Extract Homebrew Beer Recipes

Page 232 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
IGRARIJA - Ekstrakt "Moje Pivo"	American Pale Ale	10 Litres	1.056	1.011	5.91	39.94	10.44 °L	1K	1
Author: djuro13 Boil Size: 12 Litres 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: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/8/2015 8:21 PM Notes:
Citra Sims	American Pale Ale	1 Gallons	1.061	1.015	6.05	71.31	3.27 °L	1K	0
Author: Simz89 Boil Size: 1.5 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: 8/10/2015 12:44 AM Notes:
Citra Pilsner	Oktoberfest/Märzen	11 Gallons	1.056	1.012	5.88	77.26	6.56 °L	1K	1
Author: Cleaver Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.052 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: 5/1/2019 9:28 PM Notes: put in 1/2 a licorice stick at 10 min boil...only 1/4 dissolved. One fermentor with Fermentis Safale US05 One with
Kernel Double Citra IPA V2	American IPA	22 Litres	1.077	1.022	7.27	44.68	5.15 °L	1K	0
Author: Padowan Brewer Boil Size: 14 Litres Boil Time: 60 Boil Gravity: 1.121 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: 1/16/2015 11:31 AM Notes:
English Session RyePA	Specialty Beer	5.4 Gallons	1.044	1.011	4.29	84.52	8.94 °L	1K	1
Author: BohicaSD Boil Size: 2.5 Gallons Boil Time: 70 Boil Gravity: 1.052 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: 4/2/2015 3:58 AM Notes: Measured OG 1.044. Yeast hydrated 45 minutes. Aerated with air stone 5 minutes. Fermenting in Fastferment. Spicy and bitter going into the fermenter.
EXTRACT + Hop Stand At Flameout	American IPA	21 Litres	1.065	1.012	6.95	42.06	11.37 °L	1K	0
Author: djuro13 Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.08 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/20/2015 8:06 PM Notes:
3P Volk	Standard/Ordinary Bitter	27 Litres	1.046	1.009	4.89	22.02	4.66 °L	1K	0
Author: pivoljub Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.104 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: 1/26/2016 11:40 AM Notes:
Cascade Pale Ale	American Pale Ale	5.5 Gallons	1.062	1.022	5.26	32.1	5.41 °L	1K	1
Author: leia Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.113 Efficiency: 35 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: 2/2/2016 11:48 PM Notes:
Dry Stout #3	Dry Stout	5 Gallons	1.055	1.016	5.18	70.73	42.73 °L	1K	1
Author: mwpearce Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.042 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: 3/25/2016 5:51 PM Notes:
Why Not Ale	Schwarzbier	20 Litres	1.055	1.012	5.67	26.05	37.63 °L	1K	4
Author: Basquebrewing Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.101 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: 5/29/2016 7:36 AM Notes:
Noble Trappist Ale	Trappist Single	5.5 Gallons	1.046	1.011	4.6	17.98	5.09 °L	1K	1
Author: jbelanger4 Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.101 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: 11/22/2016 7:08 PM Notes:
Ye Old English Bastard	American Brown Ale	5.5 Gallons	1.052	1.015	4.94	22.66	21.66 °L	1K	0
Author: mBodde Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.096 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: 12/31/2016 4:20 AM Notes:
Nectar Of The Gods	American IPA	5 Gallons	1.058	1.011	6.12	61.38	9.46 °L	1K	0
Author: Wicked Pissa Brewers Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 50 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: 8/4/2017 2:31 PM Notes: Nectar of the Gods Type – Extract: Batch size: 5.00 gal Boil Size: 2.50 gal Boil Time: 60 minutes Steep Time: 30 minutes Fermentation Stage: Two Stages - 2 weeks primary, 4 weeks secondary Original Gravity: 1.058 Final Gravity: 1.011 ABV: 6.12% IBU: 61.38 Ingredients: 2.5 Gallons Tap Water 4 Gallons Bottled Water – Note: even though this is a 5 gallon recipe, you will need extra because of the fluid loss during the boiling process 1lb Caramel 10 1lb Briess 2 Row 6bs Amber Liquid Extract 1lb Dry Pilsen Malt Extract 2oz Citra Hops 3oz Azacca Hops 1 Safale S-05 Ale Yeast Procedure: Start with 2.5 gal tap water, heat water to 165 degrees and steep grain for 30 minutes Remove grain and bring wort to boil Remove pot from heat, add 3lbs Amber Liquid Extract and return wort to boil Add 1oz Citra hops and boil for 60 minutes Remove pot from heat and add 3lbs Amber Liquid Extract and 1lb Dry Pilsen Malt Extract 15 minutes before end of boil Return wort to boil add 1oz Citra hops and boil for 15 minutes Add 1oz Azacca hops and boil for 1 minute Cool wort to 70 degrees Add enough bottled water to bring the specific gravity to 1.058 Add Safale 05 Ale Yeast Fermentation: Primary – 2 weeks at 64-70 degrees Secondary – 4 weeks at 64-70 degrees Add 1oz Azacca hops to secondary 10 days prior to bottling day Add 1oz Azacca hops to secondary 5 days prior to bottling day Bottle beer 5 days after last dry hop addition Bottling: 6 weeks after brew date Use .3oz of corn sugar per gallon of beer. Condition beer for 3-4 weeks at room temperature
Bavarian Hopfenbombe Pils #8	German Pils	7.75 Gallons	1.064	1.011	6.96	105.13	3.05 °L	1K	1
Author: Pilsen Boil Size: 9 Gallons Boil Time: 90 Boil Gravity: 1.057 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dme Priming Amount: 10.3 oz Creation Date: 12/3/2021 12:08 AM Notes: Bavarian Hopfenbombe Pils #9 Lager - bottom fermented Yield: 7.75 gallons Target Fermentation temp: 48-49 F. Ingredients: 9.0 gal filtered water 11 Lbs. Pilsen Light malt powder (Briess) 7 oz. fresh Saaz hops (boiling) 2 oz. fresh Hallertau hops (finish) 2 oz. Tettnanger Hop Pellets(finish) 2 packs Saflager 34/7 - made yeast starter in warm water Boiled about 9.0 gallons of water total Added 11 lbs Pilsen light powdered malt total, stirred well, and boiled for about 5-10 minutes, before starting hop addition. HOPS WERE PUT LOOSE INTO THE WORT, and hand-filtered out with a metal mesh strainer. Hop Schedule: 3 oz fresh Saaz hops @ start of boil 2 oz fresh Saaz hops after 30 min 2 oz fresh Saaz hops after 60 min 2 oz fresh Hallertau after 75 min 2 oz Tettnanger pellets @ end of boil Turned off heat, let wort cool for about 2 hours - removed hops by filtering. After cooling, screen-filtered repeatedly until wort was as clean as possible. 2 packs of Saflager 34/7 were pitched into glass measuring cup and a yeast starter created. Cultured about 12 hours, using 1/2 cup of filtered warm water, and 1 Tsp malt powder added after about 30 minutes. Stirred well. Moved wort into the bathtub at 60 F. water, for faster cooling. Waited about 12 hours for wort to cool, then pitched yeast starter, and stirred. Removed half of the wort into another 8 gallon fermenter, for easy transport to beer fridge. Then poured balance of wort into 8 gallon container from spare container. Temp at time of pitching yeast - <>~ 60 F. Temp was kept at 48-50 F in beer fridge. After 24 hours, yeast became very active and started to foam. Head was infiltrating into the air lock with active foam and had to be cleaned about every 8 hours for the first 2 days. At around the 3rd or 4th day, the head had started to fall. By day 6: Fermentation quite active, a bubble once every 12-13 seconds (Fermentation Temp 49 F. (average)) Fementation died down after about 2 weeks. Air lock would occasionally drop and then I would add a little extra water and piston would rise again under pressure after a few hours. Bottled on day 23. Used 10.3 ounces light DME to carbonate about 7.75 gallons at 68 F. (2.55 Atmospheres) After 15 days of bottle fermentation, all bottles were moved to the cooler, and temp lowered to 32 F.
Orange Elderflower Mead	Dry Mead	6.25 Gallons	1.134	1.001	17.55	0	5.33 °L	1K	1
Author: cshokiebrewer Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.134 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 2.0 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/15/2018 10:54 AM Notes: Prep: Stepped up starter using DME for a high pitch rate. Place Orange Peel in the pressure cooker with 1.5 gallons of water for one hour+ to increase extraction. Allow to cool and add pectic enzyme and rest overnight. On brew day dump it into pot with the peal. Brew Day: Heated honey to 110 so it flows better out of the container. Blend honey, first dose of yeast nutrient, tea, and water with drill. Aeration with drill for 2 minutes at high speed after mixed. Siphon and discard starter 'beer,' pitch resulting yeast slurry. Added 10-12 drops of Fermcap. At 70% Projected FG second dose of yeast nutrient with gentle stir. After 3 days at FG, rack to secondary. One week before the end of secondary add the Elderflower as a dry hop.
Halfdan's Dry Holiday Mead	Dry Mead	5.5 Gallons	1.115	1	15	0	4.78 °L	1K	0
Author: bewise54 Boil Size: 5.5 Gallons Boil Time: N/A Boil Gravity: 1.115 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 71 ° F Priming Method: None Priming Amount: N/A Creation Date: 8/7/2017 4:34 PM Notes:
Alaska Amber E 5G	American Amber Ale	5.5 Gallons	1.053	1.012	5.37	24.22	13.94 °L	1K	0
Author: Brew Lab Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.097 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: 6/2/2016 8:47 PM Notes:
Dubbel #1 - 3 Gal	Belgian Dubbel	3 Gallons	1.062	1.014	6.26	19.02	24.88 °L	1K	0
Author: Boil Size: 4.5 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: 2/17/2016 6:42 AM Notes: 1.062 -> 1.010 == 84%AA & 6.8-7.1% ABV
Chrislecia OATMEAL STOUT	American Light Lager	5.25 Gallons	1.056	1.011	5.93	35.38	44.16 °L	1K	1
Author: Genus Brewing Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.098 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: 12/28/2015 9:26 PM Notes:
Strawberry Chocolate Stout	American Stout	5.25 Gallons	1.093	1.016	10.08	44.66	36.87 °L	1K	0
Author: sideofpotatos Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.012 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: BrownSugar Priming Amount: 5.6 oz Creation Date: 3/12/2015 5:46 PM Notes:
« First ‹ Previous 228 229 230 231 232 233 234 235 236 Next › Last »							Page 232 of 1,624 20 Recipes of 32,474