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

Author:

djs1385

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 1/5/2012 9:40 PM

Notes: add molasses 5 minutes left in boil.

Author:

Mogad

Boil Size: 6 Litres

Boil Time: 160

Boil Gravity: 1.237

Efficiency: 60

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: 3/30/2018 12:07 PM

Notes: Smoked malt is actually smoked wheat.

Mash grains & sparge in a 6L pressure cooker. Add LME and brown sugar (the best aromatic brown sugar you can find). Add 0.25tsp sodium hydroxide powder and boil the wort down until you can begin pressure cooking. Boil under max pressure for 1-2 hours, then relieve pressure and add 0.25tsp citric acid. This will neutralize the hydroxide and will turn it into sodium citrate, which is a mild club soda flavor.
Add hops. Boil hops in maximum possible volume. Shoot for 50-60 IBU.

Filter wort through nylon bag to minimize hop debris.

Pitch large starter of US-05 and US-04 in equal amounts, start with open fermentation in a cold environment. Aerate periodically first 48 hours, rouse periodically for 10 days.
This will foam up your entire house.
Finish with WLP099 high gravity yeast.
Rack to secondary after 3-4 weeks fermentation for 1 week, then bottle condition.

Actual batch:
OG 1137
FG ??

Author:

Thirston Quarthammer IV

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 70

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: 4/24/2015 7:12 PM

Notes:

Author:

Alan

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 45

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2013 4:31 PM

Notes:

Author:

Smash café

Boil Size: 24.4 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: Bottle

Priming Amount: 124g

Creation Date: 2/28/2015 2:08 PM

Notes: add 8.4 l before boil

Author:

eastoff

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 40

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: 12/19/2015 8:43 PM

Notes:

Author:

ademuri

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.127

Efficiency: 50

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: 10/28/2014 1:26 AM

Notes: Chad on dark hoppy brett beers: http://embracethefunk.com/2012/11/29/hoppy-100-brett-dark-beers-qa-with-chad-yakobson-of-crooked-stave/

BLAM caramel fermentation: http://www.themadfermentationist.com/2007/03/ability-of-brett-to-ferment-caramel.html

http://beermusing.com/joomla/77-nhc/78-brewing-with-brett-chad-yakobson-of-crooked-stave-brewing

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.14

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 12/11/2013 8:57 PM

Notes: Ferment for 7 days, transfer to secondary and leave until fermentation stops. Add Gelatin (optional) and cold crash for 3 days prior to bottling. Add priming sugar, bottle, and condition 21 days at 72 degrees. Chill 3 days, open, and love it!!

Author:

buzzerj

Boil Size: 4.5 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: 1/19/2013 8:50 PM

Notes: A Vulgar Brew. Try it. The base pale malt is a Warminster Floor Malted Maris Otter, a fine base malt for a British ale. Liquid malt extract is added at flameout.

Author:

Mattart

Boil Size: 25.36 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 67

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: 3/6/2015 12:41 PM

Notes: If you can not find out "American Pale 2-Row"[2L] in your local homebrew shop,then Use Weyermann Pale malt [2.6~3 Lovibond].
--------------------------
[Convert Units to US]
Batch Size - 5.5gal
Pre-boil V - 6.7 gal
----------------
Fermentables
GLight LME 1 can(1.5kg)
Pale malt 5.89lb
American-Carmel/Crystal 60 L[US] - 9.9 oz
------------------------------------------
Hops
Magnum
Perle=
Cascade
--------------------------------------------
Mash Guidelines
Mash 60 min [153'F]
Sparge 2.4 gal
Add rest of water 2.5gal with LME for pre-boil V [6.7gal]
then Boil!
----------------------
Have Fun!

Author:

eddie_burns

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 65

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: 5/23/2013 7:53 PM

Notes:

Author:

Nmcard

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/3/2017 1:24 AM

Notes: Converted the linked recipe to partial mash.

