Extract Homebrew Beer Recipes | Page 754 | Browse 30,000+ at Brewer's Friend

Author:

BTBenham

Boil Size: 4 Gallons

Boil Time: 75

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: N/A

Priming Amount: N/A

Creation Date: 5/8/2020 6:31 PM

Notes:

Author:

Whiskey Tango

Boil Size: 2 Gallons

Boil Time: 10

Boil Gravity: 1.121

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: 6/15/2023 9:56 PM

Notes: Add sugar to boiling water and boil for 10 minutes
Cool and add yeast nutrient and yeast
2 weeks in the primary
Soak orange zest and scraped and cut up vanilla bean in vodka for 24 hours
Rack to secondary and add orange zest and vanilla bean

Author:

Thebeernicorn

Boil Size: 0.5 Gallons

Boil Time: 60

Boil Gravity: 1.281

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: 9/29/2022 9:41 PM

Notes: 1 oz chai tea

Author:

SlumberHouse

Boil Size: 100 Gallons

Boil Time: 60

Boil Gravity: 19.6

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2022 11:19 PM

Notes:

Author:

Rodini

Boil Size: 1.125 Gallons

Boil Time: 60

Boil Gravity: 1.062

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: 4.93 psi

Creation Date: 7/24/2022 7:07 PM

Notes: Came out one of the best tasting beers so far.

The dry hopping went great.

yeast activity was intense for the first 3 days and slowly waned. And ABV turned out to be 9.5% (based on the specific gravity measurements) and felt while drinking as well.

Will brew another with Nelson Sauvin Hops.

Author:

Twa Corbies

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.101

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: 6/3/2022 9:30 PM

Notes: Actual OG: 1.136

Racking to secondary, current gravity 1.004.

Tastes amazing at this point—like a good berry liqueur. I will probably bottle it in two weeks.

Author:

VTHomebrewer

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.216

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2022 5:16 PM

Notes: Target IBU: 13,
Target SRM: 18,
Target ABV: 4.4%

1x can of Cooper's Draught (?? IBU),
1x can of Mr. Beer American-Style Porter (38 IBU)

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.117

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: 12/9/2020 9:21 AM

Notes: 3 boxes diced rasins
1 lemon rind shredded
2 bags iced tea
brought to boil

rehydrate yeast 15 min

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.072

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: 7/6/2020 6:58 AM

Notes:

Author:

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: 23.04 psi

Creation Date: 6/4/2020 4:06 PM

Notes: 1. Bring one gallon of water to 160F
2. Add 3.5g to main kettle
3. Bring kettle to 160F
4. Steep grains for 30 min
5. Remove grains to strainer over main kettle
6. Slowly pour separate gallon over grains
7. Boil for 15min
8. Add 0.5oz hops
9. Boil 45 more min
10. Cool to 70F
11. Pitch WLP300
12. Closed transfer to sanitized, purged keg
13. Pressurize to 3.5 vol at 40F

Author:

bheimbach

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/5/2017 5:32 PM

Notes: The yeast variety would be Whyeast 2124 (Bohemian Lager)***

Author:

Stamatis

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 10/3/2019 3:25 AM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 10.1

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/25/2019 10:59 PM

Notes:

Author:

TanMan

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.114

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2019 3:20 AM

Notes: Wyeast smack pack was already inflated when I received it from HopTech so I was worried. I simply cut the outside and inside and poured into the fermentor. It worked great and was fermenting in 12 hours.

Brewed on Jun 5 2019
I used a new burner and it took ~ 30 min to boil and I steeped
the crystal malt during this initial time up to boil.
initial gravity was 1.0525 at 60 degF.

Racked to a secondary on June 10 2019
Gravity at this point was 1.0125 at 60 degF. Tasted beer and it's
great with a tiny hop bite.

Author:

Flynnski

Boil Size: 3.44 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2019 9:42 PM

Notes: This is a simple recipe to use for HOPs comparison (learning about hops) and for learning small batch technique. The recipe will be altered as I move through different batches. Purpose is to slowly increase the Hops variety AA starting at 3.8, then going up to about 8 while changing Hop variety to learn the different flavors. Keeping the Hop additions consistent through each bach, at 1/4 oz for 45 minutes and 1/4 oz for 10 minutes along with some Irish Moss. The first batch was a big learning experience with 2.2 lbs of grain, moved to 3 lbs for second batch. First batch OG was 1.053 and fg 1.015. Second batch OG was 1.073 and expecting an FG of 1.015. Moved to secondary at 1.032 SG. I suspect secondary fermentation will need to be longer to get down to that desired FG or 1.015.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

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: 2/17/2019 8:11 PM

Notes:

Author:

Ig's Swigs

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/21/2018 3:53 PM

Notes:

Author:

Kathemenos

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.078

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: 11/15/2018 8:00 PM

Notes: "Sometimes less is more. The love2brew German Hefeweizen is a great example of what a Hefeweizen should be; simple, to the point, and delicious. Following the German purity law Reinheitsgebot this brew is only made with grains, hopes (German hops in our case), water, and yeast. Yet for such a simple brew the end result is a delicious, refreshing, tradition Hefeweizen full os esters that give a distinct banana and clove flavor and aroma. The perfect beer to have in the bottle or keg all year round!"

Purchased as a kit from Love2Brew in New Brunswick, NJ.

Author:

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2018 10:00 PM

Notes:

Author:

Wicked Pissa Brewers

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 60

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: 3/10/2018 7:49 PM

Notes: German Pilsner

Type – Extract:
Batch size: 5.5 gal
Boil Size: 2.5 gal
Boil Time: 60 min
Fermentation Stage: Two Stages - 2 weeks primary, 4 weeks secondary
Original Gravity: 1.046
Final Gravity: 1.008
ABV: 5%
IBU: 22.35

Ingredients:
2.5 gal Tap Water
4 Gallons Bottled Water – Note: even though this is a 5.5 gallon recipe, you will need extra water because of the fluid loss during the boil process
1lb German Pilsner
1lb Belgian Munich
6lbs Pilsen Malt Syrup
1oz Saaz Hops
1oz German Perle Hops
2 Saflager S-23 Lager Yeast

Procedure:
Start with 2.5 gal tap water, add grain to cold water and heat water to 165 degrees, and steep grains for 30 minutes
Remove grains and bring wort to boil
Remove pot from heat, add 6lbs Pilsen Malt Syrup and return wort to boil
Add .5oz Saaz hops and .5oz German Perle Hops and boil for 60 minutes
Add .5oz Saaz hops and .5oz German Perle Hops and boil for 30 minutes
Cool wort to 70 degrees
Add enough bottled water to bring the specific gravity to 1.046
Add 2 packs Saflager S-23 Lager Yeast

Fermentation:
Primary – 2 weeks at 64-70 degrees
Secondary – 2 weeks at 50-54 degrees
Secondary – 2 weeks at 44-48 degrees

Bottling:
6 weeks after brew date
Use .25oz of corn sugar per gallon of beer
Condition beer for 4 weeks at room temperature