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

Author:

Tycho52

Boil Size: 7 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: 12/28/2012 7:54 PM

Notes: Mash for 60 min.

Author:

GUY235

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 11/19/2016 1:56 PM

Notes:

Author:

Eldritch Brewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.056

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: 4/11/2016 7:22 PM

Notes:

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:

EBCB

Boil Size: 6 Gallons

Boil Time: 105

Boil Gravity: 1.123

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/6/2013 4:11 AM

Notes:

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:

YHCDublin

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 35

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: 8/27/2016 9:39 PM

Notes:

Author:

JMcNair

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.136

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2015 6:27 PM

Notes: Did the steeping of grains by 1 qt to 1lb if grains. Added grain and brought just to a boil and then covered and let sit. Brought 1 gal filtered water to near boil and added DME (6lbs at first, then 3more after getting closer to boil again). Took around 25 minutes of steeping before water was boiling. Poured 1 gal of water plus 1 qt that was saturating the grains and poured through grains 2x. Brought back to a boil and started the clock with the first hop addition (60min). Calypso 1oz to start. Citra 2oz at 45 and 30. Another shot of Calypso at 15. Added the sugar and irish moss at 10. Last hop add of German Hull Melon at 2 minutes.

To get the wort down, I tried to put in the sink with cold water (initial some ice). Once the water was warm, I refilled with cold. Did this for 15 min or so. Then to wort chiller and added 3 gal of almost frozen spring water.

Chilled to 67 and pitched yeast. OG was around 1.076. Lower than I wanted since I added .5gal too much water (than I intended)

Started 8:45 ended 11:45, all in.
Difficulty starting to ferment (3rd day). Moved to warmer room and shook it up and then it took off. Had to create a blow off system since it was foaming so much.

1 week transferred to secondary, no issue. FG was down to 1.010! Not sure how but the yeast apparently were hungry. THis puts the ABV closer to 8.5 and drops the IBU probably below 100.

Another week plus (11/30/15) bottled. Tasted as expected - Belgian round malty flavors, yeasty (very cloudy as well), but with a bit of bitterness all around. Not quite the 100 range bitterness, but that's probably due to the high malt flavors and the high ABV fire. Could be a good balance.

Used 5.5g of corn sugar for a slightly higher carbonation rate. Hoping for more of the seltzer-ish fine effervescence.

Should probably wait until after the new year to test and early Feb for release.....

Author:

jimdubc

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/1/2015 11:35 PM

Notes:

Author:

Jhashfinger

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 35

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: 1/15/2017 10:06 AM

Notes: 10lbs extract + 2 -2 1\2lbs mixed grains. Going for a medium\strong balanced flavor. Malt forward brown IPA.
I guessed with hops on the last batch and hit a whopping 133 ibus at 3.5abv. Yikes (: talk about a hoppy session beer.

Author:

nerdalertbrewing

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

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: 1/15/2016 5:21 PM

Notes:

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:

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:

Brouwerij de Keijser

Boil Size: 10 Litres

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 70

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: 1.49 bar

Creation Date: 3/8/2022 8:20 AM

Notes: https://www.pravda.beer/en/victory-beer-series-from-lviv-ukraine/

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:

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:

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%

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: 11/13/2011 12:30 AM

Notes: Brewed on 11/12/11:
- Total volume 5.2 gal
- Pitched at 71 degrees

Racked on 11/19/11:
- Gravity @ 1.028

Author:

MarylandBrewer

Boil Size: 7 Gallons

Boil Time: N/A

Boil Gravity: 1.053

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: 11/8/2015 5:38 PM

Notes: A fruit cider with added sugar

Author:

Critter

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.138

Efficiency: 70

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: 2/1/2015 7:49 PM

Notes: Trying to make a nice, hearty, ink - black American Oatmeal Stout that emulates the Founders product. Kona coffee was roughly cracked for adding at end of boil. For the coffee addition in the secondary, a strong 4-6 oz. was brewed and added. R.D.W.H.A.H.B