Extract Homebrew Beer Recipes | Page 153 | Browse 30,000+ at Brewer's Friend

Author:

Houses 3 Brewing

Boil Size: 4 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: Priming Sugar

Priming Amount: 3/4 cup

Creation Date: 1/21/2015 3:22 AM

Notes:

Author:

devanjwanek

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 5/1/2016 10:21 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.103

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: 8/10/2017 4:37 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 11/14/2016 12:57 AM

Notes: planning to pitch on old yeast cake - wanted to just rack the new wort on the old cake but forumers are making me scared about overpitching since this beer is about same gravity as the last - but maybe ill do like a "jars worth".

note that belgian pale ale is more like belgian blonde ale, which i didnt really want to do (just did a belgian blonde - thats where the yeast is from). for this i wanted to mix a belgian single/blonde with an american pale ale - slightly hop forward pale ale (but not too ipa-ey) on belgian yeast. had leftover ingredients from a canceled pilsner so decided to use that for a decent fresh maltey grainey backbone.

Author:

board23

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.231

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: 10/31/2016 1:03 AM

Notes: 7.5 Kg Honey (Costco) added to 3 Gal Water @ 70C, mixed until dissolved.

Topped up to 5.5 Gal; Pasteurized at 70C for 15 minutes; Air cooled to room temperature

Pitched Lavlin EC-1118 Dry Yeast, added 5 Tsp Yeast Nutrient.

4 Vanilla Bean in Secondary

Author:

Joester

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 50

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: 8/21/2015 11:35 PM

Notes:

Author:

ScorpionSkate

Boil Size: 4 Gallons

Boil Time: 65

Boil Gravity: 1.128

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: 7/27/2014 9:37 PM

Notes:

Author:

GlassHalfFull

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 35

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: 4/16/2014 11:39 PM

Notes:

Author:

curtdo@comcast.net

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.082

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: 9/26/2015 4:21 PM

Notes: .5 coriander seed
.7 sweet orange peel
gypsum

Author:

Delvan

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.104

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: 2/17/2016 10:31 PM

Notes: Walnuts combined with enough water to make 1 gallon total volume, then gently boiled for 38 minutes on the stove. Strained out the walnuts, dissolved honey, added 1 tsp DAP and 3/4 tsp Pectic Enzyme.

Pitched Cotes de Blanc red star yeast, but temperature was still a bit too high (100F) so may need to repitch tomorrow.

Author:

okiemurse

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.132

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: 4/25/2016 1:06 AM

Notes: http://www.northernbrewer.com/documentation/beerkits/Grapefruit-Pulpin.pdf

O.G: 1.065 READY: 6 WEEKS
1–2 weeks primary, 2–4 weeks secondary,
1–2 weeks bottle conditioning

MAILLARD MALTS
SPECIALTY GRAIN
- 0.5 lbs Dingemans Cara 20
- 0.25 lbs Briess Caramel 20
MAILLARD MALTS
EXTRACTS & OTHER FERMENTABLES
- 6 lbs Gold malt syrup (60 minutes)
- 3.15 lbs Gold malt syrup (20 min late addition)
HOPTIMUS REXTM
PREMIUM HOPS
& OTHER FLAVORINGS
- 0.5 oz Chinook (60 min)
- 0.5 oz Cascade (20 min)
- 0.5 oz Chinook (20 min)
- 0.5 oz Cascade (5 min)
- 0.5 oz Chinook (5 min)
- 1 oz Amarillo (0 min)
- 0.5 oz Chinook (0 min)
- 1 oz Cascade (dry hop)
- 1 oz Simcoe (dry hop)
- 2 oz Grapefruit peel (dry hop)
OTHER (NOT INCLUDED)
- 4 oz Vodka (Soak grapefruit peel in it for 2 days before dry
hopping)
YEAST
Dry yeast (default) Safale US-05. Optimum
temperature: 59°-75°F
Liquid yeast option: Wyeast 1056 American Ale.
Optimum temp: 60°-72°F
White Labs WLP001 California Ale Yeast.
Optimum temp: 68°-73°F
PRIMING SUGAR
- 5 oz Priming Sugar (save for Bottling Day)

PROCEDURE
A FEW DAYS BEFORE BREWING DAY
1. Remove the liquid Wyeast pack from the refrigerator,
and “smack” as shown on the back of the yeast package.
Leave it in a warm place (70–80° F) to incubate until the
pack begins to inflate. Allow at least 3 hours for inflation;
some packs may take up to several days to show inflation.
Do not brew with inactive yeast — we can replace the
yeast, but not a batch that fails to ferment properly. If you
are using dry yeast, no action is needed.
ON BREWING DAY
2. Collect and heat 2.5 gallons of water.
3. For mail-order customers grains for extract kits come
crushed by default, but if you requested uncrushed grains,
crush them now. Pour crushed grain into supplied mesh
bag and tie the open end in a knot. Steep for 20 minutes
or until water reaches 170°F. Remove bag and discard.
4. Bring to a boil and add the 6 lbs Gold malt syrup.
Remove the kettle from the burner and stir in the
Gold malt syrup.
5. Return wort to boil. The mixture is now called “wort”,
the brewer’s term for unfermented beer.
- Add 0.5 oz Chinook hops and boil for 60 minutes.
- Add 0.5 oz Cascade hops, 0.5 oz Chinook hops and 3.15 lbs Gold
malt syrup 20 minutes before the end of the boil.
- Add 0.5 oz Cascade hops and 0.5 oz Chinook hops 5 minutes
before the end of the boil.
- Add 1 oz Amarillo and 0.5 oz Chinook hops with 0 minutes
remaining in the boil. Remove from heat.
6. Cool the wort. When the 60-minute boil is finished,
cool the wort to approximately 100° F as rapidly as
possible. Use a wort chiller, or put the kettle in an ice
bath in your sink.
7. Sanitize fermenting equipment and yeast pack. While
the wort cools, sanitize the fermenting equipment –
fermenter, lid or stopper, fermentation lock, funnel, etc –
along with the yeast pack and a pair of scissors.
8. Fill primary fermenter with 2 gallons of cold water, then
pour in the cooled wort. Leave any thick sludge in the
bottom of the kettle.
GRAPEFRUIT PULPIN’
9. Add more cold water as needed to bring the
volume to 5 gallons.
10. Aerate the wort. Seal the fermenter and rock
back and forth to splash for a few minutes, or use an
aeration system and diffusion stone.
11. OPTIONAL: if you have our Mad Brewer Upgrade
or Gravity Testing kits, measure specific gravity of the
wort with a hydrometer and record.
12. Add yeast once the temperature of the wort is 78°F
or lower (not warm to the touch). Use the sanitized
scissors to cut off a corner of the yeast pack, and
carefully pour the yeast into the primary fermenter.
13. Seal the fermenter. Add approximately 1 tablespoon
of water to the sanitized fermentation lock. Insert the
lock into rubber stopper or lid, and seal the fermenter.
14. Move the fermenter to a warm, dark, quiet spot until
fermentation begins.
BEYOND BREWING DAY, WEEKS
1–2
15. Active fermentation begins. Within approximately
48 hours of Brewing Day, active fermentation will
begin – there will be a cap of foam on the surface of
the beer, and you may see bubbles come through the
fermentation lock.
16. Active fermentation ends. Approximately 1–2 weeks
after brewing day, active fermentation will end: the cap
of foam falls back into the new beer, bubbling in the
fermentation lock slows down or stops.
17. Transfer beer to secondary fermenter. Sanitize
siphoning equipment and an airlock and carboy bung
or stopper. Siphon the beer from the primary fermenter
into the secondary.
BEYOND BREWING DAY—
SECONDARY FERMENTATION
18. Secondary fermentation. Allow the beer to
condition in the secondary fermenter for 1-2 weeks
before proceeding with the next step. Timing now is
somewhat flexible.
19. Add the dry hops. Add 1 oz Cascade, 1 oz Simcoe
and the vodka/grapefruit peel mixture to the
secondary fermenter 5-7 days before bottling.
BOTTLING DAY—ABOUT 1 MONTH
AFTER BREWING DAY
20. Sanitize siphoning and bottling equipment.
21. Mix a priming solution (a measured amount of sugar
dissolved in water to carbonate the bottled beer) of 2/3
cup priming sugar in 16 oz water. Bring the solution to a
boil and pour into the bottling bucket.
22. Siphon beer into bottling bucket and mix with
priming solution. Stir gently to mix, don’t splash.
23. Fill and cap bottles.
1–2 WEEKS AFTER BOTTLING DAY
24. Condition bottles at room temperature for 1–2 weeks.
After this point, the bottles can be stored cool or cold.
25. Serving. Pour into a clean glass, being careful
to leave the layer of sediment at the bottom of the bottle.

Author:

BT Brew

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.116

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: 7/15/2013 11:02 PM

Notes:

Author:

JRF

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.054

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: 8/18/2016 12:35 PM

Notes:

Author:

reltuc

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.104

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: 11/7/2016 3:15 AM

Notes:

Author:

Adam Plummer

Boil Size: 5 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: 3/6/2011 11:36 PM

Notes:

Author:

Rule Of 5

Boil Size: 12.5 Litres

Boil Time: 75

Boil Gravity: 1.063

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2016 1:22 PM

Notes:

Author:

bowlersp

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.123

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: 10/11/2016 5:14 PM

Notes:

Author:

Spewdog989

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.125

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: 10/29/2016 6:54 PM

Notes:

Author:

Droidik

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 95

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2017 9:38 AM

Notes:

Author:

Spesme

Boil Size: 2.77 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: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2014 12:56 AM

Notes: Added Irish Moss at 15m.

Thermometer broke during wort chilling. Yeast wasn't hydrated and pitched 2.5 hours after boil. Didnt know exact temperature - probably 19-22 C.

Active fermentation 12-24 hours after pitching!

Dry hop 2.5 oz. of Cascade whole leaf hops for 8 days.

3/4 cup of corn sugar with 2 cups boiling water. Bottled on March 10, 2014. I guess the whole hope leafs absorbed a lot of the beer because I only had enough for 30 bottles, not the 40-46 I had planned for. Might not dry hop again if the aroma isn't worth it. Will find out during tasting. :)

First taste on March 23: tastes amazing, blew my expectations away! Surprisingly similar to Muskoka Mad Tom. They have the same specs though. The dry hopping of cascade really came through on the nose. Very fruity and citrusy nose. A very sweet and malty taste. Good carbonation. Maybe I am biased...

Side-by-side comparison with Mad Tom: Colour: MT is a lot lighter and clearer. Mine is relatively hazy. Head retention and size is pretty similar for both. Smell: MT has a more pungent hoppy nose. Mine is slightly more fruity. Taste: MT definitely has more punch to it - sharp hop taste. Mine is sweeter and laid-back. MT had distinct citrus notes. Grapefruit. Mine tastes more of darker fruits. Mouthfeel: MT is crisp with greater carbonation. Mine is smooth with delicate/light carbonation. Overall, it's hard to pick a winner in my biased opinion. I think MT nudges mine slightly. Think of slight changes to the recipe next time. Maybe not so dark colour with greater fruit emphasis on the nose and in the mouth.