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

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:

SCHEMM

Boil Size: 1 Gallons

Boil Time: 30

Boil Gravity: 1.116

Efficiency: 35

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: 8/7/2013 9:04 PM

Notes:

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:

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:

S0rceress0

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.087

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: 3/27/2015 2:48 AM

Notes:

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:

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:

Sam Kornstein

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 4oz

Creation Date: 2/26/2017 4:26 PM

Notes: Steep grains in 2 gallons of 160 degree water for 30 minutes
Sparge with 1/2 gallon of 168 degree water
Bring to boil and add malt extract
Add 4oz. ground coffee beans (@60 minutes)
Add 1.5oz. Kent Golding 4.8% AAU hops (@60 minutes)
Add 1.5oz. Fuggle 5.2% AAU hops (@15 minutes)
Cool wort to 70 degrees and add 3 gallons of cold water
Pitch White Labs Burton Ale Yeast
Add 4oz. priming sugar at bottling

Author:

PUNKdaddy

Boil Size: 5.75 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 35

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: 11/14/2014 6:02 PM

Notes:

Author:

drothe

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.092

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: 9/18/2016 12:13 PM

Notes:

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:

Kaibosh

Boil Size: 17 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 25

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: 12/19/2013 4:00 AM

Notes: 2 weeks in primary, 1 week in secondary.

Dry hopped 5gal with 1oz cascade & 1oz glacier.

Did not dry hop the other 11gal.

Actual gravities: 1.060 OG. 1.012 FG. 6.3% ABV.

Author:

redan499

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: Corn Sugar

Priming Amount: 116 grams

Creation Date: 5/27/2015 6:30 PM

Notes: 3lb Briess Golden Light DME, not just Light.

Steep grains for 20 min @ 155

Ferment @ 67 degrees for 14 days.

Add hops and juice directly to primary and let sit 7 more days before bottling.

Author:

Gregory L

Boil Size: 4.73 Litres

Boil Time: 45

Boil Gravity: 1.036

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: Fizz drop

Priming Amount: 1 drop per bottle

Creation Date: 4/20/2015 2:57 PM

Notes: Kit came with my Norther Brewer 1gal starter equipment.

Typical Irish Red Ale, with similarities to New Castle brown ale.

Author:

tapmcse

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.109

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: 2/27/2016 7:54 PM

Notes: After 5-7 days of fermentation, transfer into a glass carboy. At this time zest 1 medium size lemon and microwave the peelings for 30 seconds to kill any microbes. Do not boil the peels! Add ½ to all of the zest to the secondary fermenter depending on your desired taste. Leave in the carboy for 1-2 weeks.

Author:

Hoppslover

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2015 7:21 PM

Notes:

Author:

Brew Lab

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.121

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: 9/12/2015 3:44 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:

Barney BlueCAP

Boil Size: 6.26 Gallons

Boil Time: 60

Boil Gravity: 1.017

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2017 1:17 PM

Notes: -Yeast Starter/Stir Plate 1.0L, 80g light DME, Omega Yeast Slurry Scottish Ale OYL-015, 228 billion cells needed, 236 billion cells starter

-2 weeks in primary
-4 weeks in secondary
-Soak Oak cubes in Bourbon 48 hrs
-Add Bourbon/Oak Cubes at week 2 in secondary

The intense aroma and flavor of toasted American oak and the sweet graininess of good bourbon meld with the bittersweet roastiness of porter to make for a very characterful beer. Recommended: 2-stage fermentation and yeast starter.