Extract Homebrew Beer Recipes

Page 212 of our growing list of 30,000+ extract homebrew beer recipes. Sort by beer style, batch size, ABV and more.

Browse All Recipes or explore by brewing method: All-grain | Extract | BIAB | Partial Mash

Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
GeitramsCider	Other Specialty Cider or Perry	18 Litres	1.04	1.009	4.06	0	0 °L	922	1
Author: sejamt Boil Size: 18 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/14/2016 9:48 PM Notes:
Timothy Taylor Landlord	Best Bitter	4 Litres	1.043	1.012	4.02	59.69	29.38 °L	922	0
Author: Mark The Brewing Shark Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.006 Efficiency: 90 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 5/30/2022 3:51 PM Notes:
Dusty's Cider	Common Cider	5 Gallons	1.05	1.001	6.48	0	0 °L	922	2
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.
Moin Bräu - Jakobsdrönung	Belgian Pale Ale	24 Litres	1.047	1.01	4.8	24.02	5.17 °L	922	0
Author: MaxMalt Boil Size: 24 Litres Boil Time: 65 Boil Gravity: 1.047 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: 3/16/2017 6:32 PM Notes:
Chacara Pale Ale	American Pale Ale	5.25 Gallons	1.054	1.01	5.73	31.44	6.68 °L	922	0
Author: Pearlinacan Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.094 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: 2/19/2017 1:16 AM Notes:
RR Temptation	Mixed-Fermentation Sour Beer	5 Gallons	1.063	1.019	5.79	25.27	3.99 °L	922	1
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.
Jaded IPA	American IPA	5.25 Gallons	1.075	1.014	8	48.46	6.61 °L	922	1
Author: Houses 3 Brewing Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.099 Efficiency: 25 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: 3/31/2015 10:51 PM Notes:
Magic Mountain Mead	Sweet Mead	5.5 Gallons	1.13	1.032	12.78	0	5.21 °L	922	0
Author: stickybrad@gmail.com Boil Size: 3 Gallons Boil Time: N/A Boil Gravity: 1.238 Efficiency: 100 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: 7/10/2016 9:10 PM Notes: Make a yeast starter by stirring yeast, nutrient, and 1 Tbsp dextrose in 1 cup of water in a sanitized container. Cover and shake until dissolved. Heat 3 gallons of water to 120 degrees, turn off heat and add honey, potassium carbonate, and lemon peels. Stir until honey is dissolved. Rack to primary fermenter and cool to room temp. Pitch yeast once must falls below 80 degrees. Agitate heavily for 3-5 minutes and airlock. Repeat agitation several times over the course of the next 24 hours. At first sign of fermentation, add 1 tsp each of nutrient and DAP. Repeat 2 days later. Wait for fermentation to stop (aprox 3 weeks) and rack to secondary. *at this time, you can add any fruit/spice/herb if desired (make sure to boil it!) Leave mead to age in secondary for 2 months. Rack to bottling bucket, bottle and age for a minimum of 6 months.
Han Solo	American Pale Ale	46 Litres	1.051	1.01	5.45	37.59	4.24 °L	922	2
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:
2015 Ginger SIPA	American Pale Ale	5.5 Gallons	1.047	1.009	5.01	54.7	9.04 °L	922	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.086 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: 8/4/2015 9:56 PM Notes:
Citra Pale Ale	American Light Lager	6 Gallons	1.051	1.012	5.08	31.98	7.56 °L	921	0
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:
Double Chocolat Stout	American Stout	5 Gallons	1.06	1.015	5.93	35.39	39.56 °L	921	1
Author: jduche Boil Size: 3.5 Gallons Boil Time: 45 Boil Gravity: 1.086 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/11/2016 1:24 PM Notes:
Yack's Imperial Pale Ale	American Pale Ale	5 Gallons	1.074	1.019	7.29	34.11	10.63 °L	921	1
Author: Yackmo360 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.116 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: Priming Sugar Priming Amount: 4oz Creation Date: 1/16/2016 2:30 AM Notes: Place grain in bag and in 3gal.water. Heat pot and stir every 5min. Pull bag when water hits 170degrees. As water begins to boil pull pot off heat. Stir in malt extract and return to heat. Bring to boil after 5 minutes start 1-hour boil. Stir wort clockwise for 2min. Allow to sit for 10min. Cool wort ot 170-175. Transfer to fermenter and aerate for 1min. Top off to 5 gal. After 1-2 days. (When fermentation takes off) add brown sugar after dissolving into 2cups of boiling water. After bubbling stops in air lock add dry hops. After about 10days you should be ready to package. When bottling add 4oz priming sugar to 1cup boiling water and add to bottling bucket.
Sherry Is My Honey Wheat	American Wheat Beer	5 Gallons	1.057	1.013	5.74	13.4	6.92 °L	921	1
Author: tw02brew Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.095 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.25 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/1/2017 10:10 AM Notes: Heat 2-3 gallons of water to 160 degrees. Turn ogg heat and (using a muslin or nylon bag) steep the grains for 10 minutes, then remove the grains and bring the liquid to a boil. Turn off heat andd stir in the malt extract until completely disolved. Return to a boil, then add the Hallertau hops. Boil for 55 minutes, add the Liberty hops, boil 5 minutes more, then cool to 80 degrees or less and top up with water to just over 5 gallons before pitching the yeast. Aerate well and ferment at 72-78 degrees F. O.G =1.055 F.G.= 1.011 ABV = 5.8%
Winter Spiced Ale	Holiday/Winter Special Spiced Beer	10 Gallons	1.056	1.011	6.07	17.67	10.48 °L	921	0
Author: zachlankton Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.046 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: 10/13/2015 9:52 PM Notes:
Uhtred's Hefeweizen	Weizen/Weissbier	5 Gallons	1.044	1.012	4.23	5.36	4.11 °L	921	0
Author: Uhtred Bebbanburg Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.147 Efficiency: 35 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: 8/20/2015 11:11 PM Notes:
Hostivařské Medvědí Pivo	Belgian Dubbel	13 Litres	1.073	1.01	8.32	24.39	13.85 °L	921	1
Author: Boil Size: 16 Litres Boil Time: 75 Boil Gravity: 1.059 Efficiency: 15 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 25 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/13/2017 11:14 AM Notes: Steeping at 63°C 40 min Honey added at flame out
Four Hop Brown IPA	Specialty IPA: Brown IPA	5.5 Gallons	1.056	1.009	6.18	55.69	14.04 °L	921	0
Author: GUY235 Boil Size: 3 Gallons Boil Time: 40 Boil Gravity: 1.048 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: Dextrose Priming Amount: 1 cup Creation Date: 4/13/2018 11:34 PM Notes:
Alsacian Lager	International Amber Lager	5.5 Gallons	1.051	1.013	4.98	28.45	5.88 °L	921	0
Author: Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dme Priming Amount: 7.7 oz Creation Date: 4/19/2021 6:20 PM Notes:
DLFG Tripel #1	Belgian Tripel	3 Gallons	1.097	1.022	9.88	22.03	9.28 °L	921	3
Author: bowlerhattedman Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.117 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: 7/30/2015 8:57 PM Notes: Or WyYeast 3787
« First ‹ Previous 208 209 210 211 212 213 214 215 216 Next › Last »							Page 212 of 1,562 20 Recipes of 31,233