Extract Homebrew Beer Recipes | Page 641 | Browse 30,000+ at Brewer's Friend

Author:

RustyBarrelHomebrewing

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 5/30/2016 2:13 AM

Notes: copied / adjusted from 5 gal partial mash version
resources :

general notes about cream ale : http://beersmith.com/blog/2009/04/04/cream-ale-recipes-beer-styles/

style profile, extract recipe, idea for OG and IBU
http://byo.com/bock/item/130-american-cream-ale-style-profile

uses mt hood hops
https://byo.com/mead/item/294-brewing-lawnmower-beers-tips-from-the-pros

uses 1lb pilsen malt
https://byo.com/stories/issue/item/3082-southern-blonde-cream-ale

post brew notes :
was aiming for a really light colored beer. wort was much darker than expected, although this could change in the end. but probably could have considered doing a late addition with some of the extract to maximize lightness / minimize caramelization or whatever it is that browns the malt during the boil....

update : it turned out pretty light and clear after it had settled a bit.

Author:

MarkSea

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: N/A

Creation Date: 3/18/2023 9:32 PM

Notes:

Author:

Boil Size: 8 Litres

Boil Time: 75

Boil Gravity: 1.14

Efficiency: 60

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: 11/22/2021 1:22 PM

Notes: Steep grains and flaked barley for 30 mins 65 celcius.

Author:

mdm1134

Boil Size: 7.61 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2021 3:37 AM

Notes: 2L starter

Water: 8.75 gal

90 min boil

cool to 65, let rise to 82/83 in 5 days
slowly chill to 65 until terminal gravity (1.012)

rack to secondary (keg), chill to 50 for 7 weeks
bottle

Author:

Jlmr

Boil Size: 34 Litres

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: 21 ° C

Priming Method: dextrose

Priming Amount: 152.6 g

Creation Date: 3/28/2021 5:57 PM

Notes:

Author:

Keith S.

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.273

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: N/A

Creation Date: 8/10/2020 1:33 AM

Notes:

Author:

Genus Brewing

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.104

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: 7/24/2019 9:08 PM

Notes:

Author:

patskot

Boil Size: 13 Litres

Boil Time: 30

Boil Gravity: 1.089

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: 12/15/2018 9:37 AM

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."

Author:

JonBarry

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2015 4:00 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 15

Boil Gravity: 1.014

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2018 1:08 AM

Notes: Steps

Take yeast out of fridge 3 hours before pitching.

Bring the wort to a boil for 15 minutes

Transfer a portion of the wort to a starter flask.
Pitch WLP001 when temp is at 70°.

Leave remaining wort in kettle.
Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Add 2 ml of lactic acid.
Chill the wort down to 95°.
Add 5 oz of Goodbelly Mango drink.
Cover with blankets.
Allow it to sour for 24 hours. No external heating is required.
Target PH: 3.6 - 3.8

After the souring phase, heat to kill the Lactobacillus before adding the WLP001 for 5-15 minutes at 140 degrees.
Chill the Lactobacillus wort down to ~70°F and pitch WL001.
Dissolve 5g salt and 1g coriander.

After 2 weeks a stable gravity should be reached.
Rack or transfer off as normal to bottles or a keg.

Goodbelly: 8oz per 8 gallons = 1oz per gallon
Salt: 0.5oz per 8 gallon = 0.0625oz per gallon
Corriander: 8oz per 5 gallon = 1.6oz per gallon
Lactic acid: Using 1 mL of 88% lactic acid per .1 shift in pH for 5 gallons of wort is a good starting measurement. As an example, say that 5 gallons of wort has a pH of 5.0 just before pitching the Lactobacillus culture. Begin by adding 5 mL (1 US teaspoon) of food grade lactic acid to the wort for a target of ~4.4 pH.

Author:

Markcass1

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.215

Efficiency: 78

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: 9/29/2019 4:32 AM

Notes:

Author:

Boil Size: 2.5 Gallons

Boil Time: 65

Boil Gravity: 1.138

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: 4/4/2020 10:05 PM

Notes:

Author:

TJB35

Boil Size: 3.5 Gallons

Boil Time: 20

Boil Gravity: 1.138

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: dextrose

Priming Amount: 4.8 oz

Creation Date: 4/7/2020 6:32 PM

Notes: Brewed first time on 04/12/2020
Dry hopped on 4/16/2020 - Still active fermentation with high foamy krausen. Added 2 oz simcoe, 1 oz citra, 1 oz mosaic. Plan to leave for about 10 days.

Author:

root cellar

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.181

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: keg

Priming Amount: N/A

Creation Date: 8/12/2018 6:33 PM

Notes: steep grains for only 30 min @ 155-160 f.

* add to boil-Pumpkin juice of 1 large pumpkin.
Use a juicer to extract the juice from fresh pumpkin... use this for part of your boil liquid. (I got just over 1/2 gal. from i large pumpkin)
* add to boil
Chalk and Epsom salt- check your own water needs before adding any brewing salts.

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.076

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: 9/9/2020 10:10 PM

Notes:

Author:

zagoodwin

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.21

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2017 3:01 AM

Notes:

Author:

AtiNZ

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2021 12:43 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.12

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: 5/27/2017 10:55 PM

Notes:

Author:

Perfect Brewing Supply

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/5/2022 2:44 PM

Notes: Lotus
otus™ is the latest experimental hop variety developed under the Hopsteiner breeding program to now be available to homebrewers. This tenacious hop outperformed thousands of brothers and sisters born of the initial cross breeding and survived a decade long journey to become the hottest addition to Hopsteiner's unique portfolio of exciting new hop varieties. Lotus™ displays exceptional aromatic characteristics, boasting waves of orange and vanilla followed by notes of candied grape and tropical fruit aromas.

Lotus’s genetic origin stems from Eastern Gold, a Japanese hop variety dating back to the 1930s, followed by a mix of Apollo, Cascade, and a USDA male. The USDA male was bred from an open pollinated seedling of a wild American hop developed at Wye College, England. The cross from the USDA male with Neomexicanus heritage adds an additional layer of complexity and uniqueness to this variety.

Hop Statistics
Alpha Acids: 13.0 – 17.0%
Beta Acids: 5.5 – 6.0%
Alpha-Beta Ratio: 2.2 - 3.1
Cohumulone: (% of alpha acids): 33 – 39%
Total Oils in mls per 100 grams dried: 2.0 – 2.5

Sabro
For many years Sabro™ brand HBC 438 has been unofficially referred to as Ron Mexico due to its native US neomexicanus hop heritage, and was once one of the more difficult hops to get your hands on. It developed such a huge cult following in the brewing community that you can trace the recent boom in available neomexicanus hop varieties back to HBC 438. Sabro is notable for its complexity of fruity and citrus flavors. It imparts distinct tangerine, coconut, tropical fruit, and stone fruit aromas, with hints of cedar, mint, and cream. Sabro’s pedigree is the result of a unique cross pollination of a female neomexicanus hop. With a robust brewing performance, Sabro proves to be a strongly expressive hop that translates its flavor incredibly well into beer.

Vinnie of Russian River Brewing once used this hop in an experimental beer brewed for the National Homebrewers Conference, which was an absolute hit. We recently toured Russian River's new Windsor brewery with Vinnie, and he still raves about this hop and will happily talk about the origin of the Ron Mexico alias with a Cheshire grin on his face. We think you'll absolutely love this hop for brewing juicy, tropical pale ales and IPAs!

Hop Statistics
Alpha Acids: 12.0 – 16.0%
Beta Acids: 4.0 – 7.0%
Alpha-Beta Ratio: 1.7 - 4.0
Cohumulone: (% of alpha acids): 20 – 24%
Total Oils in mls per 100 grams dried: 2.5 – 3.5