Extract Homebrew Beer Recipes | Page 42 | Browse 30,000+ at Brewer's Friend

Author:

IZ brewmaster

Boil Size: 160 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2014 10:13 PM

Notes: (Limited Release)

Misfire! (2014) is an American take on an English bitter. It has a more pronounced hop characteristic from late additions of Cascade and Saaz hops. As the beer warms in the glass, you will notice the flavors open up to a smooth maltiness and a more pronounced aroma.

Misfire! was born out of a mad scientist like obsession with making beer. I saw lonely malt and hops sitting on the shelf begging to be made into delicious beer. Using only left over supplies from earlier batches, I assembled a recipe, a delicious recipe, Misfire!

Author:

swarthout85

Boil Size: 3 Gallons

Boil Time: 5

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: dme

Priming Amount: 3.3 oz

Creation Date: 6/30/2021 1:14 PM

Notes:

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:

CCHS

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.092

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: 3/26/2021 9:23 PM

Notes: Created for a customer based on this post by Morrey on Homebrew Talk: Along with my buddy fellow HBT member Key West Brewing, we exchanged ideas about the best way to create a Margarita Gose without overdoing things, but to create a taste profile that gets your attention.

I started the 5G batch with a basic 50/50 wheat to 2 row base and kettle soured with L Plantarum down to 3.24 ph. I kept the Saaz hop bill low (8 IBU) during the boil following souring. I was generous with a full ounce of pink sea salt and an ounce of coriander knowing I wanted a salty flavor profile with this beer.

The 1.040 beer finished nicely at 1.008 with US-05. First time I made a sour with dry yeast and it worked as well as any liquid like WLP001 or WLP029 I had used prior. I'll stick with US-05 from now on.

During fermentation, I zested 4 small limes taking the green skin with a vegetable peeler leaving the white pith behind. I soaked these lime peels in 3/4 cup of good anjeo tequila to make a tincture. The limes marinated in this tincture for two weeks while beer was in primary.

When racked to keg, I strained the zest and pitched the tincture while siphoning beer to keg. My initial taste was very "limey" but I was lacking tequila depth for my tastes. I next took a cup of the same tequila in a mason jar and added two medium toasted oak cubes. My goal here was to emulate a beer that was aged in a tequila barrel. The tequila picked up a really nice oaky aroma while aging one additional week.

In the meantime while this oak tincture was infusing, I was carbing the keg and sampling. The lime calmed down perfectly and needed no additional adjustments. I then pitched the oak infused tequila tincture and let it rest several more days.

I hate to sound self-serving, but this has got to be one of the best beers I have ever made! The salt balances the lime and the oak is very subtle but adds in with the hint of tequila making this a perfect margarita style. Glad this is a relatively low ABV beer since I can't seem to stay away from it!

Just wanted to share........:mug:

Author:

brion8

Boil Size: 4 Gallons

Boil Time: 90

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: N/A

Priming Amount: N/A

Creation Date: 10/8/2012 8:08 PM

Notes: Pitch two packs of yeast.
Used CTZ rather than Zeus.

Author:

Shue's Brews

Boil Size: 4 Gallons

Boil Time: 60

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: 1/21/2013 4:28 AM

Notes: A soured Moose Drool Clone.

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:

normangeaney@gmail.com

Boil Size: 3.81 Litres

Boil Time: 15

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: N/A

Priming Amount: N/A

Creation Date: 11/8/2012 10:41 AM

Notes: Brewed: 12/09/09 OG: 1.065
Racked: 12/09/22 OG: 1.010
Bottled: 12709/29 OG: 1.018

ABV: 4.7%

Author:

mgobirch

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2017 6:03 PM

Notes: rinse and soak Medium Toast French Oak cubes (2oz before soak) in Cognac (VS is probably the highest grade you want to go with here, just because of cost) in glass jar or other sealable container during entire primary fermentation step. Cubes may soak up enough cognac to lower level of liquid, add liquid to keep cubes completely submerged even though they will float.

When ready to introduce Cubes/chips to the secondary fermenter before racking your beer gently on top of them, remove them from the brandy and place them in a sanitized bowl. Discard or drink the brandy, up to you.

I'd start with 10 days on the cognac and oak. If you feel comfortable tasting without oxidizing from secondary, try it and see if the cognac and oak are coming through. If they've just started to come through, you can probably bottle/keg. Keep in mind that once you can taste the oak in the beer, even in a lighter beer style, it's easy to go overboard on it if you leave the wood in too long; sometimes it's best to pull the beer when you have the flavors rather than going overboard.

If you're having problems attenuating, do what I do, and add the sugar as a thick simple syrup with the cognac oak in secondary. You'll get a bit of a kreusen, but it shouldn't be so big that you'll need to worry about that extra head space, and the sugar should ferment out quickly.

I normally bottle and cork about 25% of this each batch just to see how the flavors develop over time with the slow oxidation of the cork.

Author:

wesiht

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.06

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: 3/23/2013 11:35 PM

Notes: need 1 gallon of starter.
use 16 oz of dme 36 hours prior to pitching with 4.5 quarts of water. Boil water add DME boil for 15min. Cover and cool to 65°. Pitch yeast store in 2 1gal fermenters for at least 36hours stirring constantly at 65-69°.

Author:

mcb7722

Boil Size: 1.4 Gallons

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 45

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: Glucose Monohydrate / Dextrose

Priming Amount: 3oz

Creation Date: 6/14/2014 6:48 PM

Notes: Secondary prep:
-Place bacon in pan and bake at 350f oven until nearly done. sprinkle brown sugar over bacon near the end and allow to caramelize.
-Allow bacon to cool, break into ~1-2in slices and place in muslin bag with whiskey oat chips.
-Place muslin bag into mason jar and pour Jim and bourbon over (0.5oz per bottle), seal and allow to sit at room temperature for 4 hours.
-Place in freezer to allow fat to render on top for 1 week.
-Carefully remove layer of fat every other day until removed.

Author:

LaOnda70

Boil Size: 5 Litres

Boil Time: 30

Boil Gravity: 1.14

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2014 4:24 PM

Notes: Use Coopers Lager tin, not the LME. Gives another 20 IBUs of btterness.

Author:

Jim_in_Oregon

Boil Size: 3.5 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: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2013 6:52 PM

Notes: Final Gravity of 1.004. ABV = 7.35%

Very high attenuation of with Wyeast 3711 (~93%). That makes for a very traditional saison. Very nice.

Author:

Jsquared

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.032

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: 7/18/2015 8:02 PM

Notes:

Author:

sreal

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.124

Efficiency: 25

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: 11/6/2013 2:04 PM

Notes:

Author:

epltk

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 2/22/2015 11:55 PM

Notes:

Author:

skatonic

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.122

Efficiency: 75

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: 4/2/2014 5:51 AM

Notes: coffee was cold brewed with 25 ounces of water, into the secondary. Nibs were soaked in about 6 ounces of good quality bourbon, into the secondary.

Author:

DrummerJim

Boil Size: 13 Litres

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: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2015 5:32 PM

Notes:

Author:

Vheissu

Boil Size: 10.8 Litres

Boil Time: 15

Boil Gravity: 1.043

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/29/2016 4:58 AM

Notes: A nice small-batch brew, a classic pale ale. Nicely hopped, with great bitterness, and the addition of malt gives it a well-rounded profile. I use this in my Mr Beer Coopers Craft Brewing vessel, which is 15l. Higher efficiencies will fluctuate the ABV a tiny bit. 70% efficiency will net you, on average, an extra 0.5%.