Extract Homebrew Beer Recipes | Page 416 | Browse 30,000+ at Brewer's Friend

Author:

Blue Dot Brewing

Boil Size: 20.8 Litres

Boil Time: N/A

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2022 4:09 PM

Notes:

Author:

Shaggy

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.012

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: 2/11/2016 7:27 PM

Notes:

Author:

Hop Yard

Boil Size: 155 Gallons

Boil Time: 60

Boil Gravity: 1.031

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: 5/20/2022 7:06 PM

Notes:

Author:

JMcNair

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.154

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: 5/1/2016 8:24 PM

Notes: 2:35 Mash to boil
4:00 Sparge
4:35 Boil and Hop (CTZ)
4:50 Hop add (Citra)
5:06 Hop add (Mosaic)
5:21 Hop add (Mosaic)
5:26 Irish Moss add
5:31 Hop add (Hull Melon)
5:26 Tangerine Rind add

Difficulty in cooling down. Ended up pitching at around 70degrees. The near frozen bottles of spring, froze and split so I had to buy new and freeze.

Decent bubble just not vigorous. ON racking after 8-9 days, FG was closer to 1.020. Incredibly cloudy and full of shit (tangerine rind and hops and yeasties. Difficulty siphoning. Had to clear hose and valve several times. Tried to sterilize at every point but difficult.

Racked again after another week. Added 1 tsp gelatin to 2/3 cup water. Valve was open and I lost about a beer's worth. Crap. Added another tsp to 1/2 cup and siphoned remainder. Clarity was better, no chunks but still hazy. We'll see how gelatin works. FG is now 1.015.Taste was decent with that hint of orange but I was tainted by the thought of all that went wrong...

Learnings - Freeze water bottles but watch for over freezing. Use ice bags for the cooling of the wort still in the kettle. Quick chill at all costs (or not sterilization).

"Yeah. Let me get a fruit cocktail. I ain't too hungry" - Prince

Author:

NoodleBrewsBeer

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 5/19/2022 7:07 PM

Notes:

Author:

Tollie Mitchell

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.058

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: 9/29/2016 8:36 PM

Notes:

Author:

rknodel

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 11/11/2016 4:15 PM

Notes:

Author:

mblairbeer

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Priming sugar

Priming Amount: 4 oz

Creation Date: 2/21/2017 5:11 AM

Notes: Brewed on 12/10/11
Steep grains for 15 minutes at 160 F. Add to boiling water and sparge. Return to boil and add DME, add 1 oz Northern Brewer hops and 0.5 oz Cascade hops. Boil for 30 minutes. Add 6.6 lbs LME, add 0.5 oz Cascade, add Irish Moss and boil for 10 minutes. Remove from heat and chill in the snow outside.

Sg = 1054 on 12/10/11
Rg = 1014 on 12/26/11
Bg = 1013 on 2/12/12

Bottled with 4 oz priming sugar

Author:

root cellar

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.199

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/1/2017 2:47 AM

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:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.125

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 67 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2017 3:45 AM

Notes:

Author:

Meatwad

Boil Size: 0.75 Gallons

Boil Time: 1

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2019 4:55 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:

Jack1120

Boil Size: 2.5 Gallons

Boil Time: 90

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: 1/31/2018 6:51 PM

Notes: The 3.15 lbs of LME listed as Maris Otter is actually Northern Brewer's Super Structure Malt Blend for IPAs.

The 6.0 lbs of LME listed as Amber is actually Maillard Malts Gold Malt.

The hop shot is listed as 12.1 grams but was actually 10 ml. Each 1 ml addition is supposed to add 10 IBUs to a 5 gallon batch when boiled for 60 minutes in a wort with a gravity of 1.050. IBUs are expected to decrease as gravity increases, thus requiring longer boiling times to isomerize the AAs and achieve the same IBUs. These were boiled for 90 min, so I just stuck to an estimated 100 IBUs added.

1 pack of Omega Yeast Labs liquid DIPA Ale yeast and 2 packs of rehydrated Danstar Nottingham yeast were pitched.

