Partial-mash Homebrew Beer Recipes | Page 25 | Browse 5,000+ at Brewer's Friend

Author:

tdiers

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: BrownSugar

Priming Amount: 4.6 oz

Creation Date: 8/8/2020 3:28 AM

Notes: Austin Homebrew Supply's Limited Edition Norsk Gardshus Ale (16C) - MINI MASH Homebrew Ingredient Kit

Anvil 10.5 Gallon Foundry with re-circulation pump kit .

Fermenting in a KegLand FermZilla Conical Fermenter - 7.1 gal. / 27 L.

Author:

Phillip Duncan

Boil Size: 3.75002 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 30

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: 5/10/2011 7:29 PM

Notes: This is based off a clone recipe for Mac and Jack's African Amber from Seattle. Adjusted to use extract I had on hand, as well as first attempt at partial mash. Low efficiency was from Brew Store's inefficient crush. My later attempts with different crush hit about 65%

Author:

tombelgrano@gmail.com

Boil Size: 18 Litres

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 27 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2014 4:07 PM

Notes: Drinkable starter! Use aquarium heater.

Collect and wash yeast.

Author:

VT_jlee

Boil Size: 6.7 Gallons

Boil Time: 75

Boil Gravity: 1.046

Efficiency: 90

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: 11/7/2015 7:04 PM

Notes: Pre-mash treatment: 3.5g Calc Chloride, 2.5g Gypsum

Total Water Needed 7.04 Gallons
Strike Water Temp 158 Fahrenheit
Total Mash Volume 7.56 Gallons
PreBoil Wort 6.75 Gallons
PostBoil Wort 5.50 Gallons
Into Fermenter 5.25 Gallons

Steep coffee for 20 minutes at KO

LME to add = (46 - (post mash SG)) / 5.25

Author:

The Brew Mentor

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

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: 10/4/2013 5:26 PM

Notes:

Author:

Ruthig25

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 2/9/2013 3:32 AM

Notes: Sorachi Ace hops provides a fresh Spring zing with incredible lemon aroma. Nelson Sauvin is next in line with bursts of passion fruit, mango and peach.

Birthdate: January, 2012
ABV: 5.6%
IBU: 36
Calories: 168
Hops: Target, Nelson Sauvin, Cascade, Nugget, Sorachi Ace
Malts: Pale, C-80
Body: Medium
Aroma: Tropical fruits (mango, guava), citrus fruits (lemon, pink grapefruit) and grassy notes.
Mouthfeel: Luscious palate with a pleasingly crisp finish.
Flavor: Candied lemon, caramel malt- very fruity yet bittersweet too- great balance- true pale ale!
Visual: Deep copper with thick white lacing, slightest sheen.

Author:

Americo Gonzalez Aquino

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 7/20/2012 3:00 PM

Notes:

Author:

MrMrooz

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 20.6

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2016 1:33 AM

Notes:

Author:

Chris Henderson

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 9/2/2011 10:01 PM

Notes: This is a direct copy of the Peace Coffee Java Stout recipe from Midwest Supplies. http://www.midwestsupplies.com/peace-coffee-java-stout.html

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.5

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2016 8:46 PM

Notes: I have NOT brewed this one, I'm entering it to use as my base for my Mexican lager.
------------------------------------
boil water to 150 degrees
Take off heat and add grains in bag and steep for 30 minutes.
Remove grains
Back to boil for 60 minutes
Add 1st hops
Cool to about 60 degrees.
Strain if needed when pouring to fermenter.
Add yeast.
Ferment about 58-65 degrees in dark area.

*Yeast claims to not ferment well in low temperatures even though its a lager yeast. Keep under 65 degrees to get lager results though.

Author:

JackPGH

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 9/12/2014 3:28 PM

Notes: Ferment at 58° for 12-15 days then raise to 68° to finish. Drop to 40° for lager. Rack to keg or bottle.

Depending on taste at final gravity, may dry hop. Fast ferment taste was pretty hoppy, moderate bitter. 1.030 at 11 days.

