Extract Homebrew Beer Recipes | Page 207 | Browse 30,000+ at Brewer's Friend

Author:

Tylor Miranda

Boil Size: 5.7 Gallons

Boil Time: 30

Boil Gravity: 1.06

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2020 3:07 AM

Notes: This Milkshake IPA is loaded with flavor! LIGHTNING! LIGHTNING! LIGHTNING! - https://www.youtube.com/watch?v=3-g5BIxlMHE

The Tangerine Cream Dream offers creamy texture supplied by wheat extract, oat flour, and lactose. The lactose also adds sweet, sweet sugar that is mostly un-fermented by the yeast yielding that sweetness into the final product. The Hornindal Kveik yeast strain in this beer produces an intense tropical flavor and aroma with notes of fresh pineapple, mango, and tangerine. It complements the fruit-forward Comet hops added late in the boil and into the whirlpool for a heavy aroma boost. The big and brilliant tangerine aroma is the star of these Comet hops, grown in Central Minnesota The skin and juice of 2 tangarines add an additional citrus boost. The head on this beer is HUUUUGE (insert Donald Trum meme here). Overall this beer is a big bold statement... also like Donald's skin. LIGHTNING! LIGHTNING! LIGHTNING!

Extract brewing can be simple and rewarding! Note that while the equipment costs far less than the equivalent all-grain systems, the cost to let someone else create your extract over extracting the sugars from grains yourself is more expensive by about 20-50%. The cost per 20oz (one bottle) of beer for this Milkshake IPA is $2.42.

You may use tap water and/or modify the water profile.

The 2 tangerines or mandarin should be juiced and the leftover pulp/seeds should be removed from the rind. The juice and the rinds are added into the last ten minutes of the boil.

It is highly recommended that a blow-off tube is used instead of an airlock for this extremely active fermentation.

Higher fermenting temperatures benefit this beer as the yeast will produce more characteristic flavors. It is advised to ferment between 85-90f. To achieve a warmer fermentation, use a brew belt, heat mat, or similar equipment in conjunction with a temperature controller.

For a fermentation blow-off tube, run a section of the 3/8" ID Siphon Hose from the grommet on the lid to the bottom of one of the gallon jugs filled with sanitizer solution in tap water, and place the gallon jug and the fermentation bucket at the same height. It is best to elevate the beer at the beginning of the fermentation cycle with the spigot facing the area where you will be bottling so that the trub is not disturbed during the bottling process. In other words, try not to move the bucket just before bottling.

To bottle your beer, precondition each sanitized bottle with 2 Northern Brewer Fizz Drops. Attach a 5-8 foot section of the 3/8" ID Siphon Hose to the Fermenter's Favorites Bottling Spigot and the other end of the hose to the Fermenter's Favorites® Spring Tip Bottle Filler. Slowly open the spigot until it is fully open. Place the spring tip filler into the bottle and press the tip in on the bottom of the bottle. Fill the bottle until the liquid reaches the top. Remove the filler and the bottle will be filled to the optimal height.

Secondary fermentation in bottles takes between 9 and 13 days. 11 days is usually a safe amount of time to allow carbonation to build with the Kviek yeast used in this recipe.

Let the beer age for just about a week if kegged. It may very well be overly bitter and not well balanced the first day in the keg. If bottled, the beer should be ready after the 9+ days of secondary fermentation.

Don't forget to sanitize everything including the outside rims of the brew equipment and even the outside of the yeast packet.

Author:

Koolaid

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2015 1:54 AM

Notes:

Author:

arlife88

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.112

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: 2/7/2019 5:11 PM

Notes: Bought supplies at Wine and Hop Shop.
$18.99 - 6lb LME Golden Light
$12.99 - 3lb DME Pale Ale
$ 8.99 - OYL-200 Omega Yeast
$ 6.87 - 3 oz Cascade Hops
$ 8.37 - 3 oz Mosaic Hops

$56.21 Total

Author:

Buckwinkle

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 85

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: 10/31/2015 11:21 AM

Notes:

Author:

Tollie Mitchell

Boil Size: 1.5 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2018 12:23 AM

Notes: Normally, I would use all Cluster hops at 50/60 but I didn't have enough.

Author:

farmerphil

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.088

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: 11/18/2015 2:01 AM

Notes:

Author:

rtthorn

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2016 2:18 AM

Notes: yeast nutrient
1/4 tsp gypsum
1l yeast starter at 1.055og
1 additional tube of yeast

Author:

Antmuzic

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 60

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: 2/12/2016 1:36 AM

Notes: * Steep grains @150-165 in at least 2.5 Gallons of H2O for 20 minutes
* Start Boil
* Add 3.3 lbs LME
* Add 0.5 oz GR Magnum hops
* Boil 35 Minutes
* Add 1oz Simcoe hops
* Add Soft Candi Sugar
* Add 3.3 lbs LME
* Boil 25 Minutes
* Add 1oz Chinook Hops
* Terminate Boil
* Add H2O to 5 Gallons or 1.058OG
* Cool as needed to 65/70
* Pitch yeast & aerate
* Ferment for 4-6 days
* Take gravity reading
* Move to Secondary
* Dry Hop 1oz Chinook
* Age for 5-7 days
* Bottle with 4.5oz priming sugar for bottles
* Bottle condition for 2wks

Author:

Antmuzic

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 2.5

Creation Date: 3/11/2017 8:43 PM

Notes: This was designed (that may be a strong word) to use up the extra fermentables in the Rat Bastard grain bed and most of our leftover loose hops.

Author:

Iain

Boil Size: 7.5 Litres

Boil Time: 90

Boil Gravity: 1.213

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: Dextrose

Priming Amount: 130.7g

Creation Date: 1/8/2017 12:11 AM

Notes: BREWING PROCESS

Multi-step mash method:
The mashing and fermentation schedule of this beer is more complex than most beers. If you cannot follow the schedule exactly, relax, don’t worry, have a homebrew! I’ll try to offer some alternatives to simplify the process.
Mash-in to reach a beginning mash temperature of 55'C (protein rest) & hold for 20 minutes. Ramp or raise the temperature of the mash to 63.3'C (saccharification rest) and hold for 60 minutes. Finally, ramp or raise the temperature to 75.6'C (mash-out) and hold for 15 minutes. Lauter and sparge to collect enough pre-boil volume to allow for a 90 minute boil. Proceed with the 90 minute boil, adding the Simplicity candi syrup in the last 15 minutes of the boil.

A simpler mash method:
Mash at 63.3'C for 90 minutes. This will allow for a fermentable wort that will still make a great Belgian golden strong. However, the head retention and clarity will not be quite what it would be with a multi-rest mash. Lauter and sparge to collect enough pre-boil volume to allow for a 90 minute boil. Proceed with the 90 minute boil, adding the Simplicity candi syrup in the last 15 minutes of the boil.
Chill to 17.8'C, pitch yeast, and allow to raise to 27.8'C over the course of 5 days. If unable to raise this high, raise as high as possible.
Ferment at 27.8'C for 2 weeks. Then cold crash and lager at 0'C for 3 weeks before bottling in Belgian bottles or kegging.
As I said, this recipe calls for a lot of advanced techniques. If you are unable to follow them exactly, keep calm and brew on! You will still be able to make a fabulous beer by following standard brewing procedures.

Extract Version: Replace 5 kg of the the pilsner malt with 3 kg of light dry malt extract. Steep the remaining 0.5 kg of Belgian pilsner malt at 65.5-68.3'C for 30 minutes using a muslin grain bag. Begin with enough volume to allow for a 90 minute boil. Allow the rinsed grain bag to drain for 15 to 20 minutes. Turn off the flame and dissolve the extract thoroughly. Turn the flame back on, bring to a boil and proceed as normal with the 90 minute boil, following the hop schedule and adding the Simplicity candi syrup in the last 15 minutes of the boil. Chill to 17.8'C and follow fermentation schedule as closely as possible.

Author:

Jake Hutter

Boil Size: 6.5 Gallons

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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2016 3:46 PM

Notes:

Author:

pineforest43

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: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2015 3:31 PM

Notes:

Author:

David Gehringer

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 11/3/2015 11:28 PM

Notes:

Author:

Klassic

Boil Size: 7.5 Gallons

Boil Time: 30

Boil Gravity: 1.029

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2015 3:12 PM

Notes:

Author:

jnlister

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2014 5:42 PM

Notes:

Author:

pobaldwin

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2014 8:07 PM

Notes: My first attempt at cloning Red's Rye IPA, and I hit it spot on! This one will be brewed over and over.

Author:

Super Silver Dave

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.213

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: 9/19/2016 9:38 PM

Notes:

Author:

NTexBrewer

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.063

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: 12/8/2016 3:10 AM

Notes: As primary slows rack to secondary

Add 1.5 oz medium toast American oak cubes and WLP 650 Brett Brux

At 3 months add yeast 5733 peddio, and wlp 677 lacto

Add naked snoqualmine Chardonnay to top of fermenter.

Bottled beer. I wanted to carbonate to 3 volumes. From doing online searches, I found to assume the beer to have 0.4 volumes of CO2 with such a long time sitting. I then used the formula 4 grams of cane sugar per liter of beer to get 1 volume of CO2. I needed 2.6 volumes and had 20.8 Liters of beer so I used 7.6 oz of cane sugar. I also used a little over 2 grams of EC-1118 Champagne Yeast rehydrated at bottling.

Author:

Tom Bunting

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Corn Sugar

Priming Amount: 166

Creation Date: 1/5/2016 4:00 AM

Notes: Bring 27 litres of water to 65C and steep speciality grains for 30 mins, keeping temperature constant.
After 30 mins, remove steeping grains, and add DME whilst bringing temperature to a rolling boil Set your timer for 60 minutes.
Add 60g Hallertau at commencement of boil, and maintain rolling boil.
Add 1 protflec tablet 15 mins before end of boil and stir till dissolved.
Add 20g Hallertau 10 mins before end of boil, and the remaining 60g once you have turned off the heat at the end of 60 minutes.
Cool the wort as quickly as possible, and ensure the temperature is below 23C before pitching the yeast. For a cleaner taste, use a starter for the yeast, but dry pitching will work adequately with 1x10g packet if the temperature is maintained above 15C.
Maintain a temperature of between 15 and 23C during primary fermentation, and test with a hydrometer after approx. 8 days to ensure final gravity is met and constant over at least 2 days before priming.
Once ready to bottle or decant to a barrel, dissolve 166g of corn sugar/dextrose in a little water, and rapidly cool by placing the pan in cold water. Gently stir this in to the fermenter being careful to avoid disturbing the sediment.
Bottle, or decant to a barrel, and leave for at least 3 weeks to ensure the beer has cleared.
Chill before serving.