Extract Homebrew Beer Recipes | Page 220 | Browse 30,000+ at Brewer's Friend

Author:

Boil Size: 6.31 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2015 2:37 PM

Notes: Crack cloves and coriander, place into spice bag with ginger and cinnamon and place into boil with 5 minutes

Author:

Lybe

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2023 6:00 PM

Notes: 1. put 2~3g of sea salt in 7L water. and heat it up to 67°C(152.6℉).

2. put the caramel malt and mash it for 1hour.

3. heat it up to 78°C(172.4℉) and mash out for 10minutes.

4. exclude malt and put LME and lactose in wort.

5. boil the wort and put 1 whole garlic, 15g of ginger and hops in a strainer.

6. after boiling, exclude the strainer with subtitute.

7. chill it that can put the yeast to ferment.

8. put the dry yeast, 1 whole garlic(grilled at 190°C(374℉)), 1 korean red pepper(seed sterilized) in wort. and ferment it until its gravity pulled down to FG.

9. make red pepper extract(put in 30g of vodka for 1 week.) and put it in fermentation-finished beer.

10. put the white sugar in beer. bottle it and make the fizzy texture.

Author:

Gabriel Romero Sommelier

Boil Size: 50 Litres

Boil Time: 75

Boil Gravity: 1.041

Efficiency: 68

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: 5/18/2020 6:38 PM

Notes:

Author:

Bradog

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 35

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: 6/27/2015 4:32 AM

Notes:

Author:

Zabs

Boil Size: 7 Litres

Boil Time: 40

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2015 3:02 AM

Notes: Steep grains in cold 4L then mini-mash in 4L water at 65c for 60 mins then sparge with 1L at 76c. Use dash of PH leveller.

Add 2.8l of water to make 7L for boil - after 800ml absorption loss.

Yeast enzyme and whirlfloc added last 5 mins of boil.

Add dextrose, candi sugar and LME at end of boil. LME added to fermenter with around 1.8 boiling water.

Aerated wort with air stone for 15 minutes.

Made 2 step yeast starters for this brew. 1 litre to a 2.5 litre. Swirl regularly. pitched at 21c.

2 + 1 + 1 litre ice blocks. Chilled water in 2 containers for 8 litres to chill wort - remembering yeast starter will add around 300ml of volume. Still needed more ice to hit lower temp. Only hit 22c.

Used hop bag during boil.

Got 70% efficiency from grains but final OG was lower than calculated 1089 instead of 1091. PPG of extract was lower than expected.

Ferment around 17 degrees. In fermenter 20/9/15. Gravity at 1030 on 28th. 1020 on 3 October.

Bulk condition 2-3 weeks following completion of fermentation - stayed at 1020. Added reydrated pack of Abbaye Yeast on 16th October to try and get a little more attenuation.

Bottled 25/10.

Finished way too sweet - not enough attenuation. Needed much more sugar and probably remove the brown sugar and/or honey - other than that the recipe was great.

Author:

VTHomebrewer

Boil Size: 1 Gallons

Boil Time: 30

Boil Gravity: 1.232

Efficiency: 70

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: 4/1/2020 6:27 PM

Notes:

Author:

LongHouseBrews

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 40

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: 4/26/2016 10:14 PM

Notes:

Author:

Bradleyarthurwhite

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 35

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: 10/24/2017 5:09 PM

Notes: Boil extract/sugar for 5-10 minutes

Cool to ~100 degrees

Inoculate with lactobacilius

Allow to sour until desired level is reached (1-3 days)

Boil soured wort for 5-10 minutes

Chill to 68 degrees

Inoculate with yeast

Once primary is complete, rack onto purée

Once fermentation from fruit is complete, dry hop

Author:

jkowalske

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 9/16/2017 6:15 PM

Notes:

Author:

Tony ABV

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.121

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2017 5:20 PM

Notes:

Author:

Hersones_Brew

Boil Size: 43 Litres

Boil Time: 60

Boil Gravity: 10.6

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/11/2019 11:20 AM

Notes:

Author:

Andy Ruhland

Boil Size: 5 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: 3/4/2011 4:08 PM

Notes: Steep 1lb Pale Malt in 2.5-3 gallons at 155 degrees. I used a wet hop ratio of 5:1 for my homegrown Chinook hops. IBU's hard to determine with homegrown hops but it did come out with a nice hoppy presence. Fresh hops were definitely noticeable.

Author:

watman

Boil Size: 11 Litres

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: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2016 12:32 PM

Notes: 0.14kg Liquid extract -> barwiący/colouring, so should be a bit darker

Author:

Wes S

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 9/27/2015 8:40 PM

Notes:

Author:

trailerbrew

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: 0.35

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 0.75 Cup

Creation Date: 1/17/2015 2:45 PM

Notes: Steep the 3 crushed grains in 3 gallons of water at 150º for 30 minutes. Remove grains from wort, add 1 cup malt syrup bring to a boil. Add Sorachi (bittering) hops, Irish moss and boil for 60 minutes. Add the Hallertaur aroma hops and Lemon peel for the last 10 minutes of the boil. Add the remaining fermentables at the end of boil, let sanitize for 10 min.

When done with sanitization period, add wort to 2 gallons cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons. Cool the wort to 72 - 75º , aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68º-70º, and hold at these cooler temperatures until the yeast has fermented completely. Bottle your beer, age for 2-3 weeks and Enjoy!

Author:

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: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2015 12:02 AM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2017 7:59 PM

Notes:

Author:

Bradleyarthurwhite

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.07

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: 2/9/2019 9:49 PM

Notes: - combine honey with 5.5 gallons of water

-Inoculate with lacto. and ferment for 3 days around 90-100 degrees

-Bring unfermented mead to 170 degrees for 15 minutes

-Chill to 68-100 degrees

-add yeast slurry (yeast, fermaid o & go ferm)

-add first round of nutrient (Fermaid k and DAP) after 24 hours

-add second round of nutrients after 33% sugar has been consumed

-allow to age for 4 weeks

-transfer to purged keg

-add dry hops

-carbonate to a high volume

Author:

Coadinghaylor Creations

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.134

Efficiency: 70

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: 10/28/2021 2:34 PM

Notes:

Author:

civicrice17

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 80

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: 10/23/2022 5:11 PM

Notes: