Extract Homebrew Beer Recipes | Page 440 | Browse 30,000+ at Brewer's Friend

Author:

Tonet

Boil Size: 10 Litres

Boil Time: 30

Boil Gravity: 1.116

Efficiency: 45

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/15/2017 10:19 AM

Notes:

Author:

Anton Rock

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.095

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: 6/6/2021 6:03 PM

Notes:

Author:

Boil Size: 4.5 Gallons

Boil Time: 30

Boil Gravity: 1.041

Efficiency: 75

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: 6/5/2020 8:41 PM

Notes:

Author:

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 24.76 psi

Creation Date: 3/6/2023 11:42 PM

Notes:

Author:

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 25

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: 5/13/2022 5:21 PM

Notes:

Author:

Devildog8589

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.326

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: 4/29/2022 11:24 PM

Notes: the oveall goal is to obtain 20% alcohol volume for distilling, while intending to keep a few gallons to bottle as a wheat stout. Not sure if that is obtainable but the calculator says I can.

Author:

HTownBrewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.114

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 53 ° F

Priming Method: co2

Priming Amount: 30 psi

Creation Date: 9/7/2021 10:52 PM

Notes: Add the Honey AFTER flame-out of the boil

Also considering using Wyeast 1272 instead

Partially from Austin Homebrewers:
Heat 1 gallon of water to 170 deg F, put Carafoam in a muslin bag and steep for 45 min at (155-165 F). Rinse with up to 2 Gallons of 170F water into boiling pot
Add additional water to bring mixture to 3 gallons.

Bring to boiling and turn off heat. Turn off the heat once again and move the stockpot to a cool burner. Add the malt extract and any additional sugars listed below:
Stir constantly to dissolve the malt extract. Return heat to the mixture once dissolved, stirring occasionally. The mixture now contains a lot of sugar and can burn if not stirred. Heat the mixture to boiling. When the mixture reaches boiling, it can rise very rapidly and boil over. At this time, reduce heat to control the rising foam. Once the boil is under control, adjust the heat to a good rolling boil without boiling over.
Add Irish moss for the last 10 minutes of the boil.
Add the finishing hops during the final 2 to 4 minutes of boiling.

Add the Honey to the Wort after Flame-out (do not boil!)
Strain, sparge, and transfer immediately to ~1.5 gallons of cold water in the fermenter. Top off with additional water to make 5 gallons (19 L). Add the yeast when wort is cool, and ferment to completion. Bottle when fermentation is complete.

Cold Fermentation: Put the lid on the fermenter with the airlock installed (fill airlock 1/3 with water). After 12-36 hours this mixture will begin to churn and produce CO2. Once you see signs of fermentation, slowly cool temperature of the wort to 50° - 55°F (about 1° per hour). If you do not see any activity after 24 hours, then remove the lid and vigorously stir the wort with a sanitized spoon. If after another 24 hours you do not see any fermentation, please call us. After 10 days since the wort started fermenting, the mixture will calm down and the excess proteins will settle at the bottom of the primary fermenter. At this time, raise the temperature to 60° - 70°F for 2 days to improve flavor. Check the specific gravity to make sure it is within 3- 4 points of the FG and then carefully move the fermenter full of beer to a counter top. Be careful not to disturb the sediment on the bottom.

Author:

RCP

Boil Size: 3.03 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 4/14/2021 3:13 AM

Notes:

Author:

asdf29

Boil Size: 3.6 Litres

Boil Time: N/A

Boil Gravity: 1.205

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 34.2 g

Creation Date: 3/30/2021 6:45 PM

Notes:

Author:

Bro's. Brews

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 75

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: 3/11/2021 4:56 PM

Notes:

Author:

Boil Size: 14 Litres

Boil Time: 30

Boil Gravity: 1.036

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 222.4 g

Creation Date: 9/1/2020 8:54 PM

Notes: This recipe is a very simple hibiscus blonde ale, using only pilsen DME. Hop schedule is loosely based off of the Centennial Blonde recipe.

2023-04-30 Brew day

Added DME, then filled pot to the 10 L line, then added 3 L of water.

I meant to add 85 g (3 oz) of hibiscus at flameout, but I only had 24 g, so I added that at 5 min. I will need to make a strong tea, and add it at bottling time.

I estimate that about 12 L made it into the fermentor. The colour was light pink and had a mild flavour (I'm not sure I tasted any hibiscus).

2023-05-15 Bottling day.

FG: 1.007

Infused 50 g of hibiscus in hot water for 1 hr, put all of that in the beer.

Added 77 g of sugar to 11 L of beer for 2.5 volumes of CO2.

Yield: 8x1 L, 2x500 mL = 9 L

Author:

hell__n__keller

Boil Size: 5.25 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 1/9/2016 6:20 PM

Notes:

Author:

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 68.4 g

Creation Date: 1/12/2020 7:05 AM

Notes:

Author:

Boil Size: 4.5 Gallons

Boil Time: 30

Boil Gravity: 1.036

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: 5/28/2019 2:32 PM

Notes:

Author:

Jeff Summerlin

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

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: 5/18/2019 12:53 AM

Notes: My brew of this started a little high at 1.046 and finished a little high at 1.018. It tasted good, had nice chocolate notes - I got 21 longnecks out of this brew. There was not much smoke flavor.

You can brew this beer with one 4 gallon pot - absolutely simple.
I use SAMS Club bottled water and Alkaline (pH 8.8) water - I did a 50-50 split of it in this recipe.

Heat a pan of water to 140 degrees and then turn the heat off. Put your LME in the hot water to make it easier to pour. While that warms. Crush the grains, put them in a muslin bag. Bring 2.5 gallons of water to 156 and steep the grains for 30 minutes. I keep mine over 150.4 degrees, and then stir in the LME. Bring it to a boil.
Start your 60 minute timer and drop the El Dorado. Boil wort, dropping the Tettnang and Whirlfloc after boiling for 50 minutes.
Check the postboil gravity - should be around 1.056. I also usually add a teaspoon of yeast nutrient that last 10 minutes.
Chill it to 70, transfer to fermenter and pitch the yeast.

I fermented mine for 11 days, then bottled it, using carbonation drops for the priming. Delicious.

Author:

actually dropsith

Boil Size: 3 Gallons

Boil Time: 5

Boil Gravity: 1.116

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: 4/20/2018 3:36 PM

Notes: 4/19 - OG 1.064
4/27 - FG 1.006
5/18 - Bottled; some floating colonies of possibly contaminant yeast at and just below the surface. Very strong banana flavored esters present - quite pleasant.

Brew: Grain mix added to 2.5 gal hot water and brought to boil. Reduced to simmer and held for ~15 minutes. Removed grain and returned to heat. Whisked in DME and continued to stir for ~15 minutes past boiling. Poured onto 6lbs crystallized wildflower honey. Mixed thoroughly and topped up to 5.5 gal with cold water. Mixed in nutrients & aerated. Pitched yeast at 100 F (rather than let must sit overnight to cool)

Nutrient Schedule:
Day 0 (brew +0 hours) - 3/8tsp
Day 1 (brew +8 hours) - 2/8 tsp
Day 2 (brew +36 hours) - 1/8 tsp
Day 4 (70% completion) - 2/8 tsp
1 tsp total of standard nutrient mix (1 to 2 ratio of fermaid K to GoFerm)

Fining: After fermenting, braggot was reddish-gold and very cloudy. .75 tsp of gelatin finings were added to 1 cup cold water and allowed to sit for 2 hours. Gelatin fining mix was poured directly into primary fermentor.

Bottling: Bottles were sanitized, then the bottling bucket and equipment were sanitized along with caps. 3.4oz table sugar was dissolved in 1 cup water and brought to a boil for 5 minutes. Priming syrup was added to bottling bucket and the braggot racked onto it. Bottles were filled and capped. Final volume was 4.3 gal.

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:

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.055

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: 7/19/2017 1:19 PM

Notes:

Author:

Comstock Brewing Company

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/15/2017 2:45 PM

Notes: 2 liter starter

Author:

Nurhachi

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2017 10:25 PM

Notes: