Extract Homebrew Beer Recipes | Page 9 | Browse 30,000+ at Brewer's Friend

Author:

LarryBrewer

Boil Size: 1.5 Gallons

Boil Time: 15

Boil Gravity: N/A

Efficiency: 25

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: 5/30/2012 4:20 PM

Notes: Start with 2.5 gal. cold filtered water, add steeping grains. Heat to +/- 155*, pull bag, squeeze gently, add hops and sugars. bring to boil,start 15 min timer

Author:

snoochkart

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.147

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2013 6:49 PM

Notes: Prepared 2000 mL Yeast starter with 1500 mL of water and 1 cup of Pilsen DME 20 hours before pitching. Had to affix blowoff hose to starter as it started bubbling through airlock.

Steeped grains in 2 gallons of water 150-160 for 30 minutes. Sparged with 1 gallon of water 170.

OG was 1.1015 and FG 1.026.

Priming amount although adequate for style should be cut down. If poured in appropriate glass it is fine but when giving out to friends that may not have Belgian glasses it would appear over-carbonated.

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2016 11:13 PM

Notes: steep grains for 30 minutes at 158*
bring to boil
add fermentables and boil for 60 minutes
cool wort
aerate wort and pitch yeast
ferment at 60* when fermentation is complete rack to secondary and lager for 4 weeks at 50*
bottle prime with 5 oz dextrose
bottle condition for 6 weeks
open bottle and enjoy in german stein!

Author:

beermonger

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2014 12:05 AM

Notes: Ferment 2 weeks, rerack and age 3 weeks. Really tasty

Author:

daveza

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.113

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: 6/23/2015 4:42 AM

Notes:

Author:

Seeker821

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.159

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: 1/26/2015 3:32 PM

Notes: Steep grains in 2.5 gallons water at 155 deg F for 30 minutes.
Bring to Boil and add Maris Otter Malt Extract, Light Dry Malt Extract, and Invert Sugar, return to boil

Add 1 oz Northern Brewer hops at start of boil.
After 30 minutes, Add 2oz Willamette Hops
After 15 minutes (45 min into boil), add 2 oz Fuggle Hops and Irish Moss/Whirlfloc.
Boil remaining 15 minutes.

secondary for one month to settle sediment prior to aging in oak barrel
to be aged 2+ months in used bourbon barrel.

If not aging in barrel, soak 2oz of Oak Cubes in bourbon of choice, and add to secondary - age 2+ months (6 months recommended)

Author:

Brian BrewDaddy Pinto

Boil Size: 5 Gallons

Boil Time: 90

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: 5/3/2011 7:52 PM

Notes:

Author:

citizen86

Boil Size: 3.33 Gallons

Boil Time: 75

Boil Gravity: 1.106

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2016 6:05 AM

Notes:

Author:

Hop~Mama

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: Dextrose

Priming Amount: 5 oz.

Creation Date: 8/31/2012 6:27 PM

Notes: 8/31/2012
Steeped grains in 1 gal of water for 40 mins @ 160d
Rinsed grains with 1 gal of water @ 130d
Added 1 gal water to kettle and brought to a boil.
Added 60 min. hops, no extract yet. Will be added at 30 mins.
Cooled wort to 90d. Need wort chiller.

OG: 1.055 @ 78d = 1.056

Pitched @ 78d working to bring temp down.

9/6/2012
Added dry hops. 74d up from about 70d two days ago. Allowing a diacetyl rest. A lot of temp swings, but no way to really dial that in yet :(

9/11/2012
Hydrometer reading 1.015. Probably as low as I'll get with this yeast. Decided it fit the profile of an English IPA because of the hops used and that the yeast strain is basically an english ale yeast strain.

5.37% is pretty respectable still and if I understand attenuation right, the beer will be a tad sweeter and have better mouthfeel than a drier beer.

Still plan to add orange extract to the batch before bottling. Should be interesting. Could've used orange peels in the fermentor, but I have the extract on hand and would like to test its effectiveness.

9/18/2012
Finally bottled today. Used 5oz dextrose for priming added a few drops of extra strength orange oil to the primary before bottling. Didn't take a taste so the end result with the orange will be a surprise. There was a nice orangey scent though.

Got 24 25 oz bottles out of it. Super hazy, tons of sediment stirred up because of my crazy insistence on no secondary and adding priming sugar to the primary.
Bottled 12 right away, then waited 30 mins to do the rest. Will keep the batches separate to see if the 30 min. wait allowed the sediment to settle at all. Should be able to tell by what's visible in the bottom of the bottles.

The sediment will settle and pack on the bottom of the bottles, but still, next time I'm either gonna have to add the dex. & flavorings earlier to allow time for the gunk to re-settle or add a screen to the spigot opening. Probably both. I'm stubborn. The main reason I stick with extract brewing is for the relative simplicity of the process. Anything I can do to make the process even less complicated, I intend to do :)

9/20/2012
I know it's green, but I had to see what the base product is like. I chilled one, the sediment is already settling nicely but of course the beer isn't clear yet. First sip is *twang*! Maybe the orange oil did come through, maybe it's the hops? Then it smooths out to honey sweetness, can't say about the victory malt yet, probably lost in the rest but may meld better later. The back end is slightly bitter hops. Not much of a hop nose, especially after all those Red Hoptobers over the past few weeks, and I did go with noble hops, pretty mellow.

Good body, almost thickish, and it's very warming so the FG may have dropped a couple more points at the end. I rocked the bucket a few times toward the end to make sure the dry hops were fully utilized and to rouse the yeast. If there are fruity esters I don't know it because my palate isn't up to tasting yeast yet, and there's the orange. There should be according to the yeast specs, esp. considering the temps I fermented at!

There's a lot going on in this one, and I can't discern particular hop flavors very well yet either, but for being green I'd say it's got promise as a good summer beer when the carbonation kicks in :D Can't wait to try it in another month....

Author:

Brewed_Force

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2016 10:08 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 45

Boil Gravity: 1.086

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: corn sugar

Priming Amount: N/A

Creation Date: 2/4/2015 11:58 PM

Notes: Steep grains 30 min at 155 deg
remove from heat add malts and first hops
start boil 45 min at last 10 min add second hops. cool wart and pitch yeast. Ferment for 1 week then transfer to secondary for 1-2 weeks to help clear. bottle with prim sugar 1/2 tsp per 12z. leave for 2 weeks or longer.

Author:

Barking Kettle SJ

Boil Size: 3 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2019 3:25 PM

Notes:

Author:

kendall

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2015 2:33 AM

Notes:

Author:

jimdubc

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2014 3:18 AM

Notes:

Author:

mjern92

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.022

Efficiency: 60

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: 1/13/2017 7:01 PM

Notes:

Author:

Oakhaven Brewing

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 65

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: 8/22/2014 3:45 AM

Notes: Excellent winter beer. It's been such a hit, I have brewed it three years in a row, now. I tweak it a little each year, based on the type of Goldings I can find. The original recipe was for East Kent and whole. I had to use pellets this year, but this beer is not about the hops.

Toast the flaked Rye and Rolled Oats under broiler until golden brown.

Add orange zest, cracked cardamom pods and 1 cup of Cocoa powder at 5 min.

Additional 1/2 cup of Cocoa powder added to secondary.

2015

Brew Day: 10/23
OG: 1.071
FG: 1.0198
6.8% ABV

Bottled 11/15 after one week in secondary. 1 cup of cocoa powder added to the secondary.

2016

Brew day: 10/23
OG: 1.074
FG: 1.017
ABV: 7.48%

Moved to secondary: 11/3

Bottled 11/13

2018

Brew day: 09/29
OG: 1.083

Moved to secondary: 10/7
Gravity: 1.026

Bottled 10/20
Final gravity 1.026
7.48% ABV

2020

Brew day: 10/10
OG: 1.080

Went with a 90 minute boil, this time. Added orange, chocolate, and cardamom at 85 minutes.

Author:

Shawn louth

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2015 12:11 AM

Notes: First self-made recipe

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.

Author:

John in CT

Boil Size: 2.2 Gallons

Boil Time: N/A

Boil Gravity: 1.115

Efficiency: N/A

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: 3/28/2015 7:10 PM

Notes: Brays One Month Mead. Orange Blossom Honey.
OG 1.107, FG target is 1.002 or less. Actual FG was 0.996. ABV = 14%

Nitrogen/nutriet/K2CO3 on day0. Nutrient/Nitrogen on days 2 and 5. Stir/degass on all days 1-5 and then water in the airlock at day5. Rack after 2 weeks. Bottle after 5 weeks.

Plan is to split the batch after racking to the secondary and age one gallon (0.5 gallon w/ American Oak and 0.5 gallon w/ Hungarian Oak).

Very good, drinkable, low fusel mead at 1.5 months w/o oak and fantastic at 6+ months. For the oak experiment, I Preferred Hungarian medium oak to American medium toast oak. 14 days for both at ca. 4 cubes per half gallon.