Extract Homebrew Beer Recipes | Page 239 | Browse 30,000+ at Brewer's Friend

Author:

monksretreat

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

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: 9/14/2020 4:29 AM

Notes: add that extract in gradually !

Author:

Mike's

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2016 6:17 PM

Notes:

Author:

Richard F Shoff Jr

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.082

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2018 12:34 AM

Notes: Sugar consisted of 2 lbs Demerara sugar
1 lbs Pinella
1 lbs table sugard

1sachet of Premium Cider Yeast by Cider House Select

Forgot that apple juice and brown sugar ferment much more than malt sugars. Duh. Lead to much higher ABV than intented

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: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2016 7:17 PM

Notes:

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:

mBodde

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.109

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: 12/29/2016 4:02 AM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2015 5:28 AM

Notes:

Author:

GUY235

Boil Size: 3 Gallons

Boil Time: 15

Boil Gravity: 1.076

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 9/23/2017 9:29 PM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 10/11/2017 8:28 PM

Notes:

Author:

Rogerio DaSilva

Boil Size: 5.9 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: Keg Force Carbonation

Priming Amount: 18 psi @ 40F

Creation Date: 3/4/2017 3:25 PM

Notes: Mill the grains (including the oats) and place loosely in a grain bag. The oats will swell, so avoid packing them too tightly in the bag. Use more bags if needed. Steep the bag in 2 gallons (~8 L) at a temperature of 154 °F (68 °C) for about 60 minutes. Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle for a few minutes while you add the malt extract. Do not squeeze the bag. Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 5.9 gallons (22 L) and a gravity of 1.043 (10.6 °P). Stir thoroughly to help dissolve the extract and bring to a boil.

Once the wort is boiling, add the bittering hops. The total wort boil time is one hour after adding the bittering hops. Do not bother with Irish moss or other kettle finings. Add the spices with five minutes remaining. Chill the wort rapidly to 68 °F (20°C), pitch the yeast and aerate thoroughly. Follow the fermentation and packaging instructions for the all-grain version.

Author:

JakeBentz

Boil Size: 5 Gallons

Boil Time: 10

Boil Gravity: 1.023

Efficiency: 66

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: 7/11/2022 7:34 PM

Notes:

Author:

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.048

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: 2/22/2020 5:33 AM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 5 Litres

Boil Time: 10

Boil Gravity: 1

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: 4/9/2019 9:29 PM

Notes: A tropical cyclone of pineapple, mango and stone fruit. This juicy milkshake IPA oozes sunshine and good time.
Ingredients:
1.7 kg Black Rock Pale Ale
1.7 kg Black Rock Wheat
300g Lactose
11.5 g Fermentis S-04 yeast
115g Azacca
70g Mosaic
70g Citra
1 Vanilla pod
Recipe:
Clean & Sanitise fermenter and associated equipment for brewing.
Dissolve 3.4 kg of wort concentrate and 300g lactose into 2 Litres of boiling water in a large jug and add to fermenter . Fill with cold quality brewing water to 21 litres achieving a start-ing wort temperature of 20 +/- 3 °C.
Sprinkle the dried yeast onto wort surface and ferment for 4 days then dry hop 50g Azacca, 30g Mosaic, 30g Citra and add split vanilla pod.
At day 7 of fermentation with a final gravity of 1.012 SG dry hop remaining 65g Azacca, 40g of Mosaic and 40g of Citra.
Allow 3 days of dry hop and vanilla infusing, then crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle using standard practices
Specification:
Alcohol: 4.1% ABV Bitterness: 30 IBU Colour: 9 SRM

Author:

wbg126

Boil Size: 2 Gallons

Boil Time: 10

Boil Gravity: 1.048

Efficiency: 5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2017 1:58 PM

Notes:

Author:

LJ Wylie

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.081

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: 9/15/2017 7:38 PM

Notes:

Author:

Jimbo!

Boil Size: 3 Gallons

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: 2/27/2016 9:24 PM

Notes: Seep grains to 155F or so then let rest for 10 minutes.

Add 3 lbs of DME begin boil.
Add balance of DME after boil.
Start 60 minute timer
Add Warrior at the begin of boil
Follow with Galaxy at 20 min left
Then when 60 min up add Citra and Azacca for about 10 minutes (turn off heat first)

Author:

onkel frys

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6g sukker/liter

Creation Date: 1/1/2016 8:29 PM

Notes:

Author:

Ironman Brewer

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.173

Efficiency: 25

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: 10/22/2015 9:13 AM

Notes: Actual OG 1.038

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.