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

Author:

Tommy K

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 37

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2015 3:19 PM

Notes: OG 1046
omstikking 13. mai Gravety 1006
Flasket 22.6, FG 1006

Author:

Bootleg Brew Co

Boil Size: 105 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 82

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: 9/14/2021 11:55 AM

Notes:

Author:

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: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2015 8:28 AM

Notes: Intentionally as simple as possible.

Author:

Ombank

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2020 9:31 PM

Notes: Extract Kit for a kettle sour base. Style aligns with Berliner Weisse but is too high alcohol to be naturally considered one. Great base for kettle sours brewed to be fruited/spiced later.

Step 1: Add 3 gallons of Non-chlorinated water to kettle. Bring heat of water to 165F. At 165, add muslin bag full of steeping grains to water and shut off heat.

Step 2: Allow steeping bag to diffuse for 30 minutes, bobbing gently. After 30 minutes has passed, discard steeping grains and muslin bag. Remove kettle from burner.

Step 3: Stir in malt extracts. Be sure to fully diffuse malt extract into wort, otherwise scorching may occur when heat is reapplied. Once malt extract is fully dissolved, return kettle to burner.

Step 4: Reapply heat to kettle, bringing kettle to rolling boil.

NOTE: this is where the recipe will deviate from standard extract recipes. Please be aware of changes to methodology.

Step 5: Boil wort for 15 minutes. DO NOT add any hops.

Step 6: After 15 minutes has passed, cut heat to kettle and cool to 100F. Leave wort in kettle, do not transfer to fermenter.

(Optional, Recommended): Pre-acidify wort to 4.5pH. Can be done using small amounts of lactic or phosphoric acid sold at local homebrew store. Can use pH meter or strips, meter recommended.
(Optional, Recommended): Purge oxygen out of wort by running CO2 from CO2 tank through wort for a couple minutes. Prevents unwanted microbes from growing.

Step 7: Add vial of Lactobacillus or shot of GoodBelly probiotics to wort. Place lid on kettle & wrap kettle around lid with kitchen stretch-wrap to create air-tight seal in kettle.

Step 8: Allow kettle to sit in warm area of house for 48 to 72 hours. (Optional, Recommended: check pH of wort with pH meter or strips. pH should get to ~3.5pH)

Step 9: Once 48-72 hours has passed, remove stretch wrap and lid from kettle (wort will smell very funky, may show pellicle). Return kettle to burner. Heat back to boil.

Step 10: Once boil has begun, allow 15 minutes to pass. Once 15 minutes has passed, 1oz of Tettnanger (or whichever hop/hop amounts desired).

Step 11: Allow boil to continue for 55 minutes. With 5 minutes remaining, add tsp of Irish Moss (optional). Once boil has ran for a total of 75 minutes, shut off heat.

Step 12: Cool wort to 80F using ice-bath or wort chiller. Add non-chlorinated cold water to hit 5 gallons of post-boil volume (can be done before chilling if your kettle is large enough.

All lactobacillus has been boiled off; the wort is now safe to go into your fermenter.

(Optional, Recommended): Steal small sample of wort to check gravity using hydrometer.

Step 13: Transfer to fermenter, aerate by splashing wort or carefully shaking fermenter.

Allow to ferment as normal, bottle when beer hits final gravity.

Author:

Jocke.B

Boil Size: 12 Litres

Boil Time: 45

Boil Gravity: 1.044

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: 2/14/2019 8:06 AM

Notes:

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:

Boil Size: 20 Gallons

Boil Time: 20

Boil Gravity: 1.095

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2017 8:09 PM

Notes: apx 2 oz hop rems used at flame out
7 packs of 34/70 pitched

Author:

Johnny B

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 8/5/2017 6:40 PM

Notes:

Author:

Swann Brew Club

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.05

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: 11/14/2016 1:25 PM

Notes: Christmas 2016, hopping was picked to bring out floral and citrus flavours.
Weighing the hopping to the to the end of the boil to concentrate on flavour and limit bitterness.

Author:

Blackchance

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.133

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: Honey

Priming Amount: 1/4 cup

Creation Date: 9/14/2016 1:13 AM

Notes:

Author:

Antmuzic

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2016 2:53 AM

Notes:

Author:

Zombie_Dad

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 100

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: 3/2/2016 2:07 AM

Notes: Pitch 2 packs US-05.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.107

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2016 2:08 AM

Notes: Secondary on 1/23/16 2 weeks from brewing.

Author:

Jimbo!

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: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2017 7:02 PM

Notes: Used 5 lbs of Briess Golden Light DME and 3 lbs of Briess Pilsen Light. 2lbs of Honey is a late addition (mine is a blackberry honey).

Seep grains for 20min at 160F

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:

wbg126

Boil Size: 2 Gallons

Boil Time: 30

Boil Gravity: 1.062

Efficiency: 5

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: 8/12/2017 9:51 PM

Notes: Pitched 090 and saison dry yeast
broke medium char oak spiral in half and soaked for 45 mins in warm water to pull out tannins
sat in primary for 2 weeks

Author:

egurrad

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.112

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: 4.9 oz

Creation Date: 8/22/2016 4:41 AM

Notes:

Author:

DRice97

Boil Size: 2.5 Gallons

Boil Time: 55

Boil Gravity: 1.08

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2017 2:53 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.065

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: 1/24/2019 6:52 AM

Notes:

Author:

Frosty Weasel

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.125

Efficiency: 70

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: 11/1/2015 9:10 PM

Notes: