Extract Homebrew Beer Recipes | Page 383 | Browse 30,000+ at Brewer's Friend

Author:

AdamJohn

Boil Size: 4.5 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 35

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: 6/10/2015 6:32 PM

Notes:

Author:

Basshook Brewery

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Priming Sugar

Priming Amount: 5 oz

Creation Date: 11/9/2017 3:44 AM

Notes:

Author:

Ben & Damian

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.073

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: 10/19/2021 11:25 PM

Notes:

Author:

Bert_Reynolds

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2020 4:25 PM

Notes:

Author:

Bruddah

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: A lot

Creation Date: 3/29/2020 2:24 PM

Notes:

Author:

Garth Brews

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 100g

Creation Date: 2/5/2019 9:22 AM

Notes:

Author:

Brew Lab

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.133

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: 1/24/2015 11:10 PM

Notes:

Author:

Nebula Brewing

Boil Size: 3.5 Gallons

Boil Time: 75

Boil Gravity: 1.079

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: Corn Sugar

Priming Amount: 3.5oz

Creation Date: 9/16/2017 12:40 PM

Notes: 1. Pour 2 gallons of water into kettle. Proceed to add all DME to room temp water. Mix well.

2. Step grains at 152 for 30 minutes.

3. Remove grains. Put grains in a strainer and pour 1-1.5 gallons of water over grains into kettle.

4. Start boil and follow hop schedule. Use whirlfloc tablet at 15m. Add the hop stand / 0 minute hops once the wort cools to 180 degrees.

5. I ferment for 28 days, putting the dryhop addition in on day 23.

Author:

TroutBum

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: Priming Sugar

Priming Amount: 5 Oz

Creation Date: 8/22/2017 2:15 PM

Notes: This bright showcase of apricot, peach, cantaloupe
and lemon dives into crisp grapefruit flavor. A perfect
complement to citrusy hop aroma, this IPA has stripes
of ruby red grapefruit and hoppy, lingering bitterness.
An escape from the winter blues or the perfect
complement to a bright sunny summer afternoon, each
pint of Pulpin’ is like a fresh Florida grapefruit grove
bottled up into a single refreshing serving.

PROCEDURE

A FEW DAYS BEFORE BREWING DAY
1. Remove the liquid yeast pack from the refrigerator,
and “smack” as shown on the back of the yeast package.
Leave it in a warm place (70–80° F) to incubate until the
pack begins to inflate. Allow at least 3 hours for inflation;
some packs may take up to several days to show inflation.
Do not brew with inactive yeast — we can replace the
yeast, but not a batch that fails to ferment properly. If you
are using dry yeast, no action is needed.

ON BREWING DAY

2. Collect and heat 2.5 gallons of water.
3. For mail-order customers grains for extract kits come
crushed by default, but if you requested uncrushed grains,
crush them now. Pour crushed grain into supplied mesh
bag and tie the open end in a knot. Steep for 20 minutes
or until water reaches 170°F. Remove bag and discard.
4. Bring to a boil and add the 6 lbs Gold malt syrup.
Remove the kettle from the burner and stir in the
Gold malt syrup.
5. Return wort to boil. The mixture is now called “wort”,
the brewer’s term for unfermented beer.
- Add 0.5 oz Chinook hops and boil for 60 minutes.
- Add 0.5 oz Cascade hops, 0.5 oz Chinook hops and 3.15 lbs Gold
malt syrup 20 minutes before the end of the boil.
- Add 0.5 oz Cascade hops and 0.5 oz Chinook hops 5 minutes
before the end of the boil.
- Add 1 oz Amarillo and 0.5 oz Chinook hops with 0 minutes
remaining in the boil. Remove from heat.
6. Cool the wort. When the 60-minute boil is finished,
cool the wort to approximately 100° F as rapidly as
possible. Use a wort chiller, or put the kettle in an ice
bath in your sink.
7. Sanitize fermenting equipment and yeast pack. While
the wort cools, sanitize the fermenting equipment –
fermenter, lid or stopper, fermentation lock, funnel, etc –
along with the yeast pack and a pair of scissors.
8. Fill primary fermenter with 2 gallons of cold water, then
pour in the cooled wort. Leave any thick sludge in the
bottom of the kettle.
9. Add more cold water as needed to bring the
volume to 5 gallons.
10. Aerate the wort. Seal the fermenter and rock
back and forth to splash for a few minutes, or use an
aeration system and diffusion stone.
11. OPTIONAL: if you have our Mad Brewer Upgrade
or Gravity Testing kits, measure specific gravity of the
wort with a hydrometer and record.
12. Add yeast once the temperature of the wort is 78°F
or lower (not warm to the touch). Use the sanitized
scissors to cut off a corner of the yeast pack, and
carefully pour the yeast into the primary fermenter.
13. Seal the fermenter. Add approximately 1 tablespoon
of water to the sanitized fermentation lock. Insert the
lock into rubber stopper or lid, and seal the fermenter.
14. Move the fermenter to a warm, dark, quiet spot until
fermentation begins.

BEYOND BREWING DAY, WEEKS 1–2

15. Active fermentation begins. Within approximately
48 hours of Brewing Day, active fermentation will
begin – there will be a cap of foam on the surface of
the beer, and you may see bubbles come through the
fermentation lock.
16. Active fermentation ends. Approximately 1–2 weeks
after brewing day, active fermentation will end: the cap
of foam falls back into the new beer, bubbling in the
fermentation lock slows down or stops.
17. Transfer beer to secondary fermenter. Sanitize
siphoning equipment and an airlock and carboy bung
or stopper. Siphon the beer from the primary fermenter
into the secondary.

BEYOND BREWING DAY — SECONDARY FERMENTATION

18. Secondary fermentation. Allow the beer to
condition in the secondary fermenter for 1-2 weeks
before proceeding with the next step. Timing now is
somewhat flexible.
19. Add the dry hops. Add 1 oz Cascade, 1 oz Simcoe and the vodka/grapefruit peel mixture to the
secondary fermenter 5-7 days before bottling.
***NOTE*** Soak 2 Oz. of Grapefruit Peel in 4 Oz. of Vodka for 2 days prior to adding to Secondary Fermenter

BOTTLING DAY — ABOUT 1 MONTH AFTER BREWING DAY

20. Sanitize siphoning and bottling equipment.
21. Mix a priming solution (a measured amount of sugar
dissolved in water to carbonate the bottled beer) of 2/3
cup priming sugar in 16 oz water. Bring the solution to a
boil and pour into the bottling bucket.
22. Siphon beer into bottling bucket and mix with
priming solution. Stir gently to mix, don’t splash.
23. Fill and cap bottles.

1–2 WEEKS AFTER BOTTLING DAY

24. Condition bottles at room temperature for 1–2 weeks.
After this point, the bottles can be stored cool or cold.
25. Serving. Pour into a clean glass, being careful
to leave the layer of sediment at the bottom of the bottle

Author:

Boil Size: 3 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: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/19/2017 6:30 PM

Notes:

Author:

Jonez121289

Boil Size: 23 Litres

Boil Time: N/A

Boil Gravity: 1.07

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2016 9:04 AM

Notes:

Author:

letdarri

Boil Size: 13 Litres

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: 20.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2016 9:34 AM

Notes: luppolo 75 gr. calcolato con late-addiction
IBU 16.5, liquido messo a circa 5 min. fine bollitura

Author:

brewfromthecave

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.056

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: 7/23/2015 4:41 PM

Notes: Two packets of Danstar Abbaye - Belgian ale yeast
Brewed 25 July

Secondary 3 August
Split into two 3 gal batches
Brett lamb 5526 pitched in both

Plan - 7 weeks w Brett
Merlot oak chips - Pixie - bottled Oct 3
Bottle dregs from Saison DuPont and Allagash - Doc

Author:

caribbeanbrewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.09

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: 8/31/2017 3:39 PM

Notes:

Author:

jasrclark

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 2/26/2018 10:10 PM

Notes:

Author:

Doc V.

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 30

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: 3/29/2018 9:33 PM

Notes: Single-Step Mash: 4 qt. 172F water, add crushed grain, stir, stabilize, and hold temp at 156F for 60'. Lauter and sparge with 2 gallons of 170F water. Top off to 3 gal total volume for wort. Add Malt Extract and Bittering hops (Perle and Saaz) and boil for a total of 60 minutes.
After 30 minutes, add flavor hops (Tattnanger) . After 50 minutes, add Irish Moss. After 60 minutes, turn off heat, add aroma Hops (Hallertauer) and steep 3-5 minutes.
Strain and sparge hops and add hot wort to sanitized fermenter with 2 gallons of cold water. Chill to 70F and aerate wort. Pitch Primary yeast (Kolsch) and fertment at 55-60F for 4-7 days. Transfer to secondary, pitch secondary yeast (Danish Lager), and lager at 50F for no less than 3 weeks.
Prime and bottle, or keg and pressurize. Condition finished beer at 60F.

Adapted from Papazian (1997) "Homebrewers' Gold": Stoddard's Kolsch

Author:

Kruk Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 35

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: 6/21/2017 4:24 PM

Notes:

Author:

DarraghMcAllister

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

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: 9/19/2020 12:32 PM

Notes:

Author:

tsoybeans

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 6.9 oz

Creation Date: 11/21/2022 3:20 PM

Notes:

Author:

PhysikerBrauhaus

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.127

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2023 5:44 PM

Notes: