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

Author:

Ben Golding

Boil Size: 11 Litres

Boil Time: 45

Boil Gravity: 1.09

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: 12/3/2016 12:22 PM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

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: 1/19/2015 2:28 PM

Notes:

Author:

pivoljub

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2015 7:05 PM

Notes:

Author:

Boil Size: 10 Litres

Boil Time: 30

Boil Gravity: 1.12

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 158

Creation Date: 4/3/2016 7:20 PM

Notes:

Author:

FERR

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.042

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: 2/14/2016 9:22 PM

Notes:

Author:

sideofpotatos

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2015 6:27 PM

Notes:

Author:

Water'n'Wine Truro

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.051

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: 12/20/2017 2:44 PM

Notes:

Author:

Jsquared

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.067

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: 4/22/2017 6:18 PM

Notes:

Author:

csandvik

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: CornSugar

Priming Amount: 2.5

Creation Date: 3/24/2016 12:33 AM

Notes:

Author:

Sydney Brewer

Boil Size: 15 Litres

Boil Time: 50

Boil Gravity: 1.088

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2016 6:08 AM

Notes: Stong

Author:

Ranch Dog

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 7/12/2015 2:39 PM

Notes:

Author:

Satcom221

Boil Size: 4 Gallons

Boil Time: 45

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: Corn sugar

Priming Amount: 7.4 oz @ 60*

Creation Date: 5/31/2014 4:04 AM

Notes: Steep grain in 2.5 gals @ 160* for 30 mins

Pitch @ 65*-72*, ferment @ 60*

Author:

DavidHume

Boil Size: 6.5 Gallons

Boil Time: 15

Boil Gravity: 1.039

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: 4/10/2016 3:52 AM

Notes: Wheat malt provides a crisp and mild malt backbone to an otherwise dry, yeast-forward beer. The addition of sugar helps to enhance the already dry and crisp mouthfeel.

The single ounce of Czech Saaz provides a mild herbal hoppiness, but due to its addition in a hopstand, it adds virtually no bitterness. As a result, the Lactobacillus in the Brettanomyces/Lactobacillus blend produces a notable acidity. While not as tart as a gueuze or a Berliner weisse, it's more sour than a typical saison.

Fruity and peppery, Wyeast's French Saison strain is highly attenuative, producing a dry beer, especially when coupled with the Brettanomyces blend. At the same time, it's high glycerol production leaves a fuller mouthfeel than is typically found in dry ales.

The Brettanomyces blend is primarily Brettanomyces Drei (guava, passion fruit, and apricot), with lesser amounts of Brettanomyces Bruxellensis (cherries, leather, barnyard funk) and Brettanomyces Claussenii (pineapple, citrus, mild funk).

The resulting beer should be dry, slightly sour, crisp, and pleasantly fruity. Expect acidity, lemon, tropical fruit, and pepper, supported by rustic funk and mild herbal notes.

Author:

GrungeBob

Boil Size: 3 Gallons

Boil Time: 40

Boil Gravity: 1.061

Efficiency: 45

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: 12/1/2016 1:46 AM

Notes:

Author:

BenMyton

Boil Size: 7.5 Gallons

Boil Time: 45

Boil Gravity: 1.033

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/22/2015 5:59 PM

Notes:

Author:

Jan Erik Johansen

Boil Size: 3 Litres

Boil Time: 5

Boil Gravity: 1.298

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2017 12:37 PM

Notes: A quick brew. Mix extract with 3 litres of boiling water. Mix with cold water.

Author:

Asimi

Boil Size: 24.6 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2019 4:18 PM

Notes: 10 days primary,
2 weeks secondary (dry hop),
2 weeks conditioning

*2/3 cup corn sugar in 470 ml water for priming

Author:

David P

Boil Size: 6 Gallons

Boil Time: 30

Boil Gravity: 1.046

Efficiency: 25

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: 1/20/2016 2:02 AM

Notes: Just a very basic, easy, beginner style, Galaxy hopped "all day" IPA

Steep the crushed grains at 150˚F for 30 minutes. Bring to a boil.
Add hops according to schedule. Use hop bags to reduce trub.
Strain wort when adding to primary fermenter.
1 x 11.5g packs of dry yeast req'd.
Ferment at 70˚F.
7-10 days later add dry hops for 7 days
Transfer to bottling bucket on top of priming mixture
Bottle or keg for 2-2.5 vols CO2 of carbonation.

Author:

D. Martin

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 20

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: 12/30/2015 3:05 PM

Notes: Bring 2.5 gallons water to boil, remove from heat and steep specialty grains for 30 minutes. Then, remove grain and bring wort back to a boil.

Once boiling, remove from heat and add DME. Stir thoroughly until completely dissolved. Return wort to boil.

Once boiling, start 60min clock and follow hop schedule.

At flameout, add hops per schedule and create whirlpool. Partially cover pot, leaving enough room for steam to continue to escape.

After 10 minutes, move to ice bath. Once wort is below 100 degrees, move wort to Primary Fermenter. Add refrigerated spring water to fermentor to achieve 3.5 gallons.

Take O.G. Reading.

Using a sanitized temperature gauge, make sure wort is below 80 degrees. If below 80 degrees, procees with shaking up wort and pitching of yeast.

After 14 days in primary fermenter, take another gravity reading. If desired gravity is set, proceed with dry hopping. Dry hopping should be done for 7-10 days.