Extract Homebrew Beer Recipes | Page 312 | Browse 30,000+ at Brewer's Friend

Author:

Thebeernicorn

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

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: 7/11/2022 4:52 PM

Notes:

Author:

instafist

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 86

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: 6/3/2021 9:18 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2017 9:11 PM

Notes:

Author:

sunsaffron

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.053

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: 1/2/2021 9:57 PM

Notes: 1. Boil .75 L water. Steep the Ginger and Galangal.
2. Mix the tea and spices into the Honey.
3. Add water to make 1 Gallon must.
4. Follow TOSNA and re-hydrate yeast (EC-1118).
5. Pitch rehydrated yeast.
6. Follow TOSNA and add Fermaid-K at required intervals (4 feedings)

Author:

Boil Size: 3.2 Gallons

Boil Time: 90

Boil Gravity: 1.013

Efficiency: 65

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: 6/17/2020 1:09 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.064

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: 10/8/2018 10:11 PM

Notes:

Author:

DrP

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.101

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: 12/10/2017 9:04 PM

Notes: Dry hopped in secondary for 7 days
FG was 1.014
Carbonated at 30 psi for 3 days and left at 5 psi for pouring.
Mistake Note:
Had to boil for 2 hours to increase IBU due to mess up in a recipe that was supposed to be a Deep Ellum Clone (hence the name F.U. IPA).

Author:

Pickett

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.056

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 5.14 psi

Creation Date: 6/8/2017 2:27 PM

Notes: Make sure to use cider that does not have any preservatives added as it won't ferment!

Cider will vary a few points on OG. Just putting enough "pounds" to match what is typical.

Bring 4.5 gallons of cider to 180-190 degrees with all spices for 20 minutes.

To back-sweeten the cider, add fresh cider to bring it to the FG of over 1.010 along with 2 campden tablets and 1 tsp of potassium sorbate and then keg.

Any dry yeast works (Nottingham, S-05, S-04, etc).

Author:

grbe1024@etczone.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 75

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: 1/17/2015 9:35 PM

Notes:

Author:

DavidHume

Boil Size: 6.5 Gallons

Boil Time: 15

Boil Gravity: 1

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2016 2:59 AM

Notes: Pilsen and wheat malts provide a crisp and crackery backbone (and a rocky white head) to a dry beer where the yeast and hops are the stars of the show. The addition of cane sugar helps dry out the beer.

The Mandarina Bavaria hops, a new varietal from Germany feature intense tangerine, pineapple, lemon and citrus flavors with a resinous, herbal finish. Added exclusively in a post-boil hop stand and as dry hops, expect intense flavor and aroma with a lighter, refreshing bitterness.

Fruity and peppery, Wyeast's French Saison strain is highly attenuative, producing a dry beer, especially when coupled with the Brettanomyces blend. At the same time, it's high glycerol production leaves a fuller mouthfeel than is typically found in dry ales.

The Brettanomyces blend is primarily Brettanomyces Drei (guava, passion fruit, and apricot), with lesser amounts of Brettanomyces Bruxellensis (cherries, leather, barnyard funk) and Brettanomyces Claussenii (pineapple, citrus, mild funk).

The resulting beer should be dry, crisp, and pleasantly fruity. Expect prominent notes of citrus, tropical fruit, and pepper, supported by rustic funk and mild herbal notes.

Author:

MichelleM

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.078

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: 10/30/2015 7:21 AM

Notes: (Night Before Brew day)Prepare Spices and place them in a fine mesh bag. Prepare Pumpkin: Spread puree into a large baking dish. Roast at 400 degrees F (204 C)for about an hour, stirring every 15 minutes, until fairly dry and caramelized but not burned. Put in a fine mesh bag.Cool cover and refrigerate until brew day. On brew day remove from refrigerator and bring to room temp before using.
Brew Day: Bring 6 gal(23L)water up to 158 degrees(70C)Place Pumpkin (still in mesh bag) and the CaraVienne, brown, and chocolate malts in another mesh bag, and steep in hot water for 30 minutes. Remove the mesh bags,(do not throw away) then turn off heat. Add the liquid Malt extract and stir thoroughly to dissolve extract completely, making sure not to burn it. Put the pumpkin mesh bag back in, turn the heat back on and bring to a boil. Once boiling , remove the pumpkin, allowing liquid to drip back into the kettle. Boil the wort for 60 minutes, adding the hops, sugar and molasses at the times indicated in the recipe.

Author:

Greenchef

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.082

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: 9/21/2015 12:20 AM

Notes:

Author:

Ranch Dog

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2015 5:23 PM

Notes:

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.093

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: 5/11/2015 6:50 AM

Notes: OG: 1.078
FG: 1.013
ABV: 8.54%

OG: 1.08
FG: 1.012
ABV: 8.93%

Author:

jbelanger4

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.087

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: 11/22/2016 8:11 PM

Notes:

Author:

James Kew

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

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: 9/6/2016 5:18 AM

Notes: JAOM, but with:
1. fermentables reduced to 2.5lb: less alcohol, and hopefully more within the yeast's alcohol tolerance so dryer
2. orange/cinnamon swapped for lemon/ginger
3. a touch of allspice and pepper added

Author:

danielgoldberg

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.116

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: 12/7/2015 4:14 AM

Notes:

Author:

Myndflyte

Boil Size: 2.5 Gallons

Boil Time: 15

Boil Gravity: 1.103

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: 12/11/2018 2:19 AM

Notes: Add 2 tsp Gypsum when using distilled water to get about 100 ppm SO4.

Author:

Reevesie

Boil Size: 6 Gallons

Boil Time: N/A

Boil Gravity: 1.056

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 9.22 psi

Creation Date: 12/5/2020 5:13 PM

Notes: 5/11/24-Pear Cider Base to 4.9%, +3/4G H2O + 12oz. FAJC + 2#Agave Nectar, 3tsp Yeast Food, Vintner's Harvest C17 Yeast-2 packs. The sugar is the equivalent # of grams of FAJC. It's lower than expected. I may want to add more to boost ABV.

7/11/21-Made:12/6/20 6#-4# Pear to Apple, 5%, Kegged: 5/2/21 w/ 1qt Pear Juice primer, no sulfites, carbonated at room temp, dry, tart, cold-crashed and on tap. Like a traditional Perry, tart, dry, lightly pear-flavored and no apple hints.

**1st batch was hit with K-Meta and Sorbet to stun yeast and then back sweetened with 1 qt. Pear Juice and force-carbonated. This was good, the sweetness was not too much.