Butane Extraction: A Guide to Making Amber Oil

Materials for this article are based on personal experience, various online forums, and with support from MGrow. This guide explains how to make “amber” (honey oil) using butane extraction.

Important Safety Precautions

First and foremost, butane is a highly flammable gas. All handling must be done outdoors! Butane is heavier than air and accumulates near the ground. It ignites easily if its concentration in the air reaches 1.8% – 8.5%. Always use safety goggles, gloves, and keep a fire extinguisher nearby. There are many reports online of people being burned while attempting extraction indoors. At the very least, work in a well-ventilated area.

During extraction, absolutely no smoking, no lighters, and avoid static electricity to prevent ignition.

Types of Butane

Not all butane canisters contain the same blend. There are two main types used in lighter refills: isobutane and n-butane. Cheap brands use isobutane (2-methylpropane), which is more toxic and dangerous than n-butane. For making amber oil, you need n-butane, as it extracts better and leaves fewer residues.

Pure n-butane is hard to find, but suitable brands for extraction include: COLIBRI, NEWPORT, CORA, CTC, COLTON, DUNHILL, DAVIDOFF, FACKELMAN, WIN, NIBO, SAROME, CALOR GAS MATCH, UNILIGHT, K2, SUPERGAS, VENTTI, VECTOR. If you find other brands, test them and add to your list.

Mirror Test

Spray some liquid gas onto a mirror or glass (you may need pliers to press the nozzle). Wait three minutes for the butane to evaporate and check for a white residue, which often smells bad. Don’t confuse this with water marks. Even Colibri leaves a slight, odorless residue.

Choosing the Right Canister Size

Buy the largest lighter refill canister available. I use 300 ml/167 g (6 oz). Most stores only sell small 56 g (2 oz) cans, which are not enough. You’ll need about 226 g (8 oz) of gas for 28 g (1 oz) of material.

Material/Recommended Butane/Expected Yield

• 28 g top-quality buds / 340 g butane / 3-5 g oil
• 28 g average buds / 280 g butane / 2-4 g oil
• 28 g small buds / 255 g butane / 2-3 g oil
• 28 g tops / 340 g butane / 3-5 g oil
• 28 g upper leaves / 280 g butane / 2-4 g oil
• 28 g large leaves / 255 g butane / 1-2 g oil

Extraction Tube and Collection Dish

It’s best to use an extraction tube made of copper, stainless steel, or glass. Avoid steel and galvanized pipes, as they can react with the oil and cause poisoning. I used a regular 20 ml plastic syringe, heating and widening the tip for the butane canister. The other end is for the butane to drip into the collection dish. The longer the butane contacts the plant, the greener the oil will be.

Seal the open end with a coffee filter and a fine stainless steel mesh (or a gold coffee filter, which doesn’t need extra mesh). Secure with a clamp or tape. You can also use a piece of thick 100% cotton fabric.

If using a tube, choose a long, narrow one rather than a short, wide one. Don’t use tubes wider than 2 inches.

For collection, use a wide, shallow glass dish (like a soup plate). Avoid metal containers, as static sparks can ignite the butane. Make sure your dish can hold at least 500 ml of liquid. Amber oil is very sticky, so a smooth surface helps with removal.

Preparation for Extraction

Ensure your material (leaves, stems, branches, or buds) is very dry—the drier, the better. Grind it into a powder, removing any debris. The better the starting material, the better the oil. Using male plants or just fan leaves won’t yield great oil, but you can process underdeveloped or moldy buds this way. The starting material also affects the oil’s color: lower quality means darker oil, but it will still contain enough THC.

Fill the tube completely with powdered material, avoiding air pockets. Fill gradually, shaking as you go. Don’t pack it too tightly; if you don’t have enough material, use a smaller tube. Air pockets allow butane to turn to gas and reduce extraction efficiency.

Once filled, cover the bottom with a coffee filter and fine mesh or cotton. Clamp the tube or use oven mitts, as the tube will get very cold during extraction and can’t be held with bare hands.

Once everything is ready—tube, butane, gloves, and dish—head outside.

Extraction Process

This is the most dangerous part. Find a safe, isolated, and well-ventilated outdoor spot. Hold or secure the tube over the collection dish, insert the butane canister nozzle into the tube, and release the entire canister (about 30 seconds). It may take a minute for liquid to drip from the tube. If nothing comes out after one canister, use a second. If you packed the powder too tightly, the butane may not flow; don’t force it, just wait. If butane comes back out the top, slow the gas release.

Use up the entire canister, then crush it and repeat if needed. I usually use two 170 g canisters for 46 g of material. After the last canister, let the tube drain for a few more minutes. The liquid in the dish should be amber-colored.

Evaporation

I usually bring a thermos of boiling water and a frying pan to evaporate the butane outdoors. This takes 15-20 minutes. You can also evaporate indoors, but be extremely cautious—there’s a real fire risk from sparks.

I use a small fan aimed at the dish, but electric fans can spark, so make sure it blows across the dish and not through the gas. Place the collection dish in a larger dish or pan filled with hot water. You’ll see butane bubbling out of the oil. Replace the hot water as it cools, until the oil stops bubbling.

Once bubbling stops, let the oil cool (I put the dish in the freezer). I recommend repeating the hot water step to ensure all butane is gone, though it’s not strictly necessary. Don’t over-evaporate; prolonged high heat darkens the oil. When the oil stops bubbling in hot water, it’s ready. It may still bubble if you hold a lighter to it, but that’s just a heat reaction, not butane.

Once the butane is gone, the honey oil is ready to smoke. If you leave it in the dish, cover and store it in a dark place. After a week, it will harden and can be scraped off. It will be solid and melt when heated.

Packing, Storage, and Smoking

Use a razor blade to scrape the oil from the dish. I like to pack it into 1 g glass jars. It’s not easy at first, but you’ll get the hang of it. You can also leave the oil in the dish and take it as needed. Keep the dish covered to prevent dust and debris from settling on the oil.

Depending on your dish’s shape, removing the oil from corners can be tricky. I use a flexible paint-mixing knife to scrape the edges.

I enjoy smoking my oil from the tip of a hot knife. Heat a butter knife on an electric stove coil or with a butane torch. Once it’s red hot, touch a bit of oil on a pin to the knife and inhale the smoke through a tube (I use the body of a disposable pen with the ink removed).

You can also use a regular bong or pipe: place some cigarette tobacco in the bowl, add a drop of oil, light, and smoke as usual.