Extract Homebrew Beer Recipes | Page 310 | Browse 30,000+ at Brewer's Friend

Author:

VTHomebrewer

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.207

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: 5/31/2019 5:16 PM

Notes: 1x Thomas Cooper's Pilsner,
1x Cooper's Light Dry Malt,
2x packs Booster (6.25 oz each),
3x Packs Saaz hops,
1x packet US-05 yeast,
1x Muslin sack,
no-rinse

Author:

BohicaSD

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.144

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: 5/23/2015 11:10 PM

Notes: Tried to be as similar to Black IPA.

Major differencs:
Some dextrose instead of cane sugar,
Dark LME vs Amber,
Safale 04 vs. 5 Warrior vs Magnum Hop at 1st boil.

Otherwise it's exactly the same.

Author:

Mike McDermott

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: 10.04 psi

Creation Date: 2/29/2020 3:29 AM

Notes: May or may not dry hop. 145IBU is pretty haughty

Author:

Boil Size: 7 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: 65 ° F

Priming Method: co2

Priming Amount: 4.89 psi

Creation Date: 1/21/2020 8:52 PM

Notes: Update 7/26/20 - Brewed on 2/9/20. Brewday went very well. OG was 1.144. Not quite what the recipe calculated but pretty good. Primary fermentation had good activity at first and needed blowoff tube. (FG at 1.078 after 1 week, 1.076 after 2 weeks, 1.075 after 3 weeks. Would not get any lower than that. Tried stirring, shaking, aerating, and temp increase. Repitched yeast at this point. FG leveled off at 1.060 and 11% ABV after another month. Better but not as low as I wanted. All through the fermenting process samples always tasted sweet. Transferred to secondary with Bourbon cubes and left for 3 weeks. Transferred to keg and aged 2 months. Tapped last week. It turned out a little sticky and sweet like a pastry beer but holy crap what a fantastic taste. Very roasty, a bit boozy, and an excellent strong Bourbon Barrel flavor. Very happy with it.

I need to learn the best procedures for fermenting such a high ABV beer.

Here were my brew day instructions.

Prepare a yeast starter in advance. Warm yeast packets to room temperature.

Steep grains in 3 gal of water at 155F for 45 minutes.
Sparge grains with 1 gal of 170F water.
Heat water to boiling then remove from heat.
Add all LME mixing well until dissolved.
Heat and return to boil.
Add hops and set timer to 60 minutes.
Add Candi Syrup, Whirlloc, and Yeast Nutrient with 15 minutes left in boil.
Remove from heat and cool wort to 65-70 degrees.

Rack to primary and add water to 5.25 gal.
Mix and aerate well. Take OG.
Pitch yeast and yeast starter. Gently stir.

2 weeks minimum in primary (ended up being 2 months)

Rack to secondary over
3oz of Bourbon soaked Heavy Toast Oak Cubes
12oz of Bourbon (I used Elijah Craig Small Batch Straight Bourbon)
3 weeks in secondary

Rack to keg and age for 2-3 months

Author:

Jan Erik Johansen

Boil Size: 3 Litres

Boil Time: 2

Boil Gravity: 1.441

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2019 6:34 AM

Notes: A quick brew. Place extract in hot water for 20 minutes. Chop three habanero chilies and put in a hop bag. Use gloves. Bring 3 litres of water to a boil, and add sugar, hop extract and the habanero bag. Boil for a couple of minutes. Transfer to fermentor. Add liquid extract. Stir. Fill up with cold tap water (total 23,7 l). Stir again, and oxygenate. Make sure the wort holds about 18-22 degrees C. Pitch two packs of yeast. Add dry hops and passionfruit puree after 3 days.

Author:

Chiller

Boil Size: 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: 100 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/13/2019 10:47 PM

Notes: Lil Mama I'm Sorry I Never Meant To Ball Like This

Author:

VTHomebrewer

Boil Size: 0.5 Gallons

Boil Time: 30

Boil Gravity: 1.076

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2019 9:44 PM

Notes: 45 IBU goal.

2x can of Oktoberfest (21 IBUs ea)
2x packets of BrewMax LME SoftPack - Robust,

Author:

Ddp100

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 6/17/2018 7:07 PM

Notes:

Author:

dannydgouinjr@ymail.com

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: 0.75

Primary Temp: 68 ° F

Priming Method: Corn sugar

Priming Amount: 5.5 oz.

Creation Date: 5/19/2018 1:38 AM

Notes:

Author:

Bird1986

Boil Size: 7 Litres

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: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/23/2016 9:26 AM

Notes:

Author:

ErockRPh

Boil Size: 3 Gallons

Boil Time: 15

Boil Gravity: 1.051

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 5:19 PM

Notes:

Author:

ASSMOSIS

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2015 3:16 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.156

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: 5/22/2017 1:29 PM

Notes: Great at bottling after 3 weeks in primary. We'll see.

Author:

Wilwham

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.091

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: 5/19/2017 2:02 PM

Notes:

Author:

Two Johns Brewing

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: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2016 4:45 AM

Notes:

Author:

SuperMarioBrewers

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Maple Syrup

Priming Amount: 5.2 oz

Creation Date: 7/19/2016 3:52 AM

Notes: - Spread pumpkin (Libby's) on cookie sheet and bake 20 - 30 mins @ 350 degrees F
- Steep grains 45 min ~ 152 degrees F
- During clearing stage, add spice: 1 tsp of "Pumpkin Pie Spice" or Pampered Chef "Cinnamon Plus". Steep spices in 1 cup of hot water for 10 - 15 min, cool, then add
Note: Several inches of trub, slightly less than 5 gallons

- 3 S-04 packets, 2 in starter

Bottle with Grade B Maple Syrup

Author:

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 1

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/16/2019 5:23 AM

Notes:

Author:

SuburbiaBrewCo

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2015 3:00 PM

Notes: Steep the additional spices in a separate sauce pan for 45 minutes. Use a small grain boiling bag for the whole spices. Keeps things neater and together.

Steep specialty grains at 150 degrees for 20 min.
Mix together and add extract.
Add hops at the right times.
Cool it to 70-75 degrees by your preferred method.

Ferment for two weeks. Transfer to secondary for two additional weeks. Add 2 tsp of cinnamon to secondary if desired. Then bottle or keg after corn sugar is added for carbonating.

Author:

The Cellar Project

Boil Size: 1.25 Gallons

Boil Time: N/A

Boil Gravity: 1.113

Efficiency: 85

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: 3/31/2020 2:19 PM

Notes: 1. In 8 quart pot, dissolve honey in 25% of the total water volume.
2. Rehydrate yeast in 10 times it weight of water. Let stand for 15 minutes, stir gently to bring yeast into suspension.
3. Add honey mixture, remaining ingredients, and water to a total volume of 1.25 gallons in fermenter. Aerate well with drill and mixer for 5 minutes.
4. Take gravity reading.
5. Pitch yeast, cover and let sit for 24 hrs.
6. Degas and aerate twice per day for the first 5 days of fermentation.
7. At 24, 48, and 72 hours after pitching yeast, add Fermaid O to must at dosing rates based on the following calculations (https://www.meadmaderight.com/tosna.html)
8. On day 5 add final nutrient dose.
9. Primary fermentation 4-6 weeks. Mead should start to clear.
10. Rack to secondary at least 2-3 months or until clear. Add 50ppm sulfites.
11. Bottle, adding sufites and potassium sorbate to stabilize.