Partial-mash Homebrew Beer Recipes | Page 31 | Browse 5,000+ at Brewer's Friend

Author:

dmotuba

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: N/A

Creation Date: 8/30/2021 8:06 PM

Notes:

Author:

nerdalertbrewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.134

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2014 4:03 AM

Notes:

Author:

snoochkart

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2016 8:52 PM

Notes: Made tea with fresh mint and honeysuckle. Added to secondary

Author:

jakesnake2384

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.107

Efficiency: 60

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: 11/7/2015 4:47 PM

Notes: Blueberry in Secondary. Coffee at kegging.

Author:

Shobbylobby

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 5oz

Creation Date: 5/18/2015 12:30 PM

Notes:

Author:

itinerantbrewer

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: keg and force carb

Priming Amount: 2.5 vol

Creation Date: 5/20/2012 9:40 PM

Notes: 5/20/12--first use of Brewers Friend
This version has a different hop list; the actual hops used fit the author's intended type but not amount (I used less). Also, this is a Partial mash instead of extract. Basically, I used half the DME and calculated the gravity points from the missing DME and made it up with an appropriately calculated amount of pale malt. The original recipe mashed a pound of pale malt. The gravity points from this step were also accounted for. I also included a pound of Munich in the mashing to make up for a lower amount of amber DME (which I understand contains Munich). In the end I'm not sure why my predicted/actual gravity came out so much higher. The original recipe used the following for fermentables (in addition to the crystal and molasses):
8lbs Amber LME
1lb briess two row pale

Author's measured extract OG was 1043. Mine measured as Brewer's Friend predicted: 1054.
FG: 1.010

Pitched yeast am of 5/21 at 72F

Transfered to keg June 10

6/14--good carb. nice amount of roasted flavor/aroma. Cinamon and molases are extremely subtle.

Author:

Aggie_Ken

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

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: 7/10/2013 12:07 AM

Notes:

Author:

Shiny Head Brewer

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2014 11:46 AM

Notes: 3 - 11.5g pks Safale US-05

Author:

rmcelderry

Boil Size: 6 Gallons

Boil Time: 70

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2014 2:28 AM

Notes: Modifications (25 Feb 2017):
4.5 -> 6 gal boil
16 -> 12 oz C120 to reduce strong raisin flavor.

Blend 2 gal of distilled water.

8 Jun 2017 | Beer too thin with C120 reduction, at least early on. With a month or so of age in the bottle, this became quite good. No strong raisin flavor at all.
Bump up C120 to 14 oz.

Author:

jon_makes_cars

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2013 9:29 PM

Notes: Added yeast while wart was still a bit on the warm side, around 30*C. Volumes a little uncertain for water. Seemed a little on the weak side, so put the hops and about 1 kilo of grain into the water to add to the fermenter to bring up the volume. So may end up with a slightly higher IBU than planned. Wart temperature steady at 80*C for hopping though, which may bring down the IBU. As time consuming and annoying the sparge/mash process was with 6 Kg of grain (completely filled the 18L fermenter), I may consider substituting some of the grain for an extract next time around.

Author:

DanC

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Keg-Set and Forget

Priming Amount: 9-10 psig

Creation Date: 12/23/2013 10:38 AM

Notes: Initial strike water temperature at 175F. Mash in for 60 minutes. Vorlauf until clear liquid. Drain into brew pot. Batch sparge with 190 F water to bring temperature close to 170. Mix grains and then vorlauf after 10 minutes. Drain into brewpot, add rinse water over grains to boil volume and continue as normal.

Add honey at 15 min.

Author:

Reichert

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

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: 1/8/2014 2:38 AM

Notes:

Author:

Pirate2late

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Sugar

Priming Amount: N/A

Creation Date: 7/22/2016 5:01 PM

Notes:

Author:

Kleven

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: corn sugar

Priming Amount: 5 oz

Creation Date: 12/24/2012 5:20 PM

Notes: Clone of McEwan's Scottish Ale - ABV target ~ 8% ABV

Make yeast starter at least 12 hours prior to brewing.

Brewing OG = 1.090
Ferment 7 days at 72º
Rack to secondary and add 1 oz. East Kent Goldings SG = 1.028
Ferment 35 more days at 72º
Bottle SG = 1.022 ABV = 8.8%

Make INVERT SUGAR 12 hours prior to brewing - recipe:
½ lb. pure cane sugar ("Turbinado" Sugar is best)
1/8 tsp citric acid
3/4 cup water
Dissolve sugar, add citric acid, and simmer at low heat for 20 minutes to 2 hours.

Steep/Mash grains for 30 min @ 156º Sparge @ 170º.
Add 6 lbs amber DME at boil.
Add 1 oz Kent Goldings at boil.
Add 3.3 lbs dark LME @ 30 minutes.
Add 8 oz. Invert sugar at 15 min.
Add Irish Moss at 15 min.
Add 1 oz. Styrian Goldings at 5 min.

Appearance: A blackish brown body with a slight reddish hue when viewed in front of a light and a pleasant dense tan head

Aroma: Caramelly malt with hints of cherry and spice playing softly in the background.

Taste: Big, sweet malt flavors immediately fill the mouth with dark fruit and vanilla behind it, and a slight tang coming through on the aftertaste.

Mouthfeel: Smooth, thick and almost oily (but not in a bad way!) with small tingling bubbles. You can feel a bit of heat from the alcohol.

Drinkability: This is a sipper for sure.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.134

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: 2/8/2015 8:29 PM

Notes: actual OG was 1.073.
2 dry yeast packets pitched.

Author:

Coadinghaylor Creations

Boil Size: 3.5 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 87

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2016 4:20 PM

Notes: 2016 Barley Wine from Coadinghaylor's. Hops courtesy of Joe Kostrubiak (Evansburg, PA). Fresh picked 10/20. Dried.

Author:

dbcoder

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 6/12/2013 2:16 PM

Notes:

Author:

Mitch Sutherland

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: 7/16/2011 10:05 PM

Notes: This turned out very good, not to much lemon flavor. Just a hint.

Author:

pdjbrewer

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 70

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: 4/6/2013 12:37 AM

Notes: Warm; cuddly; you can take it for a walk or just drink it while you hangout in the dog house. Makes you want to fetch another soon after obtaining the first one.

Needs either yeast starter or "3" pacman 1764 packets to achieve required yeast count for proper fermentation.

Author:

Freetime000

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: Corn Sugar

Priming Amount: 1.10oz

Creation Date: 1/24/2018 8:39 PM

Notes: Add belgian candi syrup before the boil, taking kettle off heat.

Secret Ingredient #1: I chose Belgian Candi 40L in recipe to meet style SRM requirements (it's all my LHBS had). For a second batch I plan to try 80L or Darker.

Secret Ingredient #2 Yeast: I usually go with dry yeast. they're more affordable for small batch. Liquid seems to be proper for this style though. Safbrew BE-256 Abbaye was no less expensive than a good liquid yeast but I figured I could use the pack for 2 small batches.

If scaling to a larger batch I would try Wyeast 1214
Belgian Abbey Style Ale, Wyeast 3787 Trappist High Gravity yeast (Westmalle) or Wyeast 1762 Belgian Abbey Style Ale II (Rochefort).

Yeast Temps: Style suggests starting an abbey yeast at 64f up to 68f for 48hrs to minimize fusels. At 2/3 sugar break move it to 74-78f. The yeasts could increase to these temps on its own also. This is something I will attempt by moving out of my basement to warmer rooms at about 1.046 gravity or sooner.

Optional: Because this is a high gravity recipe I made a Yeast starter using 6g of GoFerm and 5g yeast. I have this on hand for Mead making.

Lower steep/mash temp (148) should get you a lower dryer gravity

Take note of higher priming sugar. Style suggests higher volume.

Bottle condition recommendations are longer. Minimum 6 weeks, but better at 2 months.

Other notes:
The wheat is added for mouth feel and head retention.

Any NOBLE HOP could be used: Halltertau, Saaz, Hersbrucker, Styrian Golding, Willamette, East Kent Golding

Other malts to consider Biscuit and Aromatic.