Partial-mash Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Long Time	American IPA	5.5 Gallons	1.032	1.006	3.35	4.72	15.83 °L	141	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.023 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: 11/15/2024 8:05 PM Notes:
Crisp Merica Ale	Cream Ale	5.5 Gallons	1.046	1.008	4.93	13.62	6.23 °L	140	0
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.018 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: dextrose Priming Amount: 5.0 oz Creation Date: 5/9/2025 5:48 AM Notes:
Fall Saison	Saison	5.5 Gallons	1.065	1.015	6.61	42.78	10.61 °L	138	0
Author: MattMiles36 Boil Size: 6 Gallons Boil Time: 45 Boil Gravity: 1.06 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: 9/9/2025 8:53 PM Notes:
Marcowe Y Krakowye	Oktoberfest/Märzen	21 Litres	1.059	1.009	6.57	21.92	7.46 °L	137	0
Author: Saunders Brewery Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.103 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: 6/1/2025 12:11 PM Notes:
Coffee Blossom	No Profile Selected	9 Litres	1.062	1.015	6.07	23.67	4.73 °L	136	0
Author: Tong Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.05 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: 5/14/2025 12:38 PM Notes:
BaB (Barely A Beer)	Premium American Lager	10 Litres	1.052	1.007	5.93	15.93	2 °L	135	0
Author: Boil Size: 20 Litres Boil Time: 80 Boil Gravity: 1.026 Efficiency: 80 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: 11/2/2025 8:46 AM Notes:
Awesome Recipe	Blonde Ale	10 Litres	1.046	1.009	4.88	146.18	3.34 °L	134	0
Author: Boil Size: 7 Litres Boil Time: 60 Boil Gravity: 1.066 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: 5/10/2025 8:29 AM Notes:
Kama Citra	English IPA	5 Gallons	1.052	1.013	5.12	27.57	7.36 °L	134	0
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:
Kiwi Wheat	Fruit Beer	6.25 Gallons	1.051	1.013	5	25.27	3.29 °L	134	0
Author: Talia Perkins Boil Size: 6 Gallons 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/28/2025 5:59 PM Notes:
Cali Common STEAM Beer	California Common	3 Gallons	1.051	1.01	5.45	36.24	10.28 °L	133	0
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
1933 Lorimer & Clark SA 12L V3	Strong Scotch Ale	12 Litres	1.096	1.024	9.42	129.92	14.72 °L	133	1
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!
Miksas	Czech Pale Lager	25 Litres	1.051	1.011	5.27	26.69	4.38 °L	133	0
Author: Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.042 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: 10/7/2025 11:26 AM Notes:
EHFFE Weizn	Weizen/Weissbier	21 Litres	1.054	1.013	5.29	21.94	3.57 °L	132	0
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:
Henry I: Easy English Mild	Dark Mild	3 Gallons	1.041	1.011	3.97	77.78	12.63 °L	130	0
Author: Boil Size: 4.57 Gallons 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: 9/3/2025 1:12 AM Notes:
Rosebery Brown Ale	British Brown Ale	8.5 Litres	1.049	1.01	5.15	22.32	18.92 °L	130	0
Author: Pivo Vino Bru Boil Size: 4.25 Litres Boil Time: 30 Boil Gravity: 1.099 Efficiency: 60 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: 8/29/2025 5:28 PM Notes:
Awesome Recipe	American Pale Ale	7 Litres	1.048	1.012	4.7	17.67	3.12 °L	130	0
Author: Boil Size: 12.76 Litres Boil Time: 60 Boil Gravity: 1.026 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: 6/28/2025 8:44 AM Notes:
Weizen	Weizenbock	20.8 Litres	1.022	1.005	2.15	0	9.07 °L	130	0
Author: Boil Size: 26.48 Litres Boil Time: 60 Boil Gravity: 1.017 Efficiency: 70 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: 11/28/2025 4:51 AM Notes:
Awesome Recipe	Belgian Pale Ale	20 Litres	1.053	1.006	6.25	44.66	11.98 °L	129	0
Author: Boil Size: 26.17 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/30/2025 11:22 PM Notes:
Awesome Recipe	Robust Porter	19 Litres	1.05	1.013	4.95	0	33.17 °L	128	0
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.034 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: 5/27/2025 5:07 AM Notes:
Fair Brook Rye Amber Ale	American Amber Ale	5 Gallons	1.05	1.012	5.1	29.3	16.19 °L	128	0
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%)
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