Riwaka is PL IPA usually- unsure of AA as it does not show in the list - Saaz or Motueka can be an alternative
http://beerlegends.com/riwaka-hops

Author:

Wolf Pack Brewing

Boil Size: 25 Litres

Boil Time: 15

Boil Gravity: 1.064

Efficiency: 35

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: 9/28/2019 4:12 AM

Notes: https://www.panheadcustomales.com/beers/rat-rod
Hops used in this beer as reported in this article - https://toastmag.co.nz/beer/panhead-speeds
amarillo, mosaic, ekuanot and simcoe hops

There’s a monster American hopping regime inside this unfiltered diamond, throwing the juicy orange and fruit salad characters forward without too much bitterness or malty sophistication.

https://www.whitelabs.com/yeast-bank/wlp066-london-fog-ale-yeast

Panhead Rat Rod Partial Extract Recipe
https://www.brewersfriend.com/homebrew/recipe/view/888006/panhead-rat-rod-hazy-ipa

Based on:
1 x WW APA LME can
3.4kgs of DME (6.5% ABV)
2 x White Labs London Fog Ale Yeast - https://www.whitelabs.com/yeast-bank/wlp066-london-fog-ale-yeast
4 Hops are in it according to this article - https://toastmag.co.nz/beer/panhead-speeds - amarillo, mosaic, ekuanot and simcoe hops

This is the tasting notes that Panhead refer to - https://www.panheadcustomales.com/beers/rat-rod
There’s a monster American hopping regime inside this unfiltered diamond, throwing the juicy orange and fruit salad characters forward without too much bitterness or malty sophistication.

I have had a crack at the water chemistry based on a Hazy IPA Target profile that I found.
1 gram Calcium Chloride

No Whirlfoc as you want it hazy
But adding in the normal yeast nutrient

It is not supposed to be very bitter, so no boiled hops as the bitterness will come from the APA can – 30 IBU
So steeping for 15 minutes at 75C for all hops.
Just need to play around with quantities of each.
I have just started the recipe on 15 grams of each hop type = 25.38 IBU

So total IBU = 55.38

Dry Hop after 5 days with 35 grams of each hop

Process would be:
Prepare your water volume (25L) as normal with Campden Tablet and bring to strike temperature
Add the Water treatment additions and yeast nutrient with the Flaked Oats and Mash for 30 minutes
Get Whirlpool going
Add LME can and top up with 1.5L of hot water to fully extract all the contents of the can.
Add DME
add hops and steep for 15 minutes
Chill to 20C
Transfer to Fermentor
Pitch yeast

Author:

tedferris@hotmail.com

Boil Size: 5.5 Gallons

Boil Time: 30

Boil Gravity: 1.034

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2015 9:15 PM

Notes: Take 1 gallon of first runnings and boil it down to .5 gallon and then add in to the boil when it's ready

Author:

clinto30

Boil Size: 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: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2012 7:00 PM

Notes: Use 2 yeast vials w/starter. Ferment for 24 hrs. @ 70, then slowly (4 Degrees per 4 Hrs.) till @ 55 Degrees for 14 Days. Diacytle rst for 24 hrs. @ 70 degress. Then transfer to secondary, temp as close to 50 degrees as possible for 2 weeks. Then Lager for 5 weeks @ 32 degrees.

Author:

SolandDrew

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2014 10:57 PM

Notes: -2 Packs of Wyeast Belgian Strong Ale 1388

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.12

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 12/11/2013 7:31 PM

Notes: The UK Grains and hops and London water are the key here. This is an authentic historical Porter recipe. Have fun brewing this one!

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 12/6/2013 7:51 PM

Notes: Primary fermentation at 68-70 degrees for up to one week.
Rack to secondary, 40 degrees for 10 days, add gelatin for 3 days prior to bottling.
Rack into bottling bucket and bottle, or keg and pressurize to 2.3 vols.
This beer will be crystal clear, nice head retention and mouthfeel, and just a nice hot weather beer.

Author:

thereisnochaos

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 70

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: 8/4/2015 8:45 PM

Notes: Watermelon is added in secondary after proper sanitization

Author:

The Brew Mentor

Boil Size: 1.25 Gallons

Boil Time: 15

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: dextrose

Priming Amount: 2.5 oz

Creation Date: 4/8/2012 2:00 PM

Notes: piched 5.5 grams dry 05 @ 66°
Ferment @ 66°for 7 days
Dry hop and swirl fermentor every day for 5 days.
Transfer and bottle with Gelatin.
Condition for 10 days @ 68°
Cold condition for 2 weeks and serve.

Figured OG at 1.049 as steeping grains don't add fermentables.
ABV is 4.59%