Extract Homebrew Beer Recipes | Page 76 | Browse 30,000+ at Brewer's Friend

Author:

S0rceress0

Boil Size: 1 Gallons

Boil Time: 30

Boil Gravity: 1.056

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: 5/5/2016 8:19 PM

Notes:

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:

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:

Ninja Bunny

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2015 1:52 AM

Notes:

Author:

clinto30

Boil Size: 6 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: 7/4/2012 3:12 PM

Notes: Use only Primary fermenter. Minimum of 4 weeks. Recipe was designed for kegging but should work good bottled, use corn sugar primer. Use pure Oxy to airate for 20 sec.

Author:

OleCT

Boil Size: 25 Litres

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: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2013 8:36 PM

Notes: Fermented 7 days 20c It took 4 days for the yeast to get the gravity down to 1.014 (bottled at 1.014 after 7 day of rest in the secondary)
racked to secondary and let rest for 7 days at 18c

Carbonated with 6g of table sugar pr litre of beer.

After about one month on bottles it tastes delicious. Its a sweet beer that has a mild hint of chocolate on the pallet.You can also taste a little "woodyness" from the NB hops I guess this will come more with ageing since I used a bit more hops than I normaly would do on this kind of beer.

(I am sorry for butchering the English language.Hopefully it's understandable Cheers!)

Author:

JDH

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.123

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2016 9:01 PM

Notes:

Author:

Sam Kornstein

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 2/26/2017 5:19 PM

Notes: 1/2 Teaspoon Pectin Enzyme @ 0 minutes
1/2 Tablet Campden Tablet @ 0 minutes
1/2 Teaspoon Acid Blend @ 0 minutes
1 Gallon New England Apple Cider @ 0 minutes
Aerate cider, add campden tablet, acid blend, and pectin enzyme. Wait 24 hours. Pitch Cote des Blancs yeast.

Author:

Crow Brew

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: 1.091

Efficiency: 35

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: 3/9/2014 2:57 AM

Notes: Add coriander, bitter orange and nutmeg when boil ends, and then whirlpool
Two weeks in Primary @ 72
One week in Secondary @ 72

Author:

Boil Size: 5 Litres

Boil Time: 40

Boil Gravity: 1.213

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2015 1:13 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:

Brett

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: 3/26/2013 4:43 PM

Notes:

Author:

CHMadsen

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 50

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: 2/8/2015 12:41 AM

Notes:

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:

JasonHoare

Boil Size: 13 Litres

Boil Time: 70

Boil Gravity: 1.034

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: 6/3/2015 9:50 PM

Notes:

Author:

allypoo

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.114

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: 5/26/2019 11:19 AM

Notes:

Author:

wbg126

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2017 11:52 PM

Notes: steep grains 45 mins ~150
Hops added at flameout and stirred for 15 mins

Author:

Gingerbeard Brewing

Boil Size: 5.75 Gallons

Boil Time: 30

Boil Gravity: 1.058

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2017 1:06 AM

Notes:

Author:

Ranch Dog

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/7/2015 4:07 PM

Notes:

Author:

jdb

Boil Size: 2.5 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: 1/5/2013 4:16 PM

Notes: