Extract Homebrew Beer Recipes | Page 75 | Browse 30,000+ at Brewer's Friend

Author:

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2015 4:08 PM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.099

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: 1/29/2016 8:19 PM

Notes:

Author:

Len Balls

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.173

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: 4/20/2020 6:39 AM

Notes:

Author:

Punkmucker

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Dextrose

Priming Amount: .11 cup

Creation Date: 10/2/2018 2:34 PM

Notes:

Author:

rknodel

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 4/1/2014 2:07 AM

Notes:

Author:

DoubleE_BrandonB

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 1/14/2012 10:38 PM

Notes:

Author:

mecca131

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.122

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: 9/7/2020 1:54 AM

Notes:

Author:

frigginwizard

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 5oz

Creation Date: 4/5/2012 2:03 AM

Notes:

Author:

FeelinKindaGiddy

Boil Size: 2.5 Gallons

Boil Time: 30

Boil Gravity: 1.049

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: 3/11/2017 11:30 PM

Notes:

Author:

cgrass11

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.162

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: 8/21/2017 2:41 AM

Notes: Cranberries are dried.

Honey is unfiltered Orange Blossom Honey.

Brewpot has 3 gallons water. Use 32 oz in second pot, boil, turn off heat, add cranberries and stir as it cools. Make puree and add 7.5 minutes before end of boil into main boil pot.

Add honey after flameout, let sit for 10 minutes.

Put in nutrient and enzyme just before yeast.

Ferment 4 weeks. Bottle condition for 2 weeks.

Author:

Boil Size: 3 Litres

Boil Time: 5

Boil Gravity: 1.307

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 148 g

Creation Date: 9/5/2019 10:33 AM

Notes:

Author:

cherbert

Boil Size: 6.6 Gallons

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2015 2:47 AM

Notes:

Author:

whitters777@hotmail.com

Boil Size: 1.1 Litres

Boil Time: 5

Boil Gravity: 1.362

Efficiency: 74

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: 9/3/2022 10:34 AM

Notes: Using a 9L keg: Heat keg up with a boiling starsan water mix and drain. Add 1kg of either Dry spray malt extract or 1.1L of heated liquid malt extract (hot as you can get it). Add 1L of hot fresh boiling water to DSME or 2L of hot fresh boiling water to Liquid malt. Add hops, sugar and water treatment, yeast nutrient. Shake to mix. Let stand at near boiling temp for 5 mins. Longer if you want more bitterness. Top up water to 8L. Oxygenate. Allow to cool to fermenting temp. Add yeast. Seal keg. Shake, add spunding valve. Ferment as required.

You could add the hops to the boiling water prior to adding.

Ive used bottled water in this recipe.

Keg will need floating dip tube to OUT post.

ACTUAL METHOD USED.
Due to the dip tube rattling inside the keg I mixed and boiled the bottled water and malt extract in a sauce pan. First hops in the boil for 8 mins. Second hop in the keg prior to sealing at 15c. You could dry hop day 2 or 3 for biotransformation, whatever that is!!. Im nit very hopping so will go to 20psi.
Ferment, cold crash and serve from the keg as above.
7L of Carrick Glen Mineral water used.

Brewed on 20/09/22: Cooled overnight before adding final hops and yeast. Day 15 appeared to have finished fermenting. Crash cooled on 07/10/22 Day 17.
By 13/10/22 it had cleared on its own without any finings or getting, Day 23.
Excellent head, slight yellow colour. Distinctive strong Lime Aroma with Lime and sherbet type aroma. A bit sweet, slight toffee and sherbet flavour. A very nice beer for such minimum effort. Certainly will repeat.
Ive since done a shake and Brew IPA in 19L keg. Turned out 6.43% and had a very strong flavour with a slight, alcohol flavour.

Author:

BenMyton

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2015 5:44 PM

Notes: Looking to substitute yeast on this batch, possibly a spicy saison to cut the citrus hops?

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: keg

Priming Amount: N/A

Creation Date: 4/28/2016 11:29 PM

Notes: Classic American Pilsner
(5 gallons/19 L, extract only)
OG = 1.060 (14.7 °P)
FG = 1.014 (3.6 °P)
IBU = 35 SRM = 4 ABV = 6%

Ingredients
6 lb. Pilsner liquid malt extract
2.2 lb. Rice RME
6.5 AAU Czech Saaz hops
(1.87 oz./53 g at 3.5% alpha acids) (60 min.)
3.5 AAU Czech Saaz hops
(1 oz./28 g of 3.5% alpha acids) (15 min.)
3.5 AAU Czech Saaz hops
(1 oz./28 g of 3.5% alpha acids) (0 min.)
White Labs WLP800 (Pilsner Lager) or Wyeast 2001 (Urquell) yeast

Step by Step
I have used a number of Pilsner-type extracts, all with success. Always choose the freshest extract that fits the beer style. If you cannot get fresh liquid malt extract, use an appropriate amount of dried extract instead. Using fresh extract is very important to this style. Finding high maltose rice or corn syrups can be difficult in smaller quantities, but some homebrew shops do carry them. Alternatively, you could use
dextrose in place of the syrup. Ideally, you would do a partial mash with corn or leave this style to all-grain.

Add enough water to the malt extract to make a pre-boil volume of 5.9 gallons (22.3 liters) and the gravity is 1.051 (12.6 °P). Stir the wort thoroughly to help dissolve the extract and bring to a boil.

Once the wort is boiling, add the bittering hops. The total wort boil time is 1 hour after adding the first hops. Add Irish moss or other kettle finings and the second hop addition with 15 minutes left in
the boil. Add the last hop addition just before shutting off the burner. Chill the wort rapidly to 50 °F
(10 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.

You will need to pitch 4 packages of fresh yeast or make a large starter to have enough yeast to best ferment this beer. You might consider first brewing a small batch of lower gravity Munich helles or something similar to grow up the yeast you need. Once you have pitched enough clean, healthy yeast, ferment at 50 °F (10 °C). When fermentation is finished, carbonate the beer to approximately 2.5 volumes.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.144

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: 12/17/2022 6:06 PM

Notes:

Author:

CenterStar

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.109

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Keg Carbonation

Priming Amount: 10 psi @ 38°F

Creation Date: 6/12/2018 2:32 AM

Notes: 1. ACQUIRE JUICE
Ensure that the juice doesn’t have preservatives; sorbate, sorbitol, sulfite, things of that sort. Ascorbic acid / vitamin C is just fine.

2. TEST AND ADDITIONS
If the juice is cloudy, add pectic enzyme at the rate of 1/2 tsp per gallon.

Add yeast nutrient. Wyeast Wine or Beer Nutrient, or generic Yeast Nutrient. Roughly 1/4 tsp per gallon is a good starting point. Be prepared to add more once fermentation is well under way.

Check the gravity with a hydrometer or refractometer. Record the result. This number will help determine the alcohol by volume of the cider, as well as act as a window into the fermentation process.

--OPTIONAL: Chaptalize (add sugar). If you’d like a stronger cider, add a simple sugar at this time. The sugar will ferment out entirely, increasing alcohol content, thinning the body, and amplifying acidity. Partially refined and darker sugars are more prone to affect the flavor. One pound of sugar in five gallons will add approximately one percent alcohol by volume. Belgian candi sugars, honeys, or plain corn sugar all work well and have unique effects.

3. ADD YEAST
--“Cider” yeast works well and is available in liquid form from White Labs and Wyeast. The Wyeast strain tends to be cleaner and quicker, while the White Labs strain is a little slower and tends to preserve the character of the apples better. This recipe utilized Fermentis Safcider.

4. FERMENTATION
--Allow the cider to ferment to dryness.
--If the fermentation seems sluggish, smells like rotten eggs or burning matches; add yeast nutrient, 1/4 tsp at a time, up to 1 tbsp per 12 hours. Use caution when adding nutrient, as the trapped CO2 in the cider can react with the added powder, causing an overflow of liquid.
--When the gravity is reliably stable, usually around 0.996-1.010, the cider is almost ready to be racked. Allow it to sit on the yeast sediment for a little longer - at least one day, up to three weeks or so, to help clean up any off-flavors that were produced during fermentation.

5. CONDITIONING / SECONDARY FERMENTATION
--Rack the cider into a sanitized carboy or similar vessel that will accommodate the volume with no or minimal head space. At this point, the process is largely dependent upon taste. As the cider ages, the flavors will mellow and come into condition, the yeast and other sediment will slowly settle out, and everything will generally improve.

Before racking to secondary carboy, Wine Tannin and Calcium Carbonate can be added to improve flavor.

If samples taste more sour or tart than expected, Calcium Carbonate can be added at 1/4 tsp per gallon. In first batch, PH measured 3.9 and Calcium Carbonate was utilized.

If samples taste lack body, wine tannin can be added at 1/4 tsp per gallon. In first batch, Wine Tannin was utilized.

6. FINING
--If the cider is still cloudy and you prefer it to be clear, use a wine fining agent, such as Super-Kleer or Sparkolloid, to help it clarify. Follow the directions provided by the manufacturer.

Cold Mix Fining Agent. Positively charged fining agent for beer and wine. Noted for working where other fining agents have failed. Also provides a compact sediment bed, pressing down other fining agents and increasing yield. Used as a coating medium for filter pads, to decrease porosity.

To use, stir 1/2 tsp. per gallon into one quart of briskly boiling water. Boil for three minutes, stirring well to completely dissolve. Use 1/2 cup of the prepared solution for every gallon of wine. Stir thoroughly into wine, leave for 2 weeks, and then rack off sediment.

7. STOP FERMENTATION
If keg carbonating, stopping the fermentation can be complete by adding 1/2 TSP/Gallon fo Potassium Sorbate.

8. KEG CARBONATION & BACK SWEETENING
Upon transfering the Cider from the Secondary to the Keg, if the Cider is dryer than desired, it can be back sweetened with Apple Concentrate, Sugars, or Honey.
Carbonate the Cider to desired level. Many carbonation calculators are available online to determine the appropriate PSI setting for CO2 regulator based on storage temperature and desired level of carbonation.

Author:

kuhuh

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.143

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2016 6:11 PM

Notes: Mini Mash- 1 lb of oats and 1 lbs of 6-Row. 1 qt / Lb of Grain to 150-155 F. Mini Mash for an hour.
Espresso- Lavazza Crema Gusto
Cocao Nibs- Healthworks Cacao Nibs Raw Organic
Starter of WLP007 for 24 hours on stir plate
Transfer To Keg and Carb for 1 week

Author:

SirMontalbon

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 3/23/2015 11:13 PM

Notes: http://www.northernbrewer.com/documentation/beerkits/CreamAle.pdf

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 50

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: 1/18/2015 6:43 PM

Notes: Inland Island English Ale 1 - trial vial

One cup of craisens soaked in vodka added to secondary for 7 days