There are 2 identical dry hop additions: 1) After 10 days of active fermentation, 4 days prior to transferring to secondary fermentation. 2) During secondary fermentation, 4 days prior to bottling.

The name of the beer refers to the 8 hop varieties used: Denali, Apollo, Mosaic, Medusa, Azacca, Galaxy and El Dorado.

Step by step instructions:

1) Collect and heat 2.5 gallons of water.

2) Steep 1 lb. Baird's Light Carastan Malt until water reaches 170 °F (~20 minutes).

3) Bring water to a boil.

4) Remove from heat, stir in 3 lbs. Briess Pilsen light DME and 3.15 lbs. NB Super Structure Malt Extract.

5) Return wort to boil.

6) 90 min boil remaining – Add 10 ml of Hop Shot and 0.5 oz. Apollo hops.

7) 60 min boil remaining – Add 0.5 oz. Apollo hops.

8) 15 min boil remaining – Add 0.5 oz. Denali, 0.5 oz. Mosaic, 0.5 oz. Azacca, 0.5 oz. Galaxy, and 0.5 oz. El Dorado hops. Add in 6 lbs. Gold Malt Syrup.

9) Flame-out i.e. 0 minutes – Add 0.5 oz. Denali, 0.5 oz. Mosaic, 0.5 oz. Azacca, 0.5 oz. Galaxy, and 0.5 oz. El Dorado hops. Add in l lb. Brun Léger (soft candy sugar - blond) and 0.5 lbs. Corn Sugar (dextrose).

10) Allow to stand for 15 minutes before cooling.

11) Cool the wort as quickly as possible.

12) When wort reaches 180 °F – Add 1 oz. Denali, 0.5 oz. Mosaic, 1 oz. Medusa, 1 oz. Azacca, 0.5 oz. Galaxy, and 1 oz. El Dorado hops.

13) Sanitize equipment while wort cools.

14) Rehydrate 2 packs of Nottingham Ale Yeast.

15) Fill 6 gallon carboy with 2 gallons of cold water.

16) Pour cooled wort into 6 gallon carboy. Try not to pour in too much sludge from the bottom of the pot.

17) Add cold water as needed to bring the final volume to 6 gallons.

18) Aerate the wort.

19) Measure and record specific gravity.

20) When wort reaches 78 °F – Add Omega DIPA Yeast slurry (cut with sanitized scissors) and rehydrated Nottingham Ale Yeast.

21) Seal carboy with bung and add ~4-6 ft. blowout tube running into and submerged in container with StarSan.

22) Move to dark spot at 68-72 °F for 1-2 weeks for primary fermentation.

23) After 10 days of active fermentation – Add 0.5 oz. Denali, 0.25 oz. Mosaic, 0.5 oz. Medusa, 0.5 oz. Azacca, 0.25 oz. Galaxy, and 0.5 oz. El Dorado hops.

24) After 14 days of primary fermentation – Transfer beer to secondary fermenter using sanitized equipment.

25) Allow beer to condition for 2-4 weeks in secondary fermenter.

26) 4 days prior to bottling – Add 0.5 oz. Denali, 0.25 oz. Mosaic, 0.5 oz. Medusa, 0.5 oz. Azacca, 0.25 oz. Galaxy, and 0.5 oz. El Dorado hops.

27) 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.

28) Siphon beer into bottling bucket and mix with priming solution. Stir gently to mix.

29) Fill and cap bottles.

30) 1–2 weeks after bottling – Condition bottles at room temperature for 1–2 weeks.

31) After this point, the bottles can be stored cool or cold.

Author:

Greg Moore

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.059

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: 1/20/2018 9:43 PM

Notes:

Author:

bowlersp

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.098

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: 6/16/2015 1:53 PM

Notes:

Author:

Jake Hutter

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 6/18/2016 4:07 PM

Notes:

Author:

FancyCamperHBS

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: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2016 9:20 PM

Notes:

Author:

cottagebrews

Boil Size: 3 Gallons

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: 62 ° F

Priming Method: Sucrose

Priming Amount: 2.8 oz.

Creation Date: 6/20/2015 3:40 PM

Notes: