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

Author:

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

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: 7/19/2021 12:49 AM

Notes: Half of the honey was caramelized to black colour & bittersweet taste.

Cold steeped 50 g coffee with 100 g dark malt O/N at RT in 500 ml water. Added post boil at 100 F.

topped water up to 1 gal in bucket - OG is 1.070 July 18. Add more honey later? I think honey PPG numbers in here are exaggerated.

Pitched 1 pack fairly old omega gulo ale at 88 F (I was impatient)
Made sure wort was somewhat aerated and will ferment open at ambient T.

Aug 11 - SG is 1.013 - 7.48 %abv - coffee flavour there, dark colour, some fruity (lemon/lime/citrus/generic fruit) notes, some licorice/spice/marshmallow note as well. Alcoholic bite there. Think it needs to age?

Aug 15 - SG is 1.010 - 7.88 %abv. tasty.

Aug 30 - SG is 1.001 - Must be done

Author:

Volt

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.02

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 177.9 g

Creation Date: 7/18/2019 8:31 AM

Notes: Sugar: 1tsp / 0.5L
Loss to boil 3L/h

Add star anise for spice
Add chili for spice/favour. Use chili with low scoville rank (Cayenne/Thai), simmer on stove before pitching (to release capsaicin).

Author:

Copper Dome Zymurgy

Boil Size: 16.47 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 2/20/2022 11:09 AM

Notes:

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.141

Efficiency: 65

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: 8/5/2020 9:05 AM

Notes:

Author:

beachousebrewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.01

Efficiency: 75

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: 4/10/2020 8:03 PM

Notes: Mash flaked corn/maize for 30-40 mins at 150 deg.
Add extracts with 15 min left in boil to keep color light.
Add clarity ferm and irish moss to clear up.
Ferment for 2-3 weeks until FG is reached, then transfer, and lager for 30 days at 37 deg.
Brewed 5/1/2020
OG 1.042
Pitching temp 70 deg

Author:

nsweatherrumors

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2015 3:37 AM

Notes: brewed ~Mar 30
bottled May 27

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2019 8:16 PM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.102

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: 1/17/2019 3:47 AM

Notes:

Author:

Darby Rose Brewing

Boil Size: 6.7 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 12/12/2018 10:14 PM

Notes:

Author:

afhender

Boil Size: 10 Litres

Boil Time: 45

Boil Gravity: 1.015

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2018 4:10 AM

Notes:

Author:

Jeepin95

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.013

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: 3/29/2019 4:24 AM

Notes:

Author:

weavs85

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 50

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: 2/21/2019 4:40 AM

Notes:

Author:

bennybrews

Boil Size: 6.5 Gallons

Boil Time: 70

Boil Gravity: 1.071

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: 6/7/2019 2:41 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 9/27/2019 2:28 AM

Notes:

Author:

beachousebrewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 12/1/2019 7:29 PM

Notes: Add 1 sleeve of biscoff cookies with 10 min left in boil.
After 2 weeks in primary, secondary on 2 sleeves of biscoff cookies.
Keg after one week.

Author:

GWSS

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.061

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: 6/22/2021 3:36 AM

Notes: 0.5 tsp gypsum into boil
25 g cascade and whirfloc 15 mins from end of boil
chill overnight to 18 degC
OG 1.072
free pour into fermenter
0.5 tsp yeast nutrient in 500 ml water with 2 sachets yeast hydrating for 10 mins then pitched Aug 7th

Sept 1st FG 1.022 = 6.56% - racked 2nd time

Author:

Dward

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.089

Efficiency: N/A

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: 5/20/2018 6:24 PM

Notes: (Goldsword Grains Black Malt) only needs a 30 min boil

Author:

nyeholt

Boil Size: 8 Litres

Boil Time: 30

Boil Gravity: 1.021

Efficiency: 75

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: 0.55 bar

Creation Date: 5/7/2020 4:22 AM

Notes:

Author:

LiqCourage

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/25/2020 3:46 PM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Dextrose

Priming Amount: 95

Creation Date: 11/29/2017 12:35 AM

Notes:

5 g de plâtre et 2 g de sel de mer ajouté au mout plus 12-15 gouttes de Mgcl

Eau bouiilie (10 litres) utilisés la balance est de l'eau de Source Eska et Labrador.

La levure Nottingham a été réhydratée dans 100 ml d'eau de source plus 1 c à thé de maltodextrose plus 2 gouttes de MgCl.

3 Décembre: Il y a maintenant 3 JOURS que la bière fermente en formant un dôme sur la pellicule plastique bleue du sac de recyclage. -La levure Nottigham semble donc très performante.
J'ai goûté à la bière de 24 h en 24 h et je vois une échelle de goût qui part du fruité-sucré abricot-pamplemousse-pin (au premier jour) à un ( nez) plus discret d'abricot et un goût amère-plaisant de noyau de pêche et de pelure de pamplemousse blanc! -Une bière qui s'annonce bien! -Très bien!
Le 7 décembre soit 6 jours après l'ajout de la levure, la bière fermentait encore en faisant bomber le sac bleu étanche sur le dessus du fermenteur. La levure Nothingham est très performante!
-Dès le 5 ou 6 décembre, la bière goûtée est excellente: nez et gout d'abricot-pêche très présent et taux élevé d'alcool perceptible.

TRANSFERT EN TOURIE: 7 décembre. La sédimentation (floculation) est importante puisqu'il y avait environ 1 pouce d'épaisseur de levure morte et de houblon au fond du fermenteur. J'estime avoir perdu au moins 2 litre de bière à cause de cela! J'ai environ 18 litres d'excellente bière en tourie. La bière est déjà quasi sèche au goût (le sucre ayant presque tout digéré).

8 décembre: ajout d'un cm de longueur de de poivre de «Sélim» préalablement déchiré d'une cosse de 2 cm.

10 décembre: ajout de 50 ml de teinture-mère de Chinook à la tourie.

13 décembre: ajout d'une extraction (à partir de ma précédente bière) de houblon Simcoe (15 g) dans 300 approx de de bière Moût en tourie (le Simcoe a bouillis 10 min dans le liquide)

14 décembre:EMBOUTEILLAGE: 15 litres de bonne bière ayant perdu son caractère fruité pour devenir plus «boisé-terreux» -85 g de dextrose ajouté à la bière pour la refermentation en bouteilles. La persistance en bouche de la bière est impressionnante!!