Extract Homebrew Beer Recipes | Page 15 | Browse 30,000+ at Brewer's Friend

Author:

YHCDublin

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.063

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: 6/29/2017 6:09 PM

Notes:

Author:

bowlersp

Boil Size: 2.5 Gallons

Boil Time: 90

Boil Gravity: 1.086

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: 4/4/2014 3:17 PM

Notes: This is Northern Brewer's clone of Pliny the Elder by Russian River Brewing. I can't figure out how to add a hopshot to the Recipe so here is the schedule:

10 mL (2x) Hopshot (90 min)

http://www.northernbrewer.com/shop/hopshot.html

Author:

Zabs

Boil Size: 8.5 Litres

Boil Time: 35

Boil Gravity: 1.028

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2015 2:28 AM

Notes: Recipe adjusted for bottling i.e. OG left 5 points below required to allow for extra provided by bottling sugar. Same applies to ABV - adjusted for extra 0.5% at bottling.

0 minute hops are 30 minute hopstand - lid off - cooled to 80c with ice - starting at 80c and added in small portions every 7 minutes with small additions of ice to reduce temp by 5 degrees with last addition at 65c.

Author:

Haasthecynic

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: dextrose

Priming Amount: N/A

Creation Date: 3/13/2013 5:19 PM

Notes: Pitch wort on yeast/trub cake from 3/7/13 batch of Big Dumb Belgian Ale.

Author:

Jodi

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Sugar

Priming Amount: N/A

Creation Date: 3/22/2014 7:49 PM

Notes:

Author:

DrummerJim

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2015 2:02 PM

Notes: 100g

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 2/8/2016 8:16 PM

Notes:

Author:

Scottypostal

Boil Size: 6.20004 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 100

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: 8/28/2011 8:52 PM

Notes: American Wheat Extract Kit from Northern Brewer.

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.03

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: 11/13/2016 9:39 PM

Notes:

Author:

Sammy C

Boil Size: 6.5 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 10

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2017 3:18 PM

Notes:

Author:

holte123

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Glucose

Priming Amount: 2.5oz

Creation Date: 3/12/2012 6:01 PM

Notes:

Author:

Gregory L

Boil Size: 6.06 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: sugar for bottling

Priming Amount: 175ml

Creation Date: 4/24/2015 2:32 PM

Notes: >malt extract can be light or extra light
>yeast should be Belgian Wit (wheat) beer type
>use light honey

Directions for 5gal batch:
O.G.: 1.056-1.060
F.G.: 1.008-1.010
Bitterness: 18BU
Colour: 4SRM (8 EBC)
Alcohol: 6.3% by volume

Add malt extract, honey, and boiling hops to 7.5L water and boil for 60 mins. Add the flavor hops, ground coriander and orange peel for the final 5 minutes. Add the aroma hops for the final 1-2 minutes of boiling. Strain, sparge, and transfer immediately to 7.5L of cold water in the fermenter. Top off with additional water to make 19L. Aaerate the wort very well. Pitch the yeast when the temperature of the wort is about 21C. Ferment at about 21C for about 1 week or when fermentatino shows signs of calming and stopping.
Prime with sugar and bottle or keg when fermentation is complete. For added attraction add one whole coriander seed to each bottle when bottling (microwave them if worried).

Author:

seyahmit

Boil Size: 5 Gallons

Boil Time: 20

Boil Gravity: 1.051

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2017 3:49 AM

Notes:

Author:

perfektmind

Boil Size: 1 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: 1/10/2013 6:33 PM

Notes:

Author:

Dexlor

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.095

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: 12/30/2017 2:50 AM

Notes:

Author:

Roadwg

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 4/26/2015 9:40 PM

Notes:

Author:

pschaf

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: 6/19/2012 5:08 PM

Notes: Used what ingredients I could get - not an exact copy of the recipe but pretty close.

Dry hop in primary for ~5 days with Cascade hops - they sink to the bottom after releasing flavor.

This is one of my favorite beers, and since I can't buy it locally (outside of Seattle), I decided to brew it.

Author:

blairmo

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 100

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 10:22 PM

Notes: Jan 18 2016
OG 1.101
FG 1.004

Unplanned experimental recipe. Goal, to achieve a brew somewhere on the spectrum of saison-mead-ale

22 navel oranges juiced through Breville juicer. Est. 23grams sugar per orange (1.11 lbs), 46oz in volume.
Juice added at 10min to pasteurize
--------------------
7days: transfer to secondary
2lbs raw unprocessed honey added
Champagne yeast added
-------------------
14days:
1lb raw unprocessed honey added
(bubble 5sec intervals within 24hrs, so yeast still firing)
------------------------
1month:
Bottled using 1/2cup of raw cane sugar
Tastes pretty good. Fairly sour beer, but not funky at all. Fair amount of residual flavor and tongue tingling from the orange peel and ginger.
As original gravity was not taken due to multiple additions of honey, the estimate above is 1.101
Final gravity 1.004, and it certainly feels boozy after a few drinks.
-----------------------
April 3 2016 update
very nice head, very nice flavor other than being a little harsh. Cant wait to drink this in several more months and years.
------------------------
12/26/16 opened a bottle at Christmas, all the flavor still there..maybe a little dryer...really drinks like a hopped champaign

Author:

JSK

Boil Size: 23.8 Litres

Boil Time: 60

Boil Gravity: 1.043

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: 9/19/2013 1:56 AM

Notes: An Australian style Amber Ale, not too dissimilar to James Squire Amber Ale but with a different flavour profile and a little lighter in colour. I made a lager from this recipe using S-23 which was good but needed it a little drier, hence the use of US-05. Very thirst quenching! allow about 3-4 bottle conditioning.

Author:

Boil Size: 12 Litres

Boil Time: 35

Boil Gravity: 1.04

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: 12/2/2015 5:11 AM

Notes: Method:
Make lactobacillus starter. Dissolve malt and water, add lactic acid. Kettle sour with lactobacillus, then boil with just a touch of bittering hops. Ferment with US-05. Split and add raspberries, blackberries, passionfruit to some volumes.

Yeasts:

White Labs 677 Lactobacillus delbrueckii (make a ~2 L starter with DME and yeast nutrient)
(or Wyeast L5223-PC Lactobacillus brevis)
(or WLP672 Lactobacillus Brevis)

"The Lactobacillus Delbrekii that you can buy from the beer yeast companies is homofermentative, and Meyer feels this is less good than heterofermentative species like Lactobacillus Brevis, which is common on malted barley from the malting process itself."
But it seems whitelabs themselves think delbrekii is more suited. But people disagree! ugh.

Aim for 3.5 volumes CO2.
Safale US-05 Chico

This guy reckons you can culture yoghurt for a berliner weisse:
http://www.seriouseats.com/recipes/2015/08/how-to-brew-sour-beer-recipe.html

Aim for ~15 IBU (or ~10 if the sourness is decent). Not sure I need a 60 minute boil. Pitch wyeast smack pack directly with a spoon of 3711 to help.