Extract Homebrew Beer Recipes | Page 67 | Browse 30,000+ at Brewer's Friend

Author:

Boil Size: 4 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: 1/29/2016 8:19 PM

Notes:

Author:

Bakke Brygg

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2014 12:10 PM

Notes: Kjøl ned vørter til 18 grader før pitching av gjær.

Gjæring på 19 grader til stormgjæring begynner å avta, så 20 grader.

Author:

bjlange

Boil Size: 4.25 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: N/A

Priming Amount: N/A

Creation Date: 4/9/2012 6:42 PM

Notes:

Author:

Gregory L

Boil Size: 7.5 Litres

Boil Time: 60

Boil Gravity: 1.161

Efficiency: 35

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: 4/24/2015 2:53 PM

Notes: HOP NOTES: Recipe calls for 42g of Styrian Goldings, Fuggles, or Willamette hops (boiling) to achieve 7.5HBU (210MBU).

>Boil the malt extract and boiling hops for 60mins
>Add Irish moss for final 10mins
>Aarate wort very well
>Pitch yeast at 21C
>Ferment at 21C for about 1 week or when fermentation shows signs of calming and stopping
>Prime with sugar and bottle or keg when fermentation is complete
>Although this brew will be ready for your enjoyable indulgence 2-4 weeks after bottling, it ages well at cellar temperatures.

Author:

TheBobster

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

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: -2.8 oz

Creation Date: 11/23/2019 5:12 PM

Notes:

Author:

EvanAltman36

Boil Size: 5.5 Gallons

Boil Time: 70

Boil Gravity: 1.052

Efficiency: 45

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: 9/18/2013 4:51 PM

Notes: Pitch 2 packets Safbrew S-33

Author:

yottabit

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2018 6:06 PM

Notes: Target yeast pitch: 379B.

Steep grains at 150F for 30 minutes.

Bring to boil, then add LME, DME, boiling hops.

Boil 45 minutes.

Add 0.5 oz. Hallertau, 0.5 oz. Czech Saaz, 1 t. Irish moss.

Boil 10 minutes.

Add 0.25 oz. Hallertau, 0.25 oz. Czech Saaz.

Boil for 5 minutes.

Cool to <= 60F, pitch.

Ferment at 47-52 F.

Transfer after one week.

At FG, start lagering at 45F, decrease to 34F over 2 weeks.

Bring to 60F for 3 days before kegging.

Alternate yeast: Wyeast 2565 Kolsch (52-62F).

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: Corn sugar

Priming Amount: N/A

Creation Date: 3/2/2015 8:46 PM

Notes:

Author:

Mobius Meadery

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.201

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: 11/21/2013 12:02 AM

Notes:

Author:

Eric Sexton

Boil Size: 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: 3/31/2012 9:09 PM

Notes: This is a Java Porter I made using a Robust Porter extract recipe. With an addition of coffee extract added during secondary fermentation.

-Cold Coffee Extract: Grind up 14 ounces of french roast coffee beans and add to 1 quart cold water. Let mixture set in refrigerator for one week, agitating daily. Using this method did not affect head retention, as you can tell from the photo.

Author:

IraSurefire

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/29/2014 7:56 PM

Notes: 2nd place in category 16E @ 2014 Scooner Homebrew Championship.

Author:

bigjohn68

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.083

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: 10/23/2015 1:59 AM

Notes:

Author:

Omer

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: Corn Sugar

Priming Amount: 130 g

Creation Date: 2/9/2015 8:09 AM

Notes:

Author:

Boil Size: 6 Gallons

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: 50 ° F

Priming Method: keg

Priming Amount: N/A

Creation Date: 4/28/2016 11:29 PM

Notes: Classic American Pilsner
(5 gallons/19 L, extract only)
OG = 1.060 (14.7 °P)
FG = 1.014 (3.6 °P)
IBU = 35 SRM = 4 ABV = 6%

Ingredients
6 lb. Pilsner liquid malt extract
2.2 lb. Rice RME
6.5 AAU Czech Saaz hops
(1.87 oz./53 g at 3.5% alpha acids) (60 min.)
3.5 AAU Czech Saaz hops
(1 oz./28 g of 3.5% alpha acids) (15 min.)
3.5 AAU Czech Saaz hops
(1 oz./28 g of 3.5% alpha acids) (0 min.)
White Labs WLP800 (Pilsner Lager) or Wyeast 2001 (Urquell) yeast

Step by Step
I have used a number of Pilsner-type extracts, all with success. Always choose the freshest extract that fits the beer style. If you cannot get fresh liquid malt extract, use an appropriate amount of dried extract instead. Using fresh extract is very important to this style. Finding high maltose rice or corn syrups can be difficult in smaller quantities, but some homebrew shops do carry them. Alternatively, you could use
dextrose in place of the syrup. Ideally, you would do a partial mash with corn or leave this style to all-grain.

Add enough water to the malt extract to make a pre-boil volume of 5.9 gallons (22.3 liters) and the gravity is 1.051 (12.6 °P). Stir the wort thoroughly to help dissolve the extract and bring to a boil.

Once the wort is boiling, add the bittering hops. The total wort boil time is 1 hour after adding the first hops. Add Irish moss or other kettle finings and the second hop addition with 15 minutes left in
the boil. Add the last hop addition just before shutting off the burner. Chill the wort rapidly to 50 °F
(10 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.

You will need to pitch 4 packages of fresh yeast or make a large starter to have enough yeast to best ferment this beer. You might consider first brewing a small batch of lower gravity Munich helles or something similar to grow up the yeast you need. Once you have pitched enough clean, healthy yeast, ferment at 50 °F (10 °C). When fermentation is finished, carbonate the beer to approximately 2.5 volumes.

Author:

OriolesMagic

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 9/17/2016 6:16 PM

Notes:

Author:

johnschultz

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 35

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: 1/31/2015 3:20 PM

Notes:

Author:

Spesme

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

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: 4/8/2014 8:02 PM

Notes: Yeast: Wyeast 3711 highly aromatic, peppery, spicy and fruity. I've heard online that citrus dominates. Enhances the use of aroma hops. Silky and rich (and dry?) mouthfeel from high attenuation.

Malts: Will use some Pilsen malt (not traditionally the biggest fan) to appease the style but will mix it with some light malt extract. Honey notes and pronounced maltiness from the abbey malt which will add complexity normally associated with Belgian ales. Carafoam for more body and head retention.

Hops: I would like the hops to be fruity and have citrus notes but I don't want it to clash with the yeast.

Centennial (60/40/0) Clean bittering. Floral and citrus aroma.

Amarillo (40/15/0) Floral and citrus.

Galaxy (Dry Hop) Citrus and passionfruit. Aroma quite intense at first, but mellows with age.

Brew day: May 4, 2014. Steeped 0.5 lbs of carafoam and 0.5 lbs of abbey malt for 30 minutes @ 74C.

I didn't see the late addition option in the fermentables section so I didn't incorporate it into my IBU calculation. I had originally shot for 25 IBUs...now I have 57. Oy vay. However, the calculation is based on adding the extract in the last 10 minutes. Mine was added more like 15 minutes, so the 57 IBU is more of a maximum. I still plan on dry hopping with 2 oz of Galaxy, but hopefully this isn't a hop bomb Saison. Now it doesn't fit BJCP guidelines, oh well! La Saison d'Oppy Amour.

Signs of fermentation 12 hours after pitching!

05/16: measured FG @ 1.012 - exactly where I want it! Took a sample and initial thoughts are that it has a spicy aroma and taste with a dry and bitter after taste. Hopefully dry hopping with 2 oz of galaxy hops for 10 days will impart some fruitiness to the aroma.

Took another sample on 05/29 and it tasted super sour. Maybe from all the citrus-y yeast and hops, especially the Galaxy in the dry hop? Hopefully it isnt an infection.

Bottling day: 06/03. Assuming 4.4 gallons to be bottled. Current temp of 23.2 degrees celsius. I did cold crash, but not for long, and it only got down to 16/17 degrees, so ill drop to 21. Shooting for 3.0 volumes of c02. Boil 5.13 oz of corn sugar.

Overall expectations: The first bottles will be overly citrusy, perhaps too much so, since the yeast is aroma-inducing. Suggest aging for a while to mellow out if the citrus/floral is too intense.

Sample on 06/13: First taste after a week in bottle and 24 hours in fridge. Overly sour and bitter, but this is not a bad thing. I like it. Michelle loves it. Very sour/citrus on the nose. Sharp, up-front bitter notes when tasting. Hopefully mellows well with time.

06/26: 3 weeks in bottles. Zero head. Could be dirty glass. Citrus aroma has subdued, but still present in taste. Tastes warmer (more alcohol) now.

A French-style Saison with large hints of fruit, including citrus and passionfruit, that makes this an easy-drinking beer. Perfect for those hot summer days.

08/07: 3rd last bottle - woah, foam immediately gushed out of the bottle as soon as I opened it. Bizarre. The others weren't overcarbed. I realllly need to mix the priming sugar with the beer next time I bottle. I can't think of another explanation. It's hard to taste anything other than the prickliness of the carbonation. Still rather spicy. At least its alcohol.

Author:

Joshua Peterson

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.087

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: 10/12/2016 7:32 PM

Notes: Gallon Jugs of store bought Wasatch Mountain Spring Water.

Add 2.5 gallons in steel pot and seep Flaked Corn in mesh bag for 30 minutes at 150 degrees.

Remove the Flaked Corn from Wort, and remove pot from heat, and add all the dry malt. Stir and move pot back on burner and bring to a boil. add all the peppers and all the hops to wort.

Boil for 60 minutes. Remove peppers and cool wort, pitch yeast.