Extract Homebrew Beer Recipes | Page 595 | Browse 30,000+ at Brewer's Friend

Author:

Antmaniac

Boil Size: 3.64 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 76.5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 3.5

Creation Date: 11/14/2020 8:34 PM

Notes: OG was 1074 with 5 gallons so below the target 1079. I therefore adjusted the fermentables so the OH matches by reducing DME to 1.5lb even though I used 2 Lbs.

FG was 1011. Way below the calculation so I adjusted the attenuation rate of the yeast from 75% to 83% so it matched the actual FG. It fermented in 7 days at 68 degrees. Put 2 oz of dry hops into nylon mesh bag and suspended with string. Dry hop for 5 days.

Author:

Andy_D

Boil Size: 3 Gallons

Boil Time: 15

Boil Gravity: 1.114

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: 8/6/2025 5:10 AM

Notes: Boil water and allow to cool enough to mix honey and water together using a stainless steel stirring rod. Cool must to pitching temperature in fermenter. Pitch yeast and use a stainless steel stir whip on a drill to oxygenate it for about 1-2 minutes.

https://homebrewersassociation.org/homebrew-recipe/hairy-vetch-traditional-mead-2/

Bring 3 cups of water to a boil. Add the hibiscus petals. Let steep for 30 minutes. Ladle off and add to secondary with the cherries. Cherries should be de-pitted, mashed, heated on a stove to 170, then put in a container and frozen. Thaw and add after that. This will ensure minimum spoilage and also allow for maximum extraction.

Cherry Melomels-For tart cherries, add 7-8 lbs of cherries to secondary (1.4-1.6 lbs/gal). When stronger flavors are wanted, add about 1.8 lbs/gal of cherries to secondary. For Sweet Cherries-add 8-9 lbs of sweet cherries to secondary (1.4-1.8 lbs/gal) and around 2 lbs/gal for a stronger sweet cherry flavor.

Use an SNA (stir/whip after each addition)
(Mix the nutrient blend into ½ cup of must and add it back to the fermenter to avoid an explosive release of CO2.) Stir slowly and increase the speed as the CO2 is released. Introduce as much oxygen as you can during the nutrient additions.

Add .75 tsp after pitching yeast.
Add .5 tsp 24 hours after ferm begins.
Add .5 tsp 48 hours after ferm begins.
Add .5 tsp after 30% of the sugar has been depleted.

keep nutrients in small, sealable, plastic fridge containers. Add a little distilled water, shake it up, and add that to the fermenter.

Cap management.
When the must begins to ferment and generate CO2, the fruit will float to the top and form a cap. The temperature underneath the cap can get pretty warm because it cannot escape. CO2 will collect under the cap and is toxic to yeast. The top of the cap will get dry and this environment is ideal for molds and bacteria to flourish.

The cap must be “punched down” at least three times daily during the period of active fermentation. This accomplishes several key things.

It keeps the fruit in contact with the yeast, allowing for a quicker fermentation and better extraction of the fruit characters.

It keeps oxygen in the must at a time when the yeast need it most. Many meadmakers will add pure O2 at the same time they are punching the cap for added assurance that the yeast is getting plenty of oxygen for growth.

- https://www.winning-homebrew.com/melomels.html

Use potassium sulfate and potassium metabisulfite to stabilize and Super-Kleer KC to clarify. Let it sit about a month at 30°F (–1°C) until you can read a sheet of text through it and then bottle. Sodium Metabisulfite or Sodium Meta (SMS) acts as a preservative when used in combination with Potassium Sorbate (a yeast growth inhibitor) on bottling day.

add 3 crushed campden tablets, and 1.5 tsp of potassium sulfate, wait 24-48 hours, then backsweeten with honey if need be.

https://homebrewersassociation.org/beyond-beer/how-to-backsweeten-mead-and-cider/

Author:

PhysikerBrauhaus

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5.5 oz

Creation Date: 2/26/2023 9:29 PM

Notes:

Author:

Daiki OKabe

Boil Size: 3.3 Gallons

Boil Time: 60

Boil Gravity: 1.035

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: 2/25/2023 6:51 AM

Notes:

Author:

carlosavff

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.089

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: 3/1/2022 6:25 AM

Notes:

Author:

Morillas Cerveza

Boil Size: 63.38 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2021 1:58 AM

Notes:

Author:

japa2121

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 63

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: 10/27/2021 1:42 PM

Notes:

Author:

Jan Erik Johansen

Boil Size: 4 Litres

Boil Time: N/A

Boil Gravity: 1.354

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 32 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/11/2021 7:33 AM

Notes: 1. Roast habaneros in oven until soft, chop finely.
2. Bring 3 litres of water to a boil. Add the water to the fermentor.
3. Add a pinch of Irish moss, as well as the habaneros and fermentables. Stir well.
4. Add cold water for a total of 24 liters. Stir or shake well.
4. Add kveik slurry or other yeast.
5. Add dry hops on day 3.

Author:

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.141

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 0.9 oz

Creation Date: 10/1/2021 1:52 PM

Notes: Won 1st place in the "Stouts and Strong Beers" category at the "Battle of the Bubbles XI" in 2022 in Frederick, MD.

https://beerawardsplatform.com/battleofthebubbles2022/results

Author:

Boil Size: 10 Litres

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2021 7:58 AM

Notes:

Author:

cocobigchips

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2017 7:01 PM

Notes:

Author:

brycegrebitus@gmail.com

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

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: 10/13/2020 3:40 AM

Notes:

Author:

Jon Heisler

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 3.5 oz

Creation Date: 5/31/2020 2:24 AM

Notes:

Author:

Boil Size: 20 Litres

Boil Time: N/A

Boil Gravity: 1.026

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 127.1 g

Creation Date: 3/15/2020 2:58 PM

Notes:

Author:

Thebeernicorn

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.146

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: 6/19/2019 3:27 PM

Notes:

Author:

BrewingNoob

Boil Size: 1.5 Gallons

Boil Time: 45

Boil Gravity: 1.062

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: 1/23/2019 7:28 PM

Notes:

Author:

CBeevers

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.043

Efficiency: 35

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: 10/31/2018 9:47 PM

Notes: Add 3 gal of Cider Hill Apple Cider to the primary fermenter. Add 2 campden tablets, cover and add airlock. Wait 24 hours.

Add 15 drops of pectin enzyme.

Boil 1 lb of brown sugar and 1 tsp of yeast nutrient in 2 cups of water and add to primary firmenter.

Take temperature sanitize yeast packet and add to primary.

After 3 to 5 days and there is still activity in the air lock, siphon to secondary carboy and place stopper and airlock in carboy. Allow bulk aging for 3 months. Check specific gravity and when it is the same on consecutive days bottle or keg as desired.

Author:

Fool On The Hill

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.122

Efficiency: 35

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: 10/13/2018 2:32 AM

Notes:

Author:

Boil Size: 3.75 Gallons

Boil Time: 45

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2018 5:26 PM

Notes:

Author:

FELT Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: CO2

Priming Amount: N/A

Creation Date: 4/10/2018 2:54 AM

Notes: Kegged this and liked the way it came out. I used some Ethiopian beans for the coldbrew and added it right before I kegged it. Ethiopian beans are more fruity and tangy than some other types that might give more of that dark and smoky coffee flavor. I liked this choice, as it made it feel a little lighter tasting than if I would have used maybe a Columbian variety. Had Thresher from Burial not too long ago and this wasn't too far off.