Extract Homebrew Beer Recipes | Page 8 | Browse 30,000+ at Brewer's Friend

Author:

Omegaice

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.091

Efficiency: 100

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: 3/31/2015 2:38 PM

Notes:

Author:

Homebrewski

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: 1/18/2012 9:20 PM

Notes:

Author:

nshontz

Boil Size: 5 Gallons

Boil Time: 90

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: 3/4/2012 2:26 AM

Notes:

Author:

redan499

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2015 8:13 PM

Notes: Adapted from:
http://www.eckraus.com/blog/blue-moon-recipe-clone-extract-all-grain

Author:

Ninja Bunny

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.084

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: 2/27/2015 11:41 PM

Notes: toast 2-row pale malt at 300 F for 35 minutes, shaking every few minutes

Author:

galapaegos

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 100

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: 1/24/2012 6:24 PM

Notes:

Author:

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.033

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: 7/16/2015 7:53 PM

Notes:

Author:

ArchiBish

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.127

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2013 11:17 PM

Notes: Wildflower Honey, sweet orange peel, and chamomile bring a new level to this refreshing brew inspired by a Belgian Wit.

This one is a real crowd-pleaser. Everyone wants a bottle or three of their own. Please note the fact that it is a bit mead-like in texture, sweetness and mouthfeel. I'm thinking of making the next batch a bit more hoppy. Maybe double the boil hop and/or dryhop.

1oz Sweet Orange Peel added to kettle with 5 minutes remaining in the boil.
2oz Chamomile added to kettle with 2 minutes remaining in the boil

Basic Guidelines:
Steep the crushed grains in 1.5 gallons of 160-degree water for 30 minutes. Remove and sparge into the boil kettle with the heat off add all extracts and sugars to the kettle and stir to dissolve completely. Carefully bring to a boil, stirring to avoid scorching and watching for boil-overs. Once a rolling boil is complete, remove from heat and begin to cool; an ice bath or a wort chiller helps to bring the temperature down quickly. When the wort is cool, add it to a clean and sanitized fermentor. Add water until the volume is 5 gallons if necessary. Once the wort has dropped to below 80-degrees, aerate well (don't forget to take a hydrometer reading) and pitch the yeast. Attach a blow-off tube and ferment at desired temperature for the yeast strain. Rack to a secondary fermentor when krausen (head of foam) has receded and beer begins to clear. After fermentation and conditioning are complete, bottle or keg your beer. Allow to condition and enjoy!

Author:

LarryBrewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: 3oz

Priming Amount: Dextose

Creation Date: 8/25/2012 12:54 AM

Notes: This is a complete guess as to what the recipe might be for Obama's White House Honey Ale that is getting so much press lately.

DO NOT BREW THIS VERSION!!!!

Now that the White House released the recipe, this one has been renamed to (original guess). The real recipe is here, named White House Honey Ale (Official Recipe).

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2015 10:43 PM

Notes:

Author:

s&k

Boil Size: 3 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: corn sugar

Priming Amount: 8 oz

Creation Date: 4/23/2012 8:56 PM

Notes: Fermented at 70 - 72 F to bring out banana notes so honey flavor will blend.

Author:

Rocketman2015

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: 1.01

Efficiency: 70

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: 8/21/2015 5:25 PM

Notes: Hoegaarden Wit Clone
Based on DeFalco's Belgian Wit recipe

Author:

PMP-Brews

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

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: 1/16/2015 8:29 PM

Notes: Extract notes:

1.5 gal of strike/mash water needed at 165 deg F.
Add grains and steep for 45 min.
Add 1.5 gal of water and bring to boil. Turn off heat and add DME and stir well to dissolve malt. Turn on heat and bring to boil and start 60 min boil and hop schedule.
Cool wort down to about 85-90 deg F. Dump into sanitized fermenter and add cold water to equal about 5 gal's. Pitch yeast.

Author:

Boil Size: 3 Gallons

Boil Time: 45

Boil Gravity: 1.085

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2015 3:48 PM

Notes:

Author:

bigo545

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: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 0.75 oz

Creation Date: 5/30/2013 12:28 AM

Notes: Primary 1 week, secondary 1 week,bottle condition 2 weeks
Very easy to make beer. Malty with a balanced bitterness.

Author:

Cyx

Boil Size: 6.5 Litres

Boil Time: 60

Boil Gravity: 1.254

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2018 4:29 AM

Notes: Steep Caramunich II and Spec B grain for 20-30 mins with 3 litres of hot tap water (not boiling).
Strain liquid into a large saucepan. Rinse grain with another 1 Litre of hot tap water into the saucepan, and discard grain.
Add another 2.5 litres of water and 1.5 kg liquid light malt to the saucepan, and bring to the boil whilst stirring.
Add 30g Styrian Goldings hops.
At the end of the 60 minutes, turn off the heat.
Add the rest of the malts, candy sugar and ½tsp nutrient (but not the Dextrose), and stir to dissolve.
Use chiller to bring down temp. to 22°C.
Pour the contents of the saucepan into the fermenter, and top up with water to 20 litres.
Stir vigorously to aerate.
Add yeast and ferment as close as possible to 20°C
On Day 4 of fermentation, add 500g Dextrose to the fermenter, and continue fermentation. Bottle or keg when gravity is consistent over two days.

Author:

Chill152

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

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: 11/10/2015 1:26 PM

Notes:

Author:

tapmcse

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.12

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: 10/3/2016 9:59 PM

Notes: Add Grapefruit juice at 2:1 ratio (beer:juice)

Author:

Cavebrewer

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.046

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2014 10:06 PM

Notes: OG: 1.046
FG: 1.016
ABV: 3.94%

Conversions:

576 ounces of cider = 4.5 gallons

72 ounces of concentrate = 6 12-ounce cans

Instructions:

1. Thaw the 6 cans of apple juice concentrate and pour into sanitized fermenter.

2. Pour in the 4.5 gallons of cider. *Unpasteurized and without preservatives is preferred, but if unavailable, yeast nutrient can be added to overcome the preservatives.*

3. Add yeast.

4. Let ferment until bubbling stops (approx. 2-3 weeks).

5. Fill a secondary bottling bucket with 6 MORE cans of thawed apple juice concentrate. This will act as your priming sugar, as well as extra flavoring. (I only added 5 cans to my batch because of a shopping error)

6. Rack fermented cider into bottling bucket, leaving the majority of sediment behind. Let sit overnight at room temperature.

7. Bottle. After several days, test a bottle to check carbonation levels. Refrigerate when ready.

As with all my recipes, I welcome comments, suggestions, and questions.

Author:

Ninja Bunny

Boil Size: 5.5 Gallons

Boil Time: N/A

Boil Gravity: 1.377

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2015 12:09 AM

Notes: Ingredients, Part 1:
7 x 96 ounce bottles (5.25 gallons) Wegmans 100% Apple Juice, pasteurized, only vitamin C added
2 lbs. Dextrose
Nottingham Yeast

Ingredients, Part 2
5 campden tablets (Optional, see notes)
5 – 12 oz. cans of Frozen Apple Juice Concentrate, thawed to room temperature
12 oz. Caramel Syrup

Recipe for Caramel Syrup:
2 cups of water
2 cups of light brown sugar
2 tsp. ground cinnamon
Combine in a saucepan and bring to a boil. At boil, reduce heat and simmer for about 5 minutes (until volume is reduced to half). Let cool & bottle for future use.

Part 1 (Started 1/7/12):
Opened 1 bottle of apple juice, got a gravity reading of 1.050. Temp is 64 degrees.

In a 6 gallon carboy, pour in bottles 1 and 2 of apple juice.

Open bottles 3 and 4 of apple juice. Pour half of each bottle into carboy. Add 1 pound dextrose per bottle to the remaining amount of apple juice in bottles 3 and 4. Shake bottles to mix sugar and apple juice. Pour bottles 3 and 4 into carboy.

Pour bottles 4, 5, and 6 of apple juice into carboy. Take another sample for OG, got a reading of 1.064. Open Nottingham yeast, pour into carboy. Agitate carboy to mix in yeast. Pour bottle 7 of apple juice into carboy.

Part 2 (In about 14 days):
Check for target FG of 1.010 to 1.015

Rack cider into a 5 gallon carboy.
OPTION: If you want a still cider, add 5 crushed Campden tablets to the cider at this time. If you want a carbonated cider, skip this optional step.
Make the Caramel Syrup and wait 24 hours before proceeding.

After 24 hours, siphon cider into your bottling bucket. Add the Caramel Syrup and the 5 cans of apple juice concentrate while siphoning to aid in mixing. Bottle the cider and enjoy.

If you are carbing in the bottle, be aware that this will carb up fast (4 - 5 days) due to all the sugar. I highly recommend that you fill and cap a plastic pop or beer bottle first, and use that as a guide to tell you when it will be time to Stovetop Pasteurize the batch.