Extract Homebrew Beer Recipes | Page 222 | Browse 30,000+ at Brewer's Friend

Author:

jman94

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2015 11:17 PM

Notes:

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 75

Boil Gravity: 1.095

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2016 8:59 PM

Notes:

Author:

AdamCrum

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: dextrose

Priming Amount: 4.6 oz

Creation Date: 11/9/2019 4:21 PM

Notes: Summer isn't just a season, it's a state of mind and nothing invokes thoughts of enjoying a cool breeze on a sunny day like fresh squezed lemonade. That's why we've created this easy to brew and easily crushable IPA packed with hops that have lemon and citrus character, tastes, and aromas. Flip-flops not required to enjoy.

Author:

bewise54

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.062

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/7/2017 5:04 PM

Notes: 14 Cans of Frozen Cherry - Apple Juice Concentrate added to fermentor.
Dissolve 2lbs Brown Sugar in Water and add to fermentor.
Fill to 5 Gal.
Pitch Yeast.

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2014 3:52 AM

Notes:

Author:

Ben & Damian

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.101

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: 4/9/2021 11:08 PM

Notes:

Author:

deal.jt

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 35

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: 8/31/2016 8:15 PM

Notes:

Author:

BrewingNoob

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 25

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: 12/27/2018 6:46 PM

Notes: My first recipe. Started as a simple chocolate stout kit that I altered and tweaked to increase gravity (abv%) and lean the flavors towards Mexican mocha stout.

Bottled and tasted, didn't pick up on cinnamon, nutmeg, and coffee flavors much. Maybe increase amounts next batch.

Author:

The Kaptain

Boil Size: 1.5 Gallons

Boil Time: N/A

Boil Gravity: 1.118

Efficiency: 100

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: 2/12/2023 5:28 PM

Notes: Yeast was Mangrove Jack's Wine Yeast - CY17

Use frozen mixed berries, they were too tart and added 1/2 cup sugar.

Author:

Don Webb

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: 8/20/2011 8:01 AM

Notes: Darker, red / amber color compared to standard Pils. Unusual bittering hop for a Pils. Actual yeast used was Wyeast 2252 (Rasenmaher Lager). The DME was actually 'Briess Ultra Light', but probably still 4L. I did nothing with the hard Indy water. Probably not even considered a Pils, just for the water alone! Hence the 'Old Bastage' name. I was too lazy to measure actual gravities, etc. Picture of glass of beer is after 22 days lagered. Beer developed better head and flavor after two more weeks in the bottle. This beer had a unique, complex flavor, It didn't last long once it was done lagering.

Author:

Montana Bob

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.104

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2019 4:00 PM

Notes: 1."Brewed" 12 DEC 19
2.Honey used was Huckleberry infused. Jaggery: Google for description
3.Yeast: Lalvin ICV D47. It is not in the dropdown menu
4.Rack to secondary 12 Jan 20, SG .995 ABV 14.3 Added Super Kleer
5.Racked to Tertiary 11 Feb 20, added .6 grams of sodium meta bisulfite.
6.Used Tosna 2.0 protocols
7. Bottled 28 MAR 2020

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.015

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: 5/17/2019 7:34 PM

Notes:

Author:

HopSmashedBob

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2017 1:59 AM

Notes: STEEP SPECIALTY GRAINS FOR 30 MIN @ 160F IN 4 QUARTS WATER.

AMAZING BEER!!!!

Maybe try London Ale 3

Author:

JDW795

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 8/30/2016 8:54 PM

Notes:

Author:

Ranch Dog

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2015 9:30 PM

Notes:

Author:

caribbeanbrewing

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.026

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: 1/14/2017 6:14 PM

Notes:

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:

Matt K.

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.078

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: 8/26/2016 9:22 PM

Notes:

Author:

PicoBrewer30

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.128

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: Keg @ 35F

Priming Amount: 25 PSI for 5 days

Creation Date: 4/14/2016 6:54 PM

Notes: The base recipe is from Morebeer's Pliny the Elder kit (malts and whole hops). **Note, I added more DME to this calculator to get actual ABV of around 9.45% OG: 1.085, FG: 1.013. Use 0.5 lbs DME, next time I might skip the maltodextrin, the beer tastes slightly sweet but balanced. I also pitched 2x yeast vials.

Oak chips were aged six months on about 5oz of Evan Williams on a full packet (12oz?) oak. This provided a nice smokey flavor and means that I didn't have to sanitize the wood chips. Added oak with dry hop pellets. I feel the oak significantly zapped the hops flavor, beer is balanced or tilting sweet almost.

Author:

MrScott

Boil Size: 4.5 Litres

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: White Sugar

Priming Amount: 46g

Creation Date: 7/20/2015 8:17 PM

Notes: Boil pumpkin cubes in water for 15 minutes. Heat 0.75 gallons (2.8 L) of water to 163 °F (73 °C).

Place crushed grains in steeping bag and steep grains at 152 °F (67 °C) for 45 minutes.

When pumpkin is ready, add chunks to grain bag and add cool water (to maintain 152 °F (67 °C) temperature).

Combine grain and pumpkin "tea," dried malt extract and water to make 2.5 gallons (9.5 L) of wort.

Boil for 60 minutes, adding hops at the start of the boil. Add liquid malt extract and spices with 15 minutes left in the boil.

Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with water. Aerate and pitch yeast. Ferment at 69 °F (21 °C).