Extract Homebrew Beer Recipes | Page 627 | Browse 30,000+ at Brewer's Friend

Author:

actually dropsith

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.128

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2018 5:08 PM

Notes: OG - 1.066 - started on 2/5/2018
FG - 1.010 - reached on 2/28/2018
Racked onto Gelatin Finings - 3/6/2018
Bottled - 3/13/2018

Brewing: Mix of Grains steeped in 3 gal water at 160*F for ~15 min. Turned up heat and added 3.3lbs Light Gold Liquid Malt Extract. Brought to boil and poured over 6lbs crystallized wildflower honey. Topped up to 5.5 gal. 3/8 tsp nutrients added during aeration. Windsor ale yeast pitched at ~90*F (this is too high).

Nutrients:
day 0 - 3/8tsp
day 1 - 1/8tsp
day 2 - 1/8 tsp
70% ferm - 3/8tsp
(Mead nutrient mix of 1:2 ratio Fermaid K to GoFerm)

Fining: After fermenting, braggot was pitch black but noticeably cloudy; no light would shine through. .75 tsp of gelatin finings were added to 1/2 cup cold water and allowed to sit for 1 hour. Braggot was racked into an intermediate bucket, it's primary fermentor cleaned & re-sanitized. The fining mix was added to the now secondary fermentor and the braggot was racked onto it. After two days, the color had not changed but the liquid was definitively clearer. Noticeably less yeast flavor. Left for a total of one week on finings.

Bottling: Bottle selection includes a 2l growler, several wine bottles, many grolsch bottles (all swing-top) and a few ~22oz crown-cap craft beer bottles. Bottles were rinsed, sanitized and aligned for easy filling. Bottling bucket and equipment were sanitized. 5oz of Corn Sugar were added to 1 cup of water and brought to a boil. After several minutes, this priming sugar was added to the bottling bucket. The braggot was racked onto the priming sugar, carefully leaving behind the remaining lees/finings. Primed braggot was distributed to bottles using a bottling wand. Final volume of braggot bottled was 4.5gal. Bottles put into large cardboard box and stored for 2-3 weeks.

Drinking: Carbonation was complete around 2.5 weeks after bottling. Moderate sediment in most bottles, with larger amounts in larger containers. On pouring, a light head forms and shortly dissipates; color is tan. Carbonation is similar to a soft drink or hefeweizen. Flavor is bitter dark malt followed by a mellow sweetness and yeast flavor throughout. Could be described as "a very malty soda with 7% abv."

Author:

Boil Size: 9.81 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 68

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: 8/14/2024 5:37 PM

Notes:

Author:

Boil Size: 12.56 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 6/1/2024 10:41 PM

Notes:

Author:

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: dextrose

Priming Amount: N/A

Creation Date: 6/13/2022 10:54 AM

Notes:

Author:

8rand0

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 70

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: 3/23/2022 4:35 AM

Notes: After primary ferm completes and processed, place in 2ndary vessel with oak cubes med-toast and let age 1-3yrs for añejo

Author:

Nayrob

Boil Size: 7.9 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 2.5 oz

Creation Date: 1/7/2022 4:29 AM

Notes:

Author:

thinkaz

Boil Size: 7 Litres

Boil Time: N/A

Boil Gravity: 1.484

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 938.9 g

Creation Date: 1/3/2022 8:12 AM

Notes:

Author:

CraftybrewersNWaco

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.059

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: 10/8/2021 10:51 PM

Notes:

Author:

Boil Size: 600 Litres

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 14 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/17/2020 2:11 AM

Notes:

Author:

St Boni Brewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.107

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: 4/3/2020 10:36 PM

Notes:

Author:

maxvidrine

Boil Size: 4.75 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 82 ° F

Priming Method: sucrose

Priming Amount: 3.2 oz

Creation Date: 5/29/2019 5:07 AM

Notes:

Author:

Awarner

Boil Size: 1 Gallons

Boil Time: 10

Boil Gravity: 1.044

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: 5/5/2019 6:59 AM

Notes:

Author:

Boil Size: 1.5 Gallons

Boil Time: 25

Boil Gravity: 1.07

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 6.1 oz

Creation Date: 3/9/2019 5:26 PM

Notes: Orange Blossom Honey 3lbs at boil, rest at flameout

6 gal. Eldorado Spring Water

2 grams FT Soft Blanc at flameout
1 tsp. potassium bicarbonate at flameout

Fermaid O 12 grams

3 grams at 24 hours; 3 grams at 48 hrs.; 3 grams at 72 hrs.;
3 grams at 1/3rd sugar break

Dry hop in primary after2/3 sugar break

Author:

LongHouseBrews

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.11

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: 11/28/2018 5:40 PM

Notes:

Author:

Lake Wylie Brewing Co.

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.099

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: 5/19/2018 6:11 PM

Notes: Add the dry hops for aroma in the last 4 days of primary fermentation so the aroma doesn't get carried away by the CO2.

Author:

CrimsonPlunger

Boil Size: 3.5 Litres

Boil Time: 15

Boil Gravity: 1.022

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2017 8:07 PM

Notes:

Author:

Vonnyp2

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2020 8:06 PM

Notes: Used Briess "plain wheat". Don't know if it's the same as bavarian. Package says 3degreeL 7 EBC Item number - 600037
Accidentally got steeping temp to 165. Added ice to drop to 155. 30 minute steep
1.054 OG
After measuring OG, I added approx 15 oz pureed raspberry, another 15 oz whole raspberry.
5th day - Gravity at 1.012. Moved to secondary. Defrosted 60 oz raspberries and added after moving to secondary.
Moved to kegerator to cold crash on evening of 12/28.
Kegged 12/30
FG - 1.010
Back sweetened with 1/4 cup honey, 1/4 cup cane suger, 1 cup water
Shook with CO2 for 4 minutes at 30 psi. Shook with nitrogen 10 minutes at 40 psi, moved to serving pressure of 35 psi.
ABV is 5.78%

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 3/24/2022 9:56 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.103

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: 10/24/2018 5:09 PM

Notes:

Author:

Boil Size: 20.68 Litres

Boil Time: 60

Boil Gravity: 1.055

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: 1/9/2023 9:52 PM

Notes: Sugar = lemon oleo saccharum
Peach syrup --> unfermentable sugars
Dry hop contact for 3 days, do not add 3 days after brew