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

Author:

BoomerBrews

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 25

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: 10/3/2018 1:32 AM

Notes:

Author:

GrungeBob

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 4/1/2016 5:58 PM

Notes:

Author:

tsoybeans

Boil Size: 1.125 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 1/13/2023 8:11 PM

Notes: 1. Finely (and I really do mean finely) dice your ginger and put into a steeping bag.

2. Cut your 6 lemons and 3 limes into quarters, squeezing each one into the water. Once squeezed, throw the slices in the water.

3. Add your 3 cinnamon sticks and 3 cloves.

4. Boil for 60 minutes.

5. Once 60 minutes has been reached, remove all of your steeping items and add your sugar. Boil an additional 10 minutes to sterilize the sugar.

Note: I found that by leaving the steeping items in the water, they tend to absorb the sugar, thereby affecting your gravity.

6. Dilute the wort with your other 2 gallons of water to chill it quicker. Aerate, then pitch your yeast.

7. Take continuous gravity readings, and stop around 1.011 or 1.010. The higher the gravity, the sweeter and more syrupy it will be. 1.011 is a good cross between sweet with just enough dryness.

8. Once FG is acheived, bottle using a plastic bottle to tell where your carbonation is at. Once carbonation has been acheived, pasteurize and you're done.

Other notes: Ginger and citrus slows the fermentation process, this can take up to a month or more, have patience and you'll get there.

I opted to use a champaigne yeast, as EC-1118 has almost no flavor profile, and has a huge ideal temperature range. This makes it easier to make this year-round.

Author:

KeizerBrewr

Boil Size: 5.7 Gallons

Boil Time: N/A

Boil Gravity: 1.073

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 80 ° F

Priming Method: dextrose

Priming Amount: 3.7 oz

Creation Date: 12/7/2021 6:00 PM

Notes: Taking a stab at a Viking-age raw ale. Sanitation needs to be 100%, Sanitize everything the liquor and wort will come into or possible contact with.
Full volume steep is required.
-Steep grains first, Remove and squeeze excess liquid/drain into kettle
-Add extract
-Add Juniper tips and Meadowsweet(in a sachet or hop bag) to kettle and bring kettle to 180, start timer. Remove Juniper at 30 minutes
-Add hops and kill flame and chill to 80F, pitch Clarity Ferm and Kveik.

Author:

Proven Beverage Concepts

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.001

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: 7/30/2021 2:45 AM

Notes: Tart Cherry Cider

8 gallons apple cider or juice (musslmans works great)
2 gallons of tart cherry juice (comes in quart size bottles)
8 cups white sugar
2 tablespoons lemon juice
Red star cote de blanc yeast

ferment out for 2-3 weeks
Stabilize with potassium sorbate
sweeten with 4 jars ( 5-6 for sweeter) apple juice concentrate

keg and carbonate

Author:

michaeljahrig@hotmail.com

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.118

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/1/2019 5:46 PM

Notes:

Author:

dog

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.115

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: turbinado

Priming Amount: 2/3 cup

Creation Date: 8/5/2017 3:01 AM

Notes: remove the white of the orange peel. using fresh oranges

Author:

Clint Askins

Boil Size: 6 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/2/2019 4:38 PM

Notes:

Author:

Uhtred Bebbanburg

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2018 5:47 PM

Notes: This is not the original ingredients list. Must start calling Cachette in advance to secure yeasts - and hops for that matter.

Boil started off perfectly. Got a skunk living under the stoop, and just found out the Mustang has a leak in the radiator. Losing Mike Barsalou next week due to inverted headcount ratio. Good times.

Because I added steeped water at about 15 min (with Irish Moss), and also added water at about 20 minutes to keep up boil volume (suspect this is a no-no), I added 10 minutes to the boil, to ensure it had 60 minutes of true boiling time. Don't simmer your beer, I once read. Should have waited to add the carageenan.....oh well.

Made starter, as per instructions, with 200B yeast cells.

Chilled the pot in the snow.

Pitched yeast next morning, at about 65F, set chiller to 58F. Yeast looked happy. Starting gravity was spot-on at 1.050. Probably dropped with all the liquid thrown in with the yeast.....did not check.

Temp profile: 51F (3/12), Diacetyl rest 57-64-67 (3/18-3/21), racked to carboy, 55F (3/21), 39F (would not reach 36F, 3/23), 40F (3/26), OFF (3.29). Took about 3 days to get above 50F.

Bottled on April 4, everything went smoothly.

Author:

Bfonta001

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 35

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: 2/20/2015 7:32 PM

Notes:

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

Author:

sejamt

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/14/2016 9:48 PM

Notes:

Author:

hippy

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

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 7:17 PM

Notes:

Author:

Brew Lab

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

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: 1/7/2016 11:12 PM

Notes:

Author:

GuiPer

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 16.8

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2015 1:29 PM

Notes:

Author:

Rob1776

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.14

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: 11/18/2018 2:48 AM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.108

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: 11/23/2018 6:47 PM

Notes: 11/24/18: 5 tsp yeast nutrient (3 tsp at pitch, 1 tsp @ 3 days, 1 tsp @ 6 days)

In a large brew pot, simmer 3 gallons of water.

Remove pot from heat and add 10 lbs honey and 32 oz maple syrup and 3 tsp yeast nutrient. Stir until fully dissolved.

Rehydrate the yeast (1/4 cup @ 95 to 100 F for 20 min) in a sanitized cup, and cover.

Add the must to a 6 gal primary fermenter along with 2 gal cold water. Aerate it, and pitch the yeast.

Seal fermentor with airlock and store in a dark place at a temperature of about 70 degrees.

11/27: After 3 days, add 1 tsp yeast nutrient and aerate do this again after another 3 days (11/29).

(12/16) After another week, add the remaining 32 oz of maple syrup and aerate. weeks add 32 oz (2nd) maple syrup.

(1/20) 3 weeks siphon, re-rack the mead into a sanitized 5 gallon carboy. Add the Oak Spiral.

(2/17)After another 3 weeks, re-rack, then let age for 2 months.

(3/30) Dissolve the 3/4 cup in 2 cup warm water, add to carboy, and stir lightly.

Fill sanitized bottles and let age for 4 months or more until your big celebration!

Target SG: 1.12 (15.54 %ABV) Actual: 1.086 @ 5 gal.

12/16/18 Added 32 oz MI Maple Syrup and Transferred to secondary

Author:

bowlerhattedman

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.117

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: 7/30/2015 8:57 PM

Notes: Or WyYeast 3787

Author:

Ddp100

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: 0.35

Primary Temp: 70 ° F

Priming Method: corn sugar

Priming Amount: 3/4 cup

Creation Date: 7/27/2015 11:49 PM

Notes:

Author:

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2015 7:19 AM

Notes: