Partial-mash Homebrew Beer Recipes | Page 150 | Browse 5,000+ at Brewer's Friend

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.09

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: 2/25/2017 3:18 PM

Notes:

Author:

benson.bryan@gmail.com

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.109

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: 3/15/2015 10:20 PM

Notes: Added 1/2 tsp each Coriander and Grains of Paradise at 15 min.

SG was 1.069
FG at 1.006 after 14 days
approx abv of 8.27%

Author:

jsprinceiii

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 85

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: 12/30/2023 7:36 PM

Notes: This was an outdated Brewers Best Pucker Peach Sour Ale.

I refreshed the steeping grains with fresh grains. The Philly Sour yeast expired (01/2023) with an approximate 75% viability.
Thought I would throw in a bit of Maris Otter to add a bit more malt flavor.

Steeped grains for 30 minutes at 154 degrees.

Mash PH calculation was not used since it was a partial.

Started with RO Water, and added salts to match local water.
Had to add and additional "1" teaspoon of Baking Soda to bring the final Boil PH to around 5.1.

Author:

Keegannicol

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.14

Efficiency: 75

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: 1/11/2019 1:54 AM

Notes:

Author:

Paullycigar

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.114

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: can

Priming Amount: N/A

Creation Date: 4/15/2018 10:50 PM

Notes: boil wort at 158 for 1hour
at boi(60mns)l add all lme and first hop addition(cascade)
30 mns add citra

Author:

PopaPunk

Boil Size: 14 Litres

Boil Time: 75

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2015 5:20 PM

Notes: first 72

Author:

M.Kurkjian

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.155

Efficiency: 50

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: 10/22/2015 5:22 PM

Notes:

Author:

misiler

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.123

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2017 6:48 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2015 2:33 PM

Notes: Partial Mash Steps:
1) Place specialty grains into a muslin bag.
2) Add 2.5 quarts heated water to slow cooker.
3) Set sous-vide temperature controller to 154 degrees.
4) Mash grains for 2.5 hours.
5) Heat 5 quarts water to 170 degrees.
6) Pour mash into brew kettle.
7) Sparge the grain. Hold the grain over the wort in the kettle. Slowly pour the 170° F sparge water through the grain, one quart at a
time, until it’s gone. Collect the sparge water along with the wort in the boil kettle. When finished, you may discard the grain.

Author:

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: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2015 2:35 PM

Notes:

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

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: 12/22/2017 6:49 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/19/2018 7:31 PM

Notes:

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:

avantassel

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.062

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: 1/24/2019 4:32 AM

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:

CHP

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.12

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2016 9:21 AM

Notes:

Author:

Dexlor

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2017 8:44 PM

Notes: Prime with Corn Sugar: 4.8 oz. for 2.5 volume of CO2

Author:

paulhuts

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 35

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: 4/20/2018 3:05 AM

Notes:

Author:

Flatlander

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/22/2015 10:41 PM

Notes:

Author:

Dan.K

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.116

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: 5/23/2022 10:15 PM

Notes: The sharpness of the Citra and Centennial hops work off of the bright characters of the Rye grains. Adding in the chocolate and black prinz help's round out the mid/back mouthfeel while adding that bitterness from the grains to shadow the hop bitterness.

You can dry hop this with Citra Cryo hops (1oz per carboy) for 5 days. I've done this in the past but am trying a version without doing that this time due to time constraints (needing this for an event in 2 weeks).