Extract Homebrew Beer Recipes | Page 163 | Browse 30,000+ at Brewer's Friend

Author:

Jim_in_Oregon

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.079

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: 1/9/2014 5:08 AM

Notes:

Author:

Boil Size: 3 Gallons

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: 3/29/2021 12:05 AM

Notes: - Malt was soured 36 hours at a temperature of 36 Celsius. Lactobacillus 2.0 was used (https://escarpmentlabs.com/products/lactobacillus-blend-2).

- The 2 pounds of Key limes were zested and juiced. The Juice was boiled for 15 min with 1 cup of water.

- The Vanilla bean was added to 2 cups of table sugar and two cups of water, boiled, to create a vanilla Simple Syrup.

Author:

AggieWB

Boil Size: 1.25 Gallons

Boil Time: 45

Boil Gravity: 1.035

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: 11/26/2017 2:44 AM

Notes:

Author:

Barrel guy

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Corn sugar

Priming Amount: 5 oz

Creation Date: 12/3/2016 2:15 PM

Notes: Turn off the burner at 45 minutes. Add the Wheat DME. Stir until completely dissolved. Add wort chiller to kettle. Light the burner, return to boil and add the hop addition. Restart timers.

When wort has cooled down to 100 degrees, draw 1/2 cup sample and use to rehydrate the yeast.

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:

Tollie Mitchell

Boil Size: 2 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: 2/26/2016 3:30 PM

Notes: No Chocolate in this stout. Simplest idea is just dark extract and roasted barley.
Maybe also some extra C60 or C120 and/or lactose.
Dark Extract has 54% Munich 10L, 30% Base Malt 2-Row, 13% Caramel Malt 60, 3% Black Malt

Author:

MRA

Boil Size: 1.75 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: 1/19/2016 5:10 PM

Notes:

Author:

i3lasphemy

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2015 4:17 PM

Notes:

Author:

Boil Size: 6 Litres

Boil Time: N/A

Boil Gravity: 1.003

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: 1/20/2015 12:25 PM

Notes: An African inspired beer made from bread and rooibos tea.

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:

Ranch Dog

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2015 5:58 PM

Notes:

Author:

Dire Brew

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.089

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: 9/21/2015 12:26 AM

Notes:

Author:

Houses 3 Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.134

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: 5 oz.

Creation Date: 1/19/2015 5:47 PM

Notes:

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:

Todd McNair

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.058

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: 9/19/2014 6:26 AM

Notes: A tribute to the MLB Fall Classic. Lets go Giants!

Author:

The Drunken Squirrel Brewery

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.074

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: 9/3/2018 2:58 AM

Notes:

Author:

TheKernalWixen

Boil Size: 8 Litres

Boil Time: 30

Boil Gravity: 1.13

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: 9/4/2018 12:29 PM

Notes:

Author:

wmschm

Boil Size: 3 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: N/A

Priming Amount: N/A

Creation Date: 1/14/2013 2:46 PM

Notes:

Author:

Tamarack Wine & Spirits

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 90

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: 3/26/2024 7:12 PM

Notes: Steep specialty grains for 30 minutes at 150-160 degrees. Remove grains, stir in liquid & dry extract and bring to a rolling boil. After your pot is at a rolling boil, add 1oz of CTZ and start a timer counting down from 60 minutes. With 1 minute remaining add 1oz of Chinook. Cool down the wort to 70 degrees and take a reading with your hydrometer. (Write that number down) It should be around 1.065. Sprinkle the yeast over the wort, seal the fermenter and airlock. After about 7 Days, transfer to the secondary fermenter and add 1oz of Simcoe. Wait 3 days and take a hydrometer reading and if it is about 1.015 you are ready to bottle.