Partial-mash Homebrew Beer Recipes | Page 144 | Browse 5,000+ at Brewer's Friend

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.117

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dme

Priming Amount: 3.5oz

Creation Date: 9/6/2021 8:49 PM

Notes: Recipe from Craft and Brewer magazine Oct-Nov 2021 Page 67, from Firestone Walker brewer Matt Bryildson

Author:

Boil Size: 20.2 Litres

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/11/2015 6:41 PM

Notes:

Author:

beachousebrewing

Boil Size: 3 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2017 10:55 PM

Notes: Pitched yeast at 79 degrees. Storing at 68. Used 2nd Gen Windsor.

2 weeks in Primary. Secondary to Bourbon barrel and add vanilla beans that were soaked in bourbon for 5-7 days at the same time. Check flavor after 7 to 10 days in barrel.

Author:

rolandblais

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2018 6:28 PM

Notes: https://byo.com/recipe/red-tail-ale-clone/

Mendocino Brewing Co.’s Red Tail Ale clone
(5 gallons/19 L, partial mash)
OG = 1.057 FG = 1.012
IBU = 40 SRM = 11 ABV = 6%

Ingredients
1.5 lb. (0.68 kg) 2-row pale malt
1 lb. (0.45 kg) caramel malt (60° L)
0.5 lb. (0.23 kg) Victory® malt
5 lbs. (2.3 kg) Briess extra light dried malt extract
4 AAU Cluster hop pellets (60 min.) (1/2 oz./14 g at 8% alpha acids)
7 AAU Cascade hop pellet (30 min.) (1 oz./28 g at 7% alpha acids)
1 oz. (28 g) Cascade hops (0 min.)
American ale yeast (Wyeast 1056 or White Labs WLP001 or Safale US-05)
3/4 cup corn sugar (if priming)

Step by Step
Submerge cracked malts in 1 gallon (4 L) water at 153 °F (67 °C) for 60 minutes. Remove grains and place in a colander. Wash with 1 gallon (4 L) hot water. Add extract and top up to 6 gallons (23 L) and bring to boil. Add Cluster hops, boil 30 minutes. Add Cascade pellets, boil 30 minutes. Turn off heat, add Cascade hops and stir to create a whirlpool. Allow hops to steep 20 minutes the begin to cool the wort. Put wort into your primary fermenter along with enough water to make 5.25 gallons (20 L). When cooled to 70 °F (21 °C), pitch yeast. Ferment warm (68 to 70 °F/20 to 21 °C) for ten days, rack to secondary if you so desire and condition cooler (64 °F/18 °C) for one to two weeks. Prime, bottle and age two to three weeks or keg and force carbonate.

All-grain option: Mash 11 lbs. (5 kg) pale malt, plus the Victory® and caramel as above, in 4 gallons (15 L) water at 153 °F (67 °C) for 60 minutes. Runoff and sparge with 4 gallons (15 L) or enough water to collect 6.5 gallons (24.6 L) and bring to a boil. You should not need to top up the wort in the fermenter, but time your boil and hop additions to end up with 5.25 gallons (20 L) in the kettle.

Written by Scott Russell

Author:

Trailrunningisawesome

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.163

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: 3/2/2015 7:00 PM

Notes:

Author:

Sand_@_Salt

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.117

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2023 11:28 PM

Notes:

Author:

Bee Serious

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.236

Efficiency: 50

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: 5/12/2020 5:28 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:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 65

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: 12/19/2018 12:41 AM

Notes: Carbonate to 1 - 1.5 volumes and sever at 55 degrees

Author:

BrewBrus

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 65

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: 10/20/2018 1:09 PM

Notes: Last boil hop addition at 5 mins to go, leave stand for 20 mins before cooling and transferring to fermenter

Author:

carlson.byron@gmail.com

Boil Size: 4.2 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2017 3:59 PM

Notes:

Author:

cnubez

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 50

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: 8/12/2014 3:55 PM

Notes:

Author:

Montana Bob

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.184

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: 10/12/2018 3:31 PM

Notes:

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:

grahammcnally@gmail.com

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2015 1:13 AM

Notes: Brewed 150828.

Author:

Tingles

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2015 5:10 PM

Notes:

Author:

SwizzleStix

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 75

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: 9/6/2018 2:26 AM

Notes:

Author:

Sand_@_Salt

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.117

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2019 9:03 PM

Notes:

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.147

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dme

Priming Amount: 3.5

Creation Date: 10/10/2021 8:24 PM

Notes: Steep grains at 152 for 30 mins in 1 gallon water. Raise temp to 168 then remove bag and rinse. Add 5 gallons water and boil. Add dme. Before boiling. After boil stir in hops to whirlpool. For 20 mins. Add dry hops on day 5 of fermentation.

OG should be 1070 and FG 1017 for 7.2 abv