Partial-mash Homebrew Beer Recipes | Page 136 | Browse 5,000+ at Brewer's Friend

Author:

Brouwerij de Keijser

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: 1.49 bar

Creation Date: 1/10/2023 3:36 PM

Notes:

Author:

Mendeleev

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.139

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2015 8:58 AM

Notes:

Author:

Piwi Esko

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/1/2022 10:18 PM

Notes:

Author:

nkgarfield

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2016 12:32 PM

Notes: *One gallon of cold apple cider and 3 lb. raspberries added to fermentor.

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:

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.202

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2016 9:14 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 72

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: 8/6/2016 5:01 PM

Notes:

Author:

Brewcalyptus Ben

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2017 2:41 PM

Notes:

Author:

Coromo

Boil Size: 3 Litres

Boil Time: 30

Boil Gravity: 1.078

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2015 10:22 AM

Notes: Förkultur till jästen
Koka vatten, låt det svalna till 30-35grader.
Tillsätt jästen. Efter 10min rör om.
Låt stå 10min till.

OG 1.056
FG 1.014

Author:

Northjayz

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 5/26/2018 11:58 PM

Notes:

Author:

Hoptimusprime23

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2017 4:20 PM

Notes: Followed west coast IPA recipe found here on Brewer's Friend however I had to make some changes based on available local ingredients. I used German Munich Light 10L instead of American Munich, however I've been told that the profile is the same. Also ended up using safeale dry ale yeast.
Boil Gravity was 1.047, Expected was 1.052
OG was 1.074

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.154

Efficiency: 35

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: 11/7/2016 7:25 AM

Notes:

Author:

l-proald@online.no

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: Sukkerlake(5l) og tvangskarbonering(19l)

Priming Amount: 38g

Creation Date: 8/18/2016 5:22 PM

Notes:

Author:

run dan run

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: Corn Sugar

Priming Amount: 5 oz.

Creation Date: 12/2/2018 8:47 PM

Notes:

Author:

mblairbeer

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Priming sugar

Priming Amount: 4 oz

Creation Date: 2/18/2017 5:29 AM

Notes: Brewed on 9/11/16
Mash grains and pumpkin at 150 F for 60 minutes
Add mash wort to wort from LME
Return to boil, add Cascade hops
Boil 30 minutes and add 1 oz Liberty hops; Boil 10 minutes and add Irish Moss; Boil 10 minutes and add .5 oz Hallertau hops; Boil 5 minutes and add Pumpkin pie spices; Boil 5 more minutes

Sg = 1072 on 9/11/16 (racked to secondary after two weeks)
Bg = 1016 0n 10/9/16
Primed with 4 oz bottling sugar
Did not carbonate. After 4 weeks, opened bottles and added 0.25 tsp CDC-1 Cast Ale Yeast reconstituted in H2O. Carbonated fine.

Based on Bacchus & Barelycorn Jack-O-Lantern Ale

Author:

STI9mm

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 35

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: 10/1/2017 8:42 PM

Notes:

Author:

Scipion

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.124

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: 130

Creation Date: 5/8/2019 12:07 AM

Notes:
10 mai 19:
DENSITÉ INITIALE: 1,55 = 6% ABV . Le logiciel erre avec 8% d'alcool

2 gallons et demi d'eau de source (Labrador et Provigo) ont été utilisés. 8 litres d'eau du robinet ont été utilisés pour le rincage des drâiches. Le mout étai moyennement sucré, peut-être est-ce dû à mon température d'infusion qui approchait le 160' F ?
******J'ai OUBLIÉ DE METTRE DU IRISH MOSS DANS LE MOUT LORS DE L'ÉBULLITION!!!!!!!!!!

-Les premiers 24 heures tout a bien été mais après ce temps une odeur évoquant le décapant s'est emparée du mout et il sentait et goûtait cette «odeur». Myriam en sentant un verre de la bagosse a détecté une odeur de vinaigre! C'est peut-être le Di-acétyle !?!
Toujours est-il que pendant 2 jours j'ai agité énergiquement le mout, que j'ai simplement déposé un tissus bien tendu au-dessus de la cuve (couvercle retiré pour augmenter l'échange gazeux et qu'au 3e jour j'ai mis une nouvelle levure (sèche) dans le mout soit de la Safale Ale Yeast US-05 pour «repartir» la batch.

17 mai:
Mise en tourie: je met les houblons Santiam, Idaho(mozaic) et Mandarina Bavaria dans le fond de la tourie pour un houblonnage à crû et j'ai ajoute un levain de lager de mes bières précédentes.!!! plus 100 g de sucre!
La tourie est pleine à 95% et fermente bien (beau collet de mousse). Le houblon a remonté à la surface et ça sens bon (agrumes).
Le houblon Mozaic est en fait du houblon Idaho

22 mai: après gouté à la bière la veille, je me rends compte que le houblonnage est à son meilleur avec de belle notes de pamplemousse rose. J'ajoute 100 g de sucre au mout et j'embouteille 20 litres de bonnes bière. -La bière a donc fermenté avec deux levures dont l'une de Ale et l'autre de Lager.

Author:

NickLeonard

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2015 8:19 PM

Notes:

Author:

Mid-Atlantic Griswold Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

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: 2/25/2014 1:23 PM

Notes:

Author:

David Wickman

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.119

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/31/2018 2:42 PM

Notes: NEIPA dry hop schedule - 18.4g additions while fermentation is still active
Dry hopping - maybe trial 2 days/4 days.