Extract Homebrew Beer Recipes | Page 254 | Browse 30,000+ at Brewer's Friend

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:

Delvan

Boil Size: 4 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: 3/11/2015 11:58 PM

Notes:

Author:

buzzerj

Boil Size: 4.5 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: 3/2/2013 4:56 PM

Notes: Rated 3rd highest beer in the 2008 Clark County Fair, Clark Co. WA.

Author:

Le Breton

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: 12/20/2016 4:13 PM

Notes:

Author:

DaleCarroll@cox.net

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/8/2019 12:45 AM

Notes: 2" of ginger is about .5 oz
1 peel of a medium orange is about 1 oz

Author:

Bird1986

Boil Size: 6.5 Litres

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2016 9:46 AM

Notes:

Author:

VTHomebrewer

Boil Size: 0.5 Gallons

Boil Time: 60

Boil Gravity: 1.343

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: 5/6/2019 6:36 PM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

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: 10/23/2018 2:57 AM

Notes:

Author:

Tollie Mitchell

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Table sugar

Priming Amount: .3

Creation Date: 7/16/2017 12:47 AM

Notes: I want a simple malty, caramely beer without much hop flavor or bitterness.

Author:

Camp Rock Grove Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: CO2

Priming Amount: N/A

Creation Date: 1/15/2017 7:03 PM

Notes: Used Safbrew BE-256 Abbey Yeast, 11.5g

Author:

kuhuh

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.155

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2016 11:16 PM

Notes:

Author:

YHCDublin

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.089

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: 3/19/2016 7:41 PM

Notes:

Author:

jakwin

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.141

Efficiency: 80

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: 1/16/2016 9:03 PM

Notes:

Author:

Omak1

Boil Size: 3 Gallons

Boil Time: 70

Boil Gravity: 1.089

Efficiency: 45

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 3/4 cup

Creation Date: 11/2/2015 5:22 PM

Notes: Mashed steeping grain at 158º F for 50 minutes, Sparged with 1 quart 175º water.

Pre-Boil volume was 3 gallons.

1/2 pound of LME was added to the start of boil. The remainder of the LME & DME was added at 60 minutes into the boil. Fermentables were boiled 10 minutes to sterilize for a total boil time of 70 minutes.

Yeast was re-hydrated and pitched when into 80º wort. Wort was aerated for 15 minutes using aquarium pump, HEPA filter and 5 micron stone.

Fermentation bucket was placed in 68º room at 1:30 PM. Bubbles were flowing trough air-lock at 3:15 PM

Author:

BaardM

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.053

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: 4/17/2015 10:58 AM

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:

losgood07

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.054

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: 1/24/2015 5:49 PM

Notes:

Author:

mzbirch

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.012

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/9/2023 12:53 AM

Notes: https://learn.kegerator.com/sahti/

Historically...

- barley, supplementing with rye and/or oats;
- yarrow, bog myrtle, caraway, and other herbs were often used in its flavoring;
- traditionally brewed with minimal, if any, boil (= little hop)
- filtered through a bed of straw and juniper branches layered along the bottom of a kuurna — a carved wooden trough with a plugged bunghole at the bottom
- small amount of hops were added to either the mash or as part of the filter bed

- To build your grain bill, start with a base 80 to 90 percent either English pale ale or Pilsner malt.
Munich malt is found in many Sahti recipes and can make up from 10 to 20 percent of the remaining grain. Use rye in amounts up of 5-10% — though it can make up as much 40% — and a small percentage of malted and/or flaked wheat, or flaked oats could also be included.
- Whether you use hops or not is going to be up to your own preferences, and likely something you will want to experiment with. But remember, the bulk of the aroma and flavor in a Sahti should come from the Juniper branches and berries. When hops were used, they were added as part of the sparge filter or directly to the mash, which was sometimes boiled for a short time as a last step. In this way, hops could have imparted slight aroma and possibly a little flavor, but very little bitterness.
- Stick to low-alpha hop varieties and those of a more earthy/spicy quality. European hops are going to be recommended and should be a nice complement to the juniper. A few good varieties to choose from include:
German Noble Hops — Saaz, Tettnang, Hallertauer Mittelfrüh
English Hops — Fuggle, East Kent Goldings, Challenger
- Often, brewing water was heated with juniper branches to impart even more juniper flavors.

Author:

Ross-Worthington

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.085

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: 10/17/2016 12:49 PM

Notes: Steep the carapils in 1 1/2 gallons water at approx. 150 degrees for 30 minutes.

Wash (don't squeeze) the grains with another 1 1/2 gallons boiling water as you remove the grains.

Add the DME and bring to boil then hop according to schedule.

Bring to room temperature and top up with cool water to 5 or 6 gallons total in primary fermenter.

When you feel fermentation is complete add the final ounce of chinook and citra hops to the fermenter to dry hop, and allow to dry hop for 7 days.