Partial-mash Homebrew Beer Recipes | Page 163 | Browse 5,000+ at Brewer's Friend

Author:

Brewer1056

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2016 1:16 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 38

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2017 12:59 PM

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:

Rusty-Brews

Boil Size: 2.1 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2018 4:46 PM

Notes: Actually will try IMPERIAL YEAST A30 Corporate; tasted this at a recent event and found it to finish dry and clean (not in list at time). According to imperial it’s seasonal.

Space dust can be bitter, using Simcoe for LOW Co-Humulone. My source of Amarillo (Farmhouse brewers supply) is not to my liking. Instead going towards orange and tangerine with the Azacca and Pacifica hops. (Hence, "Space Dust No-Am")

I mash grains in large spaghetti pot and dunk into boil pot and sparge once or twice. they seem dry and gravity is close so it's quirky but it works for me. still confused about efficiency, overshot slightly on O.G. (1.090 vs predicted 1.086)

Author:

Boil Size: 37 Litres

Boil Time: 30

Boil Gravity: 7.1

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: -0.97 bar

Creation Date: 10/11/2021 12:24 PM

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:

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:

Inversion

Boil Size: 21 Litres

Boil Time: N/A

Boil Gravity: 1.065

Efficiency: 98

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2016 8:48 PM

Notes: for Distillation:

3rd batch
--------------------
in pot: frozen blueberries + pinch of water + pinch of pectinaise, slowly warm and squish. after 30 mins add 1.5L apple juice + 1.25kg sugar warm up a bit more, dissolve sugar / make a slurry

add remaining sugar and juice to fermenter, stir. add 1L backset, add nutes, acid and salt, add the blueberry slurry, stir

pitch 24/12 @ 10 pm - 26.7c

2nd batch
-----------------
Combine 1kg of dextrose with blueberries and water to make up 1L on stove. heat to aprox 40c to disolve sugar, mash berries up, add a pinch of pectinaise.. sit for 30 mins.

mix all the bottled juice, 1kg dextrose and nutes in fermenter
add the blueberries mixture
pitch yeast.

pitch temp 26.7 C (hot day) put into chiller overnight

batch 1 notes:
-------------------------------------
juice + less yeast food, no blueberries, no water.
21L / 6gal
pitch on 23/11 @ 11PM - 23c
max temp up to 27/28 C (too high)
needed top up of yeast food after a few days to drive off sulphur smell
distill on 4/12 @11 Am -23c finish.
sulhur smell gone from ferment and smells great in still

Author:

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.082

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: 8/31/2022 10:21 AM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 60

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: 8/15/2018 12:19 AM

Notes:

Author:

Skizzey

Boil Size: 6 Gallons

Boil Time: 30

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2018 1:34 PM

Notes: FERMENTATION TEMP is critical for this beer! Keep cool and ferment at 62* (internal temp). Use temp-controlled chest freezer, if possible. Let temp rise to 65* after 3 days, and 69* after 5 days

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: -2.8 oz

Creation Date: 5/22/2020 1:33 AM

Notes:

Author:

Stompinmad1

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: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2019 1:39 PM

Notes:

Author:

Boil Size: 1176 Gallons

Boil Time: 60

Boil Gravity: 1.114

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2023 10:54 PM

Notes: https://www.naturesflavors.com/products/cantaloupe-flavor-concentrate-organic?taxon_id=108 x2

https://www.naturesflavors.com/products/cantaloupe-flavor-concentrate-organic?taxon_id=108 x 4

https://www.naturesflavors.com/products/exotic-tropical-medley-flavor-concentrate-organic?taxon_id=108 x4

https://www.naturesflavors.com/products/marshmallow-flavor-concentrate-organic?taxon_id=108 x 4

https://www.naturesflavors.com/products/orange-mango-passion-flavor-concentrate-for-beverages-organic?taxon_id=108 x 6

Above is the fruit mash and links to its ordering, this needs to be edited slightly but the general values should be correct.

Author:

joelbartlett

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.222

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: 5 0z

Creation Date: 1/25/2021 3:40 AM

Notes: MASHEXTRACT RECIPE AND PROCEDURE FOR PAUWEL KWAK
6 Ibs. (2.7 kg.) English amber dried malt extract
1½ Ibs. (0.7 kg.) French Pilsener malt or other Pilsener malt
3½ Ibs. (1.6 kg.) Belgian Munich malt-7 Lovibond (15 EBC)
5 Ibs. (2.3 kg.) Total grains
4 HBU (113 MBU) English Challenger hops (pellets)-60 minutes
(bittering)
2.5 HBU (71 MBU) European Styrian Goldings hops (pellets)-15 minutes
(flavor/aroma)
1 HBU Czech Saaz hops (pellets)-15 minutes (flavor/aroma)
¼ tsp. Irish moss
¾ c. corn sugar for priming in bottles. Use ⅓ cup corn sugar if priming
a keg.
Wyeast 1214 Belgian Ale yeast suggested; it is high-gravity- and esterproducing.
A step infusion mash is employed to mash the grains. Add 5 quarts (4.8 1.)
of 140-degree F (60 C) water to the crushed grain, stir, stabilize and hold the
temperature at 133 degrees F (56 C) for 30 minutes. Add 2.5 quarts (2.4 1.) of
boiling water. Add heat to bring temperature up to 150 degrees F (65.5 C). Hold
for about 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and
sparge with 2 gallons (7.6 1.) of 170-degree F (77 C) water. Collect about 3
gallons (11.5 1.) of runoff. Add malt extract and bittering hops and bring to a full
and vigorous boil.
The total boil time will be 60 minutes. When 15 minutes remain, add flavor
hops and Irish moss. After a total wort boil of 60 minutes, turn off the heat, then
separate or strain out and sparge hops, and direct the hot wort into a sanitized
fermenter to which 2 gallons (7.6 1.) of cold water have been added. If
necessary, add additional cold water to achieve a 5-gallon (19-1.) batch size.
Chill the wort to 70 degrees F (21 C). Aerate the cooled wort well. Add an active
yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a
secondary fermenter and age for one month, preferably at about 70 degrees F (21
C).
When secondary aging is complete, prime with sugar, bottle or keg. Let
condition at temperatures above 60 degrees F (15.5 C) until clear and
carbonated.

Author:

SABrewerGavin

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.059

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: 9/9/2018 9:20 AM

Notes:

Author:

Husker71

Boil Size: 3 Gallons

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2018 4:57 PM

Notes: 1 tsp Irish moss at Boil

Author:

Morse

Boil Size: 7 Litres

Boil Time: 65

Boil Gravity: 1.252

Efficiency: 75

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: N/A

Creation Date: 10/16/2017 5:29 PM

Notes:

Author:

daniels25143

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2016 5:57 PM

Notes:

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: