Extract Homebrew Beer Recipes | Page 256 | Browse 30,000+ at Brewer's Friend

Author:

RustyBarrelHomebrewing

Boil Size: 5 Gallons

Boil Time: 3

Boil Gravity: 1.047

Efficiency: 100

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: 3/24/2022 2:43 PM

Notes: ===================================
4/24/2022
I kegged this Tuesday 419 from hot with no gelatin. Next day it was pouring with floaters so Wednesday 420 i transferred out of keg and made a make shift filter although not much seemed to get caught I wonder if the floaters were just a few in the first pour. Anyway rekegged it it was 1005 and shook the keg to carb and went on to can. Not sure the carb level but it was on the light side. Also added the rose water extract but have no good idea how much. I did one drop per 16 oz sample so in the end I added 35 drops to a measuring cup but it was immeasurable in the cup and the scale said 0g. So need to figure that out. The cans came out nice tho the rose water could be turned up slightly for experimentation purpose and carb level as well.

===================================
4/14/2022

brew day was a little strange as i brewed this straight up without the fruit then brewed another batch several days later, combining the two then separating them again into separate fermenters, one for plain and the other one for this version with the fruit which i added 7 days ago.

pretty slow fermentation on this and the other one, as of today this is at 1.012 (the other one is higher, about 1.020). i will say it i believe i measured it at 1.015 yesterday so maybe improving

tonight i opened up the fermenter and it does appear to have some active fermentation still going, not sure why this lutra is so slow....obviously it could be because of the fruit but the other fermenter without the fruit is also slow and even slower without the fruit so idk.

anyway i was getting worried about that fruit being at 80 degrees in there so i transferred and filtered the seltzer into a clean fermenter, left a lot of the trub and fruit remains behind, added a couple more spoonfuls of lutra yeast, and two tsp of yeast nutrient which i believe is DAP. oxygenated by pouring back and forth and stirring. ive read seltzer is less susceptible to damage due to oxidation.

on another note it tastes really good. you can tell there is residual sweetness there and its not complex at all, its straight up sugar sweetness. but light and mixed with the fruit flavor its nice. id almost like to stop it like this and package. but in the interest of understanding seltzer i want to try to give it the best chance to ferment all the way out properly then see how that tastes.

i also added a couple drops of rose water extract to 4oz sampler and it tasted really good, a little strong on the nose. im thinking we probably want to start with 1 drop per 16oz can and go from there. not sure how to measure that over the course of the entire batch/keg....

...that would be approx 35-40 drops into the keg not sure if i want to measure it that way or figure something else out. maybe measure 35-40 drops into a measuring cup and see how much that is so next time you can just go from that. andor should measure the 35-40 drops and weight that junk too so next time you can go by weight.

===================================
3/24/2022

initial recipe creation. sounds pretty straightforward, need to figure out how much rose water and extract to add. may want to add rose water at packaging time then do the flavorings at pour time for experimental purposes.

Author:

Gonads

Boil Size: 7 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: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2015 7:57 AM

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:

Jan Erik Johansen

Boil Size: 3 Litres

Boil Time: N/A

Boil Gravity: 1.414

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2016 12:09 PM

Notes: A quick brew. Stir fermentables with 3 liters of boiling water.

Author:

MichaelDeM

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.126

Efficiency: 75

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: 11/30/2017 7:35 PM

Notes: Soak honey bottles in hot water for easy pour.
Add 3 Gal room temp Water w/ 1 dose Yeast Nutrient blend to fermenter
Add Honey to fermenter.
Boil 0.5 Gal water and add to honey containers to dissolve remaining honey, shake, and pour into fermenter .
Top up with additional water to make 5 Gal.
Stir must until all honey is dissolved 5-15 minutes
Add yeast slurry to must.
Add 1 dose Yeast Nutrient at 24 / 48 / 72 hours after pitch and stir.
(nutrient blend is 1/8 oz yeast nutrient and 1/10 oz energizer per dose)
After secondary fermentation, should be able to bottle in 3.5 months after brewing day.

Author:

T2

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 80

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: 8/3/2017 11:37 AM

Notes: 110 F rest for extra ferulic acid hydrolysis, 20 minutes.
152 F saccharification, 30 minutes.

Author:

Brew Camp

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.099

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: 6/13/2017 5:50 PM

Notes: 1. Fill your kettle with 3 gallons of water and turn on heat
2. When the water is hot, before it boils, carefully add your Dry Malt Extract (DME), stirring to avoid clumps. You liquid in your kettle is now wort (malt liquid).
3. Bring your wort to a boil
4. When the wort is at full boil, add 1oz Willamette hops to the boil and start a 60 minute timer
5. After 45 minutes, with 15 minutes remaining, add 1oz Willamette hops to the boil
6. Finish boiling for the remaining 15 minutes.
7. Turn off heat. Cool wort by placing kettle in an ice bath in your sink.
8. When it reaches about room temperature, rack your wort into your fermentation vessel.
9. Top off the your fermentation vessel with cool water to reach 5 gallons of wort.
10. Use your hydrometer to find your original gravity and record
11. Pitch your yeast and place airlock (and lid) on your fermentation vessel.
12. When visible signs of fermentation have disappeared for several days, at least 14 days, rack your beer into your bottling bucket.
13. Add 5 oz priming sugar to 1 cup water and bring to a simmer. Allow to cool some, then add to bottling bucket. Stir gently with sanitized bottling wand.
14. Fill bottles and cap.
15. Store bottles at room temperature for 14 days.
16. Refrigerate overnight
17. Enjoy!!!

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:

Trickyricky33

Boil Size: 4 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: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/22/2019 7:26 PM

Notes: Steep grain for 20 mins at 150

Author:

daBrewtalizer

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.122

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: dextrose

Priming Amount: 5 oz.

Creation Date: 1/3/2019 4:51 AM

Notes: Steep 30 min @ 160 deg. F

Author:

PIK

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2018 8:56 AM

Notes:

Author:

Boil Size: 2.5 Gallons

Boil Time: 30

Boil Gravity: 1.101

Efficiency: 100

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: 12/31/2017 9:19 PM

Notes: 6/23/18:
rack 3 gallons over fresh mashed apricots
rack 1 gallon into carboy
(2) 22 oz bottles
Remainder goes into next batch

Author:

Bassclef Brewery

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.11

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: 2/3/2017 1:18 PM

Notes: 2 Whole Vanilla Beans (Cut up and Shredded) per 5gal, 6 beans for 15gal.

"One teaspoon of vanilla bean paste equals one vanilla bean or one teaspoon of vanilla extract."

Author:

Tollie Mitchell

Boil Size: 2 Gallons

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: 9/29/2016 8:38 PM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.057

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: 6/27/2016 5:10 AM

Notes: Steep dark grains in 3/4 gal water @ room temp for 24 hours
2 gal water, heat to 160
Mash = 75 min @ 150, then raise to 170
Sparge water = 2 gal water @ 170
Sparge the grains
Add water to get to 5.5 gal wort, Bring to boil
Remove from heat. Add LME
Bring to boil, add 2 oz Mount Hood
Boil for 60 min
Add 1lb lactose at 15 min
Add Irish moss at 10 min
Add strained steeped grain liquid at 5 min

Author:

Chalswi

Boil Size: 5 Litres

Boil Time: 30

Boil Gravity: 1.03

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/11/2016 12:50 AM

Notes:

Author:

JP Griffith

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 5/11/2015 9:19 AM

Notes: -Steep @ 160˚ for 30 minutes
-Using WLP648 (the real trois) it just wasn't an option in the dropdown menu.
-Add watermelon juice in secondary
-Leave in secondary for 3 weeks
OG - 4 gal wort 1.066
OG - 1 gal watermelon juice 1.038

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:

Julian Haigh

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.149

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: 4/14/2017 7:43 AM

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: