Extract Homebrew Beer Recipes | Page 768 | Browse 30,000+ at Brewer's Friend

Author:

Salem Brew Supply

Boil Size: 6 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: N/A

Priming Method: dextrose

Priming Amount: 1.1 oz

Creation Date: 9/12/2020 5:28 PM

Notes: Brew as normal. Primary fermenter for 2 weeks, dry-hop in secondary fermerter for 1 week.

Was a bit worried that I added too many hops and it would transform to an IPA, but that definitely did not happen.

Slight hop aroma, but is nice. Distinctive bitterness, though not overwhelming. Smooth, dry, with a nice creamy head. The color is a dark gold and cloudy, especially when chilled. Refreshing, especially on a hot day. Overall a delicious, easy to drink, summer beer. A nice American pale ale with bursts of hop flavor.

Author:

J.Bird

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 5 oz

Creation Date: 4/28/2024 10:24 PM

Notes: 1) Steep grains in 5.5 gals of water for 45 mins @153F. Grains will absorb about .375 gal bringing volume down to 5.13 gal. Remove grains after 45 mins.

2) Add Goldend Light LME, Bring to low rolling boil (203F)

3) Add 2 oz hops at beginning of boil

4) Add 2 oz hops at last 15 mins of boil

5) Add half whirlfloc clarifier tab at the last 5 mins of boil
(wort will reduce about .5 gal bringing you to ~5 gals)

6) Sanitize fermenter bucket with star san for atleast 1 min

7) Cool wort

8) Add wort to fermenter bucket

9) Cap with lid, shake vigorously until cool enough to pitch yeast (80f)

10) Sanitize yeast pack/scissors. Using sanitized gloves, handle and snip 11.5 g S-04 yeast packet. Add to cooled wort. Shake fermenter to mix yeast into solution.

11) Take hydrometer reading to get starting gravity reading along with temperature to account for viscosity temperature differential. Target is 1.052 @ 68F or whatever temp your hydrometer is calibrated for.

12) Maintain consistent ferm temp @~70F. Monitor ferm activity by watching co2 bubbles on air lock and taking occasional hydrometer measurements.

13) Once ferm has achieved ~1.010 final gravity, rack to bottling bucket with 5oz of corn sugar. Mix well.

14) Bottle condition/naturally carb for at least 1 week at 68F

15) Place bottles in fridge to cause yeast to go dormant. Keep cold until serving.

16) Relax, have a homebrew.

17) Have another homebrew.

18) Come back to Brew Fort for more ingredients!

Author:

WaveFanatic

Boil Size: 1.2 Gallons

Boil Time: N/A

Boil Gravity: 1.102

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: 3/15/2024 4:25 PM

Notes: Add Hops at day 2. Used Potassium Sorbate and Metabisulfate to stabilize at 1.5 months, then back sweetened to taste.

Has more orange flavor and less grapefruit taste from the mead now discontinued by Superstition Meadery.

Brewing process based on :
https://superstitionmeadery.com/wp-content/uploads/2020/05/pages59-61.pdf

Day 1: Clean and sanitize everything. Mix the honey and water
until thoroughly blended. Mix in 8 grams each of DAP and
Fermaid K. Oxygenate the must using an oxygen stone and pure
oxygen for about 5 minutes. (This high quantity of oxygen is
needed to ensure complete fermentation.) Pitch the yeast.
On Day 2 of fermentation, after degassing for the day (see
below), add the hops and mix thoroughly. During fermentation,
the hops will float on top; mix them back in daily while mixing in
nutrients and degassing.
Until the gravity drops below 1.080, add more oxygen daily. Until
the gravity drops below 1.060, degas to pull CO2
out of solution.
(Gently shake the vessel to begin releasing gas; gradually increase
intensity until you can shake heavily without foam rising and it’s
entirely flat. A stainless-steel drill aerator is a great option but go
slow.) Also, until the gravity drops below 1.060, add 4 oz (113 g) each
of DAP and Fermaid K and 1 tsp (5 ml) potassium carbonate daily.
After the gravity drops below 1.060, you do not need to manage
daily anymore. Allow about 2 weeks for fermentation to complete.
When it is finished, add 0.2 oz (6 g) of potassium metabisulfite.
Fining: Use the method you prefer and let it clear up as long as
you’d like; if you can cold crash it, even better. Rest in secondary
for 6–8 weeks, ensuring that fermentation is complete. Then
bottle or keg and serve slightly chilled.

Author:

ycomet

Boil Size: 29.48 Litres

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: sucrose

Priming Amount: 251.2 g

Creation Date: 4/24/2023 12:14 PM

Notes:

Author:

Nathan Anderson

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 72

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: 5/2/2022 8:58 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 5 Gallons

Boil Time: 3

Boil Gravity: 1.046

Efficiency: 100

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: 4/26/2022 3:13 PM

Notes: ===================================
4/25/2022

FG 1005 for 5.5% really took its time. lagging behind another fruited version i have going but still slow. some suggest may need to look at pH buffer, or possibly add more nutrient.

tonight kegged and flavored and carbed with 2oz brewers best mango 2 oz coconut and 25 droplets of vanilla extract. the mango flavoring really smells and tastes awful - kind of tangy and almost sour, artificialness. it is fairly old as well, but still. anyway next time should consider using real mango, possibly coconut too (but the coconut flavoring was fine).

===================================
4/14/2022

brew day was a little strange as i brewed this straight up without the fruit then brewed another batch several days later, combining the two then separating them again into separate fermenters, one for plain and the other one for this version with the fruit which i added 7 days ago.

pretty slow fermentation on this and the other one, as of today this is at 1.012 (the other one is higher, about 1.020). i will say it i believe i measured it at 1.015 yesterday so maybe improving

tonight i opened up the fermenter and it does appear to have some active fermentation still going, not sure why this lutra is so slow....obviously it could be because of the fruit but the other fermenter without the fruit is also slow and even slower without the fruit so idk.

anyway i was getting worried about that fruit being at 80 degrees in there so i transferred and filtered the seltzer into a clean fermenter, left a lot of the trub and fruit remains behind, added a couple more spoonfuls of lutra yeast, and two tsp of yeast nutrient which i believe is DAP. oxygenated by pouring back and forth and stirring. ive read seltzer is less susceptible to damage due to oxidation.

on another note it tastes really good. you can tell there is residual sweetness there and its not complex at all, its straight up sugar sweetness. but light and mixed with the fruit flavor its nice. id almost like to stop it like this and package. but in the interest of understanding seltzer i want to try to give it the best chance to ferment all the way out properly then see how that tastes.

i also added a couple drops of rose water extract to 4oz sampler and it tasted really good, a little strong on the nose. im thinking we probably want to start with 1 drop per 16oz can and go from there. not sure how to measure that over the course of the entire batch/keg....

...that would be approx 35-40 drops into the keg not sure if i want to measure it that way or figure something else out. maybe measure 35-40 drops into a measuring cup and see how much that is so next time you can just go from that. andor should measure the 35-40 drops and weight that junk too so next time you can go by weight.

===================================
3/24/2022

initial recipe creation. sounds pretty straightforward, need to figure out how much rose water and extract to add. may want to add rose water at packaging time then do the flavorings at pour time for experimental purposes.

Author:

12/23 Brewing

Boil Size: 5.25 Gallons

Boil Time: 30

Boil Gravity: 1.036

Efficiency: 70

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: 4/15/2022 3:39 AM

Notes:

Author:

Nikki

Boil Size: 0.8 Litres

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: N/A

Priming Amount: N/A

Creation Date: 4/8/2022 12:20 AM

Notes:

Author:

bo_jackson34

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.143

Efficiency: 85

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: 2/22/2022 7:53 PM

Notes:

Author:

fifthmanstanding

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.128

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: 9/13/2021 11:48 PM

Notes:

Author:

kjenset

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.08

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: 5/5/2015 6:28 AM

Notes:

Author:

Rick Allison

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.112

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: 12/13/2019 9:08 PM

Notes:

Author:

Eldrewo

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.11

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: 12/4/2019 3:45 AM

Notes:

Author:

Perfect Brewing Supply

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 60

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: 10/31/2019 7:37 PM

Notes:

Author:

CBeevers

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.105

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: 5/11/2019 12:06 PM

Notes:

Author:

Montana Bob

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.242

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: 2/13/2019 3:41 PM

Notes: Use Northern Brewer Wheatwine extract kit, and add 6 lbs of honey.

Use TOSNA 2.0 protocols?? For honey nutrition? Or is there enough nutrition in malt bill?

Definitely will use Go-Ferm due to high OG.

5.7 gr Go-Ferm

Author:

Garth Brews

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 100g

Creation Date: 2/5/2019 9:28 AM

Notes:

Author:

Tollie Mitchell

Boil Size: 1.5 Gallons

Boil Time: 50

Boil Gravity: 1.076

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: 10/7/2018 7:44 PM

Notes: A simple dry Irish stout. Idea from Northernbrewer.com.
Shooting for fairly low carbonation.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.137

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/22/2017 4:44 PM

Notes:

Author:

MarcBrew

Boil Size: 8 Gallons

Boil Time: 30

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 85 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/4/2020 7:22 PM

Notes: