Extract Homebrew Beer Recipes | Page 280 | Browse 30,000+ at Brewer's Friend

Author:

Tim Baruffi

Boil Size: 2 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: 10/20/2011 4:19 AM

Notes: this is my first made without using a pre-packaged kit, though still using extract, i feeling like im moving up in the world.
this beer is definitely missing something and needs some fine tuning, but i think its a step in the right direction.

Author:

Wicked Pissa Brewers

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.139

Efficiency: 60

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: 5/3/2017 9:22 PM

Notes: The Summit - IPA
Type – Extract:
Batch size: 5 gal
Boil Size: 2.5 gal
Boil Time: 60 min
Fermentation Stage: Two Stages - 2 weeks primary, 5 weeks secondary
Original Gravity: 1.070
Final Gravity; 1.016
ABV: 7.04%
IBU: 77.35

Ingredients:
2.5 Gallons Tap Water
4 Gallons Bottled Water – Note: even though this is a 5 gallon recipe, you will need extra because of the fluid loss during the boil process
1lb American Two Row
1lb German Munich
.5lb Carapils
7bs Dry Malt Amber Extract
4oz Summit Hops
1oz Liberty Hops
1oz Willamette Hops
1 Pack Nottingham Dry Ale Yeast

Procedure:
Start with 2.5 gal tap water, heat water to 165 degrees and steep grains for 30 minutes
Remove grains and bring wort to boil
Remove pot from heat, add 7lbs Dry Malt Amber Extract and return wort to boil
Add 1oz Summit hops and boil for 60 minutes
Add 1oz Summit hops and boil for 30 minutes
Add 1oz Summit hops and boil for 15 minutes
Add 1oz Liberty hops and whirlpool for 5 minutes
Cool wort to 70 degrees
Add enough bottled water to bring the specific gravity to 1.070
Add Nottingham Ale Yeast

Fermentation:
Primary – 2 weeks at 60-68 degrees
Secondary – 5 weeks at 60-68 degrees
Add 1oz Willamette hops to secondary fermenter 14 days before bottling day
Add 1oz of Summit hops 5 - 7 days prior to bottling day
Bottle beer 5 - 7 days after last dry hop addition

Bottling:
6 weeks after brew date
Use .2oz of corn sugar per gallon of beer.
Condition beer for 4 weeks at room temperature

Author:

Tbone123

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.098

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: 3/19/2017 11:27 AM

Notes: Primary fermentation at 72 degrees. Racked to secondary for 2 weeks at 68 degrees. Final gravity 1.012.
I have been plagued several times by liquid malt extract that claims to be "light" when it's more pale or amber colored. Needless to say, this batch came out to be more like the color of a typical pale ale with a slight reddish tinge.

Author:

knittles

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: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2016 1:46 AM

Notes: Collaboration with Marcus Ferro

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.014

Efficiency: 35

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: 9/4/2016 6:48 PM

Notes:

Author:

butaud

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2015 5:53 PM

Notes: Slight modifications from the book's recipe to accomodate my LHBS - using 1/2 as much regular chocolate malt since no pale chocolate available, will use US Goldings (from Yakima) instead of Kent Goldings. Also adjusting to 2.5 boil size (with 4.5 lbs of LME as late addition).

Author:

Thor Wiegman

Boil Size: 2.5 Gallons

Boil Time: 60

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 4:20 PM

Notes: You better like smoke and bitter to drink this one. I will adjust the smoked malt in the future and back off the bitterness just a touch. Could really use some sweet aroma.

Author:

uwuuhu

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2016 10:29 PM

Notes: Decided to use Coopers Wheat beer kit + Wheat DME, and add a little Hallertauer (classic Bavarian weissbier hops) both for aroma and bitter (10 and 60 min). Since the kit already has some hops, I'll just use a tiny bit (10-20g in ~10-15 liters wort =~3 AAU) to be on the safe side, yet be able to try boiling and adding hops. No dry hopping.
Make sure to do a clean racking to bottling bucket, so there's only some yeast in the bottle, like a real hefeweizen.

Made with 500g LDME and 300g Dextrose, (like package suggests) 150g malted wheat steeped for 20min, and 10g Saaz dry in the fermentor from day 4 til day 10. Used the kit yeast at 19-21'C. Turned out quite well after 3 weeks with a very pale body and a nicely white, fluffy head. The body isn't overly light, and the taste is delicate and well balanced with a nice impart from the Saaz. Perfect for hot summer days. Only other comment is that it would benefit from a proper wheat yeast such as WB-06. I'd give this a no-joking 5-star rating.

Another user used wyeast 3068 (for real German tasting weissen, not American hefeweize)

From: http://www.ratebeerkits.com/items/view/coopers-wheat-beer

Coopers site suggests using kit + 1 kg of Coopers Wheat malt and WB-06 / Munich yeast; to make 'Hefeweizen'.

____________________________________________
For those interested: poster Les posted this from another board from Down Under. It's close enough that I'm going to give this a whirl:

(6 gal batch)

~2kg Wheat Dry Extract (62.5%)
~1.1 Light Dry Extract (37.5%)
12 grams Tettnang (90') 6.4 IBU
9 g Pearle (90') 8.6 IBU
7 g Tettnang (45') 3.4 IBU
7 g Tettnang (15') 1.0 IBU
1 pkg Weihenstephan Wyeast #3068)

Beer Profile Estimated Original Gravity: 1.051 SG (1.044-1.052 SG)
Estimated Final Gravity: 1.010 SG (1.010-1.014 SG)
Estimated Color: 13.6 EBC (3.9-15.8 EBC)
Bitterness: 19.3 IBU (8.0-15.0 IBU)
Estimated Alcohol by Volume: 5.3 % (4.3-5.6 %) Actual Alcohol by Volume: 5.3 %
Actual Calories: 475 cal/l

Start with ~2-1/2 gallons of water in the pot and bring to the boil. Remove from heat and add 2.2# of the DME (wheat or barley, shouldn't make a difference), and dissolve. Return to the heat to boil (watch for boilovers!) Add the remaining DME (off the heat) in the last 5 or 10 minutes of the boil.
The advantage of the DME limited quantity boil, is that you can cool in a laundry sink or bathtub of cold water.

Ferment with 30% headspace at or below 68 deg F; bottle as soon as fermentation is complete

Author:

chadf85

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.094

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: 2/21/2015 5:58 PM

Notes:

Author:

Demonflesh

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2017 2:08 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.018

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: 1/17/2015 7:35 PM

Notes:

Author:

aboekman

Boil Size: 1.75 Gallons

Boil Time: 60

Boil Gravity: 1.144

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2017 2:33 PM

Notes:

Author:

Beer_Pirate

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.165

Efficiency: 55

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: 8/10/2017 3:54 PM

Notes:

Author:

Beer_Pirate

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 45

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2017 7:21 PM

Notes:

Author:

Basshook Brewery

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Priming Sugar

Priming Amount: 5ox

Creation Date: 10/31/2017 2:45 PM

Notes:

Author:

Roghengarder

Boil Size: 2 Gallons

Boil Time: 75

Boil Gravity: 1.119

Efficiency: 50

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: 1/8/2018 10:45 PM

Notes: Used Belgian Trappist yeast and distillers yeast with yeast nutrient

Hopefully it will ferment lower than the projected F.G.

Author:

Jamie S

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: N/A

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: 11/3/2019 11:52 AM

Notes: 20 Ltrs of Summer Snow Apple juice. (Actually 17.. lost 3lrs in a fermentor leak..)

Plan on Splitting off into Three batches:

Batch 1:
5 Ltr Bottled - Straight Apple Cider

Batch 2:
6 Lt of apple cider & 4 Ltrs of Pear juice for secondary fermentation.

Batch 3:
6 Ltr apple cider with 2 Ltrs sour cherry juice added to secondary

Pitched yeast | 02/11/2019 OG = 1053
After 7 days fermentation | 09/11/2019: G = 1016
After 9 days fermentation | 11/11/2019: G = 1012
After 12 days fermentation | 14/11/2019: Split batches (Forgot to take G reading but leaving for another week to finish then FG will be taken.

Final:

5 Litres of 100% Apple Cider - Bottled
10 Litres of 50% Apple & 50% Pear Cider - Bottled
8 Litres of 75% Apple & 25% Sour Cherry - Bottled.

Author:

St Boni Brewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.124

Efficiency: 70

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: 5/27/2021 3:05 AM

Notes:

Author:

BDP

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2016 5:00 PM

Notes:

Author:

TattooSteve

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.12

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: 12/10/2017 7:16 PM

Notes: