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

Author:

Matty J

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.084

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: 6/29/2019 10:04 PM

Notes:

Author:

NelsonBrewer

Boil Size: 4 Litres

Boil Time: 60

Boil Gravity: 1.096

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: 7/15/2018 3:38 AM

Notes: Mangrove Jack's Apple Cider
- As per instructions
- Concentrate added to fermenter
- 4L boiling water from pot added to juice concentrate and mixed with sterile brewing spoon, add 1kg dextrose and mix until dissolved
- Topped up to 22L (recipe says 23) with cold water from tap - didn't want to overfill the keg
Temp 19.0oC, pitched packet of dry yeast - MO2
- sterilise packet and scissors
Didn't add sweetener
Temp in fridge set to 22oC (probe on outside of bucket)

Pitch: 19.0oC with DRY yeast at 1835hrs on 14.7.18
OG: 1.046, 11.6 Brix

Next time:
- rehydrate yeast in pre-boiled water prior

Author:

BoudreauxDew

Boil Size: 6 Gallons

Boil Time: 180

Boil Gravity: 1.061

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Fizz Drops (Cane Sugar)

Priming Amount: 1 per 12 oz

Creation Date: 6/6/2017 7:21 PM

Notes: Starter Schedule
1. Yeast starter, 24 hours prior to pitch, 1 cup DME - Extra Light w/ 650 ml water.
Brew Schedule
2. Bring 6 gallons water to 150°, slowly add in DME until disolved throughout.
3. Bring to a boil and add hop ball. Maintain boil for 30 minutes.
4. Add Irish Moss, Dry Lemon Peel with 15 minutes left on boil.
5. Add honey during last 10 minutes of boil.
6. Chill wort to 68° and pitch.
Fermentation Schedule
7. 10 days in primary, then rack to secondary and add Lemon Zest and Lemonade Powder Mix.
8. 10 days in secondary, slowly reduce temperature to 40° over the final 72 hours.
Bottling Schedule
9. Bottle with Fizz Drops, 1 ea per 12 oz. bottle.
Conditioning Schedule
10. Bottle condition for 3 weeks.

Author:

tentacle monster brews

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2016 9:00 PM

Notes: Added bottle dregs from council sour cherry.

Author:

buzzerj

Boil Size: 3.5 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: 1/20/2013 3:34 AM

Notes: Hoppy and caramel good.

Author:

Zabs

Boil Size: 8 Litres

Boil Time: 20

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2015 4:07 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 Golden Light used.

This recipe refined after 3 other tries at a decent clone - this is pretty close.

Mini-mash at 65c and adding malt and dex while heating.

) minute hops is 30 minute whirlpool with lid off - wort cooled to 80c with ice - add hops gradually very 5-7 minutes and cool wort with ice at each stage of hop addition to reduce temp by 5c at each addition with last at 65c.

Liquid malt dissolved in fermenter with 1 litre of boiling water.

Author:

Allan

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.072

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: 5/15/2015 9:08 PM

Notes:

Author:

SCHEMM

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.103

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: .4 CUPS

Creation Date: 9/24/2013 3:47 PM

Notes:

Author:

atarev

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.117

Efficiency: 35

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: 5/12/2016 7:10 PM

Notes:

Author:

Dodger1960

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2013 4:36 PM

Notes: A nice, light, yet deceptively strong IPA. Very good mouth feel, plenty of citrus from the Pilgrims and a good aroma from the EKGs.

Author:

judas

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2014 1:47 PM

Notes:

Author:

Hop~Mama

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 5.6 oz

Creation Date: 4/18/2012 4:19 PM

Notes: Named it Paul Bunyan because it's a Big Beer and will cut you down to size quick lol...

4/18/2012
Brew Day
Too sleepy to be attempting this, keep changing the recipe.

This time I boiled 1.5 gal. water in 2 seperate pots for a total of 3 gal. One in the main kettle for steeping, one for "sparge" water (still dunno if this is necessary since there were no fermentables in the steeping grains this time but did it anyway).

Put all the grains in one bag and steeped @ 155 for 30m. Though the steep started at 160. I brought the temp down during the duration to reduce tannins.

Oh yeah...the odd 60/90 crystal amounts? I didn't have as much 60 as I thought and just topped it off with 90. Originally wanted .5 lb of 60 but if it made much difference I can't tell.

Made sure to tea bag the grains a lot, moving them, spreading them out w/spoon.

Got smart and ditched the stupid colander/strainer set up and placed cookie cooling rack over the top of kettle, allowing the grain bag to lay flat. Poured sparge water slowly thru bag, bringing volume up to 3 gal. (does 170d. water bring out tannins if only rinsing?)

Raised heat, added 3lb. *Sparkling* Amber DME and 1lb. Pilsner a tad later. Didn't decide on the Pils. till I readjusted #'s accounting for only using steeping grains. Added 60m hop additions. Almost had foam over, but was on top of it.

10m hops were iffy. Scale went wonky on me and sack had a combo of leaf/whole/pellet in 3 varieties. for a total of 2.5 oz. Still don't know the *precise* amts. of each but not far enough off to matter. I'm just picky.

Chinook was decided on last min. for early and late additions in the hopes of adding some piney notes to all the citrus. We'll see....Added last 3lb. of *Sparkling*Amber DME and 10m. hop additions. All went smoothly. No boil overs. Squeezed hop sacks.

Remembered not to use lid this time (DMS!!) But because of this, lost 1.5 gal. volume due to evap. Within acceptable levels.

Plopped 1oz. Zythos in after turning off the heat and left sack in for maybe first 10m. of ice bath. Squeezed hop sack.
Rehydrated yeast. Only cooled wort to 100d. got tired of waiting. Had to add 3.1 gal. water to bring volume to 5 gal. Pitched yeast @72d.

OG: 1.062
Wort tastes great!

4/19
Fermentation began within 24 hrs. Temp @ 70d.
1" krausen. Healthy!

4/20
House heated up. Checked temp this morning. Hovering between 76-78! Not good. Opened window, turned on fan & placed an ice stick under bucket. Last check temp was firm @ 76d. Still too high tho. Will watch. Used the wet towel/fan method and had the temp down to 72d. in a couple of hours. Now between 68-70 :)

4/26
Roused the yeast twice earlier this week then raised the temp to 74d for a diacetyl rest for about a day. Finally got around to adding the dry hops today. Temp had dropped to 70-72d but back up to 74 today. May let the temp stay there for better utilization of dry hops.

Dry hops:
2oz. Zythos pellets
1oz. Cascade pellets
I always use a weighted hop sack.

5/1
Bottled used 5.6 oz dextrose (want fizz!). I add the sugar water directly to the primary for the sake of simplicity. Stirred at regular intervals so it would be evenly distributed, but with that reasoning then, how do you let the trub settle without the sugar/beer mix being off? Well I decided you don't sooo...got some junk in every bottle, but I figure that will settle to the bottom of the bottle and the stirred up yeasties will aid in carbonation.

Dammit! I FORGOT to take my FG reading!! This is the biggest beer I've brewed and I have no idea how damn big. If the safale 05 attenuated as well as it usually does for me I'd guess the FG was 1.010 giving me an ABV of 6.6!!!

Have chilled and sampled about 4 bottles now over time. First taste was awesome I thought. The roasted malts really shine and aren't too acrid. Would make a lovely malt/SG background for a chocolate stout I think. Now I went way overboard with the hops thinking it would be fine because of the dark malt...well for now it's just a tad too bitter. The aroma is splendid. The head is very nice!

5/24
Sampled another I'd chilled for 24 hrs. and the flavors are smoothing out, with some malt/crystal sweetness coming to the fore finally. Even with all the hop character, I can still almost taste how good cocoa nibs would be in it. I wish I could say which hops shine, if I got the piney notes I wanted with the Chinook etc. but to be honest, my hops palate just isn't that refined yet lol. It's good though! Great hoppy nose too!

One potential problem though and I'm researching high gravity beer carbonation/conditioning now; With a gentle pour, the head shot up half the glass and finally settled at a beautiful, very thick, tan 3 finger head. The head settled further over time but was still present the entire time with nice lacing. It almost looked like whipped cream in the center.
Not very fizzy in on the tongue though. However this sample was only chilled for 24 hours and they are big bottles. Perhaps not enough time for the co2 to be absorbed into the liquid? Headspace issues? Maybe just not conditioned long enough? Dunno....

5/31
Moved batch to fridge. After reading a blog post on this site in fact, about Black IPA's etc. this one seems to have hit all the characteristics on the nose and I am very pleased! Gonna be a good one for drinking over time, seeing how the flavors meld and all that. I only hope I can set a few back to age a wee bit! Cheers!

8/31/2012
Didn't last very long :( By far my favorite home brew attempt. Good enough that I may not change a thing the next time I brew this! Either the bittering hops mellowed a bit or I just got used to it. Either way, there's not much to improve on. Yum!!

Author:

ebowleper

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.051

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: 4/16/2016 10:42 PM

Notes: Day 1:
1) Heat up ~5 gallons of hot water.
1a) Do the Melanoid Malt / Oats / Pale 2-row as a side batch at its own temperature in a bag. Aim for ~155-160 degrees for an hour.
2) Add extracts and bring to boil. (add Melanoid Mix malt here) -- No need to boil for long, just enough to get the malt sterilized.
3) Cool to ~90 degrees and transfer gently to the fermenter (the less oxygen the better at this point).
4) Pitch the Lacto Plantarum Yeast starter.
5) Keep ~90 degrees for 48 hours to lower the ph. (Should drop ph to ~3.4-3.2.)

Day 3:
5) Drain portion of wort (~half) into kettle.
6) Add hops. Boil for 30 minutes.
7) 10mins: Add coriander.
8) 10mins: Add salt.
9) 10mins: Add Irish Moss.
10) 10mins: Add yeast nutrient.
11) Chill to ~80 degrees.
12) Mix back into the fermenter (vigorously, to oxygenate the wort and encourage yeast).
13) Pitch yeast & bacteria culture.*
14) Cool to ~70 and start primary fermentation. Ferment for 6-7 days.

[Day 3 Check-in: Hit the original gravity spot on at 1.056. Taste is slightly sour -- just a bit of mouth puckering happening. But also terribly sweet, so hard to say. The hint of salt seems about right and the overall flavor is about what I was aiming for. Basic fairly malty beer, but with some savory complexity from the coriander and salt. Drying this up will help a lot.]

Day 10:
15) Rack into 2ndary. Leave for ~2-4 weeks, letting the Pedio and Brett get working. If fermentation is still going, let age even longer.
16) optional -- third rack onto some oak chips. Then, age for for a month.

[Day 15 check-in: Racked beer into 2ndary. Let it sit in primary a bit longer than planned, but was fermenting really slowly, so I think that's fine. The gravity is down to 1.020, so coming along nicely, but not done fermenting yet. Goal is 1.011. The taste is much better than previously. Dryer, but with a nice amount of sourness. Maybe not as much as I had hoped for, but it still might sour a tad more as it ages. The flavor is good, much like the Destihl "Here Gose Nothing" that I'm shooting for, just a little less puckeringly sour -- but still really impressive for doing it myself. Good malty flavor, and seems almost dry enough to go but still just a tad sweet. So far, a good clean taste with no off flavors. Saltiness comes through in the mouthfeel, too. Overall, really happy with where it's going. Plan for bottling: Leave to age for 2-3 weeks, then bottle ~4 gallons of it, and rack 1 gallon onto some oak chips and maybe a bit more sugar to revive and age it for longer.]

Day 24-31:
17) Bottle and condition. Age for at least two weeks.

*Yeast Culture: Needs: Lacto, Pedio, Brett, and Sach. The addition of hops will slow down the Lacto, so no need to kill all of it... Prep this a day ahead of time by mixing a sour blend of yeast with DME extract. Get it frothing a bit and going healthy.

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2015 7:12 PM

Notes:

Author:

FatsSchindee

Boil Size: 2.5 Gallons

Boil Time: N/A

Boil Gravity: 1.104

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2017 1:32 AM

Notes: Boil water first to deoxygenate, add maltodextrin and 1 oz nutrient blend (to sanitize), cool to 170, add flaked (quick) oats, hold for 30 minutes (this supposedly locks in starches for mouthfeel, but they may be fermentable by the Brett later on... so if nothing else, it will just give them more food for the funk. I used a bag, and squeezed when done... lots of gooey goodness came out!), then cool to 100 F. Add honey and mix until dissolved well. Measure pH if able, and add 88% lactic acid to adjust pH down to ~4.5 (not required, but helps against unwanted organism contamination), and then pitch one shot of Goodbelly (lacto plantarum). Make sacc yeast starter, oxygenating and adding 1/2 oz yeast nutrient.

Let sit for 24-48 hrs (to taste, or pH reading, if you're looking for a specific level). Can boil now to kill lacto and lock in sour level (but boiling will also volalitlize some honey aromatics, so I don't plan on doing it), or just pitch sacc if you don't mind it getting more sour over time (I'd only go 24 hrs if so). Add 1/4 oz yeast nutrient when pitching sacc. Ferment temp controlled at 64-5 for first 3-4 days, degassing each day, then can warm up to room temp to finish attenuation, adding last 1/4 nutrient then. After a week or so (doesn't need to be completely dry yet), add Brett(s), and let it do its thing for a couple months...

Dry hop, or add fruit to, all or a portion, if desired, before bottling. Get creative with complementary flavors!

Author:

StuBrew

Boil Size: 12 Litres

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: 6/10/2012 9:56 PM

Notes:

Author:

Sizzler

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.115

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: 3/25/2019 9:32 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2015 4:45 AM

Notes: Uses Maris Otter Malt Extract for the liquid extract listed in Fermentables.

Uses Briess Cherrywood Smoked Malt for American Smoked Malt listed in Steeping Grains.

2nd half of Maris Otter to be added at 45 min point of boil(last 15 minutes)so IBU's will be slightly lower than indicated due to calculation based on 10 min duration for late additions.

Author:

Brewer Brutus

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.119

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: 5 oz

Creation Date: 6/10/2017 2:14 AM

Notes:

Author:

sanka

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: 9/23/2012 2:18 AM

Notes: