Partial-mash Homebrew Beer Recipes | Browse 5,000+ at Brewer's Friend

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: DME boiled in 2 cups water

Priming Amount: 6.50 oz

Creation Date: 1/10/2014 4:02 PM

Notes: Pitch yeast under 60 degrees.
Ferment at 47-52 for 7 days, or until fermentation slows. Siphon into secondary and add dry hops (see schedule).
When the final gravity has been reached (1.012-1.013), this beer can be lagered for 1 month. Begin lagering at 45 degrees and slowly decrease the temp. to 34 degrees over a two week period. Add Gelatin, and bring the beer to 60 degrees for 3 days before bottling to ensure that fermentation is complete. Allow the beer to carbonate at room temperature for 2 weeks.

Author:

djs1385

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 51

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2012 7:30 PM

Notes:

Author:

MJ

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Sugar

Priming Amount: 3/4 cup

Creation Date: 11/24/2012 3:27 AM

Notes: Belgian Saison Style Ale is mildly hopped, light in color delicately spiced with coriander, orange peel, paradise seeds & peppercorns
Actual Ingredients; 5Lbs. Briess Pilsen or Golden Light 1 Lbs. Belgian Light Candy Sugar 1 Lbs. White Wheat 1 oz. Hallertau Hop Pellets (6.5%AA)1 oz. Saaz Hop Pellets (4%AA)1/4 Tsp. Irish moss 1 Tbsp. Coriander 8 Black Peppercorns (Need to Crush) 2 grams Paradise Seeds (Grains of Paradise) 1 oz. Bitter Orange Peel
-After sparge add the dried Malt, Candy sugar & 1oz. of Hallertau Hop Pellets and boil for 30 minutes.
-Add ½ oz. Saaz Hop Pellets, ½ oz. of the Bitter Orange Peel & Irish Moss and continue boiling for 15 minutes.
-Remove from Heat; add last of ½ oz. Saaz Hop Pellets, Crushed Peppercorns, Coriander, ½ oz. of the Bitter Orange Peel and the 2 grams Paradise Seeds
-Then I steep for 15 minutes with lid on

Author:

kenflannery

Boil Size: 4.1 Gallons

Boil Time: 60

Boil Gravity: 1.142

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2012 7:57 PM

Notes:

Author:

Bradley Johnson

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2014 2:37 AM

Notes:

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 2/25/2014 10:01 PM

Notes: Ferment in primary for 7 days, transfer to secondary and follow dry hop schedule. Leave in secondary until fermentation stops, add Gelatin 3 days prior to bottling and cold crash beer to clear up.

Bottle and leave 21 days at room temp to carbonate.

Refrigerate 3 days, enjoy!! This recipe matches the profile of this beer almost dead on..have fun brewing this one.

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 2/25/2014 8:24 PM

Notes: Ferment in the primary fermenter 7 days, or until fermentation slows, the transfer to secondary and let sit for 14 days. Bottle when fermentation is complete.

This stout is ready to drink as it is carbonated; it is the clone of the version brewed in Ireland and is only 4.3% ABV. It will peak at 2 to 4 months and will keep at cellar temperatures for 5 months. Serve at 50^F (10^C) in a pint glass.

Slow-cook a warming Irish stew with Guinness gravy and serve with Irish soda bread.

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 3/4/2014 1:07 PM

Notes: Ferment in the primary for 7 days, or until fermentation slows, then rack onto hops for dry hopping schedule for 5 days, or until fermentation stops. Add Gelatin to secondary 3 days prior to bottling and cold crash in fridge at 32-40 degrees to clarify beer (optional step).

This IPA sports deep gold in the glass with a creamy beige foam cap. The nose takes in a pleasing blend of floral hops along with citrus. It's a light to medium-bodied IPA with a well balanced palate that is not too bitter, consisting of citrusy hops and malt.

The finish aroma and flavor is a combination of hops and malt.

Lagunitas IPA is a MOST WORTHY West Coast IPA. This clone recipe will get you right there!!

Author:

del1574

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn sugar dextrose

Priming Amount: .5 oz

Creation Date: 9/6/2012 8:48 PM

Notes: Add apple extract to the bottling stage with priming sugar

Author:

Buckskin

Boil Size: 9 Litres

Boil Time: 75

Boil Gravity: 1.109

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2015 10:43 AM

Notes:

Author:

HG Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.114

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 2/28/2014 7:56 PM

Notes: Based on a beer I had at Renegade Brewing in Denver, Colorado called "White Queen". I adjusted the recipe slightly to give the beer more "mouthfeel" and also to match the style profile of a Stout (other than the SRM). I reduced the amount of Crystal to really "blonde" up the beer, and boosted the gravity.

After removing the grains, leave the oats in the mash and bring to a boil and boil for 20 minutes, remove and do not squeeze or rinse the oats. Now add your malts and bring to a boil, stirring constantly..then begin hop schedule.

I will use 1/2 cup cocoa nibs in secondary, and am guessing that this is around 4 oz. Next time I brew, I will weigh the nibs and adjust the recipe in ounces.

Primary ferment for 7 days, rack onto cocoa nibs in secondary and leave 14 days. Add Gelatin 3 days prior to bottling and cold crash in fridge to clarify beer. (optional step, but really eliminates "chill haze")

Bottle and leave at room temp for 21 days. Chill for 3 days and enjoy.

Will be like an Oatmeal Stout, without the darkness and bitterness, but with great mouthfeel, body, and maltiness of a Stout.

Author:

Josefio

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2012 6:48 AM

Notes:

Author:

LarryBrewer

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: Dextrose

Priming Amount: 3oz

Creation Date: 4/5/2013 8:17 PM

Notes: Partial mash version of All Grain recipe by Larry.

The mango aroma and flavor from the citra hops should be a really interesting match for the honey and smokey notes the Kölsch yeast imparts.

This is a good beer. Great with Pizza or a Hamburger on a hot day. Grandma liked it!!! :)

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 12/6/2013 9:36 PM

Notes: This will give you a beer VERY close to Bells Oberon. You can go through the trouble of culturing the yeast from a 6 pack of Oberon, but you don't know how many generations their yeast has been cultured, so you could get some poor results. Use new, healthy yeast.

Author:

noelmueller

Boil Size: 5.5 Gallons

Boil Time: 15

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2014 5:09 AM

Notes:

Author:

eschmehl

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/19/2014 7:58 PM

Notes:

Author:

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Grade B Maple Syrup

Priming Amount: 3-4 oz

Creation Date: 3/7/2016 7:09 AM

Notes: Note: This is a 2.5 gallon batch

Steep grains in mash. Hold at ~155F for 30-45 minutes.

Bring to boil then take off heat to add malt extract. Bring back to boil and follow additions:

60 mins: 0.4 oz East Kent Goldings
15 mins: 0.3 oz East Kent Goldings
Whirlfloc Tablet
0 mins: 4 oz pecans (to sterilize the pecans so they can sit in the fermentation)

Cool and add yeast as with any batch.

Our OG was 1.058 +/- 0.001 so pretty much right on target. I will add more results in about 2 weeks when primary fermentation is done!

Final Gravity: 1.015

Add a small amount of boiled maple syrup into the final product (after fermentation is complete). I suggest taking a small sample of beer (with a known volume) and adding small amounts of maple syrup to test flavor. Then add in the maple syrup in proportionally.

*Pecan Prep
Pecans are super oily and that can have an effect on head retention, texture etc. so it is crucial to remove as much oil from the pecans as possible prior to brewing with them.

Crush pecans and cook at 315F for 10-15 minutes. A food processor works really well for the crushing. To squeeze out oils, place in paper bags and let them soak or place under paper towels and place weight on them (my chemical engineering textbooks were perfect for this!)

Repeat this process as many times as necessary, we did it 5 times and still had a lot of oil so experiment with this.

**Maple Syrup Type
Use Grade B maple syrup which is the darker variety since it serves as better fermentable sugar. Can also be called Grade A Dark so look out for that.

Author:

Freetime000

Boil Size: 2.2 Gallons

Boil Time: 90

Boil Gravity: 1.014

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: Corn Sugar (Bottling Bucket)

Priming Amount: .70

Creation Date: 12/8/2017 3:26 AM

Notes: IMPORTANT: Add honey at end of boil, flame out.

Wort Notes:
After 45-60 min Mash I sparged the BIAB with a pour over 32oz warm water. This makes total boil slightly more than 2 gallons.

Optional: Start of boil pull 2 cups wort and separately boil down into syrup. Then add this back in to the boiling wort.

Style Notes:
After lots of searching the feedback i got is a Scotch Ale or Wee Heavy is a good place to start for a Braggot. Recipe is Shooting for 50% honey so I can feel like it's a Braggot.

The Wee Heavy style suggests longer boil times to get more malty flavors. So I am starting with 2 gallons and a 90 minute boil, targeting 1 gallon. this also allows for the syrup above. You may need to add more water as you go to keep in line. Use a dip stick to measure.

I made a Yeast starter using 6g of GoFerm and 5g Safale yeast.

Finished Notes:
Wort ready at 1 gallon and SG of 1.080 NICE!

next time: Might swap Munich for Victory to see difference in dryness.

Turned out great at 1.010. Honey fermented clean (not too hot) I left in fermenter for 18 days before bottling. It was good and drinkable after being bottled for 3 weeks. I am told aging makes it even better so I will save the rest for a couple months..

Author:

irysek

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 10.5

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2015 6:30 PM

Notes: zmiażdżone ziarna kolendry indyjskiej - 7g - 10 min.

zmiażdżone ziarna kolendry indyjskiej - 7g - 5 min.

suszona skórka pomarańczy - 10g - 10 min.

suszona skórka cytryny - 3g - 10 min.

suszona skórka pomarańczy - 10g - 0 min.

Curaçao 10 g

Author:

Christopher Miller

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2011 4:35 PM

Notes: Crush grains and place inside muslin bag. Steep the grains in 1 gallon of water at 165 degrees Fahrenheit for 30 minutes. Remove the grains from the water and squeeze the excess fluid back into the pot. Add the malt extracts and raise to a boil. Set the timer for 60 minutes and add the bittering hops. With 30 minutes remaining, add the flavor hops. With 15 minutes remaining, add the honey. With 2 minutes remaining, add the aroma hops.

Add three gallons of chilled water to a clean and sterile fermenter. Strain the wort into the fermenter and add enough cold water to bring up to 5¼ gallons. When the temperature falls below 80 degrees, add the yeast and seal with an airlock. Leave in a cool, dark place (65 to 75 degrees Fahrenheit.)

The wort should ferment for 15 to 20 days. Bottle when bubbling stops.