Partial-mash Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Kiwi Wheat	American Light Lager	5 Gallons	1.05	1.013	4.97	19.13	4.08 °L	528	0
Author: jmtonkin Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.056 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: 4/14/2016 2:20 AM Notes: Steep grains and gypsum in 4.5 gallons of water until water reaches 170 degrees; remove grains. Boil for one hour. At 60 minutes, add kiwis. Stir for 2 minutes to whirlpool. Let rest for 20 minutes. Chill wort to 70-75 degrees. Fill fermentor to 5 gallons. Pitch yeast. (Recipe says starting gravity of 1.052 with a finishing gravity of 1.014.
Keijsers Imp Stout	Russian Imperial Stout	20 Litres	1.088	1.015	9.57	90.81	32.58 °L	528	0
Author: Brouwerij de Keijser Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.024 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 0.38 bar Creation Date: 11/5/2022 12:26 PM Notes:
BV Cale Ale Mark 2	American Pale Ale	5.5 Gallons	1.05	1.01	5.26	7.72	10.63 °L	528	0
Author: cbgbggg Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.093 Efficiency: 75 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: 1/6/2018 10:55 PM Notes:
Vee Cee	Cream Ale	2.5 Gallons	1.05	1.014	4.66	19.16	4.11 °L	528	0
Author: Topkick Boil Size: 1 Gallons Boil Time: 30 Boil Gravity: 1.125 Efficiency: 35 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: 5/8/2018 2:30 PM Notes:
By The Beach IPA	American IPA	24 Litres	1.041	1.007	4.51	40.35	7.01 °L	528	1
Author: Brock's Brew Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.099 Efficiency: 90 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 24 ° C Priming Method: Dextrose Priming Amount: 120g Creation Date: 7/26/2018 7:05 PM Notes: Cool wort to 72°C then decant through sieve into fermenter. Add cold (2°C) water to make 24 litres. Sprinkle yeast over the surface and fit lid and airlock to fermenter. Ferment 12 - 14 days.
Edmond Fitzgerald Clone	American Porter	3.5 Gallons	1.058	1.015	5.73	37.16	38.87 °L	528	0
Author: Andrew & Molly Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 50 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: 5/9/2022 3:30 PM Notes:
Christmas Belgian Golden Ale	Saison	22 Litres	1.051	1.007	5.78	31.65	8.54 °L	528	0
Author: Capybara Brews Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.112 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: N/A Priming Method: BelgianCandySugar Priming Amount: 194.9 g Creation Date: 1/24/2022 8:10 PM Notes:
Firestorm IPA	American IPA	5 Gallons	1.066	1.019	6.13	57.57	8.42 °L	528	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.109 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: 9/11/2020 11:25 PM Notes:
Das Rhinegold SMaSH	Double IPA	5.5 Gallons	1.082	1.02	8.06	83.43	8.87 °L	527	0
Author: AlejandroCervantes Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.098 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/20/2017 10:50 PM Notes:
The Crescent Alewife	Belgian Golden Strong Ale	62 Gallons	1.096	1.024	9.4	37.6	5.6 °L	527	0
Author: Boil Size: 75 Gallons Boil Time: 90 Boil Gravity: 1.079 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: N/A Creation Date: 2/3/2023 10:15 PM Notes:
J Paul Brewsky's Old '49er	California Common	5.5 Gallons	1.048	1.011	4.88	35.14	12.22 °L	527	3
Author: John Hissong Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 60 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: 27.96 psi Creation Date: 8/6/2022 10:26 PM Notes: Started on August 7, 2022. Steeped Crystal 120l malt in 7.34 gallons of 152 degree water for 30 minutes; no sparge. LME used was American Light from Williams Brewing. DME was added at 30 minutes into the boil. Original SG was 1.048 @ 65 degrees . Transfer to SG to secondary on August 21, 2022. SG was 1.010 @ 65 degrees.
Oberob	American Wheat Beer	5.25 Gallons	1.052	1.01	5.43	20.91	5.24 °L	527	0
Author: rgzinck Boil Size: 3.6 Gallons Boil Time: 60 Boil Gravity: 1.075 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/25/2022 12:24 AM Notes:
Beni Beero	American Pale Ale	5 Gallons	1.054	1.014	5.33	38.45	6.35 °L	527	0
Author: PolluxStar Boil Size: 3 Gallons 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: dextrose Priming Amount: 4.9 oz Creation Date: 6/25/2019 1:58 AM Notes: Add beet juice in secondary to desired color.
Bayyouk's Bourbon Barrel Trippel	Belgian Tripel	7 Gallons	1.09	1.017	9.54	20.9	9.48 °L	527	0
Author: Brewcycler Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.079 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: 4/26/2018 2:44 AM Notes: double pitch yeast
Pumpkin Beer	Autumn Seasonal Beer	6 Gallons	1.078	1.015	8.22	8.36	14.42 °L	527	0
Author: skifrench Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: 1.156 Efficiency: 60 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: 8/23/2017 2:25 AM Notes: ** 6 pounds pumpkin is an estimate including 4-5 pounds of pumpkin for the boil and 2-3 pounds for the secondary. USING FRESH PUMPKIN You need to prepare the pumpkin a few days in advance of the brew day. Using a large knife, halve the pumpkin, remove the seeds, and cut the halves into pieces about 6 inches (15 cm) long. Cover some cookie sheets with aluminum foil, arrange the pumpkin pieces on the cookie sheets, and sprinkle them liberally with brown sugar. Roast in the oven at 375°F (190°C) until soft. This usually takes two to three hours. During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor. Remove the pumpkin from the oven and let cool. Then peel off the pumpkin skin, dice the flesh into large cubes (being sure to save the juice for its color and flavor), and store in a covered bowl in the fridge. On brew day, let the pumpkin warm to room temperature and put it in the kettle for the duration of the boil. (As an aside, for those who are into sustainable brewing, the boiled pumpkin flesh makes excellent pies.) To avoid a mess in the kettle and clogged valves or siphons, put the pumpkin into either a large fine-mesh bag designed for fruit or a hop spider equipped with a paint-straining bag. USING CANNED PUMPKIN I prepare my pumpkin for the boil by cubing it (again, roughly in one inch sections) and baking it until it is well browned. Usually this takes about an hour at 375° F, tossing the pan every fifteen minutes or so for even caramelization. After it's browned, I toss it with a mix of brown sugar, a little bit of water, and some spices, and put it back into the oven for about ten minutes. It's almost like you're making caramel corn. After that, I toss the pumpkin into the kettle at the start of the boil and let it go for the full hour. Some people insist that this is a bad idea because it will give you cloudy beer -- and you should only use pumpkin in the mash to get the starches converted -- but I've never found this to be true. Mash all loose grains for 60 min. Strike temp 165, mash 155, sparge 170. - Mash 4.5 gal. Heat to 165. Add grains. Mash at 155 F for 60 minutes. - Sparge 2.5 gal. Heat sparge water to 170 F. Remove grains from mash and add to sparge for 10 minutes. Add this water to mash water. Mash and sparge water should amount to about 6 gal for the boil 90 min boil bring wort to boil. should be approximately 5-6 gallons once boiling add pumpkin and rice hulls in a muslin bag boil 90 min add liquid malt extract 60 min add 1 lb DME at 60 min add first hops at 60 min add 1 lb DME at 20 min add second hops at 20 min add spices at 5 min remove pumpkin bag from boil cool wort REHYDRATE YEAST pitch yeast After Krausen has fallen (a few days after primary fermentation begins) add 16oz of brown sugar through a sanitized funnel. After primary fermentation, I secondary my pumpkin ale for one week with a fair amount (I do 2.5 pounds) of roasted, caramelized pumpkin. I feel this is the step that really puts the 'true' pumpkin flavor into my beer; along with discovering biscuit malt in 1995, I credit it as turning a good pumpkin ale into a great one. This is also where you use the molass4 es and maple syrup mentioned in the ingredients; toss them