Partial-mash Homebrew Beer Recipes | Page 134 | Browse 5,000+ at Brewer's Friend

Author:

Justin Perkins

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.14

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2017 4:50 PM

Notes:

Author:

Bad Bam Sam Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2023 6:21 AM

Notes: Coffee Beans added to secondary for 1-2 days

Oak chips soaked in solara rum for 1 week before adding to secondary

Pink Himalayan Salt added to taste prior to kegging

Author:

glassman

Boil Size: 7.44 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: dextrose

Priming Amount: 5.8 oz

Creation Date: 2/22/2023 11:16 PM

Notes: 2/26/23 brewed double batch. Only 5/10 gallons to hit og 1.049.

Author:

Sock Monkey

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2018 2:40 PM

Notes:

Author:

David Saba

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: 7/25/2011 11:03 PM

Notes: Getting ready to brew - comments appreciated. Will do a two stage fermentation then rack to a keg.

This is a great beer. So smooth, clean and crisp with a great mouth feel and creaminess from the oats. Brought this to a neighborhood gathering and it was a huge hit. Lost a lot with the irish moss so still have to figure it out.

Author:

amcclain

Boil Size: 130 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 80

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: 2/4/2016 1:02 PM

Notes: Use Rice Hulls if deemed necessary.

Author:

John Sand

Boil Size: 7 Gallons

Boil Time: 40

Boil Gravity: 1.06

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2017 8:36 PM

Notes: Smaller version of What the Helles IIPA
10 gallon batch to be split between 05 and WLP 530. Only the AIPA gets cascade dry hop, Belgian half possibly dry hopped after tasting.

Author:

CHP

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2016 10:41 AM

Notes:

Author:

hagar

Boil Size: 2.75 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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2016 4:22 PM

Notes: 3 weeks from kettle to table, and one hell of a punch. Bottle conditioned 1 week.

Author:

Camp Rock Grove Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 81 ° F

Priming Method: Forced

Priming Amount: 25 lb PSI

Creation Date: 8/10/2017 3:44 AM

Notes:

Author:

Akwitayne

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

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: 9/1/2017 2:32 PM

Notes:

Author:

cmccormick

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2018 9:06 PM

Notes:

Author:

Paullycigar

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: sucrose

Priming Amount: 3.1 oz

Creation Date: 3/1/2020 8:32 PM

Notes: 60 min. mash boil of 2.5 gal water at 151 rinse grain with .5 gal. of sparge water at 162 degree water

boil add pale mait dme at 60 add 1oz of centennial

add golden lme at 30 add 1oz of horizan
add cane sugar 1 oz of cirta

cane sugar10min add 1 oz amarillo

Author:

rok64

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.134

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.75

Primary Temp: 46 ° F

Priming Method: sucrose

Priming Amount: 4.8 oz

Creation Date: 1/22/2021 5:16 AM

Notes:

Author:

Samwhois75

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/23/2021 1:13 PM

Notes: At end of boil adjust Ph to 5.2 with phosphoric acid 75%

X5 gallons with Lallemand Farmhouse yeast with fruit
added to secondary.

Start with 1tsp calcium chloride and sulfate. Check ph and add more salts if needed

Author:

Husky32

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2015 12:47 AM

Notes:

Author:

Morse

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.153

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: 12/29/2017 12:08 AM

Notes: Steep the grains in the mid 150s for 45-60 minutes.
It is assuming a 5 gallon batch,
3 gallon - 60 minute boil, and adding the extract at the beginning.

If you can do a full boil you probably wouldn't need the extra 1oz.Citra at 60 minutes.

Extract notes from the forum thread author:
As far as First Wort Hop / Steeping hops.... I would add them with around 10 min left in steep (before rinse), and put them in a different bag than the grain. Then you can leave them in for the whole boil.

Original Authors Beer Profile:
Estimated Original Gravity: 1.066 SG
Estimated Final Gravity: 1.018 SG
Estimated Color: 9.0 SRM
Bitterness: 65.2 IBU

Author:

everedge

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 60

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: 11/28/2015 5:57 PM

Notes:

Author:

joelbartlett

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.222

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 5 0z

Creation Date: 1/25/2021 3:40 AM

Notes: MASHEXTRACT RECIPE AND PROCEDURE FOR PAUWEL KWAK
6 Ibs. (2.7 kg.) English amber dried malt extract
1½ Ibs. (0.7 kg.) French Pilsener malt or other Pilsener malt
3½ Ibs. (1.6 kg.) Belgian Munich malt-7 Lovibond (15 EBC)
5 Ibs. (2.3 kg.) Total grains
4 HBU (113 MBU) English Challenger hops (pellets)-60 minutes
(bittering)
2.5 HBU (71 MBU) European Styrian Goldings hops (pellets)-15 minutes
(flavor/aroma)
1 HBU Czech Saaz hops (pellets)-15 minutes (flavor/aroma)
¼ tsp. Irish moss
¾ c. corn sugar for priming in bottles. Use ⅓ cup corn sugar if priming
a keg.
Wyeast 1214 Belgian Ale yeast suggested; it is high-gravity- and esterproducing.
A step infusion mash is employed to mash the grains. Add 5 quarts (4.8 1.)
of 140-degree F (60 C) water to the crushed grain, stir, stabilize and hold the
temperature at 133 degrees F (56 C) for 30 minutes. Add 2.5 quarts (2.4 1.) of
boiling water. Add heat to bring temperature up to 150 degrees F (65.5 C). Hold
for about 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and
sparge with 2 gallons (7.6 1.) of 170-degree F (77 C) water. Collect about 3
gallons (11.5 1.) of runoff. Add malt extract and bittering hops and bring to a full
and vigorous boil.
The total boil time will be 60 minutes. When 15 minutes remain, add flavor
hops and Irish moss. After a total wort boil of 60 minutes, turn off the heat, then
separate or strain out and sparge hops, and direct the hot wort into a sanitized
fermenter to which 2 gallons (7.6 1.) of cold water have been added. If
necessary, add additional cold water to achieve a 5-gallon (19-1.) batch size.
Chill the wort to 70 degrees F (21 C). Aerate the cooled wort well. Add an active
yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a
secondary fermenter and age for one month, preferably at about 70 degrees F (21
C).
When secondary aging is complete, prime with sugar, bottle or keg. Let
condition at temperatures above 60 degrees F (15.5 C) until clear and
carbonated.