Partial-mash Homebrew Beer Recipes | Page 161 | Browse 5,000+ at Brewer's Friend

Author:

David D

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 24.31 psi

Creation Date: 2/7/2021 4:43 AM

Notes: Brewed on Valentine's Day, with my "sweetheart" and wife of 33 years!

Made with fermentables "on hand."

6 days in primary at 68F; another 6 in secondary at 72F; racked to keg and pressurized at 25 psi at 55 deg. F for one week. Now in the cellar at 5 psi for serving. Drinking at 55 deg F, but might experiment with a tad colder....

Original gravity was 1.063
Final gravity higher than predicted - 1.022 (ABV ~ 5.3%)

Malt forward, even "sweet", with late mild bitterness; just a suggestion of of the Saaz used as a dry hop during secondary. Full mouth feel and dark color make one think of a porter or even a sweet stout, but with slightly more hop character. The rye is in the background. An enjoyable dark beer that doesn't quite fit a typical style.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 4/30/2020 6:10 PM

Notes:

Author:

FatsSchindee

Boil Size: 3.85 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 87

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/4/2015 4:58 PM

Notes: Add 1 tbsp flour to the boil for added starch for the bacteria to eat during the extended aging.

Primary fermentation in 6.5 gallon bucket, with both clean ale yeast and sour mix added at the same time, then rack (in about a month?) to 5 gallon BB carboy for extended aging. Add French, medium-toast oak cubes (boil in water 10 min first). Add dregs from other lambics to increase complexity.

In the 2018 Dixie Cup competition, the Fruited version of this Lambic (aged on blackberries, raspberries, and blueberries) won gold and the Straight Lambic won silver in the European Sour category.

[Note: in 2019 version, subbed 2.25 lb Dutch pale ale malt for that much of the 3.75 lb Belgian pale ale malt (LHBS was low). Also using ECY Bug County for the yeast and bugs. OG 1.048.]

Author:

Peasant Brewer

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 10/16/2021 11:08 PM

Notes:

Author:

Boymeetswort

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.064

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: 4/21/2020 7:06 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.141

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: 9/15/2018 6:25 AM

Notes:

Author:

Jay Thomas

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Bottle condition

Priming Amount: 1 cop corn sugar

Creation Date: 10/12/2017 4:07 PM

Notes: Have the grains in a brew bag along with 2 gallons treated water. Bring to a near boil and shut off the heat. Let the grains steep for about 30 minutes. Drain to brew kettle. Rinse off the grains with 2 gallons of 180 degree water. Fill brew kettle to 4 gallon line and bring to a boil. Add extract. When it starts to boil again add the bittering hops. Boil for 50 minutes and add the finish hops, nutrient and whirlflock. Boil 10 more minutes. Cool to fermenter. Sparge hops with cold water to near the 5 gallon mark and pitch the yeast.

Author:

PhilO

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.179

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: 2/20/2018 2:11 AM

Notes: Dry Hop first batch at 4 days into fermentation. Gravity reading around 1.035-38. Re rack into another secondary after 8 days and finish fermentation for 5 more days. Priming sugar and bottle after 5 day dry hop is finished. 3 weeks to open.

Add 4g. 1 tsp Calcium Sulfate and 9g Calcium Chloride to post mash and sparge.

On mash, after 45 minutes rinse grains with 1 gallon 170' water.
Add malt. Bring to boil. 60 min.

Author:

Coadinghaylor Creations

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.028

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: 3/29/2018 3:15 PM

Notes:

Author:

MondoBaz

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.127

Efficiency: 85

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: 5/28/2018 9:49 AM

Notes:

Author:

CHP

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.142

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2016 3:58 PM

Notes: Mangrove Jack - Liberty Bell Ale

Author:

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.144

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2015 9:14 PM

Notes:

Author:

wolfguy423

Boil Size: 6 Gallons

Boil Time: 99

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2014 8:08 AM

Notes: depending on how strong you want your ending ale to be you can add corn sugar. 8-16oz.

1 lb will make it pretty strong without detracting from the overall flavor profile.
I suggest letting this age in bottle for at least a couple months for full flavor but it can be kegged and drank within a couple weeks.

it took me a looooong time to figure this one out!

Author:

Ethan Sticken

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2017 2:27 PM

Notes:

Author:

CorronZenith

Boil Size: 5 Litres

Boil Time: 30

Boil Gravity: 1.159

Efficiency: 75

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: 10/21/2016 2:11 AM

Notes:

Author:

delga

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2015 6:49 PM

Notes:

Author:

Rollinz007

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.139

Efficiency: 72

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: 4/24/2021 1:13 AM

Notes: Split the vanilla bean, scrape out the seeds, and chop the casing. Add the paste and casing to a small jar and cover with vodka, about 1 ounce. Let this steep for one week. This is called a tincture. The alcohol extracts all the flavor from the vanilla bean for a more expressive profile in the beer.

If using vanilla extract: Use 2 ounces of pure vanilla extract per 5 gallons of beer. The extract will give you a nice vanilla profile but not as fresh and bright as the whole bean.

Adding pectin to the boil, in the form of apple puree, is a great hack to ensure your beer has a permanent haze and a thicker body. Core and peel 5 Granny Smith apples (per 5 gallons of beer) and puree in a food processor. Add the puree with 10 minutes of boil left.

Chill to yeast pitching temperature, 68F (Ferment at 68-70F)

Add first dry hop addition at high krausen, usually after 1 or 2 days

When signs of fermentation stop in the secondary fermentor, add the second dry hop, fruit puree, and vanilla bean tincture. Allow the fruit to fully ferment, at least 3 days.

Optional: If desired, swap flaked coconut in secondary with 2-3 drops of coconut extract per bottle

Author:

TEPOCA

Boil Size: 100 Litres

Boil Time: 60

Boil Gravity: 1.04

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: 6/18/2021 7:24 PM

Notes:

Author:

CrazyDave68

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

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: 43.27 psi

Creation Date: 9/7/2021 10:51 PM

Notes: This is a historical beer that I pieced the recipe together from various articles about the style. I got to say this is very tasty. Its like a light beer with a smoky character to it, but not too smoky. I even smoked the 1# of wheat malt with oak chips on lowest heat in the BBQ and its still not too smoky. So far everyone loves it.