Partial-mash Homebrew Beer Recipes | Page 222 | Browse 5,000+ at Brewer's Friend

Author:

mattwr18

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.13

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/22/2015 10:48 PM

Notes: 22gWindsor

Author:

sprussell

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.031

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: 11/20/2016 9:53 AM

Notes:

Author:

Vince@33

Boil Size: 11.88 Litres

Boil Time: 30

Boil Gravity: 1.029

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 50 g

Creation Date: 8/1/2022 7:22 AM

Notes:

Author:

Henke Sward

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/21/2017 11:35 AM

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:

Brycamdan

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2024 3:48 AM

Notes: Amylase Enzyme for Oats. Gypsum and 1/2 Campden Tab for Water
Pectic Enzyme

Clarity Ferm (For Chocolate Malt (Gluten), Helps Sorghum Flavor)

Lightly Caramelized Honey, Sorghum Extract and Dextrose before adding at Boil

.5# Oat Malt Toasted 350F for 30 min
.5# Oat Malt Toasted 350F for 1 hr
4 oz Flaked Oats Toasted 350F for 20 min

Author:

ChrisNalboneHomeBrew

Boil Size: 4 Gallons

Boil Time: 75

Boil Gravity: 1.019

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: BelgianCandySugar

Priming Amount: 4.1 oz

Creation Date: 11/4/2023 1:23 PM

Notes: Make yeast starter using 2000mL spring water and 8oz DME (4-6L), boil for 12 mins. split into 1000mL flask (with stir plate) and 800mL mason jar

Bring 3 gals water to mash temp, add grains and steep for 60 mins.
squeeze out grain bag into boil kettle, add 2 qts sparge water at 170F, then top off to 4-4.25 gals using boiling water, and bring to boil.

75 min boil

Add hops/extras per schedule
- Add LME with 30 mins remaining
- Add candi sugar with 15 mins remaining

Chill to 70F, pitch yeast into 3gal carboy, auto-siphon wort from boil kettle, aerate.
- top off to achieve target OG if necessary

Ferment at 65 for 2 weeks or until FG is reached.

To use candi sugar instead of corn sugar for priming
(for 5 gals) 4.4oz candi sugar = 4.8oz corn sugar (for 2.8 vols co2)

for 3 gals use 2.64oz candi sugar (boiled in 2 cups water for 5 mins)

Author:

Buckman

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 4/16/2022 2:41 PM

Notes: OG 1.060
Secodary 1.011 7days

Author:

hoppingrape

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

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: 6/13/2020 7:02 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 35

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: 11/28/2016 7:51 PM

Notes:

Author:

Hidden

Boil Size: 5 Gallons

Boil Time: 30

Boil Gravity: 1.056

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2018 8:07 PM

Notes:

Author:

Bavitz

Boil Size: 12 Litres

Boil Time: 90

Boil Gravity: 1.118

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2015 1:40 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.163

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: 3/2/2021 4:57 PM

Notes:

Author:

craighigbie

Boil Size: 6 Gallons

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: corn sugar

Priming Amount: 4 oz

Creation Date: 6/3/2017 11:28 PM

Notes:

Author:

Eddie A.

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.144

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: 3/13/2016 8:30 PM

Notes:

Author:

Boil Size: 26.2 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: sucrose

Priming Amount: 119.1 g

Creation Date: 10/13/2025 10:30 AM

Notes: Experimental brew comparing use of non-toasted koji rice/mugwort vs toasted koji rice/hops for effects on flavour, body and head retention, as well as the citric acid level as a by product of the koji

koji strain: Aspergillus kawachii (non pigmented strain of black koji)

Will update recipe when brews are completed, or as I go during the process

Oh, this is my first beer. I take no accountability for terrible beer if you attempt this recipe

Author:

Nathan McLeod

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 35

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: 8/17/2018 11:36 PM

Notes: Extract Option
For 5 Gallons (19 L):

5.5 lb (2.5 kg) light dry malt extract
12 oz (340 g) 55° L crystal malt
1.5 oz (43 g) black malt
1.5 oz (43 g) chocolate malt
4 oz (227 g) torrefied wehat
1 oz (28 g) E. Kent Goldings hops, 5% alpha acid (90 min)
1 oz (28 g) E. Kent Goldings hops, 5% alpha acid (30 min)
1 tsp Irish moss (4.9 ml)
Wyeast No. 1028 Special London or White Labs English ale yeast
0.75 c. (177 ml) corn sugar for priming
Directions:
Steep crushed specialty grains at 150°F (65.5°C) brewing liquor for 30 minutes. Remove grains, rinse with 170°F (77°C) water, and bring wort up to a boil. Remove kettle from heat and add the extract, stirring to dissolve completely. Commence boil and add hops as detailed above. Chill to 64°F (18°C), pitch yeast, and ferment at 64-68°F (18-20°C).

OG: 1.045
FG: 1.012
ABV: 4.33%
IBU: 27
SRM: 23

Author:

Woodsconsin81

Boil Size: 7.01 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 10.3 oz

Creation Date: 6/13/2022 7:56 PM

Notes: Adding 3lbs of pureed strawberries to the secondary

Author:

John Sand

Boil Size: 5 Gallons

Boil Time: 40

Boil Gravity: 1.052

Efficiency: 67

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: 3/29/2017 6:26 PM

Notes:

Author:

bsbrum

Boil Size: 5.09 Gallons

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 85

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: 3/4 cup

Creation Date: 11/7/2024 1:13 PM

Notes: Gordon Strong’s traditional amber spiced pumpkin ale
5 gallons/19 L, extract with grains
OG = 1.054 FG = 1.014
IBU = 15 SRM = 14 ABV = 5.4%

Ingredients
6 lbs. (2.7 kg) amber liquid malt extract
12 oz. (340 g) caramel malt (20 °L)
6 oz. (170 g) brown malt
2 oz. (57 g) chocolate malt
8 oz. (227 g) brown sugar
3 oz. (85 g) light molasses
9 lbs. (4.1 kg) canned pumpkin puree (plain, unspiced)
6 cinnamon sticks, broken up
1.5 Tbsp. crystalized ginger, chopped
1 whole nutmeg, chopped
10 dried allspice berries, crushed
0.25 tsp. ground mace
4.1 AAU UK Goldings hops (60 min.) (0.7 oz./20 g at 5.9% alpha acids)
Wyeast 1272 (American Ale II), White Labs WLP051 (California Ale V), or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Prepare the pumpkin (can be done the night before brewing) by removing from cans and putting into a large baking dish. Roast in a 400 °F (204 °C) oven for about one hour, stirring every 15 minutes, until fairly dry and caramelized but not burned. Put in a fine mesh bag. If prepared the night before, allow to cool, cover, and refrigerate until brew day. Remove from refrigerator and allow to come to room temperature before using.

Prepare spices and place them in a fine mesh bag.

Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C). Place the pumpkin (still in the mesh bag), and the caramel, brown, and chocolate malts in another mesh bag, and steep in the hot water for 30 minutes. Remove the mesh bags, then turn the heat off.

Add the liquid malt extract and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Put the pumpkin mesh bag back in, turn the heat back on and bring to a boil. Once a boil is reached, remove the pumpkin, allowing liquid to drip back into the kettle. Boil the wort for 60 minutes, adding the hops at the time indicated in the recipe. Add the sugar and molasses with 15 minutes left in the boil.

Follow the remainder of the all-grain recipe.

Written by Gordon Strong
Issue: October 2021