Extract Homebrew Beer Recipes | Page 406 | Browse 30,000+ at Brewer's Friend

Author:

englishbitter

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.119

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: 12/19/2014 2:24 PM

Notes:

Author:

Greenchef

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.076

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: 10/12/2014 9:53 PM

Notes:

Author:

soundseas

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.119

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: 10/27/2019 7:42 PM

Notes:

Author:

ForeverBrewing

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.036

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: 6/20/2020 10:54 AM

Notes:

Author:

beerbone

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 4 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2016 7:21 AM

Notes:

Author:

Chalswi

Boil Size: 4 Litres

Boil Time: 30

Boil Gravity: 1.051

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: Drops

Priming Amount: 1 per 750 bottle

Creation Date: 6/25/2016 11:51 PM

Notes:

Author:

Dave in oz

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.169

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/28/2016 5:37 AM

Notes: Add most of the extract as a late addition for greater hop utilisation and less caramelisation hence greater fermentability

Author:

Rich Maher

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.052

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: 1/12/2017 4:53 PM

Notes:

Author:

Cordeiro

Boil Size: 2108 Gallons

Boil Time: 60

Boil Gravity: 17.2

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/27/2022 5:14 PM

Notes:

Author:

DustyBrew2006

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/1/2017 8:47 PM

Notes: steeped at 160
Brew date= 10/1/19
OG =1.059
FG =1.012
Kegged date = 10/28/19
Alcohol = 6.12%

Author:

nipple

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.117

Efficiency: 25

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: 3/31/2018 4:30 AM

Notes:

Author:

Anton Rock

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.095

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: 6/6/2021 6:03 PM

Notes:

Author:

Antmaniac

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: dme

Priming Amount: 3

Creation Date: 10/24/2020 5:46 PM

Notes: Bring 16 imperial pints to 162 degrees f. Soak grains for 15 mins then drain. Add chinook for 60, centennial for 10 and cascade at flame out.

First brew Fermented for 8 days with a FG of 1020.

Brewed again 1/30/21. Fermented 7 days at 67 degrees with FG of 1020.

Author:

ojah

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 90

Creation Date: 5/13/2022 11:41 PM

Notes:

Author:

RBlunt

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 1.125

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: 2/27/2022 1:42 PM

Notes:

Author:

Hypnagoggle

Boil Size: 3.8 Litres

Boil Time: 40

Boil Gravity: 1.025

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: 4/21/2019 10:10 PM

Notes:

Author:

CSierra

Boil Size: 2.8 Gallons

Boil Time: 60

Boil Gravity: 1.025

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: 3/27/2019 1:01 AM

Notes:

Author:

vontrapp

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.1

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: 3/24/2019 8:15 PM

Notes:

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:

Kory

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 60

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: 4/30/2017 5:27 AM

Notes: The addition of 1000 ml of pure Canadian maple syrup from northern Quebec added to the overall fermentables which increased the ABV and SRM thus becoming a non match for the recipe style but should still be fun. Batch number 2!!