Extract Homebrew Beer Recipes | Page 61 | Browse 30,000+ at Brewer's Friend

Author:

jimdubc

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2014 2:22 AM

Notes: This is a tribute until I brew and see how close I may have come to the real thing. I'm thinking that I may add more hops for the aroma and dry hop additions.

Author:

LaOnda70

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.122

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2014 3:44 PM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 30

Boil Gravity: 1.038

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2016 11:16 PM

Notes:

Author:

Dropsith

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 6/28/2013 3:15 PM

Notes:

Author:

jxepolis

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 2/5/2012 1:51 AM

Notes:

Author:

jonathanhook@gmail.com

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2016 7:37 PM

Notes:

Author:

AndyBlackwood

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.165

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/1/2014 11:53 AM

Notes:

Author:

MajikPiG

Boil Size: 1.25 Gallons

Boil Time: 45

Boil Gravity: 1.074

Efficiency: 35

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: 1/1/2015 2:33 PM

Notes:

Author:

sok454

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 1/16/2013 8:02 PM

Notes:

Author:

Spesme

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.106

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: 2/23/2014 7:58 PM

Notes: Brew Day: March 11, 2014.

One boilover - my first!

OG was only 1.048, way below my estimate of min. 1.053...can't explain why. I was kind of drunk and pitched my yeast before extracting the sample for gravity measurement. Maybe that? Probably not? Did I remove too much yeast in my turkey baster? I'll find out if it doesn't ferment / ferment enough.

03/13: Vigorous fermentation!! The airlock I bought didn't have the bottom cut out so no CO2 wasn't escaping - it looked like it was about to blow. I considered a blow-off tube, but I had roughly 1.5 gallons of head-space and didn't think it was necessary. So I put a real airlock back in and the bubbling was very intense. Probably 2 bubbles a second!!

03/25: Bought 4.4 lbs of Canadian wild blueberries from Hartmans for $17. Pre-frozen. After much deliberation, I decided to heat them up for 15 mins at 170F. I let it cool to probably 35C and added it to secondary. I racked beer over top of it and inserted air lock. I probably lost about 0.2 lbs of berries during transfer (messy!). Im really excited to see how this turns out.

Expectations: Hopefully wheat extract pairs well with the blueberry, amber LME and crystal 40L will hopefully add some sweetness and colour, flowery and spicy notes from cascade hops, 3787 yeast will impart some complex fruity esters and phenolics as usually seen in Belgian dubbels or triples, finally 4.4 lbs of blueberries in secondary for two weeks should hopefully impart a subtle to moderate blueberry taste and colour.

Bottled on April 6, 2014. Forgot to take gravity reading - stupid me! I expect it will be 5.0% based on OG, but I can't be sure of the attenuation.

Final bottle on 07/20:

Last bottle is still overcarbed.

Appearance: Deep dark dirty purple. More brown than purple. Probably because of the crystal malt. Dont use next time. Long lasting head, very bubbly.

Aroma: Primarily fruity, slight blueberry.

Taste: Hard to get over the carbonation but notes of dark fruit. Very crisp as a result of the carb.

Mouthfeel: Very light body, very prickly.

Overall: Besides the overcarb, not a terribly bad beer. Ease up on the crystal next time. No amber next time either. Just wheat and 2-row. It makes it too complex, and not the good type.

Author:

Largebrew17

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.131

Efficiency: 35

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: 2/24/2016 5:00 PM

Notes:

Author:

Huck

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.128

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: 7/11/2015 3:30 PM

Notes:

Author:

Arbe0

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 11/11/2012 6:32 AM

Notes: Place Grains (8oz) in 3.5 Gal cool water. Raise temp. to 157F (higher temp for more dextrin extraction) and hold for 30min. Pseudo-sparge. Bring to boil, kill heat, add DME, return to boil -> boil 10 minutes before beginning hop schedule. Hops/Misc.: Bittering at 60min, Flavor + Orange, Lemon, Coriander, and Moss at 15min, Aroma at 1min. Cool in ice bath (~25min) to 80F. Siphon into primary and pitch liquid yeast directly in at 75F.

Author:

justquickly

Boil Size: 2.9 Gallons

Boil Time: 60

Boil Gravity: 1.144

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: 8/8/2015 8:25 PM

Notes:

Author:

Jim_in_Oregon

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2013 3:20 AM

Notes: Attempting at Westvleteren 12 clone.

Added French Saison yeast 3711 when gravity was 1.035. This occurred on day 4 post brew and 3.5 days of active fermenting. Purpose was to attenuate the beer even more.

OG was 1.103
FG was 1.014
ABV is 11.6%

Racked to secondary after 1 week. Tasted drier than expected but flavor was bit rough.

Tasted after 7 weeks and it's coming along nicely. There are hints of black liquorice on the nose and some spice.

Bottled after 9 weeks using 5oz of Corn Sugar.

Author:

Gregory L

Boil Size: 6.4 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 10

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2015 3:27 PM

Notes: "Greg's Classic Stout"

Surprisingly, a classic stout! If you like dark beer but shy away from the tanginess of Guiness, this brew is sure to peak your interest.

Don't use jet black roasted barley. Look for a deep dark brown colour roasted barley. Black or chocolate malt is no substitute when making a "classic" stout. Steep at 65-71C for 30 minutes then remove with a strainer.

Add gypsum for 60min boil (or don't add it).

Use English hops (such as Northern Brewer, Goldings, Fuggles)

Use Irish Ale type yeast (or English ale if you must). Aerate wort very well.

Enjoy within 3-4 weeks from brew day.

Consider swapping out some dark malt extract for additional head retention malt.

Author:

Zabs

Boil Size: 6 Litres

Boil Time: 32

Boil Gravity: 1.036

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2015 7:42 AM

Notes: Recipe adjusted for bottling i.e. OG left 5 points below required to allow for extra provided by bottling sugar. Same applies to ABV - adjusted for extra 0.5% at bottling.

Briess Pils malt used but Extra Lite shown in recipe for higher PPG.

Minimash with 0.375kg of LME at 67 degrees for 45 mins. This high mash temp is to get mouthfeel be retaining some of the low temp sugars. Check OG after mash. Mash OG 1 point below.

2 + 1 litre ice and some chilled water required to quick chill wort.

Aerate wort with air stone for 10 minutes. Yeast enzyme in boil.

Overfilled fermenter by 0.5L and missed 1062OG.

Fresh pack of Abbaye Yeast used. Pitched at 16-17c on 30 August. Kept low for 2-3 days and then allowed to increase to 19c and then moved to warmer kitchen after 6-7 days.

Racked to secondary on 9 September.

Bottled 19 September 2015.

Author:

J_Nieves

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: Dextrose

Priming Amount: 4.5

Creation Date: 3/6/2014 3:26 AM

Notes: Leave in primary fermentor for 14 days. Add 6 oz of dextrose disolved in 2 cups of water to a bottling container. Transfer beer to bottling container. Bottle and allow to condition for 14 days.

Author:

Kev

Boil Size: 6.5 Gallons

Boil Time: N/A

Boil Gravity: 1.06

Efficiency: 90

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: 5/5/2015 2:13 AM

Notes: Blend of Jazz, Jonagold, Red Delicious, Granny Smith, Pink Lady. No adjustment of pH, which was 3.7, and yeast is Safale S04. Note; racking/tasting 5-14 and is alcoholic and yeasty. Chilling to 34F to drop out yeast & condition. Need to drop fermentation temp to 60 next time.