Extract Homebrew Beer Recipes | Page 466 | Browse 30,000+ at Brewer's Friend

Author:

VTHomebrewer

Boil Size: 1.25 Gallons

Boil Time: 5

Boil Gravity: 1.109

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: 3/11/2019 6:50 PM

Notes: 1x Coopers Amber

Author:

Boil Size: 6.83 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

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: 9/23/2023 1:40 AM

Notes:

Author:

Ian Aitken

Boil Size: 10 Litres

Boil Time: 10

Boil Gravity: 1.117

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: 9/11/2022 12:42 AM

Notes:

Author:

jderekj7

Boil Size: 6.95 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 12.29 psi

Creation Date: 1/25/2022 3:24 PM

Notes:

Author:

AdamCrum

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 6/22/2021 3:59 PM

Notes:

Author:

Salem Brew Supply

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 3.9 oz

Creation Date: 1/2/2021 4:57 AM

Notes:

Author:

syocum11

Boil Size: 35 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 80

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: 6/5/2019 11:42 PM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.099

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: 4/17/2019 8:27 PM

Notes:

Author:

BocephusKhan

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.07

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: 4/25/2015 4:24 PM

Notes:

Author:

EastVanMurph

Boil Size: 17 Gallons

Boil Time: 60

Boil Gravity: 1.019

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: 2/18/2019 7:49 PM

Notes: Citra substituted for Mosaic.

Author:

JZ1018

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2018 5:58 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: Corn Sugar

Priming Amount: 10

Creation Date: 7/25/2018 3:09 PM

Notes: *Use straining bag to filter from kettle to primary
*Use aeration pump for proper oxygen to yeast

Author:

Tollie Mitchell

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Table sugar

Priming Amount: N/A

Creation Date: 3/17/2018 8:11 PM

Notes:

Author:

Wicked Pissa Brewers

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.118

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2018 8:42 PM

Notes: NH Hoss Piss IPL – V2 Modified

Type – Extract:
Batch size: 5.25 gal
Boil Size: 2.50 gal
Boil Time: 60 min
Fermentation Stage: Two Stages - 2 weeks primary, 4 weeks secondary
Original Gravity: 1.056
Final Gravity: 1.010
ABV: 6.05%
IBU: 90.47

Ingredients:
2.5 Gallons Tap Water
4 Gallons Bottled Water – Note: even though this is a 5gal recipe you will need extra because of the fluid loss during the boil process
2lbs American Two Row
1lb Caramel 10
1lb Cara Pils/Dextrine
6bs Gold Malt Liquid Extract
6oz Citra – aroma
2oz Centennial – dual
2 Saflager S-23 dry lager yeast

Procedure:
Start with 2.5 gal tap water, add grain to cold water and heat water to 165 degrees, and steep grains for 45 minutes
Remove grains and bring wort to boil
Remove pot from heat, add 6lbs Gold Malt Liquid Extract and return wort to boil
Add 2oz Citra hops and boil for 60 minutes
Add 1oz Citra hops and boil for 20 minutes
Add 1oz Citra hops and 1.5oz Centennial hops and boil for 10 minutes
Add 1oz Citra hops at flame out and whirlpool for 10 minutes
Cool wort to 70 degrees
Add enough bottled water to bring the specific gravity to 1.056
Add 2 packs of Saflager S-23 dry lager yeast

Fermentation:
Primary – 2 weeks at 64-68degrees
Secondary – 2 weeks at 50-54 degrees
Secondary – 2 weeks at 44-48 degrees
Add 1oz Citra hops and 1oz of Centennial hops to secondary 5-7 days before bottling beer
Bottle beer 5 - 7 days after last dry hop addition

Bottling:
6 weeks after brew date
Use .2oz of corn sugar per gallon of beer.

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:

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.107

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2017 1:54 AM

Notes:

Author:

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 10/21/2015 9:32 PM

Notes:

Author:

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 5/29/2018 9:03 PM

Notes:

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.14

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: 3/4/2020 5:10 PM

Notes:

Author:

Pont

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.058

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: 5/21/2022 2:16 PM

Notes: