Partial-mash Homebrew Beer Recipes | Page 137 | Browse 5,000+ at Brewer's Friend

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2015 4:47 PM

Notes:

Author:

wilbur247

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

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: 8/21/2016 9:15 PM

Notes:

Author:

VTHomebrewer

Boil Size: 0.5 Gallons

Boil Time: 5

Boil Gravity: 1.424

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2019 10:35 PM

Notes: 1x Northwest Pale Ale (43 IBUs),
1x Churchill's Nut Brown Ale (20 IBUs),

Author:

sindrein@gmail.com

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2016 12:21 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.

Author:

Pug Bros Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 9/30/2022 12:07 AM

Notes: Vanilla extract is "Brewer's Best Natural Vanilla Type Flavoring Extract 4 oz"

Personally I think 4 oz is a little too much. I prefer just a little vanilla flavoring as an after taste. 1-2 oz would probably accomplish this. 4 oz you can really taste the vanilla, which is still good but almost like a cream soda at that point.

Author:

thereisnochaos

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: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2015 12:15 AM

Notes:

Author:

GrungeBob

Boil Size: 3 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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2015 5:58 PM

Notes:

Author:

guard66s

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 35

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: 6/26/2016 12:01 PM

Notes:

Author:

IsoldesKnight

Boil Size: 7.37 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2020 3:08 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: 8/16/2011 9:01 PM

Notes:

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:

Mike_Milano

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 40

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: 18.21 psi

Creation Date: 10/5/2019 9:26 PM

Notes: 150 148 for oats in brew bag for 15 min (first try was a fail @ 30 then strain)

bring water to temp ^^
30 min Insta oats in brew bag
bring mash to boil add brown rice and matlo (flame off when adding)
60 min Boil
45 min add 1 oz citra
10 min add Sorghum + Malto Dextrin (flame off when adding)
0 min start whirlpool with 2 oz citra
rack and pitch.
dry hop one week in

OG: 13.2 brix aka 1.0534

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.084

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: 8/22/2018 6:42 PM

Notes:

Author:

amcclain

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.074

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: 3/13/2015 3:45 PM

Notes: Cold steeped the pale chocolate malt overnight. Pitched half a pack of mangrove jack hefe yeast 2 65 and let it free rise at ambient temps of 70. Came out great.

Author:

mblairbeer

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.119

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Priming sugar

Priming Amount: 5 oz

Creation Date: 12/29/2017 4:23 AM

Notes: Brewed on 12/28/17
Mash grains for 60 minutes (starting temp 160 F, ending 150 F). Add 8 lbs LME to boiling H2O, return to boil. Add 2 oz Tettnanger hop pellets, boil 30 minutes. Add 1 lb, 12 oz DME and wort from partial mash, return to boil. Add 0.5 oz Saaz pellets, boil 15 minutes. Add Irish moss, boil 15 minutes. Total boil = 60 minutes. Cool in cold water bath. Pitch rehydrated yeast.

Sg = 1081
Rg = 1026 on 1/13/18
Bg = 1024 on 2/19/18

Notes: Fermentation stuck at 1024, despite multiple attempts to kick-start to finish including warming the beer, adding CBC-1 and additional Fermaid K. Resulting beer is a bit too sweet for style.

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:

Mr.longsearch

Boil Size: 25 Litres

Boil Time: 120

Boil Gravity: 1.07

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 6 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2017 3:28 PM

Notes: Kokes sakte over bål med kull og ved.
Humle tilsettes jevnlig fra tidlig start til slutt.
Settes til kjøling rett i kjønna, men da må den passes på så den ikke flyter avgårde. Man må også ta høyde for att tanken skaper ett kraftig innsug når tanken blir satt i vannet,så villgjæra er potensielt første gjest.
Etter brygging var den iskald i flere dager,lurte deretter nedi roesalare.

Author:

Bob Davis

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.115

Efficiency: 75

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: 10/7/2016 9:32 PM

Notes:

Author:

Andrew & Molly

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 58

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: 5/24/2022 1:52 PM

Notes: