Extract Homebrew Beer Recipes | Page 750 | Browse 30,000+ at Brewer's Friend

Author:

GFvonB

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2020 3:37 PM

Notes:

Author:

Boil Size: 6.38 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2024 1:57 AM

Notes:

Author:

Boil Size: 1.25 Gallons

Boil Time: 45

Boil Gravity: 1.063

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: 10/26/2023 1:52 AM

Notes:

Author:

Boil Size: 1.25 Gallons

Boil Time: N/A

Boil Gravity: 1.091

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2023 1:13 AM

Notes:

Author:

tsoybeans

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 3 oz

Creation Date: 10/8/2022 4:05 AM

Notes: 1. Add 1lb of your Wheat Dry Malt Extract. Steep speciality grains from 150-160F for 20 minutes.

2. Remove grain bag, start the boil.

3. Once boil starts, add 1/2 oz of Mt. Hood Hop Pellets.

4. After 50 minutes (last 10 minutes of boil), add late addition fermentables.

5. Stop the boil at 60 minutes. Whirlpool your spices.

7. Start diluting your wort with cold water, once at 170 F, hop stand your aroma hops for 15 minutes. After it's done give your wort a stir to disperse the oils.

6. Cool the wort with an ice bath and top off with refrigerated water in the fermenter until it reaches a pitchable temperature.

8. Pitch your yeast.

9. Ferment for about 3 weeks before even checking your first gravity. Once fermentation is finished, bottle your beer and age it for a few months for best results. I recommend starting this beer in August-September.

The goal of this beer is to make a European style beer with a smooth, spicy, gingersnap type of flavor profile.

Author:

Betovar

Boil Size: 110 Litres

Boil Time: 60

Boil Gravity: 1.046

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: 7/12/2022 9:31 PM

Notes:

Author:

DTowns

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: N/A

Priming Amount: N/A

Creation Date: 12/8/2021 3:26 PM

Notes:

Author:

Captain Dave

Boil Size: 4 Litres

Boil Time: 60

Boil Gravity: 1.123

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: 7/24/2021 10:05 PM

Notes:

Author:

tim4par

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 2.3 oz

Creation Date: 3/15/2021 11:10 PM

Notes: Actual SG was 1.110

Author:

Magical

Boil Size: 3 Gallons

Boil Time: 5

Boil Gravity: 1.198

Efficiency: 100

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: 6/14/2020 1:01 PM

Notes: First batch was 5.25 gal of 1.112 (18 lbs of my honey added)
- Added Nardone yeast (2 packs, 3 in future) not cooled it down to room temperature after following yeast package. Overly sluggish start, took almost 5 days. Fermentation was sluggish. Fermentation had no airlock activity after 3 weeks. Lots of shaking to degass --> next time I will use the degassing tool that I have. Very sweet when sampled during first rack, but quite delightful.

Second batch was 4.5 gal of 1.096 (11 lbs added)
- Added half of the yeast (2 packs total) directly to the fermentor and half according to package instructions. Proper start, fermentation activity slowed after 2 weeks. Lots of shaking to degas --> next time I will use the degassing tool that I have. The first rack to secondaries tasted the best it ever had.

Secondaries

5.25 gal Sacred blue (8 lbs blueberries, 1 lb of mulberries) + 1.5 vanilla beans in tertiary (1 week) then add one cinnamon stick for another week (test it often)

2.5 gal of strawberry mead (3 lbs of strawberries and a handful of mulberries for colour) + tequila chips (1 week or so, test it often)

1 gal of lavender mead (2.2g of 3 week air-dried homegrown lavender, 6 days )

1 gal of chamomile mead (1 oz of chamomile from one SFB package, 6 days)

Any "left over" mead will become straight mead in a bottle.
- ZERO mead leftover. Perfect volumes.

https://www.winning-homebrew.com/melomels.html

future directions on adding nutrients:
https://www.brewperfect.com/homebrew-recipe-vanilla-cinnamon-mead/

guidelines for spices:
https://www.denardbrewing.com/blog/post/Spices/

other advice:
- I was using Lalvin EC - 1118 yeast is I was shooting for about 18% alcohol, but for most dark berry recipes I'd recommend Lalvin 71B-1122 vice D47. D47 is perfect for traditional Meads, 71B-1122 is made to bring out dark berry flavors. Just my opinion.

Author:

JefitoJeff

Boil Size: 6.75 Gallons

Boil Time: 75

Boil Gravity: 1.033

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2015 9:55 PM

Notes:

Author:

Opa's Juice

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: sucrose

Priming Amount: 2.3 oz

Creation Date: 10/22/2019 4:16 PM

Notes:

Author:

Thebeernicorn

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.124

Efficiency: 35

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: 7/30/2019 6:16 PM

Notes: Add zest of 1 orange to last 5 mins of boil with hops and honey

Author:

rscnole

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.125

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: 7/18/2019 7:35 PM

Notes:

Author:

NPS

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.415

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: 7/6/2019 5:01 PM

Notes:

Author:

Flexmo

Boil Size: 5.3 Gallons

Boil Time: 5

Boil Gravity: 1.005

Efficiency: 75

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: 6/26/2019 3:55 PM

Notes: Guidance from: https://www.clawhammersupply.com/blogs/moonshine-still-blog/how-to-make-hop-water-soda-water-with-hops

Author:

DodgeBrewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2019 2:15 PM

Notes: Cold steep the 8 oz of Carafa in 3/4 gallons of boiled and cooled water for 12-24 hours prior to brew day
to get the dark color and a more mild flavor. You can use a boiled paint bag or just make it like coffee and filter the grains out with a strainer on brew day. You’ll get between 1/2 and 3/5 gallons after the grains absorb the water.

On brew day, collect your boil volume and raise temp to 150 degrees - steep 1 lb Caramunich for 30 minutes. Don’t pay attention to the mash pH calculations in this

Add in the LME and DME, get to boiling then follow hop schedule. At 10 minutes left in the boil, add the cold steeped wort to sanitize.

Chill wort to 66 degrees

Top off with bottled Spring water to get you to 5.25-5.5 gallons in fermenter and make sure wort’s agitated.

Pitch Imperial L17 yeast and try to keep temp between 60 and 66 degrees. Yes it’s a Lager yeast but I’ve heard from a lot of resources that this yeast does really well at low to mid 60 degree fermentation temperature.

Author:

Nir

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2017 6:24 PM

Notes: 2 liter yeast starter using the yeast starter kit
Add the Candi Sugar at 15 minutes
Add Whirfloc tablet at 5 minutes

Author:

BigBadGarou

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.104

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: 10/7/2016 3:56 PM

Notes: Nice porter with notes of pumpkin and spices. Turn oven on 350 degrees and place in pumpkin on a baking sheet. Pull in about 15 mins when it starts to caramelize. Add directly to the kettle when you start to add the malts. You can save about a cup to place in the primary if you want to give a little more pumpkin flavor.