Extract Homebrew Beer Recipes | Page 301 | Browse 30,000+ at Brewer's Friend

Author:

georgoooooo

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.145

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: 2/11/2015 6:48 PM

Notes:

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:

Dark_Loki

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.276

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: 2/4/2018 1:25 PM

Notes:

Author:

wbg126

Boil Size: 2.25 Gallons

Boil Time: 30

Boil Gravity: 1.096

Efficiency: 5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Corn sugar

Priming Amount: 4oz

Creation Date: 5/19/2017 2:01 AM

Notes: Pitched slightly above 78F

Author:

Raging_Engie

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

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: 1/29/2017 10:37 PM

Notes: OG 1.05

Author:

db Brewer and Wine

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: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2016 11:52 PM

Notes:

Author:

Shnitze

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2016 9:45 PM

Notes:

Author:

Boil Size: 3 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: 9/3/2015 4:48 PM

Notes: I want it to taste "deep", malty. good warmer or kinda cold.

not too hoppy but can pay attention to some higher notes

deep amberish, with a nice head foam.

doesn't feel light on the tongue, and hits at 6% +

Author:

drittfiske

Boil Size: 8 Litres

Boil Time: 20

Boil Gravity: 1.044

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2015 10:09 PM

Notes:

Author:

MHerb

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 5/7/2016 10:33 PM

Notes:

Author:

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2016 2:46 PM

Notes:

Author:

Boil Size: 6 Litres

Boil Time: 15

Boil Gravity: 1.104

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2016 5:08 PM

Notes:

Author:

luv2brew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2017 8:57 PM

Notes: Use 2.5 liquid yeast package or make a starter. Pitch yeast at 64 degrees F and let the temperature rise slowly to 70 F over the ocure of one week. When finished, carbonate the beer to 3-4 volumes and allow to lager for 1 month at 45-50 F.

Alternate yeasts: Wyeast 3787

Author:

Tom Nuss

Boil Size: 4 Litres

Boil Time: 20

Boil Gravity: 1.04

Efficiency: 80

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: 8/2/2015 10:45 PM

Notes:

Author:

Mattadorable

Boil Size: 6.5 Gallons

Boil Time: 65

Boil Gravity: 1.058

Efficiency: 50

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: 12/11/2017 8:51 PM

Notes: Made this for my wife who really enjoyed New Belgium's Snow day which appears to be discontinued. Was shooting for flavors of caramel, clove, orange peel and somewhat successfully accomplished this. Dry Hop addition added after tasting post fermentation found the beer was too sweet and simple.

Improvements:
Had to add a tincture of nutmeg/allspice/clove settled in whiskey for a week to add an extra punch of spice. Next time I'd add more spice during the boil and double the sweet orange peel. I'd also add some vanilla to taste at the bottling stage.

Closing notes:
Happy with the results, compared to other Winter Warmers this has more citrus/spice. Would like to play with water chemistry to see if the finish can be cleaned up.

Author:

BlackdogGa

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.125

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: 4/20/2015 6:28 PM

Notes:

Author:

TenOaksBrewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.061

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: 3/10/2018 1:43 PM

Notes: Honey added at flameout for 15 mins before chilling

Two liquid yeast packs pitched at the same time. No stall, full attenuation.

Cold crashed at 39 degrees overnight

Acutal OG was 1.066, SG was 1.009

Author:

Siam

Boil Size: 12 Litres

Boil Time: 30

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 11 ° C

Priming Method: co2

Priming Amount: 2.07 bar

Creation Date: 3/26/2020 5:17 AM

Notes: Unable to find Morgans Premium Lager yeast in the list so have listed White Labs American Lager Yeast

Ferment for 2 weeks at 12°C

Dry hop at day 11 or when the beer has a couple points left before reaching FG

After 14 days or when beer has reached FG, bring temp up to 16°C for Diacetyl rest (2 - 3 days)

Cold crash to serving temp (3°C) for 2 - 3 days and then transfer to a keg to carbonate at 10psi for 2 weeks or until preferred carbonation is reached and enjoy

Alternatively, transfer to a glass carboy and "Lager" for a minimum of 6 weeks at 3°C

*Update to recipe after finishing my first batch - first batch was tasty and it has been a while since I've had a Boags but it was surely a close clone! After sitting in the keg for a couple weeks though the citrus notes dissipated so I've significantly increased the hop bill in this recipe and added a dry hop to try and account for that. I'm hoping this doesn't over do it. Will report back in a few weeks when my next batch is ready to drink. The dry hop is probably Optional when trying to clone this recipe and I'll leave that to each of you to make the decision to include or exclude it based on your own flavor palette. I've just been messing around with a NEIPA so I could be a little biased towards the stronger Hop profile, I apologize if that ruins this clone.

Author:

Ben & Damian

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.099

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: 7/22/2021 10:33 PM

Notes:

Author:

Mallonee's Malt

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 60

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: 8/13/2021 12:20 AM

Notes: Based on kit "Flemish Fiend" by Brewferm.

Kit recipe designed for 12 liter output. Target fermenter is a "Mr. Beer" fermenter. Volume of fermenter is approximately 9L at the 2 gallon mark.

Can recipe calls for LME can plus 800g sugar for the 12l. Going to try to scale that back to 9L with the same target 1.010 OG.

Union Jack yeast 6g with kit.

OG calculations aren't even close so I will use ratios for "Dubbel Damme" which made 9 liters and worked well.