Partial-mash Homebrew Beer Recipes | Page 428 | Browse 5,000+ at Brewer's Friend

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 11/7/2023 5:45 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 9/7/2023 11:16 AM

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: 2/23/2024 1:09 AM

Notes:

Author:

Meat_Cathedral

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 3.56 bar

Creation Date: 4/10/2026 10:44 PM

Notes: Supposed to be a Fruli clone. First time partial mashing in ages trying to get the process and equipment to be less hassle.

Author:

ChrisNalboneHomeBrew

Boil Size: 4.5 Gallons

Boil Time: 75

Boil Gravity: 1.007

Efficiency: 50

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: 2.9 oz

Creation Date: 1/18/2026 4:07 PM

Notes: some loss of grain weight during sifting of powder, so increasing DME from 2.625 to 2.7 to get back to target OG

Author:

Boil Size: 63.2 Litres

Boil Time: 60

Boil Gravity: 1.006

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: turbinado

Priming Amount: N/A

Creation Date: 10/23/2024 3:39 PM

Notes:

Author:

Boil Size: 3 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/8/2025 7:53 PM

Notes:

Author:

Boil Size: 6.2 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: dme

Priming Amount: 7.2 oz

Creation Date: 12/7/2025 1:15 AM

Notes:

Author:

Boil Size: 14.85 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: 1.58 bar

Creation Date: 8/4/2024 9:48 PM

Notes:

Author:

Boil Size: 56.2 Litres

Boil Time: 60

Boil Gravity: 1.053

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: 10/22/2024 8:06 PM

Notes:

Author:

Boil Size: 6.51 Gallons

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: co2

Priming Amount: N/A

Creation Date: 5/5/2025 2:44 PM

Notes:

Author:

E Kostelak

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.104

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: 7/20/2025 6:22 PM

Notes:

Author:

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: sucrose

Priming Amount: 205.5 g

Creation Date: 2/10/2025 9:38 AM

Notes:

Author:

Obscure

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 62

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: 1/25/2026 2:09 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: 1.09

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: -12 psi

Creation Date: 11/10/2025 11:31 PM

Notes:

Author:

Boil Size: 7.15 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 8/2/2025 6:19 PM

Notes:

Author:

Andrew Lehmann

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 48

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: 11/5/2025 10:58 PM

Notes: I was inspired to make this after seeing that Maine Beer Company was releasing a Rye Amber Ale as a "Black Barn Exclusive" in their Freeport taproom (https://www.instagram.com/p/DQsOw9_EoVA/). This will be my first time trying a partial mash since Rye LME/DME is nowhere to be found on the market these days. I'll be using the Brew In A Bag (BIAB) technique for the Rye malt mash. I'm assuming my overall efficiency will be closer to 50% than 70%.

Brewing, Finishing, and Packaging Notes:

Brewed: Sunday, December 21st, 2025

- Mashed 2 lbs of crushed Rye malt using BIAB.
- Research convinced me that, since rye would be more than 20% of my grain bill, I should start with a "beta-glucan rest" to reduce wort viscosity and ultimately improve the beer's mouthfeel. I did this at 104 degrees for 30 minutes. See, e.g., https://www.brewingnordic.com/new-nordic-beer/brewing-with-rye/
- Next, I increased the temperature to 158 degrees and rested for 1 hour, keeping the temperature between 154-158 the entire time. For the last 30 minutes, I added the steeping grains (4 oz of chocolate malt and 4 oz of melanoidin malt) in a separate muslin bag. I removed the muslin bag of steeping grains before lifting the BIAB bag and squeezing out as much liquid as possible into the kettle.
- Next, I raised the temperature to 212 degrees (full boil) and added about 4 lbs of Amber LME + 0.5 oz Centennial hop pellets (60 minutes)
- Added 0.5 oz Cascade hop pellets at 20 minutes and then added the remaining Amber LME (about 2 lbs).
- Added 0.5 Cascade hop pellets at 0 minutes
- OG: 1.050 (.04 below target)

Tested (first sample): Sunday, January 4th, 2026
- FG: 1.014 (1.050 OG) = 4.73% ABV
- Decided to raise temperature of fermenter to 69 degrees and wait at least one more week to take a second sample

Tested (second sample): Friday, January 16th, 2026
- FG: 1.013 (barely) = 4.86% ABV
- I think the actual FG reading may be something close to 1.0135, in which case the ABV is about 4.8%

Bottling (pre-dry hop): Thursday, January 22nd, 2026
- Bottled 12 12-oz bottles with one fizz drop each

Dry-Hopping: Thursday, January 22nd, 2026
- Added 1oz of Cascade hops into mesh screen filter dropped into fermenter; planned for a 3-day dry-hop
- Removed mesh screen filter on Sunday, January 25th, 2026

Kegging: Sunday, February 1st, 2026
- Filled keg with about 4-4.5 gallons of dry-hopped beer
- Set carbonation level at about 2.5 volumes (10 PSI)

Tested Bottle Conditioning: Thursday, February 5th, 2026
- 2 weeks after bottling
- Very light carbonation, needed at least one more week

Tested Keg Conditioning: Sunday, February 6th, 2026
- 1 week after kegging
- Lightly carbonated, but very close; noticeable dry-hop aroma

Tested Bottle Conditioning (2): Saturday, February 14th, 2026
- Nicely carbonated; poor head retention
- Rye (malty/bready) flavor comes through more in the non-dry-hopped beer, but the overall flavor seems better in the kegged dry-hopped beer, which seems to accentuate the sweetness. I think dry-hopping with Cascade was a good choice for this beer. I would be interested in trying a Chinook dry-hop in a version with a slightly higher ABV (5.5-6%)

Author:

Brouwerij de Keijser

Boil Size: 10 Litres

Boil Time: 180

Boil Gravity: 1.069

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: 54.6 g

Creation Date: 3/13/2024 4:24 PM

Notes: From the beer blog Shut Up About Barclay Perkins:
http://barclayperkins.blogspot.com/2016/10/lets-brew-wednesday-1933-lorimer-clark.html

Invert sugar - 300 gram:
240 gram socker
120 gram vatten
1/4 tsk citronsyra
Blanda och koka upp
Låt skjuda i 20 minuter
Klart!

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.043

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: 8/3/2025 11:10 PM

Notes:

Author:

Drink your own experiments

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.112

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: 8/18/2025 12:14 AM

Notes: