Extract Homebrew Beer Recipes | Page 472 | Browse 30,000+ at Brewer's Friend

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.137

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.1 oz

Creation Date: 7/9/2022 4:55 PM

Notes: For the Jalapeños: Cut and de-seed/vein them. Soak in Vodka until fermentation. Keep the vodka! Put Jalapeños in during secondary fermentation, 1-3 days before bottling. The spiciness comes more from the seeds/vein and less from the pepper itself, but there will be a residual spice regardless. If you want it spicier, keep the veins or seeds.

Author:

Scoombesy

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.064

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: 4/14/2022 9:32 AM

Notes: First basic stout recipie, doing extract and steeping, no mini mash. Add coffee or change it up in later brews.

By intention, chocolate malt is down a bit, see how that goes then invert future recipes.

Not sure on English or London ale yeast strains...

Thought of using amber malt extract but suspect that will make it a bit less dry and add to a sweater malt profile, this is more focusing on the steeped grains.

Some stouts are fermented warmer and colder mashed, seems odd. Havent decided on changing water chemistry. May do so to change malt / hop balance only (not doing this as malty balance to start). May add some bicarb soda to steeping to try and manage pH - not doing that but will measure pH.

Brew. Taste. Style. On YouTube had an interview with George Copley (Australia). With a winning imperial stout. Good info in there. 200g each, chocolate, roasted barley, crystal 40 (ish) and carafa special 3. Used joe white products. Also used amber / Morris otter base. It was alot more bitter though.

The carafa 3 really darkens it. Going to leave it out and go higher proportions of the others for this one, as I dont want real bitter notes. Could try export stout to that recipie in future.

Brought malt from ipswitch brewing Co.

Light chocolate, 850-1050 ebc.
Roasted barley 1200-1500 ebc
Medium crystal 90-130 ebc

Author:

Boil Size: 6.5 Gallons

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: 5/3/2021 12:41 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.14

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: 12/30/2016 3:34 PM

Notes:

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 1/18/2015 11:51 PM

Notes:

Author:

S0rceress0

Boil Size: 2 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: 5/5/2018 6:24 PM

Notes:

Author:

Lunabrew

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2024 5:46 AM

Notes: Steep grain in 1.5 gal of 153°F water for 30 minutes, then raise the temperature to 168°F (76°C). Remove the bag, rinse the grains, add 3.5 gal.

Boil 60 min following additions schedule

Whirlpool 185, circulate for 5 min, steep 15 min

Cool, pitch yeast

Once fermentation complete, dry hop 2 days

Author:

gr8fuldylan58@gmail.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.7 oz

Creation Date: 7/2/2023 5:18 PM

Notes: For H2O additions use 1.5 TBSP Burton Brew Salts + 1/2 TBSP Calcium Chloride.
Flaked oats in with Steeping Grains.

Author:

Boil Size: 5 Gallons

Boil Time: 30

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/10/2020 9:07 PM

Notes: Need 6 gallons of distilled water. 5 for boil, 1 for topping off fermenter so you hit 5.5 gallon target.

Heat 3 gallons of water to 160 degrees.

Steep 1 lb of flaked oats and the 2lbs of caramel for 30 minutes at 160 degrees. Remove.

Add 2 gallons of water, the LME and bring to a boil.

Add 2oz of Citra at start of the 30 min boil - use a hop screen to minimize trub.

At end of boil, take off heat and stir in the rest DME and the dextrose (corn sugar).

Bring the work back up to a boil for only a minute or 2. Make sure to stir vigorously. As long as you get it to 185+ degrees, you should be good.

Take of heat and let it cool to 170 degrees, then add 1 oz of Galaxy. Stir the wort to ensure proper flavor extraction. 10 minutes.

Crash the wort down to pitching temperature and transfer to fermenter. Add in the remaining 1 gallons distilled water until you are at 5.5 gallons.

Aerate with O2 stone for 1 minute, pitch yeast according to yeast directions, and then seal fermenter. I pitch yeast directly into wort at 80-90 degrees and let it do its job.

Keep this beer in a primary fermenter that has a spigot. you will want a fermenter with spigot to minimize O2 exposure when transferring to bottling bucket.

after ~24 hours of fermentation and you have a good krausen going, add the 1oz galaxy and amirillo.

When the beer is done fermenting (~7 days), add the 3 oz of Citra for the dry hop.

let it sit for another 7-10 days to ensure good dry hop and that the yeast have time to clean up unfavorable flavors. FG should be ~1.015, but no higher than 1.020. if FG is still too high, add a tsp of amalyse and let it sit till FG is achieved,.

Use spigot to transfer to keg or bottling bucket.

Author:

Nosybear

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.08

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: 2.6 oz

Creation Date: 11/15/2019 2:03 AM

Notes: "Dark crystal" is Simpson's double-roasted crystal
Adjust boil pH to 5.5 with lactic acid.
"Dry hop" with cocoa nibs after fermentation is complete for 1-3 days to taste.
Slice vanilla bean lengthwise and add to secondary. Age 2-3 weeks with vanilla.
Mince the crystal, boil shortly in water with orange puree, add to secondary.

Author:

AdamCrum

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.5 oz

Creation Date: 9/10/2019 7:24 PM

Notes:

Author:

charlieboltman

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 35

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: 10/16/2018 8:46 PM

Notes:

Author:

TwoBrew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.063

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: 9/17/2017 6:26 PM

Notes:

Author:

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.05

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: 6/6/2017 10:31 AM

Notes:

Author:

csandvik

Boil Size: 5.25 Gallons

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2016 12:28 PM

Notes:

Author:

Boil Size: 13 Litres

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: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/22/2016 6:15 PM

Notes:

Author:

ppwok

Boil Size: 11 Litres

Boil Time: 10

Boil Gravity: 1.089

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2016 9:07 PM

Notes:

Author:

Brew Lab

Boil Size: 18 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 1/28/2016 12:45 AM

Notes:

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.134

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: 1/8/2016 6:32 PM

Notes:

Author:

Densmore

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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2016 5:19 PM

Notes: Wild Wedding Yeast in starter (yes, the yeast is wild and so was the wedding where the yeast was blended during the ceremony). Expect low flocculation and attenuation if left in primary for 7 days. Depending on gravity readings may leave in primary longer. Would actually not mind too much if beer was left a bit cloudy from the yeast and show some characteristics of the yeast.