Extract Homebrew Beer Recipes | Page 1015 | Browse 30,000+ at Brewer's Friend

Author:

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/14/2022 8:24 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: co2

Priming Amount: 14.39 psi

Creation Date: 2/4/2025 2:10 AM

Notes: Schlüssel Stike clone
(5 gallons/19 L, all-grain)
OG = 1.061 FG = 1.015
IBU = 38 SRM = 12 ABV = 6%

Ingredients
12.4 lbs. (5.6 kg) Pilsner malt
2.5 oz. (71 g) Weyermann Carafa® Special II malt
8.6 AAU Hallertau Tradition hops (30 min.) (1.3 oz./38 g at 6.5% alpha acids)
10 AAU Perle hops (30 min.) (1.3 oz./38 g at 7.5% alpha acids)
1 tsp. Irish moss (15 min.)
White Labs WLP036 (Düsseldorf Alt), Wyeast 1007 (German Ale), or SafAle K-97 yeast
¾ cup corn sugar (if priming)

Step by Step
I currently use all Weyermann malts for my German beers. Feel free to substitute any high-quality malt of the same type and color from a different supplier. However, it is critical that the Carafa® Special only be substituted with another dehusked malt. Otherwise, the beer will turn out roasty. The Düsseldorf brewers often use whole hops, but pellets are seen more often these days. Just make sure that the hops you use are German-grown varieties.

The water profile in Düsseldorf favors chloride-to-sulfate at 1.26-to-1 and is moderately hard. If your water is soft, a bit of gypsum and calcium chloride will help.

A step mash is standard for altbier. The step mash for this recipe starts at 133 °F (56 °C) and then progresses through 144 °F (62 °C), 158 °F (70 °C), and 169 °F (76 °C). Keep the first rest short, just long enough to see that you hit your strike temperature. Then rest 20 to 30 minutes each on the next two rests and finally rise to the mash out temperature. Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.75 gallons (25.5 L).

The total wort boil time is 90 minutes. Add the Hallertau and Perle hops with 30 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort to 63 °F (17 °C) and transfer to an open fermentation bucket or bin. Aerate thoroughly if using a liquid strain and then pitch the yeast.

The beer should warm with fermentation activity. If it appears to be fermenting too hot, above 73 °F (23 °C), you can move the fermentation to a cooler area. If fermentation seems sluggish at all after the first 24 hours, move fermentation to a warmer area. With healthy yeast, fermentation should be complete within a few days, but do not rush it.

If you wish to more closely mimic the real thing, you can rack the beer over to a keg with a spunding valve when it reaches 1.016 SG and let natural fermentation develop carbonation. Alternatively, ferment it out completely and then force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.8 volumes. After a month or more of cold conditioning at near-freezing temperatures the beer should be ready to enjoy.

Extract with grains option: Replace the Pilsner malt with 7 lbs. (3.2 kg) of Pilsen dried malt extract. Begin by placing the crushed Carafa® malt in a muslin bag and steep it in 4 gallons (15 L) of water as it heats up to 170 °F (77 °C). Remove grains, allowing the liquid to drip back into the kettle. Remove from heat and stir in the dried malt extract. Stir until completely dissolved. Bring wort up to a boil and stir in the hops. Boil for 30 minutes.

After the boil is complete, chill to 63 °F (17 °C) and top up fermenter to 5.25 gallons (20 L) with water.

Follow the remainder of the all-grain recipe for fermentation and packaging instructions.

