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

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:

J.Bird

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: dextrose

Priming Amount: 2 oz

Creation Date: 1/27/2024 6:41 PM

Notes: add 4lbs of ice to ferm to chill wort.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 18.21 psi

Creation Date: 10/5/2023 6:54 PM

Notes:

Author:

Boil Size: 2.75 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 3 oz

Creation Date: 9/7/2023 2:35 AM

Notes:

Author:

jwberns

Boil Size: 3.52 Gallons

Boil Time: 60

Boil Gravity: 1.029

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: 2 oz

Creation Date: 6/15/2023 4:36 PM

Notes: The Vienna malt (doesn't matter what brand) should be preferably crushed for you soon before brewing OR should come crushed in a sealed bag.

Store hops and yeast in the freezer until you need them.

Brewing:
1. Find a container (preferably insulated) to mix grains and hot water for mash.
2. Strain out wort from mash into boil pot. Rinse grains with hot water (sparge), adding sparge to boil pot as well.
3. Add hops and boil wort for specified time.
4. Chill the wort down to room temp. Sanitize fermentor and airlock.
5. Pour chilled wort into fermentor, leaving at least a couple inches to the top of the container. (Optional - take a sample and check specific gravity with hydrometer.)
6. Add yeast to fermentor and top with airlock.

Fermentation:
Store away from sunlight in a slightly cool space (room temp is fine). In the first few days of fermentation, it will bubble pretty vigorously. Then over the next couple weeks it will slow and settle down. After three or four weeks, you should have settled beer which is ready to bottle.

Bottling:
1. Clean and sanitize bottles. Sanitize a bucket, plastic tubing, and bottling wand (sanitize syphon pump as well if you have one).
2. Boil the specified amount of priming sugar in a couple cups of water, then add to the sanitized bucket.
3. Syphon beer from the fermentation carboy to the bucket with the sugar water.
4. Attach the bottling wand and syphon the beer+sugar into individual bottles. Cap bottles with bottle capper.

Carbonation:
Let the beers sit in the same place you fermented. After three weeks, pop one in the fridge and sample!

Author:

Chris Rich

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

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: 10/1/2022 6:30 PM

Notes:

Author:

homme-breuvage

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

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: 8/3/2022 11:07 PM

Notes:

Author:

CCHS

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.13

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: 5/12/2022 4:50 PM

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:

EaglepointAles

Boil Size: 5.2 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 80

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: 10/23/2021 4:02 PM

Notes:

Author:

hatrickwah

Boil Size: 42 Gallons

Boil Time: 60

Boil Gravity: 10.4

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/7/2016 11:20 AM

Notes:

Author:

Thebeernicorn

Boil Size: 0.5 Gallons

Boil Time: 60

Boil Gravity: 1.171

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: 9/2/2021 7:06 PM

Notes: 1/4 cup dried raisins

6ounces light dry malt is Booster

Author:

Junkyoyo

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.084

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: 5.2 oz

Creation Date: 8/1/2021 11:12 PM

Notes:

Author:

Brouwerij de Keijser

Boil Size: 12 Litres

Boil Time: 130

Boil Gravity: 1.004

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.49 bar

Creation Date: 7/15/2021 6:04 PM

Notes: https://barclayperkins.blogspot.com/2021/03/lets-brew-1896-rose-ak.html

Invert sugar - 180 gram (ange i URL):
144 gram socker
72 gram vatten
1/4 tsk citronsyra
Blanda och koka upp
Låt skjuda i 20 minuter

Author:

Aberzombie

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.078

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: 5/7/2020 11:56 PM

Notes:

Author:

chris.b.iverson@gmail.com

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 75

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: 4/25/2020 3:51 AM

Notes:

Author:

Genus Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 2/17/2020 10:43 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2018 2:59 PM

Notes:

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."