Extract Homebrew Beer Recipes | Page 492 | Browse 30,000+ at Brewer's Friend

Author:

Christy.smith

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 2/25/2019 10:39 PM

Notes:

Author:

Wicked Pissa Brewers

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.116

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2023 1:19 PM

Notes: NH Hoss Piss IPL 2025-1 Kegging

Type – Extract:
Batch size: 5gal
Boil Size: 2.50 gal
Boil Time: 60 min
Fermentation Stage: Two Stages - 1 week primary, 2 weeks secondary
Original Gravity: 1.058
Final Gravity: 1.010
ABV: 6.24%
IBU: 51.68

Ingredients:
2.5 Gallons Tap Water
4 Gallons Bottled Water – Note: even though this is a 5 gal recipe you will need extra because of the fluid loss during the boil process
1lb Briess Two Row
1Ib Caramel 10
.5lb Cara Pils/Dextrine
.5lb Carahell
6lbs LME
2oz Cascade Hops
2oz Centennial Hops
1oz Magnum Hops
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 LME and return wort to boil
Add 1oz Magnum hops and boil for 30 minutes
Add 1oz Centennial hops and 1oz Cascade hops and boil for 5 minutes
Add 1oz Centennial and 1oz Cascade hops at flame out and whirlpool for 2 minutes
Cool wort to 70 degrees
Add enough bottled water to bring the specific gravity to 1.058
Add 2 packs of Saflager S-23 dry lager yeast

Fermentation:
Primary – 1 week at 60 degrees
Secondary – 1 week at 50 degrees
Secondary – 1 week at 30 -35 degrees

Kegging:
Keg after 3 weeks and set CO2 to 20psi for 4-5 days, then reduce to 5-7 psi and enjoy!

Author:

CCHS

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.091

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: 6/3/2023 7:35 PM

Notes:

Author:

Le Renard

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.097

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: 9/10/2022 5:56 PM

Notes:

Author:

RIMDO

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.037

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: 4/13/2021 6:04 AM

Notes:

Author:

beerkim

Boil Size: 38 Litres

Boil Time: 40

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: BrownSugar

Priming Amount: 142.9 g

Creation Date: 11/16/2020 2:32 AM

Notes:

Author:

Augusztinyi

Boil Size: 28 Litres

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: 7/14/2020 1:38 PM

Notes:

Author:

Jamie S

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: N/A

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: 11/6/2019 1:58 AM

Notes:
Batch 2:
6 Lt of apple cider & 4 Ltrs of Pear juice for secondary fermentation.

Pitched yeast | 02/11/2019 OG = 1053
After 7 days fermentation | 09/11/2019: G = 1016
After 9 days fermentation | 11/11/2019: G = 1012
After 12 days fermentation | 14/11/2019: Split batches (Forgot to take G reading but leaving for another week to finish then FG will be taken.

OG of Pear Juice = 1066

Author:

AdamCrum

Boil Size: 5.2 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 0.8 oz

Creation Date: 7/31/2019 5:08 PM

Notes:

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:

Goodtimecharlie

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.118

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2015 2:01 AM

Notes:

Author:

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 25

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: 2/10/2019 5:07 AM

Notes:

Author:

jspirko

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.095

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: 7/17/2018 10:53 PM

Notes: Prepare your palate for flavors both copious and complex -- from tart and sour to subtle and sweet, thanks to the cherry puree added as a late addition in this kettle-sour.

1. Heat 2.5 gallons of water
2. Bring to a boil, add fermentables.
3. Boil wort for 5 mins to sanitize, then cool to 75-95 degrees.
4. Once cooled to 75-95 degrees, add Omega OYL-605 Lactobacillus Blend.
5. Let wort with Lactobacillus rest at the same temperature in the boil kettle for up to 3 days (depending on taste). More days = more sour.
6. Once soured to taste, bring wort to boil (to kill lactobacillus bacteria) and continue the brewing process.

Author:

Erich813

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 5/30/2018 7:36 PM

Notes:

Author:

LucD

Boil Size: 3 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: 5/7/2018 4:37 AM

Notes:

Author:

Terry Locke

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.09

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: 2/24/2018 4:29 PM

Notes: Posted on 06/13/2017 by Sue Solari
Posted in Beer Recipe
Featuring Mecca Grade Malt and Crosby Hops
Description: Oregon Super Dank is our indigenous NW
style ale. This beer features Opal 44, an estate grown malt from Mecca Grade that adds a subtle note of toffee and enough malt character to provide a backbone for the resinous Willamette Valley hops grown by Crosby Hop
Farm. The beer is finished off with a West Coast ale strain, which ferments quick and clean, creating an infinitely drinkable yet profoundly flavorful go-to beer.

Malt
7 lb. Extra Light Liquid Malt Extract

1 lb. Mecca Grade Opal 44 Malt

(crushed grains in steeping bag)

Hops

1 oz. Crosby Hop Farms Nugget

2 oz. Crosby Hop Farms Centennial

1 oz. Crosby Hop Farms Amarillo

1 oz. Crosby Hop Farms Comet

Yeast

BRY-97 American West Coast

(Liquid Yeast Alternative- Imperial Yeast, Buckman)

You will also need

4 oz. Priming Sugar for bottling

5 Hop Steeping Bags

Optional-1 Whirflock Tablet (to clarify beer)

ABV= 4.9

IBU= 55

OG= 1.048

FG= 1.010

SRM= 10

On Brew Day

Heat 2.5 gallons of good quality water
Steep crushed grains in steeping bag for 20-30 minutes or until the water reaches 170. Remove grains and compost.
Bring to a boil and remove from heat. Add liquid and/ or Dry Malt extract and stir to dissolve. The liquid is now called wort. Return liquid to a boil, watching carefully for boil overs.
Hop Schedule:

A standard hop schedule tells you when to add your hops to the kettle throughout the one hour boiling time. Hops added

at 60 minutes are boiled for the entire hour. Hops added at 15 minutes are added when there are 15 minutes remaining in the boil. Etc.

Use one ounce of hop pellets per steeping bag and tie a knot at the top- allowing as much room as possible for the hops to expand inside the bag.
1 oz. Nugget @ 60 min.

1 oz. Centennial @ 15 min.

(Add the Whirflock tablet at 15 min.)

1 oz. Amarillo @ 1 min.

1 oz. Comet, @ 1 min.

1oz. Centennial @ 1 min.

Chill wort to 100 degrees as fast as possible. If you do not have a wort chiller, set the kettle in an ice bath in your sink.
While the wort is chilling, sanitize fermenting equipment, carboy, stopper, airlock, funnel, etc.
Add 2.5 gal. cold clean water to primary fermenter. Pour chilled wort into fermenter and top off with more cold water to reach 5 gallons.
Aerate wort by putting a stopper in the carboy and rocking it back and forth for several minutes.
Optional- take a specific gravity reading using a triple scale hydrometer and hydrometer jar. The reading should be approximately 1.048 Record the number as your OG (original gravity)
Pitch your yeast when the wort is at room temperature (60-75 degrees.) Fill airlock with water or sanitizer to the fill line and seal fermenter.

Primary Fermentation

You will begin to see activity in the fermenter within 48 hours. A foamy cap will develop on the top of the beer and bubbles will escape through the airlock. Over the next several days the activity will begin to slow down. Primary fermentation typically lasts one to two weeks. Optional- rack the beer into a sanitized carboy being careful to leave behind any sediment. Leave the beer in this secondary fermenter for an additional one to two more weeks.

Bottling and Beyond

Fermentation is finished when the final gravity (FG) reads approximately 1.010, but the timing at this stage is flexible. When you are ready to bottle your beer, make a simple syrup by combing 4 oz. of priming sugar in a cup or two of water on the stove. Let this cool to room temperature. Sanitize your bottling equipment (Fifty 12 oz. bottles, auto-siphon, tubing, bottle filler, and bottle caps) and add the sugar to the sanitized bottling bucket. Siphon your beer into the bottling bucket to mix thoroughly with the priming sugar and then siphon the beer into your bottles and cap. Your beer will be ready to drink after conditioning for two weeks at room temperature.

Author:

caribbeanbrewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.102

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: 8/27/2016 6:22 PM

Notes:

Author:

jbelanger4

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/6/2016 7:56 PM

Notes: Solitaire Session Ale

Author:

navelizer

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/8/2016 8:21 AM

Notes:

Author:

Barrel guy

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: Beet Sugar

Priming Amount: 5 oz.

Creation Date: 1/10/2016 9:52 PM

Notes: Steep grains @ 160 F for 30 minutes

Add 6 lbs. Williams Brewing M15 Belgian pale LME @ beginning of boil.

@ 20 minutes remaining in boil turn off propane burner and stop boil timer. Add 6 lbs. Williams Brewing M15 Belgian pale LME, 1 lb. Belgian candy syrup and 1 lb. Light DME. Return to boil and restart timer.

Lubliner (German) hops were all I had on hand the first time I made this recipe that seemed appropriate. Next time I'll use some more interesting hop varieties.

Williams M15 Liquid Malt Extract
90 % Belgian 2 row
10 % Belgian Wheat