Partial-mash Homebrew Beer Recipes | Page 273 | Browse 5,000+ at Brewer's Friend

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.123

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: 9/28/2019 5:31 PM

Notes:

Author:

CCHS

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.101

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: 10/30/2019 4:22 PM

Notes: Chill to 62°F (16°C) and hold for one week, then let free-rise to high 60s Fahrenheit (20°C) to finish. After conditioning, age cold for three weeks or more.

Adapted from Craft Beer and Brewing Magazine's Doozie Dusseldorf Altbier recipe.

Author:

Linderud

Boil Size: 18 Litres

Boil Time: 50

Boil Gravity: 1.064

Efficiency: 35

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: 8/7/2017 2:03 PM

Notes: 500 gr. Ingefærrot.
2 stk. Lime
2 stk. Sitron

Rasp av skalle på sitron og lime. Kokes sammen med resten.

Skrell ingefærrota.
Skjæres i små biter og kokes sammen med resten i 45 min.

Bruk humlepose.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 1/20/2021 6:49 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.044

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: 0.73 bar

Creation Date: 8/29/2021 4:53 AM

Notes:

Author:

oeno_j

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 47 g

Creation Date: 6/5/2023 3:01 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 70

Boil Gravity: 1.139

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2018 9:47 PM

Notes: Two Jokers Double-Wit

I used the grain bill above for a partial mash, and the end product was VERY close to Boulevard's original (and now discontinued) 2 Jokers. Even with a kettle sour step, I ended up adding some lactic acid to the secondary to approximate brewhouse results. All-grain instructions follow.

Malt:
Pale Malt – 50%
Wheat – 21%
Malted Wheat – 24%
Flaked Oats – 5%

Mash Schedule:
50 C – 31 minutes
63 C – 60 minutes
73 C – 15 minutes
Mash off at 78 C

Here’s where things get interesting. To create the acidity in Two Jokers, we brewhouse/kettle sour the wort. We lauter off the grain like normal, but then cool the wort down to 35 C and pitch with lactobacillus in a CO2 purged vessel on the brewhouse. We allow the wort to acidify over the weekend and come in and boil it like normal after we’ve confirmed we’ve dropped to the desired pH (3.7). Since we’re brewing multiple batches into the same fermenter, we’ll sour 25% of the total volume of the tank and treat the other brews like normal. If we were brewing into a 600 bbl tank, 1 150 bbl batch would be sour while the remain 3 would be normal.

We’re targeting a beginning of boil gravity of 16 Plato and are looking for 17.3 at the end of our 70 minute boil. We see an increase of .8 Plato from an addition of dextrose midway through the boil.

Hops:
Magnum – 8.1 IBUs at 10 minutes after beginning of boil
Perle – 4.9 IBUs 55 minutes after beginning of boil

Spices:
The following are added to the kettle with 5 minutes left in the boil:
Coriander – 25 g/hl
Orange Peel – 50 g/hl
Peppercorn – 4.9 g/hl
Cardamom - .2 g/hl
Lavender is added during whirlpooling at the rate of 4.9 g/hl

We cool the wort to 19 C and pitch with our house Belgian strain. I’d suggest going with a high gravity Trappist strain to closely approximate the yeast strain we’re using. We ferment at 21 C until we reach 7 Plato at which point we temp up to 23 C for the remainder of fermentation. Final gravity should be 3.8.

Specs:
ABV – 8
IBU – 15
EBC – 15.8
#4JeremyDanner, Nov 19, 2014

Author:

Eric Twisselmann

Boil Size: 4 Gallons

Boil Time: 75

Boil Gravity: 1.055

Efficiency: 35

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: 7/16/2018 11:39 PM

Notes:

Author:

Railfan

Boil Size: 19.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° C

Priming Method: Kreamy X

Priming Amount: 141.75

Creation Date: 1/22/2019 6:05 AM

Notes: Included a 2L steep of 5 blood oranges and zest to be added At the end of the boil. 30 G of crushed coriander added to boil at the 5 minute mark. 4 chamomile tea bags ( removed from the bags ) added to the boil at the five minute mark.

Author:

SpargeHappy

Boil Size: 6.61 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 5 oz

Creation Date: 8/31/2022 6:28 PM

Notes:

Author:

CodyMyre97

Boil Size: 2.225 Gallons

Boil Time: 60

Boil Gravity: 1.029

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: 8/2/2019 4:27 AM

Notes:

Author:

Scoombesy

Boil Size: 6 Litres

Boil Time: 45

Boil Gravity: 1.058

Efficiency: 70

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: 50.4 g

Creation Date: 4/18/2022 10:15 AM

Notes: Water volumes done based on sparge in 2nd 15l pot by dunking and soaking. Maybe at a slightly higher temp as a "mash out".

To maintain bitterness but balance flavour addition being noticeable, run a fixed 10g 5minute hop and adjust 45 minute bittering addition.

Run a constant sized whirlpool addition (nominally 20g) at as low a temp as I can practically get (in sink I'm thinking but targeting 90 down to 80c) and neglect the bittering addition.

Prob do a test run on temps to see how fast they come down, if not fast then increase the efficiency to 5% on the whirlpool and further decrease 45 minute boil.

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 64

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: 5/6/2021 1:58 AM

Notes:

Author:

arkatark

Boil Size: 5.5 Litres

Boil Time: 60

Boil Gravity: 1.089

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: 4/4/2022 5:41 AM

Notes:

Author:

Andy Newson

Boil Size: 25.7 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/7/2022 8:39 PM

Notes:

Author:

Nock

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 6/21/2020 2:01 PM

Notes:

Author:

darthstoddard

Boil Size: 108 Gallons

Boil Time: 60

Boil Gravity: 1.108

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: N/A

Creation Date: 7/5/2021 5:57 PM

Notes:

Author:

ESPRESSOFIEND

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 38

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: 3/23/2020 4:45 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 50

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: 2/12/2019 11:55 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.128

Efficiency: 35

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: 8/16/2017 5:27 PM

Notes: 10lb apricot (chopped), 0.25oz ginger (chopped), 1oz cloves (smashed), 1oz cinnamon (broken). Added to bourbon. Soak ~10 days. Add to secondary. Use muslin bag.