Partial-mash Homebrew Beer Recipes | Page 34 | Browse 5,000+ at Brewer's Friend

Author:

chefandy

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.14

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: 5.

Priming Amount: OZ.

Creation Date: 10/17/2014 12:45 PM

Notes: INGREDIENTS ANADIDOS: AVELLANAS TOSTADAS,
PASTILLA DE WIRHFLOC, LACTOSA,

Author:

Kota Salu

Boil Size: 11 Litres

Boil Time: 5

Boil Gravity: 1.093

Efficiency: 12

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: 12/17/2016 10:09 AM

Notes:

Author:

Kruk Brewing

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.113

Efficiency: 70

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: 1/17/2015 1:55 PM

Notes: Steep the two-row with the Crystal 40L and Carapils (all crushed) for 30 minutes in 1.5 gallons of water at 156F.

Strain out the grains and rinse them with 1 gallon of water at 170F, collecting the runoff in the boil kettle. Mix in the liquid malt extract and bring to a boil.

Boil for 90 minutes, adding the hops according to the schedule. Add 1 teaspoon of Irish moss with 15 minutes left in the boil.

Whirpool, chill, and transfer to a clean, sanitized fermenter, topping off with enough water to make five gallons.

Ferment at 66-70F for seven days.

Dry hop for five days in secondary.

Bottle or keg at you would normally. -

See more at: http://www.eckraus.com/blog/clone-beer-recipe-sierra-nevada-celebration-ale#sthash.jbY4giH8.dpuf

Author:

Seaview Brewery

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/27/2017 2:20 AM

Notes:

Author:

Mid-Atlantic Griswold Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 67

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: 3/26/2014 3:53 PM

Notes: Used 2nd generation WLP005.

Author:

nkgarfield

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2016 1:49 PM

Notes:

Author:

Vitis

Boil Size: 5 Gallons

Boil Time: 50

Boil Gravity: 1.06

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/15/2016 2:43 AM

Notes: SG was way off at the end. Must have gotten much better efficiency than I expected. Split batch. 5 gallons with and SG of 1.060. Maybe 1.5-2 gallons with an SG of 1.042. Unfortunately lots of headroom in the latter one.

Ended up adding 3/4 of a package of 05 yeast to the two batches to be sure pitch was sufficient.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

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: 6/16/2015 3:04 AM

Notes: During Mash: Bring 3 gallons of water to a boil. Add DME and bring to boil for at least 30 minutes to caramelize.

Author:

crb

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.126

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: 7/17/2015 4:16 PM

Notes:

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:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.035

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: 10/5/2016 1:29 AM

Notes: 1. Pilsen LME is Mr. Beer Canadian Blonde HME
2. Maltose is Chinese Rice Malt
3. Omit 60 minute hop addition since Mr. Beer extract is hoppedvto 27 IBUs

Author:

Coadinghaylor Creations

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2016 7:30 PM

Notes:

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:

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:

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:

normangeaney@gmail.com

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2013 7:27 PM

Notes: OG readings
------------------
After grain step: -0.6
With DME added: 1.046
(OG) Collected wort: 1.080
Before dry hop: 1.016 currently 6.4% alc
(FG) After dry hopping: 1.015

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:

pinkfloyd4ever

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.028

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: 7/14/2015 3:51 PM

Notes:

Author:

kahunapig@outlook.com

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: corn sugar

Priming Amount: 6.5

Creation Date: 12/21/2018 12:32 PM

Notes: [From Candi Syrup, Inc. recipe]
90 minute boil with hops, adjuncts and nutrients as needed. Chill to 64F. Oxygenate slowly through 0.05 micron diffusion
for 90 seconds (we’re after 9-10 ppm O2). Ramp primary from 64F to 76F through 7 days. At 1.013 rack off primary yeast
to secondary and cool to 55F. Hold for 5 days+ until the FG of 1.012 is reached. Dump yeast a second time, lower temp
to 40F and hold for 6 weeks. Bottle using heavy Belgian bottles or Champagne bottles. Prime with 31g/gal Simplicity
Candi Syrup and re-pitch 350ml Westmalle stir-plate. Bottle re-ferment for 14 days at 74F. Cellar for 12 months.