Extract Homebrew Beer Recipes | Page 86 | Browse 30,000+ at Brewer's Friend

Author:

AnnselBrouwerij

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.224

Efficiency: 75

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: 1/23/2015 9:53 PM

Notes:

Author:

HopKitty

Boil Size: 2.5 Gallons

Boil Time: 20

Boil Gravity: 1.042

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2013 6:03 AM

Notes:

Author:

rmikevt

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: N/A

Priming Amount: N/A

Creation Date: 4/19/2012 4:53 PM

Notes: OG was probably closer to 1.046
FG was probably around 1.010
Used washed us-05 from previous batch.
Fermentation started in 4 hours
Sunday Brew Day
Completed Wed Night/Thurs Morning
Kegged on Sunday
Pretty Drinkable on Monday night.

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:

asdf29

Boil Size: 3 Litres

Boil Time: 30

Boil Gravity: 1.122

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 32.7 g

Creation Date: 4/8/2021 9:46 AM

Notes:

Author:

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2016 11:06 PM

Notes:

Author:

Slide 11

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: N/A

Priming Amount: N/A

Creation Date: 12/29/2012 8:38 PM

Notes:

Author:

fpg33

Boil Size: 2.5 Gallons

Boil Time: N/A

Boil Gravity: 1.072

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: 6/13/2020 6:20 PM

Notes: 1) Bring 2.5 gallons of water to 160 F.
2) Add the DME and bring up to 170 F.
3) Add the Columbus hops and whirlpool at 170 F for 20 minutes.
4) Chill wort to 65 F.
5) Stir vigorous and then transfer to fermenter.
6) Pitch yeast.
7) Dry hop after two days while fermentation is still actice.
8) Bottle when final gravity is reached: ~7-10 days.

Author:

yottabit

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 3/31/2017 7:30 PM

Notes: Steep 20'
Add LME, boil
Add Brewer's Gold, boil 40'
Add Northern Brewer, boil 15'
Add Brewer's Gold, boil 5'

Author:

enewcomb

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: Priming Sugar

Priming Amount: 5 oz. in H2O (1 cup) and Beer (1 cup)

Creation Date: 5/5/2014 1:09 AM

Notes: 1. Activate 2 PACKETS of liquid yeast, 3 hours in advance of pitching (right before cleaning and sanitizing).

2. Sanitize all equipment.

3. Heat (3 gal) Spring Water to 160 degrees; add grain bag and steep for 30 min. Keep temp between 152-160 degrees while it steeps.Do not agitate grain bag.

4. After 30 min, remove and put bag in spider. Sparge with 2 quarts of 155-160 degree Spring Water until water is gone.

5. Dissolve DME (OFF stove) and stir in until fully integrated. Put back onto heat and take a pre-boil gravity reading. Then, bring to and keep at a boil for 60 min.

6. Keep a close watch on the boil, in case of in case of a boil-over. Add hop installments throughout the 60 min boil, as scheduled.

7. Add gypsum at 45 min and Irish moss at 15 min.

8. Move the uncovered kettle to the sink and cool in ice bath. Be careful not to let ANYTHING get into the wort.

9. Once below 100 degrees, add to bottling bucket; then add cold water until 5.5 gallons total. Stir vigorously and into whirlpool.

10. Take OG reading.

11. Pitch liquid yeast when at 80 degrees or below. Seal and move fermentor to cool/dark location. Equip with blow off valve.

12. Ferment at 64-70 degrees for 3-5 days or till complete. Take FG reading.

13. Once fermentation is believed to be complete, take a second FG reading to be sure. If fermentation has finished, transfer to the secondary for another 3-5 days.

14. In the middle of transferring with the siphon, add gelatin that has been: a) dissolved in 170 degree water and b) then cooled to room temperature.

15. After 3-5 days in the secondary (one day before bottling), move the secondary to the bottling location so that trub has settled.

16. On bottling day, take a third FG reading to obtain official ABV. Clean and sanitize all bottling equipment.

17. Prepare the priming solution by boiling 3/4 cup sugar and 1 cup of water and 1 cup of the beer for ~5 min. Allow it to cool down to room temperature before adding into beer. Then, transfer beer from secondary to bottling bucket and, in doing so, add the priming liquid.

18. Bottle and store in cool/dark location for 2 days. Then begin refrigeration for additional priming and aging; 2-4 weeks minimum.

Author:

BeerdedMan

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: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2015 9:25 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.013

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2016 9:35 PM

Notes:

Author:

KC Kuhns

Boil Size: 6.5 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: 1/10/2019 2:50 PM

Notes: Add raw vanilla beans during fermentation. I do 2 beans, cut them open and drop them in the fermentation. Do not use extract. I let it sit for a week and then added more after tasting. Let another bean sit in for 2 days and then racked to secondary.

Add 0.5 cups of bourbon when kegging. I used Makers Mark but I'm sure others would be good too.

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:

egurrad

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: corn sugar

Priming Amount: 4.9 oz

Creation Date: 8/22/2016 4:52 AM

Notes:

Author:

StrangeQuark

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.04

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: 1/14/2015 6:58 PM

Notes:

Author:

MrScott

Boil Size: 4 Litres

Boil Time: 60

Boil Gravity: 1.133

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: Table Sugar

Priming Amount: 40g

Creation Date: 3/13/2015 1:47 PM

Notes: Earlier tastings were extremely oaky(bottling + 2 weeks), the oak has now mellowed a bit (Bottling + 55 days), but is still a little overpowering. I'll consider halving the amount of oak in next year's batch (1oz instead of 2 for 2 gal), as it is difficult to detect any of the peatier notes from the peated malt with all that oak. Otherwise, very tasty, friends were shocked that it was home-made.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 35

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: 11/5/2015 6:34 PM

Notes: Wyeast
1028 - london ale
1450 - denny's fav
1728 - scottish ale
1762 - belgian abbey ii

Author:

mjarvis08

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.106

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: 5/25/2017 4:02 PM

Notes:

Author:

Tutsbrew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.102

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: 8/5/2014 2:46 AM

Notes: Notes to self, if no one else:

~Stir mash @ 5 min. Temp/pH @ 15 min. Will calculate strike to hit 154*F so after stirring (well) will settle around 153*F.
~Slow down. ...Valve positions.
~Ensure minimum 6 gallons in BK towards end of boil.
~Aerate wort well. Repeat.
~Dry yeast version here. Use 2 packs and rehydrate.
~Primary fermenter 12-14 days then cold crash 2-3 days before kegging.
~2.1 volumes CO2 at 44F is 10psi.