Best beer I've made. Back off bittering hops a touch. Maybe add a bit of citra, columbus, cascade, or amarillo for depth at 0min.

Author:

probablyandy

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.02

Efficiency: 65

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: 7/11/2014 2:18 AM

Notes: Based on
"The Kings Nutz Imperial Nut Brown Ale" from
http://www.homebrewtalk.com/f67/kings-nutz-imperial-nut-brown-ale-134818/
but with a bit more kick.

Author:

irysek

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 15.8

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2015 9:31 PM

Notes:

Author:

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/3/2015 5:23 PM

Notes: Steep crushed grains in 3 qts of water at 149F for 45 mins. Add water to make 4.5 gallons of wort, add LME and bring to a boil. Boil for 60 mins, adding hops at times indicated. Add LME for last 15 mins of boil. Add Irish Moss for last 15 mins of boil. Cool wort, transfer to fermenter and top up to 5.0 gallons. Aerate wort and pitch yeast. Dry hop for 3-5 days.

Author:

Don's Brew Shed

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.121

Efficiency: 90

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: 1/18/2016 4:26 PM

Notes: *Ground coffee was 1.65oz or 45g by weight or .75 cups. Same amount was used in French press to brew coffee for primary addition.

Author:

frisou

Boil Size: 6.25 Gallons

Boil Time: 45

Boil Gravity: 1.092

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: 7/14/2014 4:18 AM

Notes: Starter= slurry de doux peche
Mash: 150 dans 3.1 l d'eau pendant 60 minutes.
Og. 1.098
Fg=1.020
Herbe a detourne de dieu du ciel ou le dry hopping est remplace par du late hopping pour un fini moins cocotte.

Due to muted character of wlp510, ended up being an amazing Barley wine, halfway between american and english.

Author:

chokabojr

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2013 3:13 PM

Notes:

Author:

EBCB

Boil Size: 5.75 Gallons

Boil Time: 90

Boil Gravity: 1.085

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/6/2013 7:54 PM

Notes: Soured with combination of 1/2 pale chocolate and 1/2 aromatic. Soured from 6/27-30. Brewed

Author:

Smidt & Storengen

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: Corn Sugar

Priming Amount: 100

Creation Date: 12/16/2014 5:05 AM

Notes:

Author:

skonkiel

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/24/2014 9:31 PM

Notes: FOR FIVE GALLON BATCH (2.5 gallon batch sizes in parentheses)

Boil
(2) 4 cinnamon sticks at 10 min
(4 Tbsp) roasted Hatch peppers at 10 min
(2) 4 oz cocoa powder at 0 min

Primary
1 vial of ClarityFerm

Secondary
(.5) vanilla bean
(2) 3 cinnamon sticks
(2 handfuls) 7 oz cacao nibs
(2 tbsp) 4 Hatch peppers

Making a New Mexican version of a killer beer style. How's it New Mexican? I'm using Hatch chiles instead of seranno peppers. Also, because I'm a gringa, am halving the pepper content--I can't take the heat.

Made gluten-free/gluten-removed for the Wife.

Tasting notes, pre-carb (1/10/2015):
- Started off with a lot of coffee taste (maybe too much roasted barley?)
- Not too sweet
- Barely taste any heat from peppers, but it's got a great peppery aroma (and a vanilla & chocolate aroma, too). Get a bit of lingering heat on the lips.
- Had no problem with "chalkiness" due to cocoa powder (something reported by the original recipe's creator)

From the original recipe: "My inspiration for this idea is a Mexican hot chocolate. Sweet chocolate and cinnamon taste with a hint of spiciness from the cayenne. I used bakers chocolate melted in a cup of water in this batch because the first one tasted a bit chalky when i used cocoa powder. i also used Zimbabwe Bird peppers not Seranno but they are close on the Scoville scale."

h/t to "brew pastor" on Brew Toad https://www.brewtoad.com/recipes/mexican-stout