into a hot pan with your roasted pumpkin to candy. You can skip the secondary (or split off a gallon or two to try it on a smaller scale) if you find it unconvincing. Added 1.5 tsp cinamon and some nutmeg in spice tea before bottling TASTING NOTES Tasted before bottling - probably needs to mellow, but very good. Creamy and rich. Underspiced, but I tasted before adding spice tea. Possibly undercarbed - total volume was 4.75 gallons, but there was actually very little trub on the bottom from the pumpkin and the pumpkin did not seem to absorb much liquid. So I actually bottled 49 beers. So this may be undercarbed? I'm not sure. Usually I have more trub and less total beers. I used 4.2 oz of corn sugar dissolved in 16 oz of water for the priming solution. TASTING NOTES This beer is GREAT! Frickin awesome. My concerns about being under-spiced and under-carbed were wrong. It is a well-spiced pumpkin beer with good head. It is not over-spiced, for me, but some may not enjoy the well-spiced beer here. But I do. The vanilla is not very apparent, so maybe add an additional 1/2 teaspoon or maybe even a whole teaspoon next year? Carbonation is spot on. There's a slight off taste the first sip, I can't tell what it is, but it was in my first pumpkin beer too. Possibly try using less pumpkin next time or not caramelizing it as much. The off taste quickly fades so I'm guessing it gases off. Overall a fantastic beer. I actually picked up a six pack of Road Mary's Baby (pumpkin beer from Two Roads), and my beer is without a doubt better. My OG was a bit lower at 1.068, and my final gravity got to about the right point so this came in at about 6.9-7.0% ABV.
Belgian Aromatic Ale	Belgian Golden Strong Ale	19 Litres	1.047	1.006	5.37	37.52	9.81 °L	526	0
Author: SKeppas Boil Size: 21.4 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.25 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: 124g Creation Date: 3/15/2021 7:14 PM Notes: add 8.4 l before boil
You Should’ve Seen My Poneytail	Specialty IPA: New England IPA	5.5 Gallons	1.076	1.02	7.26	44.94	4.33 °L	526	0
Author: EChrisDenney Boil Size: 3 Gallons Boil Time: 15 Boil Gravity: 1.139 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/27/2018 5:44 PM Notes: Crush White Wheat malt and Golden Promise malt. Put into mesh bag with flaked oats. Put 2.5 gallons of water in pot. Place mesh bag with grains into pot while cold. Begin to heat and continue steeping grains until you reach about 155 degrees F. Hold at 155 for 15 minutes then remove bag. Feel free to squeeze the bag to get all the juice out. Bring to a boil and then remove from heat (or turn off gas). Add your dry malt extra and make sure it is fully dissolved. Once the DME is fully dissolved, bring to a boil again for 1 or 2 minutes. Turn off the flame and monitor the temperature until it reaches about 180 degrees. Add your 3oz of whirlpool hops. Let these steep in the wort for 20 minutes. Stir occasionally. Chill to desired fermentation temperature and add water to reach 5.5 gallons in your fermentor. Aerate as necessary. Ferment around 70 to 75 degrees F. After 2 or maybe 3 days, look for signs of the krausen foam to just begin to drop. Add your first dry hop additions. After fermentation is complete (usually 5 days) add your second dry hop addition. Transfer to secondary or bottle no more than 7 days after adding your first dry hop addition.
PR Easy IPA 12-4-16	American IPA	5.5 Gallons	1.066	1.011	7.2	55.97	8.44 °L	526	1
Author: Brock's Brew Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.072 Efficiency: 70 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: 11/24/2018 10:29 PM Notes:
Session IPA #4	American IPA	23 Litres	1.038	1.009	3.8	43.83	6.35 °L	526	0
Author: XantyAon Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.027 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/10/2017 7:45 PM Notes: Thin mash 2qt/lb (4.2lt/kg). Dry Hopping @ 48 hours in Primary.
Chocolate Stout With Oats - Partial Mash	Oatmeal Stout	10 Gallons	1.061	1.018	5.69	36.22	50 °L	526	0
Author: Dan.K Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.122 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: 7/12/2023 1:06 AM Notes:
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