Partial-mash Homebrew Beer Recipes | Page 26 | Browse 5,000+ at Brewer's Friend

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:

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:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 35

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: 9/18/2016 7:49 PM

Notes:

Author:

Mastermind171

Boil Size: 3 Gallons

Boil Time: 120

Boil Gravity: 1.193

Efficiency: 25

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: 1/19/2015 11:16 PM

Notes: I called this Baker's because I took the advice on the forum and implemented it. I am not trying to steal or claim this, I posted the original link on this recipe.

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:

rmcelderry

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2014 3:24 PM

Notes:

Author:

Ciek

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Honey

Priming Amount: N/A

Creation Date: 3/22/2018 10:34 PM

Notes: Steep the spruce in either a separate kettle if possible. If you have a full lauter tun(I don't) you can filter mashed wort through the spruce at the bottom of the tun, my steep method is just to approximate this process whilst not having a real lauter process. Spruce and some other evergreen trees provide vitamin c(ascorbic acid) when steeped as a tea, this provides a slight sour flavor and helps keep the beer from going stale(oxidizing). When dry hopping also mash the juniper berries and dry "hop" those as well, either in the same bag or separate, depending on size of bag and fermenter. Add honey in two steps, half on the third day after fermentation begins, the rest after the 7th day. The end result should be floral, piney, and if you bottle condition I recommend using a strong flavored varietal honey as the priming sugar, as this flavor/aroma will show up when poured. Bottle as soon as possible once you have reached final gravity, I recommend an aging period of at least three months after bottling.

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 5/14/2014 12:46 PM

Notes: Before mashing, toast the 4 oz. of Pale Malt at 350 degrees for 15 minutes, crush, and steep with other listed grains.

Ferment at 68 for 2 weeks, then transfer to secondary and dry hop. Condition cool (50-55) for 3 to 4 weeks.

Add Gelatin (optional for clarification) and cold crash 3 days prior to bottling. Bottle and age at 55-60 for 3 weeks. Chill 3 days, enjoy!!

A very pale, golden ale with lots of hop aroma. This beer is light in body and mild in flavor, making it seem hoppier than it really is. There are also notes of crackers, bread, toast, and grain.

A perfect summer grilling house beer...

Author:

KAHLE

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.116

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: 11/27/2018 8:19 PM

Notes: Soak zest of 2 oranges and scrapings of vanilla bean in 4 oz. vodka, add strained voda at bottling.

Author:

jakesnake2384

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 55

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: 6/3/2016 1:07 AM

Notes:

Author:

snoochkart

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 72 ° F

Priming Method: Corn sugar

Priming Amount: 4 oz

Creation Date: 8/2/2014 12:12 AM

Notes: Mixed canned pumpkin with 8 oz honey and baked at 350 for 60 minutes. Let cool, placed in nylon grain bag and boiled for 60 minutes.

Sliced Vanilla Beans lengthwise and scraped out seeds and everything inside into jar, covered beans with vodka. Chopped bean into 1/4 inch pieces and added to solution as well. Marinated for 2 weeks and then added to secondary.

Add .5 tsp of Capella's Graham Cracker Extract to secondary. Add the other .5 tsp to bottling bucket.

Author:

DustyBrew2006

Boil Size: 2.7 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2016 7:44 PM

Notes: steep mash was 157.00
OG= 1.045
Brew Date 2/27/2016

Author:

M&M

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

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: 9/21/2015 8:09 PM

Notes:

Author:

Paul Miller

Boil Size: 3.01156 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 71

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: 12/2/2011 4:41 AM

Notes: My first russian imperial stout.

Author:

GUY235

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 6/23/2015 3:54 PM

Notes: dry hop secondary

Author:

crb

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.162

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2015 11:51 PM

Notes: 4.0 oz French toasted oak chips soaked in
Bourbon for 7 days before adding to 2ndary, leave in 2ndary for 7 days also pour in the Bourbon used on the oak chips

Author:

dorseymw

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 65

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: 1/17/2016 4:54 PM

Notes: The boiling hops were ones I just had laying around, but still fit the style profile.

The total wort boil time is 60 minutes. Add the first hop addition as soon as the wort reaches a full boil and then start your timer.

Add Belgian candi syrup and Irish moss with 15 minutes left in the boil.

Provide the wort with plenty of oxygen before pitching to ensure a healthy fermentation

Chill the wort to 68 °F (20 °C) and ferment at 68 °F (20 °C) for the first few days until the main fermentation is complete. Then let it free rise.

Author:

David Saba

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: 8/9/2013 4:29 PM

Notes:

Author:

srbelow

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 5 oz

Creation Date: 7/31/2012 7:58 PM

Notes: Brewed 1/12/13
1/24/13 racked onto 13oz peanut butter powder
1/28/13 4oz cocoa nibs added to secondary
2/4/12 Bottled

O.G.-1.092
F.G.- 1.022

13 oz PB powder added to secondary, after 3 days 4oz cocoa nibs added for 7 more days.