Partial-mash Homebrew Beer Recipes | Page 38 | Browse 5,000+ at Brewer's Friend

Author:

Morse

Boil Size: 13 Litres

Boil Time: 15

Boil Gravity: 1.07

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/1/2019 6:30 PM

Notes:

Author:

spiro

Boil Size: 3.5 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 68

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: 2/9/2015 10:01 PM

Notes: Used RVA Manchester Ale Yeast.

Author:

Brouwerij de Keijser

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.022

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2017 9:33 AM

Notes: Ekologisk Cascade :)
Lägg ekflisen i extra Bourbon, eller Malibu.
T.ex. Kung Markattas Rostade kokoschips

Tillägg:
1 gr kalciumsulfat CaSO4
0.5 gr NaCl, bordssalt
1 gr kalciumkarbonat , CaCO3

http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=XFXC31H

Author:

George

Boil Size: 3.5 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: Corn Sugar

Priming Amount: 2.16 oz

Creation Date: 4/2/2012 3:15 PM

Notes: Windsor is to reflect the English Monarchy by being an English Malted beer with German/Belgium hop bittering and aroma.

A work in progress.

Author:

Detroitlionfan

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.035

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: 4/7/2015 6:01 PM

Notes:

Author:

David Saba

Boil Size: 4 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: 5/19/2013 4:40 PM

Notes: I soaked the seeds for four hours then mesquite smoked the hemp seeds in a mesh bag for 2 hours. Crushed the seeds in the bag and steeped with the grains. Get a real earthy taste and a lot of smoke - you have to love a smoked beer to like this - needs at least 4 weeks aging in the keg. Good sipping brew - and quite the novelty. Enjoy Hemp seeds purchased from My Spice Sage - http://www.myspicesage.com/hemp-seeds-with-shell-p-933.html

Author:

clinto30

Boil Size: 6 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: 7/4/2012 3:37 PM

Notes: Ferment for 2 weeks in a primary and 2 weeks in Secondary w/Agave Nectar. Agave Nectar was Worted w/2 Qrts of water as a 1to1 ratio, cooled over ice bath then pitched in the secondary. MAKE SURE YOU SANITIZE. This recipe gets close to the same flavor as Corona w/shot of Patron. (I still added a shot of Patron though.) Forget the Agave Nectar and you will have a Great Kegged Corona Clone Just dont use a secondary, go 4 weeks in the primary. Great beer for the keg.
Use pure Oxy to airate for 20 Sec.

Author:

Drake

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2013 8:21 AM

Notes:

Author:

Ron Fischer

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: 4/11/2011 11:06 PM

Notes: Clean refreshing initial taste, with chille pepper hit at the end. Not over powering or bitter. Plenty of sweetness to balance heat of the pepper without being too sweet.

Author:

Boil Size: 9 Litres

Boil Time: 80

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2018 1:03 AM

Notes: 1. Mash grains with 4.5L at 67-70 degrees for 70 minutes
2. On the side, boil 2L of tap water and add Pale and Wheat LME late additions to sterilise (Dry Extract can be substituted). Put in cold water bath to cool.
3. Drain mash into boiler and sparge grains with 80degrees water up to 9L in boiler
4. Boil for 70 min, and then add remaining 500g of wheat LME + top boiler back up with kettle boiled water before first hop addition (total boil time = 80min)
5. After last hop addition, sit in cold water bath for 30 minutes, replacing water once after 15min
6. Top up with chilled distilled water to make 19L. Pitch yeast at 18deg and ferment at this temperature.
NOTE: Most NEIPA's suggest Wyeast London III however the brewshop had none so I used Mangrove Jacks M42 New World Strong Ale powdered yeast and re-hydrated in water+tsp of Dextrose prior to pitch
7. Add first dry hop just after primary fermentation kicks in
8. After primary fermentation settles (est. 5 days) step temp up 20 degrees for 2/3 days to initiate Diacetyl rest
9. Rack into secondary and add second dry hop addition, remove hops after 4-5 days and bottle any at this point.
NOTE: I used my serving keg as the secondary but I cut a small piece off the dip tube to prevent sediment come into the glass
10. For kegging, cold crash (put my fridge setting to "coldest"), transfer to keg, and set desired carbonation level and leave for 1 week.

This beer FG came out at 1.011 which took it to 5.5%ABV

Photos show 2 days after gassing (carbonation yet to fully absorb). Not quite as milkshake-like as typical NEIPA but this was a partial mash which is understandable.

Aroma: Pronounced waft of passion, mangos, oranges
Taste: No bitterness or resin (suited to NEIPA style) and very forward on tangerine/apricot/nectarine. Good sweetness and creamy texture to balance making this taste like the liquid left after tinned fruit salad. DELICIOUS!

Author:

sebastianswaltz

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.071

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: 2/1/2015 2:44 AM

Notes:

Author:

GUY235

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 42

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: 2/7/2015 6:16 PM

Notes: Very small amount of chocolate to get the color right.

Efficiency adjusted to reflect actual OG.

Light refreshing beer.
No chocolate or other strong flavors.

Author:

max chavez

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.021

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/6/2014 6:35 AM

Notes: Starter 3.6oz dme in 1.5L h20
18hrs
Pitch yeast at 70, let Rise to about 80deg

whirlfloc

Author:

Luca

Boil Size: 13.5 Litres

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: Dextrose

Priming Amount: 130g

Creation Date: 10/10/2012 6:49 PM

Notes: I have this now brewed and bottled. I'll add a final note when it's properly conditioned and tasted.

Author:

MoleculeChaser

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 7/18/2015 5:29 PM

Notes:

Author:

jdkaufman

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2013 2:01 AM

Notes:

Author:

eimale

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 99

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: 11/21/2012 9:04 AM

Notes: I had to raise the efficiency to 99% to get the 1.090og reading I got when I Pitched. Seems a bit odd to me.

Author:

utahpete

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

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: 4/2/2019 5:00 PM

Notes: 04022019
5 Gal RO H2O
Mash grains at ~150.F for ~45 minutes
Add LME and Bring to boil
Add minerals and hops
Add hops according to schedule in stainless hop sleeve.
Pull 1L wort and cool for yeast starter
Add 1 gal 2X filtered tap water ( brought to 5.5 Gal ), add yeast nutrient and add hops at 190.F
Chilled over night, pitched yeast ( 6.5 Gal bucket) approx 5.5 Gal yield.
OG 1.060 Herculometer, 16.2 1.067 Refractometer.
Put waterproof heating mat around bucket and set Inkbird wireless controller to 68-70.F
Up
04/04/19 Add 1st dry hop addition at high krausen.
Up fermentation temperature to 75.F
04082019- SG 1.008~
04092019 Refractometer ~8, 1.030

Author:

seaforth41

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.082

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: 2/21/2015 1:42 PM

Notes:

Author:

Boil Size: 53 Litres

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 29 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2017 4:08 AM

Notes: Recipe for single batch, 2.5 mash thickness, should be right at 53L

After two batches plus 25L dilution gravity gravity should be 1.086.
High attenuation yeast (78%+ (Kveik?)) should give us ABV of 8.9%