Partial-mash Homebrew Beer Recipes | Page 418 | Browse 5,000+ at Brewer's Friend

Author:

Tim

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2023 9:16 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.017

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/20/2023 9:23 PM

Notes:

Author:

Boil Size: 26.2 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: sucrose

Priming Amount: 119.1 g

Creation Date: 10/13/2025 10:30 AM

Notes: Experimental brew comparing use of non-toasted koji rice/mugwort vs toasted koji rice/hops for effects on flavour, body and head retention, as well as the citric acid level as a by product of the koji

koji strain: Aspergillus kawachii (non pigmented strain of black koji)

Will update recipe when brews are completed, or as I go during the process

Oh, this is my first beer. I take no accountability for terrible beer if you attempt this recipe

Author:

Boil Size: 28.7 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/15/2023 4:31 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.1 oz

Creation Date: 9/16/2023 8:56 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.147

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: dextrose

Priming Amount: 5.4 oz

Creation Date: 10/16/2023 4:24 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.054

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: N/A

Creation Date: 11/11/2023 1:40 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 9.6

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2024 1:53 AM

Notes:

Author:

BeerNube69

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.015

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: N/A

Creation Date: 2/15/2025 3:01 AM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 75

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: 12/20/2023 11:47 PM

Notes:

Author:

1 Barrel Brewing Company

Boil Size: 7.8 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 2.0

Primary Temp: 49 ° F

Priming Method: co2

Priming Amount: 7.22 psi

Creation Date: 10/3/2024 2:13 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/29/2024 12:08 AM

Notes:

Author:

Vonchilliman

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 113.9 g

Creation Date: 7/21/2024 5:23 AM

Notes: Adapted from the Kellerbier recipe in the fantastic book Homebrew Handbook by Dave Law and Beshlie Grimes.

Adjusted for New Zealand malts and hops.

Motueka or Riwaka should be a good NZ equivalent to the specified Saaz hops.
Pacifica should be a reasonable equivalent to Hallertauer Hersbrucker hops.

Could use Saflager 34/70 yeast and considered Kolsch k-97(ale) but settled on the Novalager4 because it's a) in stock and b) god to try.

Reduced LME from 1.8 to 1.5Kg.

Check head - maybe try carapils instead of chit malt next time.

Again, due to Hop availability. I'll substitute:
Motueka for Saaz for bittering
Wakatu for Hallertau hersbrucker for aroma
And keep the IBUs the same or slightly higher than the original 20 IBUs (increased to 28 IBU)
Increased DME from 550 to 750 g to compensate - stock availability of LME.

150g Torrified wheat swapped for 150g chit malt - head retention.

Brew turned out well, but a little roasty tasting for me, next time I will swap out the chocolate malt for something softer and a little sweeter.
Also a little more carbonation would be nice.

Author:

Boil Size: 35 Gallons

Boil Time: 60

Boil Gravity: 1.178

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2024 1:49 PM

Notes:

Author:

Dunwell

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.148

Efficiency: 75

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: N/A

Creation Date: 9/28/2022 12:57 AM

Notes:

Author:

rauchadler

Boil Size: 6.11 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2024 2:22 PM

Notes:

Author:

Bames

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2021 1:25 PM

Notes:

Author:

Boil Size: 6.97 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.1 oz

Creation Date: 2/1/2024 8:39 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.018

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2022 11:40 PM

Notes:

Author:

Brew it Bru

Boil Size: 25.88 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

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: 111.1 g

Creation Date: 5/9/2025 10:51 AM

Notes: This is a partial Mash Brew using a small amount of Grain for colour and flavour. Here is a breakdown of the steps needed. Read through everything carefully before you begin and prepare/weigh out all of your equipment and ingredients before beginning the process. Ensure everything is clean and sanitary.

The road to successful brewing is preparation.

Steeping the Grains.

1. In a saucepan heat 1.5L of water to a temp of 70C, once at temperature add the Grains to the water and steep for 30 minutes, trying to keep the temperature between 63C to 67C.

Mixing the Dry Malt Extract

2. During this time in a separate pot heat another 6L of water to around 80C, Once at temperature add the 2kgs of Dry Malt Extract and the 1kg of dextrose a little at a time and stir in until it is dissolved fully. Once fully dissolved you can add the wort from the steeped grains into the mix. Use a sieve or something similar to ensure that no grains go into the boil pot

Boil Phase

3.Bring this mixture to boil, taking care not to allow it to boil over.

4. Once you have achieved a gentle Rolling Boil, you can start your 60 minute timer.

Hop Additions (stir Hop additions into the boiling wort)

5. At this stage (the start of 60 minutes) you can add 20g the Summit Hop and stir in. This is your bittering hop. This hop will boil for 60 minutes (the longer a hop boils, the more bitterness it contributes to the finished beer)

6. When there are 15 minutes of the 60 minutes remaining it is time for the next hop addition: Add 25g of the Mosaic Hop to the boil and stir in. If you have yeast nutrient and Irish Moss or a Whirfloc Tablet you can add it at the same time.

7. At the end of the 60 minutes you can turn off the heat source and stop the boil.

8. Cool down the wort by adding cool or cold water to the wort and bring it up to the 20L Volume. Take care not to damage your fermenter if it is made of plastic by adding wort that is too hot.

9. Once you have cooled to a temperature of around 20C, you can transfer the finished wort to your carefully sanitised fermenter.

10. Take a hydrometer reading at this point and record the O.G. (Original Gravity). You may have achieved the predicted O.G. of 1.058, this reading is not guaranteed to be the same as DME can vary from batch to batch, but it should be close to that number.

10. You can now pitch the yeast on top of the wort, fit the airtight lid and airlock.

11. Ferment at a constant temperature of around 22C, primary fermentation will be complete in 5 to 7 days.

12. Dry Hop. On day 5 you can add the dry hops (25g Mosaic) if you wish. This will add aroma and some flavour. You do not have to do this if you are happy with how the beer is tasting at this stage. However dry hopping is often a step in the production of this beer style.

12. Once airlock activity has ceased you may take a 2nd Hydrometer reading. The predicted F.G. (final gravity), for this recipe is 1.007. Once you are happy that the primary fermentation is complete you can proceed to bottling your beer.

I hope you enjoy the process and the finished beer.