Extract Homebrew Beer Recipes | Page 786 | Browse 30,000+ at Brewer's Friend

Author:

Psettle

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.067

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: 6/1/2021 1:19 AM

Notes:

Author:

arinomibrewery

Boil Size: 1200 Litres

Boil Time: 60

Boil Gravity: 1.064

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: 3/10/2021 7:42 AM

Notes:

Author:

citibrewhk

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 1.045

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: 6/18/2020 5:33 PM

Notes:

Author:

Ecochambers

Boil Size: 26.5 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 2.32 bar

Creation Date: 10/29/2024 3:36 PM

Notes: Step by Step

Add 1 tsp. 80% lactic acid to water in kettle. Heat water to ~160 F (71 C).

Add crushed steeping grains in a mesh bag to the water and steep for 45 minutes at 71 C. Remove grains, allowing the bag to drip over the kettle, and then bring the wort to a boil.

When a boil is reached, remove kettle from heat and stir in the dried malt extracts. Once fully dissolved, turn the heat back on and bring to a boil.

Boil the wort for 90 minutes, adding Fuggles hops at 30 min and Hallertauer hops at 70 min. Add yeast nutrients (I use 1 tablet BrewFerm Servomyces yeast nutrient), Irish moss and dextrose at 10 minutes remaining.

Chill the wort to around 24 °C (75 °F). Transfer to primary fermenter. Aerate the wort well, pitch yeast and swirl fermenter to mix well. Place blow-out valve for first 24-36 hours, then switch to normal airlock. LalBrew Farmhouse yeast prefers it on the warmer end, so if you can, keep the temps between 22-23 °C (71.5-73.5 °F) for the entire primary ferment.

NOTE: Some Saison yeast strains are prone to stall, so allow the beer to ferment in primary a full two weeks if needed. LalBrew Farmhouse yeast is not prone to this, especially when provided with good yeast nutrient at start. It could even be done in 5 days, so just keep an eye on it. I also use 2 packets (22 g) of LalBrew Farmhouse yeast to ensure it overcomes the high starting gravity.

Once primary fermentation is done, transfer to secondary. I use a conical fermenter that allows removal of trub and secondary fermentation without transferring to a new vessel.

For secondary aging, add toasted oak chips to simulate barrel aging at the start of secondary. I prefer medium toasted ex-bourbon barrel chips. To do this, boil oak chips in water for 15 min, then let cool for 5 minutes. Place chips in sterilized mesh bag weighed down with sterilized stainless-steel balls so that it fully submerges, then add to secondary fermenter.

Let age for another 1-3 weeks in secondary (tasting at 1 week and then every couple of days for desired oak flavor).

Once the desired oakiness is reached, transfer to bottles or keg. If bottling, add 9.2 grams sugar per liter before bottling. If kegging, simply transfer to sterilized keg and set CO2 pressure to 11 psi at 38 F (3.5 C) adding 1 psi for every 2 degrees above 38 F.

Recipe created by heavily modifiying the Brew Your Own Solara Saison recipe.

Author:

Baudi

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Corn sugar

Priming Amount: .75

Creation Date: 7/21/2016 5:56 AM

Notes:

Author:

tedtedtedted

Boil Size: 1.11 Gallons

Boil Time: 30

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 0.4 oz

Creation Date: 12/18/2022 7:40 AM

Notes: Add 1.5g baking soda, 0.4g gypsum.

Bring water to 75C, steep specialty malts for 30 mins. Forgot to turn off the heat (lowest flame), when remove lid bring up to boil only used 2mins (water raise from 75C to appox. 88C in these 30 mins?)

Bring to boil, add 6g sorachi-ace and boil for 15mins, then flame out and add malt extract (1kg LME) - used 15 mins for adding the LME as found initial extract have mold.

Bring to boil again, and top up water to 4L. Add 2g sorachi ace and boil for 5 mins, flame out. Cool down wort to 80C and add 6g Nelson Sauvin, hop stand for 10 mins. wort temp drop to 65C in 10 mins. Cool down wort to 23C, pitch 5g dry yeast.

Refractometer reading 1.076, 0.011pt lower than expected, may due to haven't done enough sparging for the steeping malt.

Ferment in room temp (20C)

Priming 2.0 vol CO2 - since I only bottle 1 (500ml), added 1.8g sugar for priming. 1.1g for second bottle (375ml)

Other 2L goes in force carbonation - 8g Co2 cartridge in 15 psi, chill in 5C. After 72 hours noticed that the psi gone up to 20 psi. Close the gas gauge and let it chill for 72 hours more. When open notice no Co2 and no foam, maybe due to no shaking the beer in the process. Replace a new 8g Co2 cartridge and give it a shake 2-3 times a day. After 48 hours served with beautiful foam - Shaking is very important!

Clear flavor profile, some acetyldehyde (green apple), toasted coffee cocoa, some hints of chocolate. Can serve as a good base to add some more ingredients e.g. peanut butter, cocoa nibs, vanilla, etc.

Author:

JAshby

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.06

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: 12/8/2022 9:46 PM

Notes:

Author:

teslastech

Boil Size: 1.5 Gallons

Boil Time: 20

Boil Gravity: 1.042

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/22/2022 5:48 PM

Notes:

Author:

Gregory L

Boil Size: 24 Litres

Boil Time: 75

Boil Gravity: 1.055

Efficiency: 50

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: 2/10/2021 6:38 AM

Notes: https://byo.com/article/saison/
https://beerandbrewing.com/the-classic-saison-recipe/

Mike’s Best Saison
(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.010
IBU = 40 SRM = 4–5 ABV = 7.7%

Ingredients
12.0 lb (5.5 kg) Belgian Pilsner malt (1.4–1.8 °L)
0.9 lb (0.4 kg) CaraPils malt (6–9 °L)
1.5 lb (0.7 kg) Vienna malt (3–4 °L)
9.1 AAU German Perle hops (60 min) (1.3 oz./37 g of 7% alpha acids)
3.8 AAU English Kent Goldings hops (10 min)(0.75 oz./21 g of 5% alpha acids)
1.3 AAU English Kent Goldings hops (0 min) (0.25 oz./7 g of 5% alpha acids)
1.8 AAU Czech Saaz hops (0 min) (0.5 oz./14 g of 3.5% alpha acids)
1 tsp coriander (coarsely crushed)
1 tsp sweet orange peel (coarsely crushed)
White Labs WLP565 (Belgian Saison) or Wyeast 3724 (Belgian Saison) yeast

Step by Step
Mash grains at 152 °F (67 °C) for 90 minutes. Boil wort for 75 minutes adding hops per scheduled times and spices with 5 minutes left in boil. Cool wort to room temperature and drain or rack the wort off of the trub. Aerate the cool wort with as much air or pure oxygen as possible. Ferment at 75 °F (24 °C) for 3 weeks in the primary and 3 weeks in the secondary.

Author:

CBeevers

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 35

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: 7/13/2020 2:37 PM

Notes:

Author:

InnerCircleBrewers

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 90 ° F

Priming Method: co2

Priming Amount: 22.94 psi

Creation Date: 6/24/2020 12:47 PM

Notes: - Bring water to 155F

- 60min steeping at optimum temp of 155F
- Add 5lbs Sparkling Amber DME (I like this color of malt, but
knew I would need a darker malt for this style)
- Add 2lbs Traditional Dark DME -- (this is essentially to bring the
color to the optimum range of the style)

- 60min hop drop
- 5min into boil -- 1oz #07270
- 45min into boil -- 1oz Summit

- Cool to optimum 65F and add Sparge up to 5gal

Author:

Perfect Brewing Supply

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 60

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: 10/27/2019 7:14 PM

Notes: Add 1/2 oz each of crushed Coriander and Bitter Orange peel at flameout, and steep for 10 minutes before chilling wort.

Author:

Exgame

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2019 3:23 PM

Notes:

Author:

Yoogaloon

Boil Size: 1 Gallons

Boil Time: 10

Boil Gravity: 1.021

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: 2/6/2019 5:14 AM

Notes:

Author:

brianlovesbeer34

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.121

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: 1/22/2019 5:01 AM

Notes:

Author:

Boil Size: 3.69 Gallons

Boil Time: 60

Boil Gravity: 1.166

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 59 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2019 3:12 PM

Notes:

Author:

daBrewtalizer

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.078

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2019 1:02 AM

Notes: roasted barley cold extraction-1 qt. cold water 12 hrs., filter thru coffee filter

secondary condition for 6 months btwn 60 - 80 deg. F
flavor with oak and currants to preference up to 6 mo.

Author:

daBrewtalizer

Boil Size: 2.5 Gallons

Boil Time: 90

Boil Gravity: 1.095

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: dextrose

Priming Amount: 5 oz.

Creation Date: 1/3/2019 3:38 AM

Notes: Steep grains 20 min. @ 155 deg. F

Author:

Cleaver

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.029

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: 9/16/2018 7:00 AM

Notes: 1 litre of scotch ale 12 hour inoculated with 200 ml LME strain A90

Hops and Herbs added to cheesecloth bag

Author:

Baudi

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Corn sugar

Priming Amount: .75

Creation Date: 7/21/2016 5:56 AM

Notes: