Partial-mash Homebrew Beer Recipes | Page 162 | Browse 5,000+ at Brewer's Friend

Author:

Shelby Rayner

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: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2014 7:32 PM

Notes:

Author:

ronert

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/7/2017 8:57 PM

Notes:

Author:

alexm2543

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 4.5 oz

Creation Date: 4/14/2022 8:26 PM

Notes: Heat 1.5 gal water to 165 degrees, about 10 degrees above mashing temperature (a little more than the recommended 1.5qts per pound of grain)

Add and mash grains for 60 mins at 155 degrees Fahrenheit, stirring lightly and occasionally

Toward end of mashing, heat sparge water to 170 degrees F and hold there until ready to use (1.5 quarts per lb of grain, so round up to 4.5qts, or 18 cups, for 3lbs of grain in this recipe)

When mash is done, raise to 168 degree mash-out temperature (stops starch breakdown)

Once at mash-out, lift grains above wort and slowly pour sparge water over grains.

Bring wort to 180-190 degrees F and add malt extract, stirring vigorously to avoid burning on bottom.

Keep wort at about 180 degrees and add whirlpool hops; whirlpool for 15mins

Cool, add to fermenter with any additional water to bring to full volume. Swirl to aerate for a few minutes then pitch yeast (test gravity before pitching).

FIRST DRY HOP: Add 2oz Galaxy and 1oz Nelson Sauvin at high krausen (24-48 hours)

SECOND DRY HOP (flexible timing): Add 2oz Galaxy and 1oz Nelson Sauvin at 6-7 days into fermentation, or about 5-7 days before bottling or kegging

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*Water additions for distilled water:

About 1.25 tsp (about 4g) calcium chloride for 5gal batch (about 0.8g/gal); add to warm water for better dissolving

Target ion levels only reflect addition of calcium chloride—unsure of ion additions from malt extract.

Author:

TheDipSchmidt

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.128

Efficiency: 60

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: 2/23/2021 8:35 AM

Notes:

Author:

Romanof

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.078

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: 5/5/2018 8:42 PM

Notes:

Author:

beachousebrewing

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 53 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2017 12:35 PM

Notes:

Author:

GUY235

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 6/2/2017 11:20 PM

Notes:

Author:

Camp Rock Grove Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.126

Efficiency: 95

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: Forced CO2

Priming Amount: N/A

Creation Date: 9/4/2017 4:56 PM

Notes: Also aging 1 month or so (until desired taste) in a Ranger Creek 5 gallon bourbon barrel.

Author:

dennis.faust@att.net

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.093

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: 3/1/2015 3:29 PM

Notes:

Author:

Gristy

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.086

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: 11/18/2018 9:34 PM

Notes:

Author:

S8N

Boil Size: 3.33 Gallons

Boil Time: 45

Boil Gravity: 1.06

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: 3/4/2019 4:56 AM

Notes: Update: 4/3/2019 - For the pomegranate, I added 12oz of 100% pomegranate juice. Beer is absolutely delicious. I won 2nd place in the western Idaho fair home brew competition with a wee-heavy. This is much, much better. Will get it into the next competition and update. Feel free to post comments or questions? I will follow this recipe.

Author:

JY

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: 1.02

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2019 10:34 AM

Notes:

Author:

Boil Size: 4.2 Gallons

Boil Time: 60

Boil Gravity: 1.007

Efficiency: 70

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: 1/21/2015 4:10 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Honey

Priming Amount: 3.9 oz

Creation Date: 12/8/2021 9:18 PM

Notes:

Author:

npray

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: 1.095

Efficiency: 35

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: 12/1/2015 8:25 AM

Notes:

Author:

brewnas

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.058

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: 11/28/2015 7:21 PM

Notes:

Author:

Boil Size: 3 Litres

Boil Time: 60

Boil Gravity: 1.11

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: 10/15/2017 11:07 PM

Notes:

Author:

bobofet

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.132

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: Table sugar

Priming Amount: 74 grams

Creation Date: 5/7/2018 8:10 AM

Notes: This is an all grain brekfast stout recipe converted to extract by me. I live in grand rapids and I can buy breakfast stout year round, I love it. The way I actually made it was by steeping 2 oz. kona beans and .5 oz williamette after flameout for 20 min. the coffe flavor is much stronger than the real stuff but I like it. And I accidentally used kona in primary and I could not find sumatra coffe for secondary so I used java beans. one thing i dislike about breakfast stout is that it is sweeter than i prefer. This recipe i did not think was sweet, closer to son of a baptist coffe stout with cacao nibs swetness and flavor, which is great. If you notice i put oats in the grain description, what I did was a mini mash. Combine all grains and mash at 156F with 1 lb of the LME for 45 min in 6qt water. sparge with 6 qt water at 168F. The lme is necessary in the mini mash for the oats to give the proper profile to the beer, I did this in a pot on an electric stove, make sure to turn the grain sock over every 5 or 10 min to avoid scorching the bottom of it. (mine slightly scorched and it was still good/ not noticeable)primary 4 weeks and secondary with beans 1 week. If you do it with 20 min bean steep after flameout you will have a beer that is not like breakfast stout, instead much more coffee profile, the original recipe can be found here: http://www.beersmith.com/forum/index.php?topic=12090.0

any questions pm me, I am not on often but I will reply when I see it.

one more thing: add 4 lb malt after the minimash is done, bring the wort to a boil remove from heat and add lme while pot is removed from heat. dissolve completely and return to boil then add first hop addition. add 5 lb lme to wort for 10 min the same way

Btw this is my first ever brew, about 30 hours of research went into education before i decided I had enough education to brew anything. Also the best advice I got for beer turnout is this: ( curtousy of (nosybear)
these are the main factors to its flavor:
1. Sanitation
2. Temperature control during fermentation
3. Yeast health, including how much you pitch
4. Keeping a good boil going, and,
5. The recipe.

Author:

Sean Mac Giolla Bhríde

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.11

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: 3/2/2019 8:38 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!