Partial-mash Homebrew Beer Recipes

Page 59 of our growing list of 5,000+ partial-mash homebrew beer recipes. Sort by beer style, batch size, ABV and more.

Browse All Recipes or explore by brewing method: All-grain | Extract | BIAB | Partial Mash

Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Cheerioats	Blonde Ale	5.5 Gallons	1.051	1.012	5.13	16.94	5.41 °L	1.3K	1
Author: Thomas.Johnson.FL@gmail.com 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: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/2/2015 2:55 PM Notes:
Hoppy Brett Ale	Saison	10 Litres	1.043	1.008	4.58	31.22	4.72 °L	1.3K	0
Author: Boil Size: 4 Litres Boil Time: 30 Boil Gravity: 1.064 Efficiency: 65 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: 4/19/2016 7:05 AM Notes:
Imperial Pilsner	German Pilsner (Pils)	5.25 Gallons	1.073	1.02	6.99	36.09	4.75 °L	1.3K	1
Author: mytdil6 Boil Size: 2.25 Gallons Boil Time: 60 Boil Gravity: 1.171 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/2/2016 9:01 PM Notes:
Bunkerbräu SE	Oktoberfest/Märzen	19 Litres	1.057	1.016	5.42	27.85	11.48 °L	1.3K	0
Author: Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.044 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.5 Primary Temp: 11 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/16/2015 12:53 PM Notes:
IDP IPA	American IPA	22 Litres	1.063	1.013	6.65	47.54	11.23 °L	1.3K	0
Author: S.Berg Boil Size: 7.5 Litres Boil Time: 60 Boil Gravity: 1.185 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/25/2015 8:15 PM Notes:
Belgian Blue Experiment	No Profile Selected	4.5 Gallons	1.081	1.017	8.49	22.88	18.99 °L	1.3K	1
Author: ElScootro Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.066 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: 2/13/2016 1:59 PM Notes:
Intrepid Sewer Rooster	Saison	4.5 Gallons	1.048	1.005	5.59	35.42	4.9 °L	1.3K	0
Author: ChrisNalboneHomeBrew Boil Size: 3.88 Gallons Boil Time: 75 Boil Gravity: 1.023 Efficiency: 50 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: 4.6 oz Creation Date: 3/30/2019 9:02 PM Notes: Bake sanitized Clementine peels (remove pith) at 225F for 40 mins Steep grains in 3 gals spring water at 154F for 60 mins Rinse with 2 quarts spring water at 170F Top off with 1.5 gals boiling spring water, once grains removed/rung out of kettle Add hops/extras per schedule Chill to 70F using wort chiller, xfer to carboy Top off to achieve 1.045OG (3.2 gals, post-boil at 1.06 at 68.5F Calculator suggests adding 1 gals to get to 4.25 gals to get to 1.045 Added 3 quarts -> 1.046 @ 67F
Bee Sting Saison	Saison	5.5 Gallons	1.076	1.011	8.55	19.7	3.74 °L	1.3K	0
Author: soldermooth Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.14 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/7/2017 8:56 PM Notes: Add Irish Moss in last 15 minutes of boil Add Yeast Nutrient when pitching
Cascade Pale	American Pale Ale	5.5 Gallons	1.087	1.022	8.52	43.93	13.88 °L	1.3K	1
Author: jabold Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.159 Efficiency: 45 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: 2/23/2015 6:37 PM Notes:
Zegema Beach IPA - Extract	American IPA	5.5 Gallons	1.067	1.014	7.01	74.42	6.31 °L	1.3K	0
Author: MightyHalls Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.123 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: 1/30/2016 6:11 PM Notes: 3rd Place - American IPA - 2015 Operation: Fermentation - Cane Island Alers
Fast Sour By Pete Mortensen	Berliner Weisse	5 Gallons	1.034	1.01	3.14	0	2.06 °L	1.3K	0
Author: Milk The Funk Boil Size: 6.1 Gallons Boil Time: 60 Boil Gravity: 1.028 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: 12/31/2018 8:10 PM Notes: Optional: Choice of Herb such as: Lemon Verbena, Rosemary, and Lemongrass, added at 15 minutes left in boil. :Please read instructions: DIRECTIONS 1. In a medium saucepan, bring 1 liter of water to boil over high heat to make starter wort, or unfermented beer. Remove from heat and stir in 2 cups dry malt extract until completely dissolved. Bring back to a boil for 10 minutes, then cool to 120°F by covering pan with lid and running cool tap water over it. Once cooled, scoop 2 tablespoons Greek yogurt into a sanitized 64-ounce mason jar or glass jug, then pour in cooled wort on top. Cover the top of the vessel loosely with foil, then insulate with a blanket or neoprene sleeve. Hold as close to 110° as possible for 60 to 72 hours. Heat 1.5 gallons water in a stockpot to about 160°F, then add all grain, stirring to avoid clumps. Cover pan with lid, remove from heat, and hold at temperature for 1 hour by wrapping pot in a thick towel. This is your "mash tun." Meanwhile, in a separate kettle, heat another 1.5 gallons of water to 170°. This is your “hot liquor tank,” which provides a reservoir of hot water to rinse the grains with in a later state. When hot liquor tank comes to temperature, bring mash tun to 175° over medium heat, then turn off heat. Place a large fine mesh strainer (12” in diameter has just enough capacity for 5 pounds of grain) over the top of a third 5-gallon brewing kettle. Pour the contents of mash tun through the fine mesh strainer into the kettle. Let stand until grain has fully drained. Ladle all 1.5 gallons of water from your hot liquor tank over the grains in the colander, rinsing off any additional sugars on the surface of the grains. When finished, taste the grains; all sweetness should be gone. If you taste any sugar, heat more water to 170° and rinse over the grains until they taste bland. You should have about 3 gallons of wort in the kettle at this point. Bring to a boil over high heat, then stir in herbs. After 15 minutes, smell steam to ensure no aroma of cooked corn (DiMethyl Sulfide, or DMS). The goal is to sanitize the wort and boil off DMS without losing much yield. If you can detect DMS aroma in the steam, keep boiling until it is no longer apparent. As you end the boil, switch off heat, and place thermometer in the wort. Pour 2 gallons of refrigerated purified water into the kettle, increasing volume to 5 gallons and dropping the temperature between 120 to 130°F. Stir vigorously with a large spoon to cool further if temperature is a little on the high side. Once at temperature, pour all liquid and solids from bacterial starter from step 1 directly into kettle. Cover tightly with foil or plastic wrap and insulate with a thick bath towel, holding at temperature for 24 hours to ensure sufficient acid formation. Because fermentation generates heat, the simple insulation is enough to stay above 100° overnight, ideal growing temperature for lactic acid-producing bacteria. 24 hours later, sanitize your fermentation carboy by diluting 1 teaspoon of Starsan sanitizer in a gallon of water inside the carboy. Shake up and roll the carboy on its side to ensure the liquid touches all interior surfaces and the opening. Pour out when complete. Pour off 10 ounces of your storebought unpasteurized sour beer (reserve for your well-deserved enjoyment), reserving just over 3 ounces (about the bottom quarter of the bottle) of liquid and yeast and bacteria-rich dregs from the bottom. Using an auto-siphon device, transfer soured wort into carboy, then pour in the remaining liquid and dregs into the carboy. Add an airlock and rubber stopper to the top, then set in a cool location in the high 60s to low 70s to favor yeast activity over further bacterial growth and souring. Taste periodically, using your pipette reserved for sour beers, starting at about 2 weeks from initial brew day. When beer is both tart and lightly buttery (from diacetyl), add the brettanomyces, dumping the full vial into the carboy. Taste again with pipette a week or so after brettanomyces addition. If the buttery flavor has dissipated and the beer tastes “bright,” use a sanitized hydrometer, testing jar, and pipette to take a sample. If the specific gravity is at or below 1.010, the beer is ready to be transferred to a keg or bottles; if not, continue fermenting until reaching this target. Do not replace beer tested to the carboy. To carbonate, heat 1 cup of water to boiling, then turn off heat and add 4.5 ounces dextrose (corn sugar) to hot water and stir until dissolved. Pour into carboy through a sanitized funnel and let sit for 10 minutes, then use auto-siphon to transfer liquid into bottles, and adding caps and sealing them as you go. This should yield approximately 48 12-ounce bottles. Alternatively, transfer to sanitized keg and carbonate following keg carbonation instructions. For natural carbonation, the beer should be ready in 2 to 3 weeks.
Cascadence IPA	American IPA	5.5 Gallons	1.063	1.015	6.33	42.05	9.66 °L	1.3K	0
Author: HG Brewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.099 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 9/3/2014 6:14 PM Notes: Primary: 1-2 weeks Secondary: 2 weeks, dry hop 5 days with 1 oz. Cascade. Add gelatin (optional) and cold crash 3 days. Bottle condition, leave at room temp. for 21 days, chill 3 days, enjoy. An IPA with big flavor and drinkability.
Grapefruit Honey Ale	American IPA	5 Gallons	1.058	1.013	5.84	42.91	7.01 °L	1.3K	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.074 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: honey Priming Amount: 3 tablespoons Creation Date: 4/7/2016 6:02 PM Notes: PREP Peel from 1 scrubbed and dried grapefruit 60-MINUTE MASH AT 152 ° F 2 quarts water, plus 1 gallon for sparging 1.35 pounds English Pale malt 0.1 pound Victory malt 0.1 pound Caramel 10 malt 0.1 pound Caramel 20 malt 0.15 pound torrified wheat 60-MINUTE BOIL 0.1 ounce Columbus hops 0.2 ounce Amarillo hops, divided into halves 0.2 pound clear Belgian Candi Sugar ¼ cup honey FERMENT ½ packet English ale yeast, such as Safale S-04 (see note) 3 tablespoons honey, for bottling Note: Hops, like other crops, experience shortages depending on the growing season. Amarillo stocks can vary from year to year. So if you have a hard time finding them, try Centennial or Cascade for a citrus-filled hop character. PREP: Preheat the oven to 250 ° F. Place the pieces of grapefruit peel directly on a baking sheet and bake on the lower rack until they are dry, 15 to 20 minutes, or until the peel begins to brown. MASH: In a medium stockpot, heat the 2 quarts water over high heat to 160 ° F. Add all the malts and torrified wheat and stir gently. The temperature should reduce to 150 ° F within 1 minute. Turn off the heat. Steep the grains for 60 minutes between 144 ° F and 152 ° F. Every 10 minutes, stir and take the temperature. If the grains get too cold, turn on the heat to high while stirring until the temperature rises to that range, then turn off the heat. With 10 minutes left, in a second medium stockpot heat the 1 gallon water to 170 ° F. After the grains have steeped for 60 minutes, raise the heat of the grains-and-water mixture to high and stir until the temperature reaches 170 ° F. Turn off the heat. SPARGE: Place a fine-mesh strainer over a pot, and pour the grains into the strainer, reserving the liquid. Pour the 1 gallon of 170 ° F water over the grains. Recirculate the collected liquid through the grain once. BOIL: Return the pot with the liquid to the stove on high heat and bring to a boil. When it starts to foam, reduce the heat to a slow rolling boil and add the Columbus hops. Add half of the Amarillo hops after 30 minutes, the grapefruit peel after 55 minutes, and the remaining Amarillo hops after 59 minutes. Prepare an ice bath by stopping the sink and filling it with 5 inches of water and ice. At the 60-minute mark, turn off the heat, add the Belgian Candi Sugar and ¼ cup honey, and stir to dissolve. Place the pot in the ice bath in the sink and cool to 70 ° F, about 30 minutes. FERMENT: Using a sanitized funnel and strainer, pour the liquid into a sanitized fermenter. Add any water needed to fill the jug to the 1-gallon mark. Add the yeast, sanitize your hands, cover the mouth of the jug with one hand, and shake to distribute evenly. Attach a sanitized stopper and tubing to the fermenter and insert the other end of the tubing into a small bowl of sanitizing solution. The solution will begin to bubble as the yeast activates, pushing gas through the tube. Wait 2 to 3 days until the bubbling has slowed, then replace the tubing system with an airlock. Wait 11 more days, then bottle, using the 3 tablespoons honey. Variations: 1 ½ tablespoons of fresh grated ginger. Add it at 55 minutes into the boil. Agave nectar will work as a substitution for honey.
Mega Black House	Imperial Stout	5 Gallons	1.098	1.023	9.8	61.87	50 °L	1.3K	0
Author: DavidHume Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.078 Efficiency: 35 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: 7/10/2015 5:12 PM Notes:
Angry Hoppy Bunny	American Pale Ale	5.5 Gallons	1.053	1.011	5.49	43.47	10.24 °L	1.3K	1
Author: Tycho52 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: Dextrose Priming Amount: 3 0z. Creation Date: 2/2/2013 5:59 AM Notes: Didn't make starter. Primary fermentation 21 Secondary fermentation 7
ESBBBBBB	Extra Special/Strong Bitter (ESB)	5 Gallons	1.053	1.014	5.08	22.49	1.22 °L	1.3K	0
Author: Eric Stier Boil Size: 2 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: 3/10/2011 4:16 PM Notes: First attempt at "recycled" yeast - made starter w/ slight activity. No apparent activity after 36 hrs in primary so I added a pack of dry yeast to kick start the process. Still in primary. Go to secondary on Saturday.
Cherry Beer	Fruit Beer	11 Litres	1.06	1.004	7.34	17.17	10.22 °L	1.3K	0
Author: Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.066 Efficiency: 35 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: 4/17/2017 12:21 AM Notes:
Oatmeal Stout	Irish Stout	6 Gallons	1.038	1.008	3.99	29.37	22.77 °L	1.3K	0
Author: Storepeter Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.054 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: 10/3/2017 12:53 PM Notes:
Lies, Damn Lies And Statistics	Imperial IPA	5 Gallons	1.071	1.01	7.96	136.61	8.04 °L	1.3K	1
Author: DrewFarris Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.25 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/22/2014 11:28 AM Notes:
Chinook Comet Session II	Experimental Beer	5.5 Gallons	1.028	1.005	3.1	43.34	8.89 °L	1.3K	1
Author: GUY235 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 35 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: 10/21/2016 11:28 PM Notes:
« First ‹ Previous 55 56 57 58 59 60 61 62 63 Next › Last »							Page 59 of 432 20 Recipes of 8,640