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

Author:

Thor Wiegman

Boil Size: 2.5 Gallons

Boil Time: 90

Boil Gravity: N/A

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: 6/12/2011 3:23 AM

Notes: This is my idea for an oatmeal stout to be brewed this fall. Please let me know if you see anything here I should avoid, or if you have any recommendations.

Author:

CHMadsen

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2015 12:28 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.127

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2017 7:48 PM

Notes:

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:

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:

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:

Wolf Pack Brewing

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.063

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: 1.85 bar

Creation Date: 7/8/2019 10:35 PM

Notes: Based on a Liberty Knife Party All Grain Clone Recipe - http://beersmithrecipes.com/viewrecipe/1304738/knifey-spoony-nz-liberty-knife-party-ipa

2 x Black Rock Golden Ale Can LME (Each can adds 27IBU and 6 SRM of colour)
1 x 1.36kg bags of WW DME
3 x US-05 Yeast (2 extra yeast required as 1 comes with WW APA kit)

Grains (Steep for 30 minutes at 66 degrees)
500 grams of Vienna Malt
450 grams of Medium Crystal Malt
300 grams of Munich Malt
200 grams of Acid Malt

Remove Grains and sparge with 4 litres of boiled water

Do a 60 minute wort boil to ensure long chain sugars are broken down (US-05 does not handle long chain sugars and so you will end up with residual sweetness from unfermented sugars if boil time is not 60 minutes)

Hops (additions starting with 20 minutes to go.)
30 grams Amarillo
10 grams Centennial
100 grams Citra
110 grams Mosaic
60 grams Simcoe

Dry Hop in 2 stages
1st Dry Hop in last 2 days of fermentation
2nd Dry Hop after cold crash and removal of yeast matter

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:

Darby Rose Brewing

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2018 5:55 PM

Notes:

Author:

CG@BBW

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 40

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: 7/11/2015 5:34 PM

Notes:

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:

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: 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:

shenkafella

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2018 8:39 PM

Notes:

Author:

yottabit

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2018 4:51 PM

Notes: 1. Steep all grains, including pretzel, for 20 minutes
2. Boil
3. Add all LME, return to boil
4. Add .25 oz. Brewers Gold hops
5. Boil 40 minutes
6. Add 0.5 oz. Northern Brewer hops
7. Boil 15 minutes
8. Add other .25 oz. Brewers Gold
9. Boil final 5 minutes
10. Terminate boil

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:

Boil Size: 10 Litres

Boil Time: 30

Boil Gravity: 1.098

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: 6/23/2016 9:05 PM

Notes:

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:

Dave Harm

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2015 11:20 PM

Notes: Split batch in two 3 gallon fermenters.

3 gallon w Safale 5

3 gallon w SanDiego Super

Same recipe, two different yeasts.

Author:

BiggieSmarty

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2023 11:01 PM

Notes: