Extract Homebrew Beer Recipes | Page 187 | Browse 30,000+ at Brewer's Friend

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:

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:

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:

Julian Haigh

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: N/A

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: 3/15/2017 9:14 PM

Notes:

Author:

RyDog

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 85

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: 11/4/2015 12:38 AM

Notes: Used saf 05 because that is what I had. An English ale yeast probably would have been more appropriate.

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:

Kev

Boil Size: 3 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: 12/31/2015 2:20 AM

Notes: Michigan Wildflower. 1.5 lb each; pineapple, tart cherry, cranberry. D-47 yeast. Fruit added end of primary. Ferm temp= 57-59F.
FG=

Author:

Bfonta001

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

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: 1/8/2016 8:12 PM

Notes:

Author:

Jay Thomas

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.128

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2017 7:49 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:

FatsSchindee

Boil Size: 2 Gallons

Boil Time: 5

Boil Gravity: 1.065

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 86 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/10/2017 8:40 PM

Notes: Kettle sour with Goodbelly Mango shot for 24-48 hrs. Boil to kill lacto; add maltodextrin and hops during this boil. Chill, then top up with DI water to 2.5 gal (I did 2 gal partial boil because I only had 3 gal pot available, and didn't want a boilover; do full volume boil if able), add to 3 gal carboy, then pitch Kveik and ferment hot (86-100ish). Package, or rack some onto fruit (this batch I did onto 32 oz Pomegranate juice) if desired, and let referment a couple months...

Author:

Brewbert

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 6/1/2016 10:13 PM

Notes:

Author:

Brandon Taylor

Boil Size: 5 Gallons

Boil Time: 45

Boil Gravity: 1.039

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2015 1:44 PM

Notes: Rehydrate yeast & pitch - no starter.

Don't forget the Whirlfloc tab!

Let ferment at 60 for 48hr, then bring up to 70-80F. Should finish in a week. 87F max for yeast. May leave it in garage if not too hot.

No more than 2-4g of GOP, possibly replace pepper.

Re-examine coriander.

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:

cloudx30

Boil Size: 3 Gallons

Boil Time: 45

Boil Gravity: 1.07

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: 3/9/2015 1:33 AM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 1 Gallons

Boil Time: 15

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2016 4:44 PM

Notes: theyre saying to do a large starter for my american pils i have planned. like a gallon starter. with all that wort to drain off, might as well hop that shit and bottle it up....amirite?

using amarillo and ekg instead of opening a new saaz pack.

what temp to ferment at? care most about yeast propagation but also want it to be drinkable....i have 11 days so if i ferment lower it might be done in time. but also where would i do this, is the garage appropriate temperature?

Author:

4ndy

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.028

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: 1/16/2016 9:32 AM

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:

mhj75

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 35

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: 9/4/2017 10:16 AM

Notes: I originally added 25l of water - not realising this was a 20l kit
The original gravity - after the LME and water only - was pathetic, only about 1.016
It rose substantially after 500g of Belgian candy sugar to closer to 1.044

----

The taste was disappointing. It tasted like a beginner's homebrew. It might be better to just brew a lower quantity

Author:

LongHouseBrews

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2018 8:07 PM

Notes: Original Recipe by Charlie Papazian, Zymurgy Spring 1988
"Possum Porter"
OG: 1.062 to 1.066
FG: 1.020 to 1.024
8.8 lbs. Premium Extra Pale hopped barley malt and corn extract
1 lb. Black malt
1 lb. Crystal malt
3/4 oz. Chinook hops for bittering (7 HBU)
3/4 oz. Hallertauer hops for flavor
1 oz. Tettnanger hops for finishing
1/2 oz. Cascade hops for finishing
1 to 2 packets of yeast
3/4 cup corn sugar for bottling
--------------------------------------------------------------
My goal was to update the recipe to use more commonly available malt extract, ie. bulk LME unhopped. Crystal malt was probably a mid-range 40-60L; took a few liberties--the C45 will actually be Mecca Grade Estate's Opal 44 which is a hybrid caramel malt that still have about 30% DP, but I think it's unique flavor profile will add depth to the beer. Flaked corn is to try to get abit of the sweet corn character that must have come from the barely/corn extract and the multiple dark & crystal malts have the goal of adding depth/complexity to the overall flavor profile.