Extract Homebrew Beer Recipes | Page 216 | Browse 30,000+ at Brewer's Friend

Author:

Warconn

Boil Size: 5.5 Gallons

Boil Time: 5

Boil Gravity: 1.046

Efficiency: 63

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: 6/4/2021 3:43 PM

Notes:

Author:

Tim Baruffi

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 10/24/2011 7:23 AM

Notes: my first attempt at porter, thought it turned out well, was a bit under-carbonated. that problem lessened as time passed, by december 9th i have a near fully carbonated beer that i enjoy so much its becoming a bit hard to refrain from drinking it any longer.

Author:

AdamCrum

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5.2 oz

Creation Date: 4/16/2020 2:52 AM

Notes:

Author:

wbg126

Boil Size: 1.1 Gallons

Boil Time: 30

Boil Gravity: 1.043

Efficiency: 5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 50 ° F

Priming Method: Corn Sugar

Priming Amount: .5oz

Creation Date: 6/13/2017 12:14 AM

Notes: Left 1 gal fermentor in ice water bath for 10 days then brought to 65 for d rest for 48 hours
Lagered for 4 weeks in fridge

Author:

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.149

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2016 7:03 AM

Notes:

Author:

BransonKP

Boil Size: 3.4 Gallons

Boil Time: 60

Boil Gravity: 1.107

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2013 9:22 PM

Notes:

Author:

jfpitts84

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

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: 2/21/2016 10:00 PM

Notes:

Author:

RSF

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

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: 5.1 oz

Creation Date: 1/29/2019 9:41 PM

Notes:

Author:

Drfad

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.199

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2017 1:53 AM

Notes:

Author:

rainingvodka

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.066

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: 3/4/2017 9:15 PM

Notes: Brewday March 5th. Left for Maui vacation on March 8th.
After returning from Maui trip, FG 1.016 on March 16. Wort tasted a little too malty and sweey for liking. Not enough hops.

The Kegerator door was open when I checked so I theorized temp got too hot and fermentation stalled. Closed door and left alone.

Checked fermentation on March 18th no change. March 19-20 no change.

Pitched 24 oz more sugar and a new packet of US-05 on Mar 21

Author:

Dave Carpenter

Boil Size: 5.5 Gallons

Boil Time: N/A

Boil Gravity: 1.055

Efficiency: N/A

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: 10/20/2016 10:30 PM

Notes: Yeast: Cider House Yeast

Optimal fermentation temperature: 60 - 70 F
Capable fermentation temperature: 54 - 82 F

Made quick starter yeast with 1 9 gr. packet of dry yeast/1 pint processed apple cider.

Apple Varieties: 50% Golden Delicious/ 50% Unknown Red (Wainman)

Author:

petusrocs

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.091

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: 7/11/2015 6:00 PM

Notes: puree 1lb strawberries and add to fermenter after 5 days.
add a Vanilla in secondary for 2 weeks after 10 days
optional add strawberry extract to taste in bottling bottle

Author:

bryehn

Boil Size: 3.56 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 40

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: 6/18/2015 2:49 PM

Notes:

Author:

LaOnda70

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.176

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: 6/21/2014 10:52 AM

Notes:

Author:

BrookeTom

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: 0.5

Primary Temp: 70 ° F

Priming Method: Dry malt extract (DME)

Priming Amount: 6.5 oz (185g)

Creation Date: 9/19/2015 9:08 PM

Notes: Primary fermenter - 7 days
Secondary fermenter - 14 days

I had to make this a hybrid because the place where I live in Europe didn't have all the American supplies that I needed. Therefore, I had to make some changes to my recipe. I wanted to use cascade hops, but had to substitute fuggles instead. I considered hallertauer, but went with the British version instead. Also on the yeast, I wanted white labs California yeast, but all they had were dry packets, so I went with the Safale U.S.-05. I read that others have done it, so I did too.

I haven't used dry yeast in 20 years, so I made a yeast starter for the first time that I can remember. I forgot to get dry malt extract (DME), so I made it from liquid. I used 3 cups of water and 1/3 cup of liquid malt extract (LME) for a starter target gravity of 1.040. My research said that it is hard to calculate what the cell density is. Manufacturer say >6B cells/gram. I used 6.5 for the calculator. Boiled for 10 minutes and cooled it in an ice bath. Made the starter 48 hours before I started the main wort boil. Didn't look like much was happening 12 hours after making the starter, but later in the day, it had the right smell and was bubbling nicely.

If you brew this using US ingredients, use Carapils and Crystal 40L for the steeping grains; Cascade in place of fuggles (they are close enough to keep the timing the same); but the yeast can stay the same, since it is a U.S. Yeast. Extract was Polish product. I don't think it would make a difference. A starter is absolutely necessary to get the pitch rate higher, particularly with a dry yeast. Use the calculator on brewersfriend.com to determine how many cells and how big a starter you need. Mine was 3 cups, which met my requirement, but only just.

First time I've used a hop bag, too. I have heard two,things about hop bags: agitate often to get flow through the bag and don't squeeze it afterward because you can squeeze out some off favors into your wort. The hop bags worked great. Much easier cleanup than trying to strain out the pellet mess. Most of the hops stayed in the bags. Only had to dump my nylon strainer 3 times during wort transfer. Just remember to stir often when using the bags.

For conversion, 28g of hops equals 1 ounce. So 33g is about 1.2 ounces. I wanted to use plugs or full flower, but again, not available. Typically, I don't use pellets because it is harder to strain afterwards, which is why I went with the hops bags this time. Based on how easy the pour was into the carboy and the clean up afterward, I will be using hop bags everytime I use pellet hops. It was much easier than in the past, when my strainer would get clogged 20+ times while pouring.

The wort was darker than the calculator said it would be, but the IG was almost right on. It was closer in color to what I would expect of an APA, but the model is showing a much lighter expected color. Attached photos show the boil and the carboy about one hour after pitching.

24 hours after pitching, the krausen was about 2 inches and dark green on the top, probably from dry hopping with the pellets.

A note on dry hopping. Next time, I will wait until the krausen begins to fade, then add the dry hops, probably in bags. See this post for more on how to dry hop correctly: http://www.brewersfriend.com/2009/07/25/dry-hopping-beer/. Hop bag, sanitized marbles, string and tape. Might even be best in the secondary. Remove just before bottling.

Left in primary for 7-days, at 70 degrees. Transferred to secondary. Gravity was 1.016 for alcohol of 5.2 percent. Strong bitterness, very hoppy aroma. Classic pale ale! Leave in secondary another 2 weeks, then prime as indicated and bottle.

Primary cleanup: the yeast cake trub will be full of bloated hop pellet mess (unless you bag the dry hopping pellets). You will have to use a strainer when dumping out the left over yeast cake to prevent clogging your drain. I recommend using plugs for dry hopping because the clean up is easier. Also, don't store or reuse this yeast because it is full of hops. Of course, you can use some bags, but I don't know what kind of flow you will get through the dry hopping bags.

Author:

Fester

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.143

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: 9/7/2015 3:07 AM

Notes:

Author:

JasonHoare

Boil Size: 14 Litres

Boil Time: 70

Boil Gravity: 1.032

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: 5/31/2015 8:44 PM

Notes:

Author:

jspirko

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.072

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: 7/6/2018 3:26 PM

Notes: Impaling your senses with complex flavors, Bloodthirsty saison is a remix of the perennially classic saison style.

A savage dose of blood orange puree adds additional fierce citrus character to compliment the estery, spicy and peppery tones spawned by the traditional saison yeast strain.

The result is a fantastically rustic ale featuring a pristine deep golden color, a ferociously brilliant white head, and an unrelenting dry finish.

Author:

Torkle

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.133

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: dry malt extract

Priming Amount: 1.5 pounds

Creation Date: 4/27/2015 10:03 PM

Notes:

Author:

Chad Simonson

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.145

Efficiency: 35

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: 2/21/2015 12:41 AM

Notes: