Partial-mash Homebrew Beer Recipes | Page 217 | Browse 5,000+ at Brewer's Friend

Author:

Boil Size: 3 Gallons

Boil Time: 45

Boil Gravity: 1.078

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2017 10:47 PM

Notes:

Author:

beachousebrewing

Boil Size: 6.61 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 90 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/8/2023 4:15 PM

Notes:

Author:

tim4par

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

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: 4.5 oz

Creation Date: 10/30/2020 8:31 PM

Notes: Absolutely beautiful IPA. Fresh fruit, grapefruit, citrus crisp with fine micro bubbles from the Glucoamylase Enzyme. This is a definite repeat brew! So far it has been my favorite brew! 5 stars

I totally missed the gravity OG 1.043 FG 1.011

Author:

Bitter & Esters

Boil Size: 19 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 2/28/2020 5:50 PM

Notes:

Author:

Nardo

Boil Size: 3.5 Gallons

Boil Time: 90

Boil Gravity: 1.051

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: 10/26/2019 11:24 PM

Notes: https://blog.eckraus.com/ipa-session-beer-recipe-all-grain-extract

All-Grain Directions:
Mash the crushed grains in about 1.5 gallons of clean, chlorine-free water for two hours. Lauter and sparge, collecting about 6.5 gallons of wort in the brew kettle. Bring to a boil and boil for 90 minutes, adding hops according to schedule. Mix in the brown sugar at the end of the boil. Chill wort to fermentation temperature and ferment at 70˚F until complete. Bottle or keg and enjoy!

Partial-Mash Directions:
Replace the English pale malt with 3.1 lbs. light dry malt extract. Mash the crushed six-row malt in 2 qts. of water, then sparge. Add enough water to make a 3-gallon boil and mix in the malt extract. Bring to a boil. Increase the 90-minute hop addition to 3.5 oz. and the 20-minute hop addition to 1.5 oz. Continue with the recipe above.

Incidentally, Whitbread yeast is derived from that brewery. Safale S-04 is the dry yeast version.

Author:

Critter

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 75

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: 7/28/2019 2:07 PM

Notes:

Author:

Peter Duncan

Boil Size: 1.5 Gallons

Boil Time: 75

Boil Gravity: 1.158

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2018 2:09 PM

Notes: 1. Steep grain in 1.5 gallons of water by heating slowly to 155, then shut off the heat steep for 30 minutes.
2. Remove grain from wort.
3. Add the fermentables along with 1/2 the Fuggles & 1/2 the golden hops and continue boil for another 30 minutes.
4. Add Irish Moss continue Rolling boil for 15minutes.
5. Add 1/2 the Fuggles & 1/2 the golden hops and continue boil for another 15 minutes.
6. Add Irish Moss and continue boil for another 15 minutes.
7. Cool the wort down as quickly as possible (I placed the pan (with lid on) in the sink, filled around the pan with ice and cold tap water. Being careful not to allow the ice or water to touch the lid, don't want to contaminate it now).
8. Pitch the yeast in 1/2 cup water & a couple tablespoons of corn sugar just to make sure its going to work. (I used Karo Syrup, didn't' t have dry corn sugar handy)
9. Pour wort into fermenter, use a strainer if you have one to catch the hops.
10. Fill with water (total wort plus water = 5 gallons)
11. Now is the time to get a sample to measure.
12. Pitch the yeast into the fermentor and stir vigorously for a minute or so to infuse with oxygen.

*Step 4 was a mistake. Shouldn't have done it.

Author:

frankR

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2018 4:56 AM

Notes: Heat 2.5gal partial mash water to 160°F. Add crushed grain and flaked wheat in nylon mesh bag and hold at 152°F for 75min. In second pot, heat sparge/rinse to 130°F and dunk/soak grain bags for several minutes. Combine both into larger of the two pots and bring to boil. Add DME, continuing to stir vigorously until completely dissolved. Add hops (aged preferred) and boil to hit target IBU of 10. Hops are not for bittering/aroma, but for preservative properties. Remove heat and add Candi Syrup. Cool wort to 65°F (or as close to this as you can). Transfer wort to fermenter and pitch WLP550 and ferment for ~2 weeks or until finished at final gravity (~1.006). Rack to secondary onto 9lbs of rasberries and second pitch yeast/bacteria pitch culture. Ferment for 3 to 4 weeks at cool temps. Cold crash. Before transferring to keg (or primed bottles), add lactic acid to the desire sourness (pH ~3.2 to 4) and preffered sweetness by adding Candi Syrup or table sugar (remember to boil/sanitize sugar before adding!). Keg/bottle condition for at least 1 month before serving.

Unsweetened raspberry extract recipe:

1) Add 6lbs of rasberries to large sauce pan (or pot) and cover with 2 quarts of water.
2) Boil for 20min, until berries lose their color.
3) Let cool slightly and transfer to sanitized mason/ball jars (inside and outside).
4) Store in refrigerator until ready for use.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.103

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: 12/29/2017 9:38 PM

Notes:

Author:

Combat 7

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 3/5 Cup

Creation Date: 3/26/2017 9:12 PM

Notes:

Author:

Pughtown Brewers

Boil Size: 18 Gallons

Boil Time: 20

Boil Gravity: 1.044

Efficiency: 81

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: 4/12/2019 9:04 PM

Notes:

Author:

rgzinck

Boil Size: 3.6 Gallons

Boil Time: 62

Boil Gravity: 1.04

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2022 3:30 PM

Notes:

Author:

Betovar

Boil Size: 64 Litres

Boil Time: 60

Boil Gravity: 1.062

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: 7/12/2022 8:18 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.099

Efficiency: 75

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: 12/27/2018 5:31 PM

Notes:

Author:

Kovalition

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.099

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: co2

Priming Amount: 16.1 psi

Creation Date: 7/7/2019 1:50 AM

Notes: Split the mash between two pots @50/50 ratios of water and grains/extract. also split whirfloc 50/50 @ 20 min.
One pot received 1oz of E. Kent Goldings - 45 min
One pot received 1oz of Hallertau - 30mins

Combined at cooldown prior to pitch

Added yeast nutrient when wort cooled to 90℉

OG: 1.050

Pitched yeast at 66℉

14 Day Fermentation @ 68℉

Filter thru keg randall to keg

Carbonate in keg for 2-3 days

Author:

Critter

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2018 2:21 PM

Notes:

Author:

NattyJ

Boil Size: 42 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2019 12:16 AM

Notes: 5L (60 minute) Steeping @ 66c - 68c
500g Crystal Light
500g Crystal Medium
250g Red X
50 (100?) Roasted Barley

Rinsed with approx 2.0L of Hot (kettle boiled and cooled for 20 mins) water

Then Added 33L of water to boil kettle (approx 40L total but may have lost some during steeping) so could be 39L

Boiled for 60m

Single HOP addition 100g of East Kent Goldings 60mins

Just for My record:

Immersion Coil chilled to 25C - Wouldn't go any lower due to 35C day outside.

So waiting and pitched yeast a few hours later .
Wort split into TWO fermentors approx 17L in one and 16L in another

Wort 1 - Into Fridge Fermentor with Theromstat Control 19C

Wort 2 - Cellar Pitched at approx 23 in cellar

* Very hot on Day 2 and some sings of activity but moved fermentor to bedoroom as at 27c it wasn't active in cellar.
added cold wet towel as well.

Please note:
1. The 'L' Values are estimates for all Joe White products as these are listed by the company as a range.

2. The PPG for Joe White products are estimated. I used data from a table if similar products.

3. The Breiss CBW values are also estimated using others.
I could not set the correct county value to Czech either

Author:

allenh47

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.067

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: 5/2/2016 1:58 AM

Notes:

Author:

tomakana

Boil Size: 3 Gallons

Boil Time: 45

Boil Gravity: 1.02

Efficiency: 60

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: 3/25/2018 3:02 PM

Notes:

Author:

Rick Schelhas

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 4/25/2020 2:24 PM

Notes: Steep grains 30 min @ 170
Add 1 Tbsp 15 min before end of boil
Dry Hop for 4 day then rack from from fermentor and clarify.
Rack to keg and carbonate to CO2 level volume 2 - 2.5

Originally planned on .75 lb of Crystal malt but couldn't get it. May try next time.