Extract Homebrew Beer Recipes | Page 95 | Browse 30,000+ at Brewer's Friend

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.214

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: 3/11/2018 7:15 PM

Notes: Split vanilla beans and soak in Makers Mark Whiskey for 1-2 weeks. Pour whiskey in during bottling/kegging. Age in bourbon barrel to taste. Pitch 2 packets of yeast at first and then 2 more 24 hours later.

Author:

Climber160

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: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2014 5:59 PM

Notes: Based on Alton Brown's Good Eats recipe. Only change: Substituted Amber LME for the Light LME that original called for.

Made for a very hoppy beer.

Author:

Frosty Weasel

Boil Size: 2 Gallons

Boil Time: 80

Boil Gravity: 1.055

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2014 10:25 PM

Notes: Grains
Heat 2 gallons of water to 162*F. Turn off heat, add grain bag. (Do Not add grains to water above 165*F.). Let temperature rest down to 152*F. and hold at 152-154*F. for 20 minutes, stirring grain bag gently from time to time.

Extract
With heat off add malt extract and candy sugar

Hops
Bring to a boil.
At boil add 2 oz. Tettnanger hops for 80 minutes
Add .25 oz Styrian Golding hops & .25 oz Hallertau hops for 35 minutes

Fermentation
Ferment 7-10 days at 68* -72*F. You can also go from primary to secondary after 6 days and leave in secondary 8 days.

Final specific gravity should be 1.012 - 1.014.

Author:

MrZuckerkorn

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/19/2015 7:09 PM

Notes:

Author:

Kian

Boil Size: 17.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

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: 2/26/2016 6:25 PM

Notes:

Author:

Michael Smith

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.165

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: 10/25/2015 3:13 PM

Notes: Brew Date: 10/26/2015
Secondary: 11/8/2015
Bottling Date: 11/17/2015 FG 1.028

Added 32-ounces cold-brewed coffee 11/15/2015
Very strong coffee flavor during bottling (too much?). Bottled 50 12-ounce bottles.

Author:

Tim Fuller

Boil Size: 25 Litres

Boil Time: N/A

Boil Gravity: 1.1

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2018 2:50 AM

Notes: pH 3.52
4L Melrose apple concentrate
21L Berri apple juice
8 campden
10g Novoclar
10g Ec-1118

23.3 brix starting gravity
11th July- Fermentation Started
16th July - 18.8
24th July - 10

Author:

Worts & All

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.062

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: 11/1/2020 8:08 PM

Notes:

Author:

Big cock brew

Boil Size: 3 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: 65 ° F

Priming Method: corn sugar

Priming Amount: .5 t spoon per bttle

Creation Date: 4/15/2016 3:49 PM

Notes:

Author:

PAX Brewing & Meadery

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.114

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: sugar

Priming Amount: 3/4 cup

Creation Date: 12/4/2012 1:21 AM

Notes:

Author:

jwuer

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2015 6:36 PM

Notes: Puree: 3oz/gal Dried Cranberries (rehydrate in boiling water for 15 minutes), puree in blender with full zest of orange. Strain and add liquids to primary after krausen drops and let sit for 2 weeks before bottling.

Author:

brewcitydrew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.017

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: 10/17/2017 4:02 AM

Notes: 1 gal of Nature's Nector 100% apple cider
1/3 of Frozen concentrate
1/4 tsp of wyeast nutrient
1/4 tsp petic enzyme
1/8 tsp malic/tartarric acid blen

Author:

Wytchdktr

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: 5/25/2012 6:54 PM

Notes:

Author:

b.santi

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.019

Efficiency: 75

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: 5/23/2014 3:59 AM

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:

Shepington

Boil Size: 1 Gallons

Boil Time: 30

Boil Gravity: 1.322

Efficiency: 35

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: 10/16/2018 12:42 PM

Notes:

Author:

OwainWeale

Boil Size: 4 Gallons

Boil Time: 30

Boil Gravity: 1.029

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: 5/20/2018 2:54 PM

Notes: http://thebardhouse.net/index.php/2018/05/28/blueberry-basil-bragawd/

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 10

Boil Gravity: 1.088

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: 7/9/2017 7:04 PM

Notes:

Author:

nigelbishop57@gmail.com

Boil Size: 2.5 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2016 4:28 PM

Notes:

Author:

Nikki

Boil Size: 5 Gallons

Boil Time: 5

Boil Gravity: 1.123

Efficiency: 100

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: 9/6/2015 8:12 PM

Notes: Brew Day August 6.
Lalvin 71B two packs
1.25 gallon local orange blossom honey
Well water
Pitch at 60F
Aerate with O2 for 20 seconds. Added 1/2 nutrient in one cup water
staggered nutrient every other day to complete additions.
fermenting at 62F
August 21- airlock still showing activity ~ 3 bubbles per minute

Sept 20 SG = 1.022. No airlock activity. Taste is still very sweet. strong alcohol notes. Needs more time. After opening bucket, flooded it with CO2 prior to reclosure

Oct 11. SG = 1.020 transfered ~ 2 g to cabroy containing 3 # raspberry puree

remainder transfered to secondary. Still too sweet.

1/7/17 The raspberry batch SG dropped to 1.010 but still tasted too sweet (other wise good!)

The main batch was about 1.018 and too sweet. (otherwise good) Made a 100 mL slurry of champagne yeast and added ca65 mL to the big batch and 35 mL to the raspberry batch.

2/24/17 tested the raspberry mead: SG = 1.004 Tastes good! Bottle time! CAP label M2

4/1/17 The main batch is stuck at 1.018. Taste is good. Bottled. 13.7% ABV cap label is M1