Extract Homebrew Beer Recipes | Page 250 | Browse 30,000+ at Brewer's Friend

Author:

SuperMarioBrewers

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.06

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: 9/27/2016 2:56 AM

Notes: Check the ingredients against yourrecipe sheettomake sure you have everything
listed. Place the yeastin the refrigerator.
Early on the brew day, remove the yeast from the fridge and allow it to come to
room temperature. Activate your yeast package. If using Wyeast’s “smack pack”
follow their directions.
Clean your brewing equipment so that it is clean to your eye, dust free, and then
sanitize all equipment that will be used during brewing with a no wash sanitizer.
In a 3+ gallon stockpot, begin heating 2.5 gallons of water and bring to 150-170°
F. While the water is heating, place the crushed grains in your bag and tie it
off. Make sure to have the grains loose in the back, don’t pack them. Check
the temperature of your water with the thermometer and make sure the
water is between 150-170° F. Remove bag, drain over the brew pot, and
discard the grains.
Bring the resulting liquid (now called wort) to a boil. Once it reaches a boil, turn
off the heat and add the first extract in your recipe. Stir well and make sure it
doesn’t burn or scorch on the bottom, then return the heat.
Bring to a boil. Keep the lid off of the pot during this period, allowing
steam to escape. Try to keep a consistent rolling boil.
Once the wort is boiling set your timer for 60 minutes and add bittering hops to
your recipe. These are the first hops listed as “60 minutes” on your recipe.
The times listed in a recipe always state how long the hops or other ingredients
should be boiled.
As the timer hits 0, turn off the heat and add the rest of the malt extract or
any 0 minute hops your recipe calls for. After your 60 minute boil the total
volume of your wort will be 10-20% less than your original volume.
Chill your wort immediately. You can use a wort chiller, or place your kettle
in an ice bath in the sink. When your wort is under 90 degrees, pour into
your fermenter (using a funnel if you have a carboy), or use your sanitized
auto-siphon.
While the wort is chilling, gather your already cleaned and sanitized
equipment: the hydrometer and tube, thermometer, fermenter, lid, airlock,
and carboy cap if using a carboy. Anything that touches the wort after the
boil should be sanitized and placed on a clean counter or paper towel.
Top up with cool water to the 5.25 gallon mark on your fermenter. Stir well, or
agitate the wort to provide aeration. Take a sample out of the fermenter using a
wine theif or racking cane, and place the hydrometer in your test tube. Float the
hydrometer in the wort, spinning gently to keep it from touching the sides. This
reading is your “Original Gravity” or OG for short.
Using sanitized scissors to open a corner of your yeast package, or open
the vial (depending on the brand of yeast you have), and add it to your
wort.
Coverwith the sanitized lid or bung, and fillthe airlock up to the linewith
cleanwater. Place the airlock in the hole, and keep in a dark place, ideally at
65-66° Fahrenheit, unless yourrecipe states otherwise.
Cover with a sanitized lid or bung and fill the airlock up to the marked line
with clean water or sanitizer. Place the airlock in the hole of your bung or
bucked, place the fermenter in a dark space (ideally at 65-66°F), and let
your homebrew ferment.
Signs of activity should start within 24 – 48 hours, and continue for
several days finally completing after 10 – 14 days provided the
fermentation has stopped. One the foam (also known as krausen) has
fallen back down allow the beer to sit and clear for a few more days. You
can now take another reading with your hydrometer by extracting some
of the beer with a sanitized wine theif or racking cane. This reading will
be your “Final Gravity”, also known as FG. In at least two days check it
again, if it is the same then your beer can now be bottled. If your beer
calls for dryhops then this is the stage in which they will be added.

Author:

Bird Law Brewing

Boil Size: 5.12 Gallons

Boil Time: 15

Boil Gravity: 1.035

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 9.72 psi

Creation Date: 1/14/2022 6:35 PM

Notes: 5 gallons of Distilled water or RO Water

The flavorings are pure speculation at this point. Once I conduct a taste test, I'll update the profile.

Author:

harrelson37

Boil Size: 3 Gallons

Boil Time: 60

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: N/A

Priming Amount: N/A

Creation Date: 1/22/2018 7:47 PM

Notes: Wyeast 1056
White Labs 080

Author:

Conanicut Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 11/26/2017 7:49 PM

Notes:

Author:

SayvilleBrew

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 10/25/2017 9:53 AM

Notes:

Author:

Brewer Barry

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.105

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: 9/4/2017 8:03 PM

Notes: 1. Heat 2 gallons of water to approximately 155F
2. Steep grains while holding temperature constant (25 mins)
3. Remove bag and bring to a soft boil
4. Add .75 oz Warrior hops and 3 lbs of liquid malt extract (60 mins)
5. Add 2 oz of brown sugar (40 mins)
6. Add 2 oz cane sugar and 3 lbs dry malt extract (25 mins)
7. Add .5 oz Galaxy and Falconer's Flight hops (10 mins)
8. Once boil is complete chill wort to approximatly 70F
9. Add water to bring to 3 gallons
10. Transfer to primary fermenter, pitch yeast, and shake fermenter for 5 mins to oxidate.
11. Add seasoned chopped fruit to nylon bag and dry hop for 3 days
12. Add 1 oz of Lemondrop, Citra, and Falconer's Flight in nylon hop bag for 5 days, same measurements in second bag for 10 days.

Author:

Hop'n Roll

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.056

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: 3/12/2017 5:32 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 27.5

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2017 4:18 AM

Notes:

Author:

BransonKP

Boil Size: 3.4 Gallons

Boil Time: 60

Boil Gravity: 1.107

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2013 9:22 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.114

Efficiency: N/A

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: 12/28/2015 1:37 AM

Notes:

Author:

David Gehringer

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2015 8:18 PM

Notes:

Author:

Klassic

Boil Size: 3.5 Gallons

Boil Time: 30

Boil Gravity: 1.063

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: 9/16/2015 2:21 PM

Notes: 1/4 cup of London Ale III slurry (no starter), plus US-5 sprinkled on wort.

3 Gallon RO Water to Kettle. Steep grains as it comes to a boil (remove grains at 170F) and add 6 lbs Pilsen Extract and Bring to a Boil - Watch for Boil Overs

Boil 30 minutes, adding the late addition of 3.15 lbs of MO Extract in last 5 minutes (off heat, thoroughly mix before returning to heat)

After boil, add 1 oz Simcoe and Hot Hopstand for 30 minutes (covered), then cool in Ice Bath until 100F

2-3 Gallon top off at 32-36F Purified Water.

Pitch at 68F or lower. 5.5 gallon total in fermentor.

Forgot to take an original gravity reading. After 1 week, krausen began to fall and gravity was hovering just above 1.010. Dry hopped, and dropped temperature to 62F. Gravity sample tasted amazing.

Author:

Bradog

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.105

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 8:06 AM

Notes:

Author:

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: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/29/2015 2:07 PM

Notes:

Author:

Brewmaster_K

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.114

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: 1/27/2015 6:27 PM

Notes:

Author:

Kruk Brewing

Boil Size: 3 Gallons

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2015 3:59 PM

Notes:

Author:

LaOnda70

Boil Size: 7 Litres

Boil Time: 30

Boil Gravity: 1.309

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Corn Sugar

Priming Amount: 130

Creation Date: 5/8/2014 7:47 PM

Notes:

Author:

Kahunakana

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: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/11/2016 4:56 AM

Notes:

Author:

Rock Canyon

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 30.78 psi

Creation Date: 10/12/2019 5:15 PM

Notes: -Dry Hop at 7 days with Centennial. Gravity at 7 days 1.018.
-Actual numbers: OG 1.070
-FG 1.016 : ABV 7.1%
-The beer came out darker than expected I'd say a srm 30.