boil Gravity: 1.096

Efficiency: 70

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: 11/4/2023 10:44 PM

Notes:

Author:

Blue Dot Brewing

Boil Size: 20.8 Litres

Boil Time: N/A

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2022 4:09 PM

Notes:

Author:

Cordeiro

Boil Size: 2108 Gallons

Boil Time: 60

Boil Gravity: 17.2

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/27/2022 5:14 PM

Notes:

Author:

Houses 3 Brewing

Boil Size: 3 Gallons

Boil Time: 45

Boil Gravity: 1.067

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: sucrose

Priming Amount: 5 oz

Creation Date: 1/29/2022 10:12 PM

Notes: Zest from 3-4 lemons.

Author:

MorganG

Boil Size: 3 Gallons

Boil Time: 20

Boil Gravity: 1.128

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: 10/31/2021 2:31 PM

Notes:

Author:

RIMDO

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

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: 4/14/2021 7:24 AM

Notes:

Author:

Perfect Brewing Supply

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 35

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: 8/24/2019 8:35 PM

Notes:

Author:

NelsonBrewer

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2018 10:49 AM

Notes: NEXT BREW: CO2 jar collection + make measurement stick

Blonde ale
- minimal caramel notes, so only enough Medium crystal to keep below 6 SRM (would have preferred Crystal 20oL if had this, or a toasty malt)
- trying out 5% CaraPils, as worried this beer may be too thin otherwise (head retention and mouthfeel)

INITIAL PLAN: Temp profile as previously planned
- pitch at 17oC, ferment at 19oC
- 5 days at 19oC once has started to bubble, 5 days at 21oC (so long as reaches 50% of the 80% attenuation), then crash cool for 15 hours at each 5oC increment
Keg into CO2 purged keg, via dip tube

ACTUAL TEMP PROFILE:
- - pitch at 17oC, ferment at 19oC
- 5 days at 19oC once has started to bubble, 5 days at 21oC (so long as reaches 50% of the 80% attenuation), then crash cool for 15 hours at each 5oC increment
Keg into CO2 purged keg, via dip tube
Change to 23.5 as rest temp based on this: https://aussiehomebrewer.com/threads/ideal-fermentation-temp-for-safale-us-05.39971/ and this https://www.williamsbrewing.com/pdfs/y11.pdf
- Recommended fermentation temperature: 15C – 24C (59-75F).
- choose 23.5 with 0.5 hysteresis to avoid going well above 24

Preparation:
- Sanitise 3 small bowls, measure out the three hop additions
- Sanitise air pump/stone
- Measure out steeping grains - Dextrin Malt and Crystal Malt in separate grain bags, store in large bowl so dust doesn't get anywhere
--- May not need the Dextrin malt for head retention, but won't hurt
- Make up half fermenting bucket of StarSan, sanitise spoon, siphon, airlock, other fermentation bucket
- Match up lid sizes
- Sanitise temperature probe
- Attach thermometer to boil pot
- Set timers

1. Aim for pre-boil of 27L - hence add 24L cold water to FERMENTER, add half a crushed Campden tablet to dechlorinate (? need slightly more than this for 24L?), dissolve the 3kg DME in FERMENTER and top up to 27L if not quite there. THEN DUMP INTO BOIL POT.

2. Add first hop addition for FWH, then bring up to 65-75oC for grain steeping, add steeping grains, steep for 30 mins, remove and let drip but DON'T SQUEEZE

3. Bring pot to boil, start timer, boil for 45 mins on timer, then add second hop addition when only 15 mins remaining

4. Rehydrate yeast approx 30 mins prior to pitch, stirred after 15 mins (will be creamy). Swirl up again just before pitching.

5. Add Koppafloc 1g (per 23 - 25L) for last 10 mins of boil

6. Flameout at 60 mins, cool to <76.7oC, add last hop addition and stir then place lid on for 30 mins

7. Cool to 17oC, siphon from pot to fermenter, can splash through sanitised strainer OR siphon in directly, then AERATE WITH SANITISED AIR PUMP

8. Pitch yeast, place lid on, add sanitised temp probe and air lock

9. Take sample for OG

10. Ferment at 19oC until starts bubbling, then set this for 5 days. Then ramp up to 21oC for further 5 days (conditioning), then crash cool by 5oC every 15 hours to get to 1oC, and keep here for 24 - 48 hours

11. Add gelatin to keg. As per Palmer's book, 0.3g/L gelatin (half tsp = 5g and this is what is used for brulosophy per 21L), added to 75mL water (StarSan to glass jug), 7s bursts in microwave, stir with thermometer until dissolved at 65oC

12. Burst CO2 into keg via beer in (dip tube). Burp via PRV until can smell CO2. Attach ball lock to end of auto-siphon

"A “classic” American pale ale grain bill is roughly 90% pale malt with the rest being crystal malt in the 30–40 °L range. This is the grain bill for homebrew Sierra Nevada clones and is a good starting point for any American pale ale. Most fall in the 12–14 °Plato range (OG 1.048–1.056), and have alcohol contents in the 5–5.5% range. Of course, some fall outside this range, too. (The BJCP gives the range as OG 1.045–1.060, with 4.5–6.2% as the ABV range.)"

"Briess Carapils® have sometimes been confused with being a light caramel malt. However, while Briess Carapils® kernels exhibit a glassy character from the starch that has been converted to dextrines and then dried, it is not a caramel malt.

Rather, Briess Carapils® Malt falls into the category of dextrine malts and is intended to improve body, mouthfeel and head retention by adding resistant dextrines, proteins, non-starch polysac-charides , and other substances to the wort and beer. Because of the crafted design, Briess Carapils® is very effective in this regard and is intended to be used at 2-3% to show a positive effect." - http://blog.brewingwithbriess.com/understanding-carapils/

Crystal Malt:
"Pale ales, bitters or ESBs may contain up to 20 percent crystal malt."
- aiming 10% with this brew (if was doing APA, though have changed to Blonde)
Consider 10% Crystal Malt (max for pale ales is 20%, otherwise very sweet)

2-3% carapils as steep (?) for head retention
- Briess website says up to 5% Carapils: increases foam, improves head retention and enhances mouthfeel without adding flavor or color to your beer - http://www.brewingwithbriess.com/Products/Carapils.htm

https://www.brewersfriend.com/forum/threads/head-head-retention.1433/

Author:

twofootskunk

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 59 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2018 3:15 AM

Notes:

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:

Homebrew_Bill

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

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: 11/8/2017 9:53 PM

Notes:

Author:

TroutBum

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: Priming Sugar

Priming Amount: 5 Oz

Creation Date: 8/22/2017 2:15 PM

Notes: This bright showcase of apricot, peach, cantaloupe
and lemon dives into crisp grapefruit flavor. A perfect
complement to citrusy hop aroma, this IPA has stripes
of ruby red grapefruit and hoppy, lingering bitterness.
An escape from the winter blues or the perfect
complement to a bright sunny summer afternoon, each
pint of Pulpin’ is like a fresh Florida grapefruit grove
bottled up into a single refreshing serving.

PROCEDURE

A FEW DAYS BEFORE BREWING DAY
1. Remove the liquid yeast pack from the refrigerator,
and “smack” as shown on the back of the yeast package.
Leave it in a warm place (70–80° F) to incubate until the
pack begins to inflate. Allow at least 3 hours for inflation;
some packs may take up to several days to show inflation.
Do not brew with inactive yeast — we can replace the
yeast, but not a batch that fails to ferment properly. If you
are using dry yeast, no action is needed.

ON BREWING DAY

2. Collect and heat 2.5 gallons of water.
3. 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.
4. Bring to a boil and add the 6 lbs Gold malt syrup.
Remove the kettle from the burner and stir in the
Gold malt syrup.
5. Return wort to boil. The mixture is now called “wort”,
the brewer’s term for unfermented beer.
- Add 0.5 oz Chinook hops and boil for 60 minutes.
- Add 0.5 oz Cascade hops, 0.5 oz Chinook hops and 3.15 lbs Gold
malt syrup 20 minutes before the end of the boil.
- Add 0.5 oz Cascade hops and 0.5 oz Chinook hops 5 minutes
before the end of the boil.
- Add 1 oz Amarillo and 0.5 oz Chinook hops with 0 minutes
remaining in the boil. Remove from heat.
6. 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.
7. 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.
8. 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.
9. Add more cold water as needed to bring the
volume to 5 gallons.
10. 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.
11. OPTIONAL: if you have our Mad Brewer Upgrade
or Gravity Testing kits, measure specific gravity of the
wort with a hydrometer and record.
12. 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.
13. 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.
14. Move the fermenter to a warm, dark, quiet spot until
fermentation begins.

BEYOND BREWING DAY, WEEKS 1–2

15. Active fermentation begins. Within approximately
48 hours of Brewing Day, active fermentation will
begin – there will be a cap of foam on the surface of
the beer, and you may see bubbles come through the
fermentation lock.
16. Active fermentation ends. Approximately 1–2 weeks
after brewing day, active fermentation will end: the cap
of foam falls back into the new beer, bubbling in the
fermentation lock slows down or stops.
17. Transfer beer to secondary fermenter. Sanitize
siphoning equipment and an airlock and carboy bung
or stopper. Siphon the beer from the primary fermenter
into the secondary.

BEYOND BREWING DAY — SECONDARY FERMENTATION

18. Secondary fermentation. Allow the beer to
condition in the secondary fermenter for 1-2 weeks
before proceeding with the next step. Timing now is
somewhat flexible.
19. Add the dry hops. Add 1 oz Cascade, 1 oz Simcoe and the vodka/grapefruit peel mixture to the
secondary fermenter 5-7 days before bottling.
***NOTE*** Soak 2 Oz. of Grapefruit Peel in 4 Oz. of Vodka for 2 days prior to adding to Secondary Fermenter

BOTTLING DAY — ABOUT 1 MONTH AFTER BREWING DAY

20. Sanitize siphoning and bottling equipment.
21. 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.
22. Siphon beer into bottling bucket and mix with
priming solution. Stir gently to mix, don’t splash.
23. Fill and cap bottles.

1–2 WEEKS AFTER BOTTLING DAY

24. Condition bottles at room temperature for 1–2 weeks.
After this point, the bottles can be stored cool or cold.
25. Serving. Pour into a clean glass, being careful
to leave the layer of sediment at the bottom of the bottle

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:

FatYakz

Boil Size: 3 Litres

Boil Time: 20

Boil Gravity: 1.403

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2017 4:28 AM

Notes:

Author:

JoBe

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.046

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: 4/4/2016 7:05 PM

Notes:

Author:

bryehn

Boil Size: 2.64 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Sugar

Priming Amount: N/A

Creation Date: 3/1/2016 1:22 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.056

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2016 5:04 PM

Notes:

Author:

cmaxwell

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.114

Efficiency: 10

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: Drops

Priming Amount: 2 Tablets

Creation Date: 10/8/2017 12:06 AM

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: