Extract Homebrew Beer Recipes | Page 83 | Browse 30,000+ at Brewer's Friend

Author:

Blackmuse

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: N/A

Efficiency: 45

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2013 8:01 PM

Notes: Cacao may need to be adjusted depending on what the malt does to it...

Ginger will be a tough decision... 1 oz or 2?

Author:

SCHEMM

Boil Size: 1 Gallons

Boil Time: 45

Boil Gravity: 1.116

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/7/2013 4:07 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 75

Boil Gravity: 1.09

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: 1/30/2016 8:38 PM

Notes: Goals- utilize hops differently- first wort, get half of ibus from flavor/aroma, piney

Author:

csu007

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: 5/23/2012 4:34 AM

Notes:

Author:

Buckzilla

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.004

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: 10.1 psi

Creation Date: 7/14/2022 1:03 AM

Notes:

Author:

Len Balls

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.173

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: 4/20/2020 6:39 AM

Notes:

Author:

Kev

Boil Size: 4.75 Gallons

Boil Time: N/A

Boil Gravity: 1.164

Efficiency: N/A

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: 7/31/2016 1:22 AM

Notes: 1 lb Gesho twigs/stems for bugs/yeast. At 1 month, add 1/2 lb Gesho leaves for flavor.

Author:

Tres

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: 0.35

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 3/6/2013 2:50 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.103

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: 3/23/2017 12:45 AM

Notes:

Author:

dkortyka

Boil Size: 3.5 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: 4/6/2012 3:52 PM

Notes: Is actually a four gallon boil that was topped up to 5.5 gallons in the carboy. O.G. Topped out at 1.064- steeping grains turned into a brick in my bag and I missed out on some utilization.

Author:

Houses 3 Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.088

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: 4/17/2014 3:09 AM

Notes:

Author:

Boil Size: 6 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: 72 ° F

Priming Method: Corn Sugar

Priming Amount: 3.5oz

Creation Date: 5/29/2016 11:54 AM

Notes:

Author:

Shovelhead Jeff

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.155

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2014 9:17 PM

Notes: Irish Moss added @ 45 minute mark. Two-stage fermentation; dry hop with 1 oz Cascade. Four to seven days in primary and seven to nine days in secondary. 5oz corn sugar in two cups boiling H2O for bottle conditioning

Author:

Rocketman2015

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

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: 7/10/2015 3:31 AM

Notes: Sierra Nevada Pale Ale clone
(5 gallons/19 L, extract with grains)
OG = 1.052 FG = 1.011
IBU = 37 SRM = 11 ABV = 5.3%
SRM = 9
BU/GU ratio: 37/52 = 0.71

Author:

WildHighlander

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.08

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: 9/27/2016 4:49 PM

Notes: Double Infusion, Full Body
Step Time Name Description Step Temp
30 min Protein Rest Add 12.08 qt of water at 135.0 F 122.0 F
30 min Saccrification Add 12.08 qt of water at 203.4 F 158.0 F
10 min Mash Out Add 10.35 qt of water at 194.4 F 168.0 F

Author:

Sam Kornstein

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.084

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 4:45 PM

Notes:

Author:

PAX Brewing & Meadery

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: corn sugar

Priming Amount: 3/4 cup

Creation Date: 1/3/2013 6:04 AM

Notes: Brewcraft kit - abv supposed to be 6.3 but not sure how

Author:

DavidHume

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.018

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2015 5:23 AM

Notes: 5/17/15: Brew day

OG: 1.051

Chilled to 64ºF and left uncovered on stovetop for one hour before transferring to carboy and waited 3 hours before pitching 75mL of Crimson King yeast cake plus one vial of WLP655. Vigorous fermentation ~36 hours later. Holding steady at 68ºF.

9/15/15: Added dregs from Lost Rhino Exesus Sanctum.

10/4/15: Added dregs from Hanssens Oude Gueuze (Nov. 2014)

11/03/15: Sampled. (A hint of rubber stopper.) Peaches, cherry, a mild lactic acidity, a hint of hay, mild funk. Added OYL-218 All The Bretts (packaged 9-28-15).

Author:

Chris Parsons

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2015 6:43 PM

Notes: Steep grains in 9L of water at 68ºc for 45 minutes. Rinse grains and remove.

Make up water to 10L plus the dry malt extracts and bring to a boil.

While boiling, add the hops per the hopping schedule.

Add Irish moss after 45 minutes of boiling.

Cool the wort to 24ºc. Add to primary fermenter and top off with cold water to make 10L

Pitch yeast and aerate well. Add toasted coconut and coffee (straight from oven into fermenter). Ferment in primary for 5 days.

Rack to bottling bucket and add almond extract and priming mixture. Bottle and condition in bottle for at least two weeks.

Brew report:: FG was 1.013sg. Yeast attenuation was adjusted to match.

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.