Extract Homebrew Beer Recipes | Page 415 | Browse 30,000+ at Brewer's Friend

Author:

Basshook Brewery

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.071

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: 10/8/2017 8:03 PM

Notes: Spring Water

Author:

Boil Size: 2.51 Gallons

Boil Time: 60

Boil Gravity: 1.022

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: dme

Priming Amount: 1.1 oz

Creation Date: 8/20/2023 4:52 PM

Notes: Primary: 2 weeks at 55 F
Secondary: 4 weeks at 35 F

Author:

Dr. Nick

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.149

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: 1/15/2023 5:41 PM

Notes:

Author:

Thebeernicorn

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.111

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: 9/21/2021 4:58 PM

Notes:

Author:

TheMattHuntsman

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

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: 4/27/2021 7:03 PM

Notes:

Author:

Gosling One

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 14.41 psi

Creation Date: 7/12/2019 6:54 PM

Notes:

Author:

Killy813

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 45

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: corn startch

Priming Amount: 3.5oz

Creation Date: 7/27/2018 1:06 AM

Notes: **1/2 tsp Gypsum, 1/2 tsp Cal. carb. added to mash water**
+ Seep grains for 35 minutes at 156 degrees.
3lbs LME at start of boil, 3lbs LME added at 30 min, 1lbs added at 15 of boil. Wolfloc added at 15 minutes
+ Corn syrup added last minute of boil
+ Crushed Teddy Grahams added last 5 min of boil
+Primary for 7 days
++ 2oz of priming sugar added to secondary
++ 2 Vanilla Beans soaked in Vodka (2 days) - put in secondary
++ 4oz Coaco Nibs added to vodka for 2 days. Put in Secondary
++ 8oz of honey added to secondary
+++ Cold Brew coffee. Place 2oz of Colombian/Rain-forest coarsely ground beans in 26oz of water. Let soak for 24 hours. Transfer coffee into bottling bucket and stir before bottling

Author:

NelsonBrewer

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.04

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: 5/15/2018 10:49 AM

Notes: NEXT BREW: CO2 jar collection + make measurement stick

Blonde ale
- minimal caramel notes, so only enough Medium crystal to keep below 6 SRM (would have preferred Crystal 20oL if had this, or a toasty malt)
- trying out 5% CaraPils, as worried this beer may be too thin otherwise (head retention and mouthfeel)

INITIAL PLAN: Temp profile as previously planned
- pitch at 17oC, ferment at 19oC
- 5 days at 19oC once has started to bubble, 5 days at 21oC (so long as reaches 50% of the 80% attenuation), then crash cool for 15 hours at each 5oC increment
Keg into CO2 purged keg, via dip tube

ACTUAL TEMP PROFILE:
- - pitch at 17oC, ferment at 19oC
- 5 days at 19oC once has started to bubble, 5 days at 21oC (so long as reaches 50% of the 80% attenuation), then crash cool for 15 hours at each 5oC increment
Keg into CO2 purged keg, via dip tube
Change to 23.5 as rest temp based on this: https://aussiehomebrewer.com/threads/ideal-fermentation-temp-for-safale-us-05.39971/ and this https://www.williamsbrewing.com/pdfs/y11.pdf
- Recommended fermentation temperature: 15C – 24C (59-75F).
- choose 23.5 with 0.5 hysteresis to avoid going well above 24

Preparation:
- Sanitise 3 small bowls, measure out the three hop additions
- Sanitise air pump/stone
- Measure out steeping grains - Dextrin Malt and Crystal Malt in separate grain bags, store in large bowl so dust doesn't get anywhere
--- May not need the Dextrin malt for head retention, but won't hurt
- Make up half fermenting bucket of StarSan, sanitise spoon, siphon, airlock, other fermentation bucket
- Match up lid sizes
- Sanitise temperature probe
- Attach thermometer to boil pot
- Set timers

1. Aim for pre-boil of 27L - hence add 24L cold water to FERMENTER, add half a crushed Campden tablet to dechlorinate (? need slightly more than this for 24L?), dissolve the 3kg DME in FERMENTER and top up to 27L if not quite there. THEN DUMP INTO BOIL POT.

2. Add first hop addition for FWH, then bring up to 65-75oC for grain steeping, add steeping grains, steep for 30 mins, remove and let drip but DON'T SQUEEZE

3. Bring pot to boil, start timer, boil for 45 mins on timer, then add second hop addition when only 15 mins remaining

4. Rehydrate yeast approx 30 mins prior to pitch, stirred after 15 mins (will be creamy). Swirl up again just before pitching.

5. Add Koppafloc 1g (per 23 - 25L) for last 10 mins of boil

6. Flameout at 60 mins, cool to <76.7oC, add last hop addition and stir then place lid on for 30 mins

7. Cool to 17oC, siphon from pot to fermenter, can splash through sanitised strainer OR siphon in directly, then AERATE WITH SANITISED AIR PUMP

8. Pitch yeast, place lid on, add sanitised temp probe and air lock

9. Take sample for OG

10. Ferment at 19oC until starts bubbling, then set this for 5 days. Then ramp up to 21oC for further 5 days (conditioning), then crash cool by 5oC every 15 hours to get to 1oC, and keep here for 24 - 48 hours

11. Add gelatin to keg. As per Palmer's book, 0.3g/L gelatin (half tsp = 5g and this is what is used for brulosophy per 21L), added to 75mL water (StarSan to glass jug), 7s bursts in microwave, stir with thermometer until dissolved at 65oC

12. Burst CO2 into keg via beer in (dip tube). Burp via PRV until can smell CO2. Attach ball lock to end of auto-siphon

"A “classic” American pale ale grain bill is roughly 90% pale malt with the rest being crystal malt in the 30–40 °L range. This is the grain bill for homebrew Sierra Nevada clones and is a good starting point for any American pale ale. Most fall in the 12–14 °Plato range (OG 1.048–1.056), and have alcohol contents in the 5–5.5% range. Of course, some fall outside this range, too. (The BJCP gives the range as OG 1.045–1.060, with 4.5–6.2% as the ABV range.)"

"Briess Carapils® have sometimes been confused with being a light caramel malt. However, while Briess Carapils® kernels exhibit a glassy character from the starch that has been converted to dextrines and then dried, it is not a caramel malt.

Rather, Briess Carapils® Malt falls into the category of dextrine malts and is intended to improve body, mouthfeel and head retention by adding resistant dextrines, proteins, non-starch polysac-charides , and other substances to the wort and beer. Because of the crafted design, Briess Carapils® is very effective in this regard and is intended to be used at 2-3% to show a positive effect." - http://blog.brewingwithbriess.com/understanding-carapils/

Crystal Malt:
"Pale ales, bitters or ESBs may contain up to 20 percent crystal malt."
- aiming 10% with this brew (if was doing APA, though have changed to Blonde)
Consider 10% Crystal Malt (max for pale ales is 20%, otherwise very sweet)

2-3% carapils as steep (?) for head retention
- Briess website says up to 5% Carapils: increases foam, improves head retention and enhances mouthfeel without adding flavor or color to your beer - http://www.brewingwithbriess.com/Products/Carapils.htm

https://www.brewersfriend.com/forum/threads/head-head-retention.1433/

Author:

Beatsy

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2018 2:46 PM

Notes: The original recipe called for Whitelabs WLP001. This was unavailable. Safale US-05 used as a dry variant substitute. This raised the ABV slightly.

Author:

bebebe

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 25.9

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2015 8:07 PM

Notes: 23.02 -- OG 14

Author:

MobyDick

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: Corn Sugar

Priming Amount: 5 0z.

Creation Date: 1/17/2017 2:24 AM

Notes: Chilled wort to 140 degrees and added 42 degree water to 5.25 gallons at 75 degrees F.
Measured OG was 1.060.

Author:

aromafreak

Boil Size: 17.5 Gallons

Boil Time: 30

Boil Gravity: 1.042

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2016 3:50 PM

Notes: I use oxygen from a small welding tank like they sell at home depot. With a diffusion stone and regulator. With valve slightly open for about 1 min.

Author:

mercurial

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.117

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: 9/24/2016 1:38 PM

Notes:

Author:

Alan R

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.135

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2016 9:49 PM

Notes:

Author:

PGBrewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.161

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: 3/31/2016 12:28 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.156

Efficiency: 60

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: 3/28/2016 6:26 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 35

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: 2/14/2016 8:28 PM

Notes:

Author:

yo

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2017 4:49 PM

Notes:

Author:

EastVanMurph

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.078

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: 6/28/2018 1:42 AM

Notes: Originallythe hopping was 100% E.K. Goldings, but from the second batch on thebittering hops were changed to Centennial, which were later blendedinto the finish. When Goldings weren’t available Storm switched toWillamette, and when he switched to Zeus (AKA Columbus) he wouldblend in either Centennial or Cascade into the finish. At one pointdry hopping was abandoned and after Shaftebury (the bottomless sourceof 1187) moved to Richmond, Storm started culturing their own 1968.When Storm went to a silo (vs. 25 kg bag) system ESB was replaced bya more generic base malt with constantly changing specialties to tryto “get that flavour back”. I know, it’s a little long-winded,but Hurricane is a classic Vancouver IPA with a cloudy past that canbe difficult to pin down.

-Dan's Homebreweing