Extract Homebrew Beer Recipes | Page 665 | Browse 30,000+ at Brewer's Friend

Author:

Conanicut Brewing

Boil Size: 7 Gallons

Boil Time: 90

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: 1/4/2020 8:06 PM

Notes: Based on Deschutes Hopzeit, as cloned by Michigan Brew Supply

Author:

EM249

Boil Size: 6.58 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: dextrose

Priming Amount: 5 oz

Creation Date: 5/24/2023 1:49 PM

Notes:

Author:

Striike

Boil Size: 7.65 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/23/2023 3:09 PM

Notes: For Crystalized Grapefruit, bring 1 cup water to a boil and mix in crystalized grapefruit. Add to keg.

Author:

Robert Lee

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.103

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: 2/24/2023 7:16 AM

Notes:

Author:

mkillian

Boil Size: 5.57 Gallons

Boil Time: 30

Boil Gravity: 1.017

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: 1/25/2023 7:09 PM

Notes:

Author:

theJD44

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 1/11/2022 1:10 AM

Notes:

Author:

pezzonovante

Boil Size: 3 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: N/A

Priming Amount: N/A

Creation Date: 6/29/2021 8:06 PM

Notes:

Author:

Wicked Pissa Brewers

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/4/2021 5:28 PM

Notes: Karma Citra

Type – Extract:
Batch size: 5.25 gal
Boil Size: 2.50 gal
Boil Time: 60 min
Fermentation Stage: Two Stages - 2 weeks primary, 2 weeks secondary
Original Gravity: 1.053
Final Gravity: 1.010
ABV: 5.53%
IBU: 51.34

Ingredients:
2.5 Gallons Tap Water
4 Gallons Bottled Water – Note: even though this is a 5.25 gal recipe you will need extra because of the fluid loss during the boil process
.75lbs Caramel 10L
1bs Light DME
6lbs Gold Liquid Extract
3oz Cascade
3oz Citra
1oz Centennial
1 Safale US-05

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 1lbs Light DME and 6lbs Gold extract and return wort to boil
Add 1oz Centennial hops and boil for 60 minutes
Add 1oz Cascade hops and boil for 20 minutes
Add 1oz Cascade hops and boil for 10 minutes
Add 2oz Citra at flame out and let stand for 10 minutes
Add enough bottled water to bring the specific gravity to 1.052
Cool wort to 70 degrees
Add 1 pack of Safale US-05 yeast

Fermentation:
Primary – 2 weeks
Secondary – 2 weeks
Add 1oz Citra and 1oz Cascade 1 week before bottling

Bottling:
4 weeks after brew date
Use .3oz of corn sugar per gallon of beer.

Author:

Travis G

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 60

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: 1/21/2021 3:51 AM

Notes:

Author:

Anton Rock

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.121

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: 12.49 psi

Creation Date: 11/8/2020 4:57 PM

Notes: Steep grains in 2.5 gal water at 150 deg F for 30 min.
Add wheat malt LME and DME, bring to boil.
Add EK Golding hops, Irish moss at start of boil.
Add spices for last 15 minutes.
Add Tattnanger and Hallertau hops for last 5 minutes.
Cool wort, bring volume up to 5-5.5 gallons, target OG = 1.069

Lager: pitch 2 sachets of Saflager S-23 at 65-70F. Allow fermentation to start for 24 hours. After 24 hours, lower temperature to 50-55 deg F for 3-4 weeks. Transfer to secondary and lager at 35-40F for 4 weeks. Keg and carbonate.

Ale: pitch 1 sachet of Lallemand Belgian Saison yeast at 65-70F. Keep temperature at 70F or lower. After 12 days, transfer to secondary. After 7-10 days, cold crash for 48 hours at 35-40F. Transfer to keg and carbonate.

Author:

Paulens

Boil Size: 4 Litres

Boil Time: 60

Boil Gravity: 1.154

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/7/2017 9:48 AM

Notes:

Author:

pohx@icloud.com

Boil Size: 50 Litres

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: N/A

Priming Amount: N/A

Creation Date: 12/3/2019 1:56 AM

Notes:

Author:

Biskit

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 55

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: 11/30/2019 6:18 PM

Notes:

Author:

Alan Bossman

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 20

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: 9/26/2019 2:29 PM

Notes: Spices @ Flameout

1 tsp. Cinnamon (ground, dry)
1⁄4 tsp. Ginger (ground, dry)
1⁄4 tsp. Nutmeg (ground, dry)
1⁄4 tsp Allspice (ground, dry)

Author:

tylermathern

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.107

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: 6/28/2019 4:15 AM

Notes:

Author:

A-Rooster

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.101

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: 4/21/2019 2:24 AM

Notes:

Author:

BrewMC2019

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.086

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 11:09 PM

Notes:

Author:

MisterMasterbrew

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.157

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2018 12:53 AM

Notes:

Author:

Dark_Loki

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.022

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: 2/4/2018 8:13 PM

Notes:

Author:

paul5

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.035

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: 11/13/2017 6:20 PM

Notes:
Official
NORTHERN BREWER Instructional Document
Is it a half IPA? Is it a pale ale? What’s in a name, after
all? We’re taking you back to basics with this SMASH
(single malt and single hop)-style delight. Then we’re
combining that back to basic with the latest in style-
confounding marketing-speak: American Session Ale.
SMASH is about taking things back
—
way back, to
when American pale ale was edgy and new. The thing is,
time travel is hard, and we’re thinking there’s enough
Cascade-only pale stuff out there, so we’re going to
use a decidedly new-school single hop: Simcoe. The
pine and jungle stinker herself, Simcoe is boastful and
bombastic, packing tons of hop flavor and aroma into a
neat little package.
SMASH takes a clean, dry malt base, with a low gravity for
extra drinkability, and piles on a healthy dose of delicious
hoppiness. Think of it as a way to deliver a metric hogs
-
head of hop flavor and aroma in a tidy 4.5% ABV package.
O.G: 1.044 READY: 4 WEEKS
1 week primary, 1 week secondary,
2 weeks bottle conditioning
KIT INVENTORY:
MAILLARD MALTS
TM
EXTRACTS & OTHER FERMENTABLES
-
6 lbs Pils malt syrup
BOIL ADDITIONS
-
1
/
2
oz Simcoe (60 min)
-
1
/
2
oz Simcoe (15 min)
-
1 oz Simcoe (5 min)
DRY HOPS
-
1 oz Simcoe (Dry hop 5-7 days)
YEAST
-
DRY YEAST (DEFAULT):
Danstar BRY-97 West Coast Ale
Yeast . Optimum temp: 62–72 F
-
LIQUID YEAST OPTION:
Wyeast 1272 American Ale II.
Apparent attenuation: 72-76%. Flocculation: high. Optimum
temp: 60–72° F
PRIMING SUGAR
-
5 oz Priming Sugar (save for Bottling Day)
BEFORE YOU BEGIN ...
MINIMUM REQUIREMENTS
-
Homebrewing starter kit for brewing 5 gallon batches
-
Boiling kettle of at least 3.5 gallons capacity
-
Approximately two cases of either 12 oz or 22 oz pry-off
style beer bottles
UNPACK THE KIT
-
Refrigerate the yeast upon arrival
-
Locate the Kit Inventory (above) – this is the recipe for your
beer, so keep it handy
-
Double check the box contents vs. the Kit Inventory
-
Contact us immediately if you have any
questions or concerns!
PROCEDURE
A FEW DAYS BEFORE BREWING DAY
1. Remove the liquid Wyeast 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 infla
-
tion. 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. Bring to a boil and add 6 lb Pilsner malt syrup.
Remove the kettle from the burner and stir in the
Pilsner malt syrup.
4. Return wort to boil. The mixture is now called “wort”,
the brewer’s term for unfermented beer.
-
Add
1
/
2
oz Simcoe hops, and boil for 60 minutes.
-
Add
1
/
2
oz Simcoe hops 15 minutes before the end of the boil.
-
Add 1 oz Simcoe hops 5 minutes before the end of the boil.
5. 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.
6. 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.
7. 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.
8. Add more cold water as needed to bring the
volume to 5 gallons.
9. 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.
10.
OPTIONAL:
if you have our Mad Brewer Upgrade or
Gravity Testing kits, measure specific gravity of the wort
with a hydrometer and record.
11. 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.
12. 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.
13. Move the fermenter to a warm, dark, quiet spot until
fermentation begins.
SMASH AMERICAN SESSION ALE
BEYOND BREWING DAY, WEEKS 1–2
14. 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 fermenta
-
tion lock. The optimum fermentation temperature for this
beer is 60–72º F – move the fermenter to a warmer or
cooler spot as needed.
15. Active fermentation ends. Approximately 1 week
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.
16. Rack the beer into a secondary fermenter, or simply
add the 1 oz of Simcoe hops to the fermenter. Dry hop
for 1 week total.
BOTTLING DAY—ABOUT 2 WEEKS
AFTER BREWING DAY
17. Sanitize siphoning and bottling equipment.
18. 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.
19. Siphon beer into bottling bucket and mix with priming
solution. Stir gently to mix—don’t splash.
20. Fill and cap bottles.
2 WEEKS AFTER BOTTLING DAY
21. Condition bottles at room temperature for 2 weeks.
After this point, the bottles can be stored cool or cold.
22. Serving. Pour into a clean glass, being careful to leave
the layer of sediment at the bottom of the bottle. Cheers!