Extract Homebrew Beer Recipes | Page 124 | Browse 30,000+ at Brewer's Friend

Author:

petusrocs

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.069

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: 9/23/2015 5:11 PM

Notes: Add 1 Tsp of habanero pepper at the last 10 minutes of the boil.

Author:

expotwo

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.083

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: 11/14/2020 6:32 PM

Notes: 11/14/20- making today, hoping for a light crispy Kirin clone!

Author:

ForeverBrewing

Boil Size: 10 Litres

Boil Time: 30

Boil Gravity: 1.085

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2015 5:32 AM

Notes:

Author:

bowlersp

Boil Size: 2.5 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2014 7:28 PM

Notes: Not my recipe, got this kit from Northern Brewer. Brewed 22 Feb, Dry Hopped 1 March, Racked 8 March and had my first sample 13 March. Beer was fully carbonated after only 5 days and has a clean, crisp grape fruity flavor. Have had good feedback from both family and friends!

Author:

Zombie_Dad

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 3.5 oz.

Creation Date: 3/1/2015 6:06 AM

Notes: Assuming Breiss Rye LME is 20% Rye malt, resulting rye content is ~ 7%.

Add 1.5 lbs Clover Honey at "flame out".

Hop quantities based on some leftovers, could use full 1 oz. Magnum and 0.5 oz. EKG.

This is a rich, malty "amber" and could be called a brown ale if you prefer.

Author:

DavidHume

Boil Size: 6.5 Gallons

Boil Time: 20

Boil Gravity: 1.04

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2015 1:02 AM

Notes: 9/27/15: Created 1.3 liter starter of 1.023 wort, and added one vial of WLP-648 (Brett Drie) and dregs from Surly Pentagram (Brett Bruxellensis and Claussenii). Finished with an estimated 21 billion cells.

10/5/15: Stepped up with a 2.5 liter starter of 1.040 wort. Very fruity aroma, strong fermentation. Finished with an estimated 110 billion cells.

10/18/15: Stepped up with 3 liter starter of 1.040 wort. To finish with an estimated 319 billion cells.

10/28/15: Created a 1 liter 1.040 starter of OYL-605 (L. brevis and L. plantarum).

10/29/15: Brew day. Original gravity of 1.042 temperature corrected to 1.046. Very murky; trub from the Carapils? The high wheat content? Hopefully fermentation, time, and the brett will clean it up. Added 22mL lactic acid solution and pitched lacto starter around 11pm.

10/30/15: Pitched yeast and around 300mL of starter medium into wort ~24 hours after pitching lacto.

10/31/15: Fermentation slowly started, but about 24 hours after pitching yeast, a noticeable krausen had formed and was blowing off.

11/1/15: Krausen subsided, but vigorous fermentation still underway. Looks like the lactic acid didn't lower the pH sufficiently to prevent foam degradation from the lactobacillus.

11/9/15: Fermentation has slowed over the past three days, but there is still significant activity.

Author:

iRikal

Boil Size: 11.4 Litres

Boil Time: 45

Boil Gravity: 1.129

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 220g

Creation Date: 9/21/2013 7:57 PM

Notes: I have made this based on a recipe i found in a book. I had modified it to suit my taste as the original was a bit too high in alcohol for me.

Taste tested with a panel of 4 individual with a broad profile in taste. Unanimous, the beer was definitely worth a name & and place in the "must brew again"

Planning to brew it again this spring (2014)

Author:

Boil Size: 1.25 Gallons

Boil Time: 45

Boil Gravity: 1.049

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: 2/1/2015 4:04 AM

Notes: Steep oak chips in bourbon 24 hours - in second fermenter 1 week

Author:

Terrence

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 6/16/2016 4:19 PM

Notes: Add Lavender in Secondary, as a "tea".

Author:

Potable Pastime

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2015 2:38 PM

Notes: Fermented in glass 7 days and ready to bottle.
Yield 9&1/2 - 12 oz bottles.
Actual gravities:
O.G. 1.067
T.G. 1.020

Really pleased with this pilot batch - pours with a dense, almost nitro-like head. Aroma is roasty with bittersweet cocoa. Light, finely-beaded carbonation. Pleasant roast level, with espresso, some cacao, and hints of baked dark pit fruit and burnt currant. Bittering nowhere near as heavy as IBU calculation would indicate.

Author:

CoCo

Boil Size: 3 Gallons

Boil Time: 45

Boil Gravity: 1.102

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2016 2:34 AM

Notes: Used 3.25 gallons on brew day, added an additional gallon of filtered and de-chlorinated water at pitch.

After Primary fermentation was complete - added 4 oz. of ginger extract into secondary fermentation vessel.

1 week into secondary — added 1 lb. of peeled and sliced ginger root.

Author:

Jimbo!

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.127

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: 8/6/2016 11:20 PM

Notes:

Author:

Jon A.

Boil Size: 6 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: N/A

Priming Amount: N/A

Creation Date: 11/17/2016 4:41 PM

Notes:

Author:

BrewDawg2001

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 35

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: 7/3/2015 12:53 AM

Notes: DME added at 20 minutes. honey added with basil @ 2 min. dip hopped basil @ day 5

Author:

Brew Lab

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.117

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: 10/30/2015 3:49 PM

Notes: Adding the canister of liquid malt extract in the final 15 minutes of the boil, with the Irish Moss, is suggested.

Author:

brewfromthecave

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.105

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: 8/28/2015 1:23 AM

Notes: Split batch into plastic buckets for fermentation (as recommended in original recipe).
30 days primary
1 year secondary

Author:

Longfellow Brewing

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.198

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: 12/6/2015 9:43 PM

Notes:

Author:

Norwaystout

Boil Size: 5.2 Gallons

Boil Time: 60

Boil Gravity: 1.072

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: 8/15/2015 3:39 PM

Notes:

Author:

Trent212

Boil Size: 4 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: 11/23/2012 4:57 AM

Notes: 8# Light LME
.75# Crystal 60L
.25# CaraVienne
1.5oz Amarillo
1.5oz Simcoe
1/2 tsp Irish Moss
3/4 cup Corn Sugar

Prepare four hop additions, .25oz each hop. 0.5 oz Mixture at 60, 30, 15, 5.

Steep grains 45 minutes @ 160F.
Add Extract, boil, then perform hop schedule.

Primary for 7 days, secondary with dry hop for 14 days.

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.024

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: 1/15/2018 6:30 PM

Notes: Step by Step

Mill the acidulated malt. Place it in a grain bag and steep using .5 gallon of 154 °F water for 45 minutes. Rinse the grain bag with about .5 gallon of water and allow it to drip into the kettle for about 15 minutes, but be sure not to squeeze the bag.
Add enough water for a pre-boil volume of 2 gallons. Stir in both malt extracts and begin the boil. The total wort boiling time for this recipe is 60 minutes. At the onset of a full rolling boil, add your scheduled hop addition. When there are 15 minutes remaining in the boil, be sure to add your Irish moss or Whirlfloc® tablet to help with precipitation of the hot break. At 10 minutes remaining, add both the ground coriander seed and the salt.

Cool the wort to 68 °F (20 °C), transfer to your fermentation vessel and aerate the wort adequately. Add the contents of your yeast starter to the chilled wort. Ferment around 68 °F
(20 °C) until the final gravity is reached, which should be in 5 to 7 days.

Rack to a secondary vessel and allow the beer to mature another 5 to 7 days around the same temperature. Your beer is now ready to rack into a keg or bottles along with the priming sugar.