Partial-mash Homebrew Beer Recipes | Page 19 | Browse 5,000+ at Brewer's Friend

Author:

Brianlewis32009

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 90

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: 2/12/2014 4:35 AM

Notes:

Author:

THUD

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2016 2:08 PM

Notes: Mash 1# 2 row, 1# Munich, 1# crystal, .5# wheat for 1 hr at 152 degrees.
Sparge, add extract, boil, follow hop profile. Dry hop.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

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: 2/2/2015 6:10 AM

Notes: One pound of the honey will be added around the last 30 minutes of the boil, and the other pound will be added in the last 10 minutes of the boil.

Author:

Steeler2258

Boil Size: 3.5 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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2016 2:04 PM

Notes:

Author:

WildHighlander

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.085

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: 11/6/2015 9:02 PM

Notes: Crystal 40 (5.5%) - Malt aroma, full flavor
Crystal 120 (2.7%) - Slight Caramel, Raisin, prune
Chocolate (2.7%) - Slight roast/chocolate
CarafaIII (2.7%) - Aroma, color, body & mild flav.
CaraWheat (6.8%) - Head retention
Flaked Barley (8.2%) - Head Retention, body
Roasted Barley (2.7%) - dry, bitterness, stout character
Brown Malt (2.7%) - roasted, bitterness, stout character
Aromatic Malt (2.7%) - Malty emphasis

Starter: 575 billion cells
Three Stage Yeast Starter
1st Stage - 1L of Wort/1PKG Yeast 11-03-15
2nd Stage - 1.5L of Wort 11-04-15
3rd Stage - 1.5L of Wort 11-05-15

Partial Mash
Heat 10.125 quarts of water for 6.75 pound of grain to about 162 °F (12 °F above the intended rest temperature of 150 °F). Put the crushed grain in a muslin bag and immerse it in the hot water in the brewpot. Monitor the temperature to keep it within a couple degrees of the target of 150 °F. If it is off, adjust up or down by adding small amounts of boiling water or cold water. You can also heat your brewpot. To do so, add heat for 15–45 seconds then stir the mash and check its temperature in two or three places.

Let the partial mash rest for 45–60 minutes, then lift the grain bag out and rinse with hot (170 °F/77 °C) water. Use approximately as much water for rinsing the grains as you did for mashing them.

Boil the wort for 5 mins. for the hot break and then add your bittering hops for 75 mins. We bitter at 38 IBUs with Magnum, 10 IBUs with Styrian Golding (St. Celeia) and 15 IBUs with Perle. This is the bittering addition. We add a flavor addition for 15 mins with Centennial for 2 IBUS. Our final addition of Palisade, Styrian Golding (St. Celeia) and Willamette account for about 3 more IBUs at whirlpool. Cool wort and pitch a good amount of White labs WLP 001 or Wyeast 1056 and ferment til it is done. Put into conditioning for about 5 or 6 months and you'll have an amazing imperial stout.

Dec 10, 2015
Split batch into two kegs (2.75 Gal each)

1) Added 1.5 oz Cranberry extract / 1.25 oz Chocolate extract

2) Added 2 oz Cherry extract / 1 oz Vanilla extract

Will add 1 cup of cold brewed coffee to each for bitterness and balance.

Perfect for Christmas!

https://www.facebook.com/groups/OklahomaCraftBeerLovers/permalink/932385630188360/?notif_t=group_post_mention

Fr. Bryan Ketterer review on Facebook: 1/1/2016
Home brew review for Kenneth Henderson's RIS. This is the cherry cafe vanilla version from his split batch. Second part to follow later.
The nose is a delightful cross between a gussied up Starbucks mocha and a chocolate covered cherry in cream candy. Coffee, chocolate, sweetness, cherry.
The taste follows the nose almost exactly. Coffee, chocolate, and caramel right up front and mid palate, transitioning to a light cherry finish. Maraschino cherries I believe?? The vanilla keeps me thinking of the filling in those chocolate covered cherry candies. Mouthfeel is silky smooth with very fine carbonation bubbles. If you told me this were brewed with lactose, I could believe it, though I don't think it was.
Overall, very impressed. Incredibly easy drinking imperial stout with a great balance of coffee, caramel and chocolate sweetness, and cherry. Each sip yields a slightly different flavor experience. I love the label and keep up the great work!