Written by Jamil Zainasheff
Issue: March-April 2024

Author:

Boil Size: 4.5 Litres

Boil Time: N/A

Boil Gravity: 1.14

Efficiency: 75

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: 7/12/2024 1:12 PM

Notes:

Author:

pf

Boil Size: 11.4 Litres

Boil Time: N/A

Boil Gravity: 1.077

Efficiency: 100

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: 6/22/2024 4:43 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.094

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: 2/28/2024 3:21 PM

Notes:

Author:

Michael Fareri

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 1 oz

Creation Date: 9/7/2022 2:58 PM

Notes:

Author:

BK Skogaker

Boil Size: 65 Litres

Boil Time: 60

Boil Gravity: 1.058

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: 8/3/2022 12:36 PM

Notes:

Author:

Boil Size: 6.52 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 25

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: 6/13/2022 4:28 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.005

Efficiency: 75

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: 5/19/2022 8:48 PM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 75

Boil Gravity: 1.086

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: dextrose

Priming Amount: 67 g

Creation Date: 4/4/2022 6:49 PM

Notes:

Author:

HarleyCumming

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.116

Efficiency: 25

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: 10/8/2013 4:14 AM

Notes:

Author:

petearruda

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 25

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: 7/28/2020 2:01 AM

Notes:

Author:

wobdee

Boil Size: 3.2 Gallons

Boil Time: 15

Boil Gravity: 1.049

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2020 5:56 PM

Notes: Preboil 3.2gl water, turn off heat and add extract, SMB, and hops. Boil 15 min, chill and pitch yeast. Ferment 6-7 days, bottle from fermenter with 2-4 gravity points left. Lager 6 weeks.

Author:

nidis

Boil Size: 2 Gallons

Boil Time: 30

Boil Gravity: 1.396

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 3 ° F

Priming Method: BelgianCandySyrup

Priming Amount: 4.1 oz

Creation Date: 11/25/2019 11:08 PM

Notes:

Author:

Jon Bishop

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.13

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/21/2019 3:16 AM

Notes: Note: first reading after one week fermentation; 12 brix SG 1.024 ABV with correction factor; 8.23%
Expect chocolate and bourbon addition will add complexities and definitely will need a month of conditioning/rest.

STeps;
Steeping grains were added to 3 gallons of cold filtered water and brought up to 155 degrees F. taken off the heat and allowed to steep 30 minutes.
Grains removed and wort was brought up to the boil, LME and remaining fermentables added to boil as was Columbus hops, 60 minutes. Wirflock added last 15 minutes

Wort is "Inky" black with a nice bitterness and sweet as expected with a 20 brix reading. Other flavors is strong roasted grain and nut flavor, some caramel and a hint of coffee overtones, licorice, not overly astringent.

wort cooled with copper immersion coil to 70 degrees F, added to 5 gallon glass carboy. yeast added with sterile water to bring to 5 gallon level. Brix is 21, second reading 20 brix

Glass carboy put into water bath at 67 degrees and will be held at that temp throughout fermentation and conditioning prior to kegging.

Blow off tube used for expected overflow into gallon jug filled with sanitized water. (star san)

1. Scheduled for two weeks in primary depending on gravity readings.
2. Secondary for one week with adjunct additions
a. chocolate nibs 4oz
b. bourbon or Irish whiskey 4oz to 8 oz

Note: chocolate nibs added to 8 oz whiskey in sterile container for one week prior to adding to secondary. Will add liquids and nibs in hopsack.

time in secondary is dependent on flavors developed but expect one week before kegging and more conditioning.

Author:

msalsbury

Boil Size: 3.28 Gallons

Boil Time: 60

Boil Gravity: 1.064

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: 8/21/2019 7:55 PM

Notes:

Author:

Dickie's Brewery

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.158

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: 8/13/2019 4:57 PM

Notes:

Author:

Brittney81895

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/27/2018 5:33 PM

Notes:

Author:

Strange Brew_lammhult

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.059

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: 9/29/2018 8:55 AM

Notes: Brown sugar add with the malt in the beginning of the mash. After the boil it was about 17.5 liters of beer. I started with 30 liters of water and sparged an extra 5 liters before the boil.

I wound up with an OG: 1.079 and FG of 1.020 = 8.2%abv

Think I'm going to do this again, but with 35 liters to start, take the ABV down a bit.

Smells very nice, thick nice body but a little too bitter. Should take down Amarillo from 22 grams to 16 grams.