Partial-mash Homebrew Beer Recipes | Page 243 | Browse 5,000+ at Brewer's Friend

Author:

Boymeetswort

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.076

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: 4/21/2020 6:25 PM

Notes:

Author:

Craigerrr

Boil Size: 22.64 Litres

Boil Time: 120

Boil Gravity: 1.036

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 0.72 bar

Creation Date: 1/3/2024 6:11 PM

Notes: remove 4 liters of wort, boil separately down to 1 liter, then add back to kettle

Author:

Tiny Rod Brewing Company

Boil Size: 3.57 Gallons

Boil Time: 30

Boil Gravity: 1.044

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: 9/26/2022 12:52 AM

Notes:

Author:

El3ctro

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.125

Efficiency: 70

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: 3/12/2021 5:07 PM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/16/2020 12:10 PM

Notes:

Author:

Hop and Grain Brewstore

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.033

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: 9/17/2020 11:52 PM

Notes: Final Gravity will be around 1.000, ABV will be 5%

Author:

Water'n'Wine Truro

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.048

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: 8/24/2020 4:55 PM

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:

Brouwerij de Keijser

Boil Size: 8 Litres

Boil Time: 105

Boil Gravity: 1.022

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: 6/24/2020 4:23 PM

Notes:

Author:

IBU Club

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.117

Efficiency: 68

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: 4/19/2015 1:57 PM

Notes: GABF pro-am silver medal with extract (5 lbs of dme, 4.6 2 row). Makes me want to try ctz with simcoe.

Author:

Petbli

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dme

Priming Amount: 165 g

Creation Date: 1/6/2020 1:53 PM

Notes: 1. Measure a minimum of 11.5 litres of water to the kettle and heat the water.

2. Once the temperature of the water has reached 65 C, place your nylon bag with the crushed specialty grains into the kettle. You will steep the grains for 25 minutes keeping the water between 65C-73C. Do not let the water get above 76C as this will extract astringent tannins from the grains. Following the 25 min steep, remove the bag, compost the grains, and wash the bag for future use.

3. Bring the mixture to a boil. Once boiling, remove the kettle from the heat, and add the malt extract. Stir it in with your long handled spoon to prevent it from burning on the bottom of the kettle. Bring the mixture to a boil again.

4. Once boiling, add the hops as per the times and weights in the recipe.

5. During the boil, it is a good time to sterilize all of the fermentation equipment. The bucket, lid, air-lock, rubber stopper etc., must be sterilized properly.

6. Once the 60 minutes is up, remove the wort from the heat and cool it to at least 27C as quickly as possible. This can be accomplished by using a special wort chiller (immersion chiller, counter-flow chiller or cold plate) or by simply placing the boil kettle (lid on) in an ice bath in the sink, bathtub or other container large enough.

7. Once the wort is chilled, pour it in the fermentation bucket aggressively allowing for aeration (but being careful not to splash it on the floor!). Next, if necessary, add cold water to top up to 20 litres of water.

8. At this time you may take a sample of wort and using the hydrometer measure the original gravity (OG). This will help you determine the alcohol content after fermentation has ended.

9. Now is the time to add the yeast. If using yeast from a pouch use sterile scissors to cut it open and add it to the wort. Ensure you have followed the instructions for the yeast. Now stir the wort vigorously using the long handled spoon to aerate the wort. This will ensure there is enough oxygen for the yeast. Fermentation will occur the best for this yeast between 18-23°C.

10. Fermentation will begin within 48 hours. After 4-7 days the krausen will break up. At this point leave the fermenting wort in the primary container for the remainder of the fermentation period. Allow the wort to ferment for 2 weeks minimum.

11. Following fermentation, it is time to bottle or keg. Be sure to sterilize all of the equipment needed before beginning (bottles and caps or a keg, bottling wand, racking cane, tubing, long handled spoon, bottling bucket).

12. In order to carbonate your beer in the bottle you need to prime the batch. Measure two cups of water into a small pot and add 165 g of the remaining DME sugar. Boil for 5 minutes to sterilize. Add the boiled syrup to your bottling bucket, and transfer (rack) the beer into this bucket. Gently mix the beer to ensure the syrup is evenly distributed throughout the beer. You DO NOT want to aerate the beer.

13. Now take a second gravity reading, this will be your final gravity (FG) and can be used with your OG to calculate alcohol percentage.

14. Transfer the beer from the bottling bucket into your bottles. Allow 2-3 weeks for carbonation / conditioning.

15. Once conditioned you can store the beer in cool or cold storage. When your patience has reached its limits, open a cold beer, pour into a clean glass and leave the layer of sediment in the bottom of the bottle. Sit back and enjoy!

Author:

WC_Christopher

Boil Size: 4 Gallons

Boil Time: 70

Boil Gravity: 1.095

Efficiency: 75

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: 10/1/2019 7:13 PM

Notes:

Author:

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2019 7:46 PM

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 7:27 PM

Notes:

Author:

campbrewdogg

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2018 2:29 AM

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!!

Author:

thestreetfreeagent@gmail.com

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2016 4:12 PM

Notes:

Author:

robertblackwood

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 3/4 Cup

Creation Date: 3/17/2019 9:20 PM

Notes: Actual Yeast used was: Omega Belgian Ale O

When racking to primary, managed to scoop most of the orange peel out as well as most of the star anise. One petal of the anise and some scraps of orange peel were left in.

Author:

GlenCoeCoe

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2018 10:41 PM

Notes:

Author:

Bros. Brew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.119

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: 3/25/2021 10:50 PM

Notes: OG 1.073
FG 1.012