Extract Homebrew Beer Recipes | Page 186 | Browse 30,000+ at Brewer's Friend

Author:

Thebeernicorn

Boil Size: 0.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

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: 10/2/2020 2:47 PM

Notes: 2oz cocoa nibs last 5 mins

3 tablespoon Hershey's cocoa powder lasti5 minutes with lactose

2 oz cocoa nibs added day 7

1/3 cup hersheys syrup day 7 mixed with a small amount of vodka

Author:

georules

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/20/2015 1:38 PM

Notes:

Author:

Brew Lab

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.097

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: 9/30/2015 10:46 PM

Notes:

Author:

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2016 10:35 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.118

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: 11/25/2019 6:57 PM

Notes:

Author:

Boil Size: 3.375 Gallons

Boil Time: 30

Boil Gravity: 1.054

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 11.19 psi

Creation Date: 6/16/2018 3:59 AM

Notes:

Author:

Don's Brew Shed

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.099

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2015 12:58 PM

Notes:

Author:

cgrivois

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.011

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: 2/25/2015 2:01 AM

Notes:

Author:

shabadoo75

Boil Size: 5 Litres

Boil Time: 30

Boil Gravity: 1.099

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: 6/12/2015 5:39 AM

Notes:

Author:

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.132

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: corn sugar

Priming Amount: 200g

Creation Date: 1/28/2016 6:50 PM

Notes:

Author:

AnnselBrouwerij

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.144

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2015 10:08 PM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.115

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: sugar

Priming Amount: N/A

Creation Date: 2/11/2017 5:10 PM

Notes:

Author:

Genus Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2017 9:47 PM

Notes:

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 35

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: 5 ounces

Creation Date: 6/7/2015 4:46 AM

Notes:

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2018 10:14 PM

Notes:

Author:

Houses 3 Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.098

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: 5 oz.

Creation Date: 1/19/2019 3:11 AM

Notes: We used hazelnut extract (2-1 oz. bottles) added to bottling bucket, and prime with corn sugar or DME as usual.

This seems to be way too much extract. (Bakto Flavors - Hazelnut Flavoring) The hazelnut finished seemed harsh. Use less next time.

4th Place in the 2019 Ohio State Fair Homebrew competition, 19C: American Brown Ale category.

Author:

Tbrewer444

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 2

Creation Date: 8/4/2019 3:08 PM

Notes:

Author:

georgoooooo

Boil Size: 2 Gallons

Boil Time: 30

Boil Gravity: 1.166

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2015 7:59 PM

Notes:

Author:

rhelsing

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.134

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 4oz

Creation Date: 11/27/2015 8:24 PM

Notes: -----BREW DAY------
Burner off center for circular flow.

Heat 2 gallons to boil (some in separate pot, to pour through funnel into syrup container to get it all). Remove from boil add syrup, warmed in warm water.

Return to light boil, wait for hot break, add hops at marks.

Get boil steady before adding hops; (optional: remove from heat for first addition)

Add Brown Sugar at 45 minute mark

Add dextrose at 30 minute mark.

Let wort stand for 10 minutes before cooling at 60 minutes mark

Cool wort to 90-100.

Fill fermentor with 1 gallon cool water, add wort. Add more water to bring to 4 gallons.

Seal and rock back and forth vigorously to aerate.

Add dry yeast to 10 times weight in 86-95 degree water and let sit for 15 minutes. Stir lightly and let sit for 3 minutes then add to wort.

Add yeast when temp is 78 degrees or lower.

Add 1tbs sanitizer solution to fermination lock.

Place in temp controlled room.

____BOTTLING DAY_______

At 9 days add, hops in muslin bag. Boil bag and marbles. Tie off so that below water line.

Bottling: 4 oz dextrose with 4ish oz water, bring to boil then add to beer. shoot for 4 gallons in ferment

____POST BREW________

Overall, very good.. a more mellow version of 'Four'

A little too bitter.. may mellow out

Bitter and malty.. around 7%

Not enough aroma..

Too dark? Use malts from three? not Marris otter..

Next Beer: hops from three, influence from Burnt Hickory cannon dagger.. dry hop intense shoot for 6%.. Norther brewer gold, 5 gallon batch.

Author:

Dustydust

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 14.89 psi

Creation Date: 8/28/2018 5:47 AM

Notes: Pressed enough apples for 10 gallons of cider. Apples came from my dad's summer culinary tree and summer crab apple tree. I tried to mix apples evenly before pressing.

- add crushed campden tablets 24 hours prior to yeast pitch.
- add pectic enzyme when adding campden tablets
- Rehydrate yeast with about 1/4 cup of water that has been boiled with go form. Use an ice bath to cool the solution down before adding yeast. Let yeast rehydrate for thirty mins before pitching into cider.
- After fermentation has started, add hydrated fermaid o with about 1/8 to 1/4 cup cooled water (with chlorine removed).

Oxygenated cider with pure O2 for 1min 10 sec.

Yeast:
Red Star Premier Blanc in 5 gal - 1.048 OG
Mangrove Jack M02 in 5 gal - 1.05 OG

Apples gathered on 8/25/2018
Cider pressed on 8/26/2018

Packaging - Kegging ONLY

NOTE: These steps must be followed in order. If metabisulfite is added after sorbate then chemical reactions can occur that will give the cider a 'geranium' off flavor.

- add 1/4 tsp potassium metabisulfite to 5 gal of cider to inhibit yeast and bacterial growth.
- Wait at least 12 hours.
- add 2-1/2 tsp potassium sorbate to 5 gal of cider to halt fermentation.
- Wait at least 24 hours. 48 hours is ideal.
- Transfer cider to a keg.
- Purge oxygen from headspace.
- Remove a sample of cider and add apple juice concentrate until you're happy with the flavor.
- Take a gravity reading of the cider sample, then dose the main batch until the gravity readings match. Err on the side of too little.
- carbonate to desired levels

Very good read on backsweetening -
http://beersmith.com/blog/2017/03/07/how-to-backsweeten-beer-cider-and-mead/

8/23/2019 tasting notes:
I tasted and back-sweetened the ciders today. The preference of my wife and I was the champagne yeast batch. The champagne yeast batch had a dry champagne quality that we both enjoyed; it was smoother too. The mangrove jack batch was nice an clean, with a slight bitterness on the backend. Both finished at 0.994. I tend to like my cider on the dryer side, but not bone dry. I back-sweetened the mangrove jack cider to 1.002 and the champagne yeast cider to .999 with frozen apple juice concentrate from the grocery store. I decided to backsweeten the mangrove jack batch a little more to help balance out the bitterness; it seemed to do the trick. No additional tannins or acidity were required. The crab apples did a great job of adding the acidity the cider needed.

The mangrove jack cider was slightly more bitter than the champagne batch, this is probably due to the ratio of crab apples to culinary apples. The champagne batch was obviously darker than the mangrove jack. This could be due to oxidation or the ratio of apples. The cider carboy was less full, while the mangrove jack carboy was filled to the brim, so oxidation could certainly be a factor. However, campden tablets are supposed to help with oxidation, both batches certainly had a decent amount of campden tablets added to halt the yeast. I'm used to oxidation flavors in beer, I don't get those stale flavors from the champagne batch. The fact that my wife and I prefer the champagne batch would indicate that it's probably not oxidized. Time will tell, I'll update this if it starts to exibit oxidation flavors.