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

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:

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:

Michael Smith

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.104

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: 1/18/2015 3:49 AM

Notes: Dry hopped in the primary after 15 days. Bottled at 20 days after cold crashing for a day with the FG on target exactly at 1.021. This beer is on the sweet side (I'd probably drop off a 3 lb bag of DME the next time I brew it) with a great hop aroma. My first time cold crashing, and I like the clarity of this beer. Awesome taste after four weeks of bottle conditioning. Drier. Lovely!

Author:

Laegrim

Boil Size: 4.7 Gallons

Boil Time: N/A

Boil Gravity: 1.051

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 95 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2020 9:15 PM

Notes: Trying to turn out a very quick cider:

- Rehydrate one packet of Lallemand Voss in GoFerm PE as per instructions
- Pitch into ~4.6 gal of Kirkland brand apple juice @90f. Add 10-11 drops Fermcap S to reduce krausen and hopefully prevent the mess that's pretty much guaranteed to happen given the inadequate headspace I'm providing - even given I'm starting with a blowoff tube. Ramp temperature up to 96f over the next few hours.
- Just after lag phase has ended mix 7.5g Fermaid O into some apple juice until thoroughly dissolved, and add with enough juice to top up to 4.7 gal total.
- Just before the 1.3 sugar break (1.040-1.034) mix 7.5g Fermaid O into some apple juice until thoroughly dissolved, and add with enough juice to top up to 4.8 gal total.
- After ~24 hours at FG, start cold crashing.
- Rack to serving keg after 24-48 hours at cold crash temperatures, and start force carbing.
- Taste and stabilize and backsweeten or add flavoring if necessary. I have a variety of tinctures I might add to make this more interesting, depending on how things turn out.
- Drink Young, hopefully within a week or so.

Nutrient schedule is roughly cribbed from https://www.meadmakr.com/batch-buildr/, using the Fermaid O only TONSA 2.0 schedule, with high nitrogen requirements and taking into account that the Voss Kviek is (hopefully) going to blitz through the must.

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:

Basshook Brewery

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Priming sugar

Priming Amount: 5 oz

Creation Date: 10/2/2017 2:31 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:

Pete H

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2016 9:56 PM

Notes:

Author:

jgb

Boil Size: 3 Gallons

Boil Time: 58

Boil Gravity: 1.113

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2018 7:19 AM

Notes:

Author:

stef57

Boil Size: 12 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: 4/15/2013 9:45 PM

Notes:

Author:

boonzes

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2013 6:49 AM

Notes: some of this may not be 100% accurate (the estimated ibu sounds way high...), but it should be closer to how it was actually brewed than the last few versions. bottled last night, 4/3/2013, and the uncarbonated beer tasted fantastic. left it in fermentation between a month and a month and a half. obviously i'm great at keeping notes and staying organized.

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2017 3:26 PM

Notes: 1. 3/21 - Made 1/2 gallon 1.04 starter wort (Light DME). Divided into 2 growlers.

2. 3/22 - Made Lacto starter (5 days in advance of brew day):
- growler with 1/4 gal starter wort
- added 1/4 lb uncrushed malt grains
- fermented, odor of cooked corn by days 4-5

3. 3/25 - Made 2.5 gallons wort, DME, Wheat extract
- boiled 15 minutes

4. 3/25 Made cervesa yeast starter
- growler with 1/4 gal starter wort
- pitched 1/4 sachet of Danstar English ale yeast

5. 3/26 - Pitched lacto starter into wort at 80F (3/26)
- setup temp control - heating pad, towels, etc. - target fermentation temp of 90-100F
- took a base taste sample. Moderately sweet malty.

6. tasted daily until desired sour-ness developed. 5 days

7. 3/31
- skimmed lacto yeast trub from top of kettle fermenter
- 15 minute boil, with hops, irish moss per schedule
OG 1.04 @ 90F, 1.049 @ 60F

8. 3.31
- made 1 L 1.04 additional wort; added to cervesa starter

9. 4/2
- aerated soured wort, pitched cervesa yeast starter @75F

4/16 moved to refrigerator to cold crash

4/22
SG 1.02 @ 40F = 1.014 @ 60 F. ABV 4.7%
Kegged and carbonated.
taste is sour, might need to be more sour.
cloudy. hoping will clear somewhat in keg.

-

Author:

frodus

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 27.96 psi

Creation Date: 5/5/2019 9:15 PM

Notes: This is my attempt at an Elisian Avatar (Jasmine IPA) clone.

Author:

peterj

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: Corn Sugar

Priming Amount: 4 oz

Creation Date: 2/22/2012 12:11 AM

Notes: 1oz Columbus at flameout for 10 minutes
Original gravity: 1.072
Gravity before dry hopping: 1.018
3 weeks primary
Dry hop 1 week
Gravity before bottling: 1.018
Carb to 2.4 volumes and bottle condition 3 weeks
Notes: Wonderful hop aroma and taste. Grapefruit and tropical fruit from the hops with a hint of pine. Bitterness is perfect. High FG makes it trend towards a DIPA. Next time consider replacing the 2# DME with 1# cane sugar to dry it out. Overall pretty delicious.

Author:

tomnapper

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.148

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 3/4c

Creation Date: 11/4/2013 5:27 PM

Notes: Wow! So many crazy flavors. In the future I will most likely brew this without the Belgian Candy Sugar and no cloves.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/2/2017 6:00 PM

Notes: Cube medium sized pumpkin. Season with pumpkin pie seasoning, and roast at 350 for 35 minutes. Remove skin and add to boil. Filter out when moving to fermenter.

1 tsp Irish moss last 10 minutes of boil

Author:

Viktar Hushchynski

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.153

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: 6/16/2016 7:16 PM

Notes: This is a clone from a homebrew supply store, but due to the lack of cooperation and customer support, I will not name them.

Author:

QtAle

Boil Size: 5.5 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: N/A

Priming Method: dextrose

Priming Amount: 3-4 oz by weight

Creation Date: 6/27/2016 7:06 PM

Notes:

Author:

2005sti

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: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2013 11:05 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.