Kenneth Henderson stout part 2: Cranberry Cafe Mocha.
Cranberry dominates the nose along with some chocolate and just a hint of coffee.
On the tongue, cranberry takes the lead role right up front, and lingers to the very end. Some chocolate on the middle as it warms and maybe just a trace of coffee. Very nice mouthfeel once again. Incredibly smooth and soft, pretty light on the tongue for such a big and fairly thick stout.
In short, I think the cranberries take over the flavor profile too much. Chocolate is great and coffee a little weak, though it may just be outshone by the berries. Back off the cranberry by about half and the brew will be excellent. Still a delicious beer, especially if you love cranberries.

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.13

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: 8/29/2015 10:00 PM

Notes:

Author:

Smash café

Boil Size: 23.5 Litres

Boil Time: 60

Boil Gravity: 1.053

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: 1/20/2015 8:12 PM

Notes: mash/sparge water = 19.8 l

Remaining = 3.7 l

grain absorbs -1 l

remaining = 4.7 l to add.

Author:

Mark

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: 3oz corn Cornelius Keg

Priming Amount: N/A

Creation Date: 4/12/2012 2:06 AM

Notes: sparge 170c

Excellent, clean, crisp very nice fresh IPA

Author:

cervecero solitario

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.097

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: 12/22/2018 3:31 AM

Notes:

Author:

HelloBubba

Boil Size: 6 Gallons

Boil Time: 70

Boil Gravity: N/A

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: 8/9/2012 7:00 PM

Notes: Harvested Blanche de Bruxelles from two bottles

OG: 1.049, may be slightly higher as the test was quite warm.

Wort tastes very neutral. No sign of orange or coriander, but it's probably too sweet to notice.

10 days: 1.006(wtf?), Horrific burned rubber flavor/scent. Absolutely undrinkable. Racked to a secondary.

Author:

beachousebrewing

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2017 9:11 PM

Notes:

Author:

ChrisA

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: corn sugar

Priming Amount: 3.5oz

Creation Date: 5/27/2017 6:06 PM

Notes: Steep wheat and pilsner in one pot, acidulated malt in another, then combine and sparge into mash tun.

Author:

KennBJr

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

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: 8/25/2016 10:11 PM

Notes:

Author:

zaped

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: dextros

Priming Amount: 500 ml

Creation Date: 4/18/2016 12:15 AM

Notes: this beer is taribable in every which way but i just wanted to make it for fun

Author:

ian.cheeseright@sky.com

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.2

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Carbonation Drops

Priming Amount: 1 per 500ml

Creation Date: 7/17/2013 2:27 PM

Notes: OG 1.060
FG 1.012
ABV 6.30%

Author:

Mark

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 1/28/2012 2:02 AM

Notes: Sharing our thoughts...lovin our time ale...

Added 2.5 oz Cascade Flower - home grown
end of boil for fragrance....

Average ish IPA not really to bitter, little tannin grain taste, would not re brew

Author:

Tycho52

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 1/11/2013 6:19 AM

Notes: Created by DangerBrew from HBT (modified)

Per creator of recipe:
Boil Time: 60 +/- Minutes at 150
7 days at 62 primary
14 days at 66 bottled, at least
6.2% ABV (remains to be seen, brown sugar addition will spike this recipe)

Author:

Kailua Al

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 8/28/2014 11:59 PM

Notes: Mash grains in 1.50 gal of water at 152F for 60 minutes. Raise water temp to 170 and sparge. Add maltodextrine, top off kettle to 6.50 gal to allow for a 60 minute boil. Heat water and add LME and check gravity. Adjust water or boil time as needed to hit gravity target. Add hops as indicated. Add Irish moss 15 minutes before the end of boil. At end of boil after adding flame out hop additions chill wort rapidly to 70 -75 degrees. When cool pitch yeast and ferment at 65-68F.

Allow to ferment approximately one week, and then add dry hops. Rack to keg after another week. Carbonate to 2.5 volumes CO2. If bottling, prime with 5 oz. priming sugar to 1 cup water boiled 10 minutes. Allow two weeks to carbonate.

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 65

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: 6/24/2015 2:28 AM

Notes: getting recipe from oct 2013 byo vermont cult clones article. this is the recipe for lawsons double sunshine. will be using conan yeast reused from another batch but originally from a can of heady topper.

UPDATE! Won 1st place in the Hop category in the 2015 DC State Fair Homebrew Contest!

July 2016 update - don't know why the warrior is split up, combining them. forgot to add the corn sugar but will wait for 2 or 3 days. Cbnb suggests cold crashing to 55 after a week then adding dry hop. Need to look up the original byo article and include details here.

https://beerandbrewing.com/VvV1WCcAAFgR3g0e/article/lawsons-double-sunshine-ipa-recipe