Extract Homebrew Beer Recipes | Page 54 | Browse 30,000+ at Brewer's Friend

Author:

BRPinNC

Boil Size: 3 Gallons

Boil Time: 45

Boil Gravity: 1.101

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: Honey

Priming Amount: 3/4 cup

Creation Date: 11/3/2015 8:34 PM

Notes: Had to fudge the recipe to fit fermentables. Actual List:

Amount Ingredient Timing
2.5 gal. Apple Cider (100% juice, no additives, unpasteurized) -45 min.
2 oz. Dark DME -45
16 oz. Cranberry 100% Juice -45
16 oz. Tart Cherry 100% Juice -45
4 oz. Lemon Juice -15 minutes
2 sticks Cinnamon Stick -15
1 lb. Dark Brown Sugar -15
32 oz. Honey -15
1/2 tab Whirlfloc -15
3/4 tsp. Yeast Nutrient -15
1.5 tsp. Allspice 0 (end of "boil")
1.5 tsp. Nutmeg 0
2x12oz cans Frozen Apple Juice Concentrate 15
1 pkg. Yeast (Red Star Pasteur Blanc Champagne Dried Yeast) Primary
1 Tbsp. Vanilla Extract Secondary
1 stick Cinnamon Stick Secondary
3 lbs. Fresh apples, sliced Secondary
INSTRUCTIONS:
1. Bring initial ingredients to 170F, then start timer at 45 minutes.
2. Simmer at 170F (max) for 45 min. Do NOT boil as it will extract pectins resulting in permanent haze.
3. Smile
4. Primary fermentation 1 week, or until it slows significantly
5. Secondary fermentation 2+ weeks to complete dryness. Excess residual sugar = bottle bombs.
6. Wash apples thoroughly, cut into thin slices. Keep stems, seeds and peels for tannin content. Rinse with StarSan solution.
7. Check that F.G. is in the range 0.996 - 1.010
8. Priming sugar, use 1/2 cup light brown sugar or honey

Author:

2005sti

Boil Size: 3 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2013 1:50 AM

Notes:

Author:

Z3r0319

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.121

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 8/4/2017 10:30 PM

Notes:

Author:

tstackhouse

Boil Size: 1.75 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2014 1:12 PM

Notes:

Author:

jspirko

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.105

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: 11/13/2016 7:27 PM

Notes:

Author:

crjohn02

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 1/12/2012 2:49 AM

Notes:

Author:

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/25/2016 9:34 AM

Notes:

Author:

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2019 11:18 AM

Notes:

Author:

CoMa

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.099

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2013 3:32 PM

Notes: Simple starter apple cider with honey twist.

Author:

bharwood11b

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.17

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2015 6:20 PM

Notes: Procedure
1. Steep specialty grains in water and bring to 170° F. Remove from heat and steep for additional 15 minutes.

2. Remove the grains and bring water to a boil.

3. Add extract, and bittering hops.

4. Bring to a rolling boil for 60 minutes, and start timing when rolling boil is achieved.

5. Add hops and miscellaneous additions at intervals listed above.

6. Cool wort to 75° F - 80° F and place into primary fermentor.

7. Stir vigorously for a few minutes, then pitch yeast.

8. Ferment for 6 - 8 days, then transfer to secondary until fermentation is completed and hops settle out. *

9. Transfer to bottling vessel and add priming DME, mix thoroughly and bottle.

10. Store bottles at 65° F - 70° F for 2 weeks minimum to carbonate, then store bottles at cool temperature and enjoy!

Author:

Zabs

Boil Size: 6 Litres

Boil Time: 32

Boil Gravity: 1.036

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2015 7:42 AM

Notes: Recipe adjusted for bottling i.e. OG left 5 points below required to allow for extra provided by bottling sugar. Same applies to ABV - adjusted for extra 0.5% at bottling.

Briess Pils malt used but Extra Lite shown in recipe for higher PPG.

Minimash with 0.375kg of LME at 67 degrees for 45 mins. This high mash temp is to get mouthfeel be retaining some of the low temp sugars. Check OG after mash. Mash OG 1 point below.

2 + 1 litre ice and some chilled water required to quick chill wort.

Aerate wort with air stone for 10 minutes. Yeast enzyme in boil.

Overfilled fermenter by 0.5L and missed 1062OG.

Fresh pack of Abbaye Yeast used. Pitched at 16-17c on 30 August. Kept low for 2-3 days and then allowed to increase to 19c and then moved to warmer kitchen after 6-7 days.

Racked to secondary on 9 September.

Bottled 19 September 2015.

Author:

Brian Brazil

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

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: 4/11/2021 6:33 PM

Notes:

Author:

wbg126

Boil Size: 2.75 Gallons

Boil Time: 30

Boil Gravity: 1.084

Efficiency: 5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: corn sugar

Priming Amount: 4oz

Creation Date: 4/23/2017 11:28 PM

Notes: whirl floc at 15

Author:

okiemurse

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: 4/17/2016 6:17 PM

Notes: EDIT 2/20/07: Please do not PM me with questions on this recipe. Post them to this thread. I get way too many questions that are already answered within this long thread, so consider reading the entire thing (or using the Search function) prior to posting.

Here's the final recipe that I'm brewing RIGHT NOW.

Malts
3 pounds extra light DME
3 pounds light wheat DME
1 pound Caramel 60L (steeped for 45 minutes at 150'-165')

Hops
1oz Cascade for bittering (60 minutes)
.5oz Saaz for flavor (20 minutes)
.5 oz Tettnang for aroma (end of boil)

Yeast
Wyeast German Ale

Extras
1 tsp Irish Moss (10 minutes)
4oz Lactose @ 15 minutes
2 oz real vanilla extract

Priming
>1cup Lactose
4oz vanilla (Be careful! This may be too much vanilla for some people.)
1.5 cups light DME

I'm adding the Lactose in the last 15 minutes of the boil. I'll add the vanilla in the primary, because I don't want to risk losing any that bonds to the trub. So far, it smells fantastic but I'm still at the bittering hops boil. I think this should end up with a nice caramel flavor and a good hint (perhaps a suggestion size amount) of vanilla. I've had vanillas with way too much flavor and they tasted too much like candy. This should have a decent balance.

Notes: 11/4/05

So good. Can't even explain it - you simply must make this beer. I let it prime for almost 2 weeks before fridging it, then cracked one tonight after only about 30 hours. Great head, good lace, nice color, good body and nose. Pictures won't do it justice, but here's one anyways

Author:

bpaugie06

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 3/6/2012 7:55 PM

Notes:

Author:

Pickle29

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2014 7:41 PM

Notes:

Author:

dlenny3

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.059

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: 11/7/2013 3:06 PM

Notes:

Author:

Requiemm

Boil Size: 2.25 Gallons

Boil Time: 60

Boil Gravity: 1.156

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 11/2/2015 3:12 AM

Notes:

Author:

TealynJane

Boil Size: 2.75 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2013 6:11 AM

Notes:

Author:

EvanAltman36

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 45

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2013 4:07 AM

Notes: Sub Patagonia Especial Malt 140 for Special B. Fall is a great time for bonfires and beers, but it's also a disappointing time if you're a Cubs fan. And what better way to overcome the hangover from the long season than with a little Hair of the Goat. Smoky and rich, with a blend of noble hops for balance and flavor, this is going to be a great beer to share while commiserating the season gone by and look forward to next Spring. At Pro Brewer 1.5 pitch rate, 4 packets Nottingham for 44g; I chose Nottingham because it's got good tolerance to lower fermentation temps and because the required pitch rate would require multiple Wyeast packs and would be too expensive.