Partial-mash Homebrew Beer Recipes | Page 33 | Browse 5,000+ at Brewer's Friend

Author:

antwort

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.5

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2015 5:15 AM

Notes:

Author:

Critter

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.118

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2015 1:32 AM

Notes: *Adding 4.5# Morello Cherries in syrup to the secondary after 4 or 5 days. Should raise the alcohol another percent or two. "Drained" weight is @ 2#. R.D.W.H.A.H.B!

Author:

SuperSpy

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 55

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: 1 Cup

Creation Date: 11/17/2012 1:19 AM

Notes: Steep grains at 152-156F for 45 minutes.

Spices should be ground. Be careful not to get any of the white pith when zesting the orange.

Every flavor from the spices, hops, orange zest, and especially the yeast esters come through in this beer, but all are incredibly subtle. The ECY-08 took the gravity all the way down to 1.004 so it's very dry and almost crisp.

This beer took best of show at a somewhat small competition. It also made it to the best of show round at a local homebrew club competition. I have also had many folks say that they've never enjoyed a Saison until trying this one. I put a lot of work into the research, planning and brewing of this beer. I'm pretty damned proud of it, but I owe a lot of credit for the recipe to many members of the Annapolis Homebrew Club. The only thing I would change is to up the flavor and aroma hops just a bit. Now to convert the recipe to all-grain.

Steep grains at 152-156F for 45 minutes.

Author:

Brewery 808

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2015 4:34 AM

Notes:

Author:

rmcelderry

Boil Size: 4.5 Gallons

Boil Time: 90

Boil Gravity: 1.085

Efficiency: 72

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: 4/25/2016 2:23 PM

Notes: Hammer this guy with three packets of yeast. Its super light and high gravity. We want no off flavors at all.

subsitute chinook for citra

Modified recipe. It produced great beer, but I'm adjusting my system from 6.5 lb of grain to 8 lb, and the efficiency needed to be raised from 60% to 72%. I also want to tone down the alcohol a bit, because I want to drink too much of this beer and I'm just getting drunk.

Was OG 1.066, FG 1.011 (7.24%), IBU 76.26, SRM 6.78

The C20 was 12%, I should keep this. I think just below 7% would be good. It needs a strong backbone to carry the hops. 2 packets of yeast should be fine. I'm also trying to trim costs.

I noticed I was a little low on the bittering hops so I bumped up both from 1 oz to 1.2 oz. now IBU 91

Author:

headshaker

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/16/2014 4:13 AM

Notes: 2Ltd 7.2 dm

Author:

Zeptis

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2016 8:29 PM

Notes: Milkly oat porridge

Author:

Morse

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.076

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: 10/9/2018 2:11 PM

Notes:

Author:

Duval County

Boil Size: 10 Gallons

Boil Time: 120

Boil Gravity: N/A

Efficiency: 25

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: 12/6/2012 10:48 PM

Notes:

Author:

Hepner

Boil Size: 11 Litres

Boil Time: 90

Boil Gravity: 1.09

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2014 1:10 AM

Notes:

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.

Author:

Josh (Brewer's Friend)

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: 5/9/2011 3:27 AM

Notes: Blue Moon clone.

- Coriander crushed and added during last 5 minutes of boil, removed before fermentation
- Orange Peel added in last 15 minutes of Boil and removed before fermentation

- Wheat absorbed a lot more water than anticipated. Had to add an additional .75gal water before boil

- Racked 5/23/2011: gravity 1.012

- Bottled 5/31/2011: FG: 1.011

Author:

Rob Meyer

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: 4/4/2011 1:36 AM

Notes:

Author:

JMcK

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: corn sugar

Priming Amount: N/A

Creation Date: 3/22/2014 10:04 PM

Notes: Made a 2.2 L starter w/ 8 oz. DME (pale/pilsner mix). Put starter in the fridge after 12 hours to decant, but noticed globs of yeast jumping from the bottom cake 3 hours later (still in fridge). Took starter out of the fridge as i chilled the wort to 72 degrees. Decanted about a liter of liquid and pitched the rest. Would have liked to decant all of the liquid, but I figured there might be a fair amount of yeast still in suspension. I hope it doesn't screw the batch. Kreuzen forming activity w/ in 4 hours of pitching yeast. Still at 72 degrees in a room that is significantly cooler than that. I've got a fermwrap on it that will kick on at 69 and turn off at 70. Planning to ferment at 70.

Edit: I screwed up the hop schedule b/c when I originally was formulating the recipe it was as a 3 gallon boil. I did a 6.5 gallon boil, so I got more utilization. Still w/in the style, but will likely be more bitter than Fuller's. Time will tell.

After 3 days the beer was down to FG of 1.013. I was getting some jumping globs of yeast at the bottom of the carboy, which I suspect was off gassing giving some flocs a ride. This was still apparent, but minimal, when I racked on to .33 oz of EKG in secondary on day 8. Tasted ok. A bit fruity and perhaps a tad too bitter (see above). Based on some reading, I probably fermented too warm which upped the fruitiness. Still, I'm looking forward to seeing how it develops.

Author:

Treetop Brewer

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/28/2015 5:23 PM

Notes: This one turned out pretty damn good! I'll make it again. Everyone loves it.

Author:

jmtaylo4

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2013 10:33 AM

Notes: Mix 2 TBSP of brown sugar w/ pumpkin and spread the canned pumpkin (make sure it is pure pumpkin) on a baking sheet and roast in oven @ 350 F for 60 min; it should have a caramelized crust on top. Put the pumpkin with your grains for the mash. No mash out.

Add the pumpkin pie spice and vanilla to secondary.

Author:

snoochkart

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

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: 6/14/2015 10:16 PM

Notes: Pulp of 3 watermelons in food processor 30 secs to make .5g of pulp. Added to primary after 5 days. After another 3 days transferred to secondary.

Author:

Michael Q

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 60

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: 8/27/2015 12:51 AM

Notes:

Author:

adamsbrou

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: Corn Sugar

Priming Amount: 4 oz

Creation Date: 8/2/2016 12:45 AM

Notes: 1.06 OG 8/1/2016

Author:

Rock'n Robb'n

Boil Size: 11 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: N/A

Priming Amount: N/A

Creation Date: 2/16/2012 8:34 PM

Notes: Half American Pale yeast 5 gal, half Belgium Strong Yeast 5 gal. Same wort. Different carboys. American has the handle