Extract Homebrew Beer Recipes | Page 494 | Browse 30,000+ at Brewer's Friend

Author:

Brew Lab

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.091

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: 5/2/2015 11:47 PM

Notes:

Author:

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.15

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2015 8:56 PM

Notes:

Author:

jordanoverton

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

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: 4/1/2021 11:37 PM

Notes:

Author:

MFED

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 77 ° F

Priming Method: co2

Priming Amount: 26.87 psi

Creation Date: 4/18/2020 4:45 PM

Notes: Note that my Styrain Hops came in real low AA (as written on the packet I bought), I would have thought if the hops were 5.5 AA.. I would have used half as much in the boil.
This is a small batch to test the recipe for using extract.

Author:

Thebeernicorn

Boil Size: 1 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: 11/6/2019 6:38 PM

Notes:

Author:

Boil Size: 3.69 Gallons

Boil Time: 60

Boil Gravity: 1.099

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 2.8 oz

Creation Date: 1/18/2022 4:31 PM

Notes:

Author:

Perfect Brewing Supply

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 83

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: 9/23/2021 10:07 PM

Notes:

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

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: 11/15/2020 3:09 AM

Notes:

Author:

VTHomebrewer

Boil Size: 0.5 Gallons

Boil Time: 60

Boil Gravity: 1.291

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: 9/5/2019 9:46 PM

Notes: 0.5oz Sweet Orange Peel (added to cool water),
1 tsp ground cinnamon (added to cool water),
2 Tbsp Apricot Extract (added just before yeast),
2 Tbsp Vanilla Extract (added just before yeast).

Author:

AdamCrum

Boil Size: 1.2 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 50

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 9:04 PM

Notes:

Author:

kiliantics

Boil Size: 24 Litres

Boil Time: 80

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: White Cane Sugar

Priming Amount: 229.9 g

Creation Date: 5/17/2019 4:39 PM

Notes:

Author:

Tollie Mitchell

Boil Size: 1.5 Gallons

Boil Time: 50

Boil Gravity: 1.082

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: 12/8/2018 8:10 PM

Notes:

Author:

mmair6266@gmail.com

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 65

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: 10/24/2018 3:48 PM

Notes:

Hazy IPA with the addition of Boubon Soaked Oak chips and dry Curacao orange peel.

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:

BuckeyeNation

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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2017 1:30 AM

Notes:

Author:

shockey8oz@yahoo.com

Boil Size: 6.5 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: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/15/2017 7:45 PM

Notes:

Author:

d-m-p

Boil Size: 3 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: 2/27/2017 4:08 AM

Notes:

Author:

LarryR

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: sugar

Priming Amount: 5 oz

Creation Date: 1/18/2016 6:23 PM

Notes: LME added at last 15 minutes of boiling.

Soak wood chips in Templeton Rye for 24-48 hours and add to secondary fermenter 1-2 weeks before bottling.

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