Extract Homebrew Beer Recipes | Page 316 | Browse 30,000+ at Brewer's Friend

Author:

KimJohnsen

Boil Size: 37 Litres

Boil Time: 5

Boil Gravity: 1.036

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2016 10:54 AM

Notes:

Author:

Tollie Mitchell

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.084

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: 7/12/2017 4:10 PM

Notes:

Author:

Ball & Chain Brewing Co.

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 3.5 oz

Creation Date: 8/16/2019 12:43 AM

Notes:

Author:

Bachhaus

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: 5oz

Priming Amount: Dextrose

Creation Date: 2/14/2019 5:52 PM

Notes: First pass extract brew to replicate the actual Oktoberfest beer served at the fairgrounds each year. It is a pale yellow, slightly malty relatively high ABV brew that is easy drinking , not too filling and highly satisfying. I have been to Oktoberfest many times and often say to myself that it's one of the best beers I have ever had when you are having more than one. It is difficult if not impossible to find anywhere else, in particular the states. What you will find is the old Marzen style. Will update notes after it is done.

Ferment at 50 deg for 1 week; 54 deg another 4 days; then 65 deg for 2 days. transfer to secondary and lager for 3-6 weeks at 35-40 deg. Bottle 3/4 c dextrose or keg; carbonate at 2.25-2.5

Author:

PhillipPugh

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

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: 12/29/2018 3:51 AM

Notes:

Author:

stoutstud

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

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: 11/15/2018 10:59 PM

Notes:

Author:

root cellar

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: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/21/2018 11:23 PM

Notes: sat on oak in secondary for 3 weeks ( 1 oz used bourbon barrel chips soaked in Jim Beam Black )
This yeast gives a wide range of flavors - so know what ya like and get your fermenter temp set.

Author:

Boil Size: 1 Gallons

Boil Time: 45

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: 2/17/2018 5:38 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 6 Gallons

Boil Time: 30

Boil Gravity: 1.041

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: 7/23/2017 3:08 PM

Notes:

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:

Nurhachi

Boil Size: 11 Litres

Boil Time: 30

Boil Gravity: 1.051

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/6/2017 5:54 PM

Notes:

Author:

AnotherSDBrewer

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

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: 9/26/2016 7:36 PM

Notes:

Author:

seand

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2013 2:25 AM

Notes:

Author:

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2015 8:30 PM

Notes:

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:

schino20

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.055

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: 2/4/2023 9:30 PM

Notes: Used 5.0 gal bottled drinking water
Electric burner in OK house
Steep specialty grains in 2.5 gal water for 20min while heating on high
Bring to boil
Add malt syrup and extract
60 min- Add 1.0 oz Chinook hops
10 min- Add 0.75 oz Chinook hops
1 min- Add 0.25 oz Chinook hops
Ice bath in sink while stirring
Mix with last 2.5 gallons water (forgot to calculate boil off volume and trusted gallon markers on bucket *mistake*)
OG: 1.070
Pitch yeast at 86 degrees F
4 day fermentation (no airlock activity, don't think bucket lid seals)
FG: 1.010
Dry hop- Add 1.0 oz Chinook hops

Author:

Dionysus of Beer

Boil Size: 1.7 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: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2019 12:50 PM

Notes:

Author:

accounts@guymontgomery.com

Boil Size: 6.45 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Keg

Priming Amount: 13.8 psi @ 50F

Creation Date: 9/24/2017 4:46 PM

Notes: Allow the beer to condition in the secondary fermenter for 2-4 weeks before proceeding with the next step. Timing now is somewhat flexible. Add 1 oz African Queen and 1 oz Centennial 5-10 days before packaging.

Author:

Wicked Pissa Brewers

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.135

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2017 8:55 PM

Notes: Pure Sunshine IPA

Type – Extract:
Batch size: 5 gal
Boil Size: 2.5 gal
Boil Time: 60 min
Fermentation Stage: Two Stages - 2 weeks primary, 4 weeks secondary
Original Gravity: 1.068
Final Gravity: 1.014
ABV: 7.09%
IBU: 77.87

Ingredients:
2.5 gal 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 Rahr 2 Row
1lb Carahell
.5lb Carapils
3lbs Pilsen Dry Malt Extract
4lbs Amber Dry Malt Extract
2oz Columbus
3oz Citra
2oz Horizon
1 Danstar Nottingham Dry Ale Yeast

Procedure:
Start with 2.5 gal tap water, heat water to 165 degrees and steep grains for 20 minutes
Remove grains and bring wort to boil
Remove pot from heat, add 3lbs Pilsen Dry Malt Extract and 4lbs Dry Malt Amber Extract and
return wort to boil
Add 1oz Columbus hops and boil for 60 minutes
Add 1oz Columbus hops and boil for 45 minutes
Add 1oz Citra hops and boil for 15 minutes
Add 1oz Citra hops and boil for 1 minute
Add 1oz Citra hops at flame out and whirlpool for 10 minutes
Cool wort to 70 degrees
Add enough bottled water to bring the specific gravity to 1.068
Add Danstar Dry Ale Yeast

Fermentation:
Primary – 2 weeks at 62-70 degrees
Secondary – 4 weeks at 62-70 degrees
Add 1oz Horizon hops to secondary 10 days prior to bottling beer
Add 1oz Horizon hops to secondary 5 days prior to bottling beer
Bottle beer 5 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 62-70 degrees