Partial-mash Homebrew Beer Recipes | Page 60 | Browse 5,000+ at Brewer's Friend

Author:

Jason Franssen

Boil Size: 5 Litres

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: 2/5/2012 5:45 AM

Notes:

Author:

Rickster

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.073

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: 9/27/2015 2:04 AM

Notes: 5 gallons of Dr. Pepper ( got a corny keg with fresh soda) It was the color of a dopple bock but only 1.04 original gravity so I made an all grain recipe to make up the difference. using the dr. pepper as mash water and sparge water.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2016 6:29 PM

Notes:

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

Author:

Freetime000

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: .70

Creation Date: 12/11/2017 9:51 PM

Notes: Mash grains for 45-60 mins then pour hot water over BIAB to sparge off excess sugar.

Mash temp 158f. Higher levels give a less fermentable wort and a more full-bodied beer.

Roast Cocoa nibs at 300 for 10-15 minutes.

Add cocoa nibs, dark bakers chocolate and first addition of coffee at flameout. You can skip this coffee addition for a more balanced or less coffee flavored beer. Then maybe only do .5oz coarse ground coffee in secondary.

Filter off hops, coffee, cocoa into fermenter.

After ferment rack onto coarse ground coffee for 7 days. Coffee can be soaked overnight in vodka.

Coffee Must be coarse!

I boil about 1/4 gallon every 15 mins in a 4 gallon (16 quart) kettle so it took me an hour to boil off 1 gallon. I adjusted recipe to start with 2 gallons.

Head Retention: It's possible oils from the cocoa or coffee beans can reduce head retention. Choose dry beans. Or soaking them in vodka can help.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.127

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: 5/12/2015 3:39 AM

Notes:

Author:

Mig

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2016 12:06 AM

Notes:

Author:

Gary Griffith

Boil Size: 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: 4/6/2011 9:33 PM

Notes: My second Flanders. Yummmmm!! This one gets NO CHERRIES - I want to see how much cherry comes out from the Roselare yeast all by itself. We'll see next year.......

Author:

Jan Erik Johansen

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 70

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: 5/21/2015 8:42 AM

Notes:

Author:

rmcelderry

Boil Size: 5 Gallons

Boil Time: 75

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: Corn sugar

Priming Amount: 6 oz

Creation Date: 7/26/2014 4:04 PM

Notes: Using Columbus and Chinook in place of Magnum/perle combo.
This 2016 recipe was near spot on. Bitter/sweet ratio was really good.

8 Jan 2017 | Changing the following:
Magnum/Columbus bittering combo (.5/.5oz -> .75/.75)
--> total inc 13 IBU
14 -> 12 oz C60
Light DME -> Pilsen DME
5 -> 10 g Gypsum
3 -> 0 g Chalk

New version a little bitter, and hop flavor jumbled. Go back to perle (from .75 columbus to .5 perle). Back off on Gypsum (10->8g). Pump up C60 (12->14oz)

Author:

Dirty Horse

Boil Size: 2.5 Litres

Boil Time: 60

Boil Gravity: 1.075

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: 11/8/2015 9:50 AM

Notes: this website states quite a high IBU for this recipe but it certainly didn't taste too bitter.

Probably the best brew i have done this year. All my mates have commented on it and can't believe its homemade. even won a blind tasting contest amongst other well known beers.

Was made as a lighter version of Sierra Nevada's celebration ale - which also came out wonderfully- i had a lot of cascade and centennial left so just knocked this up as a lighter session ale.

its very citrusy and floral when young - but ages beautifully and was best after 2 months when the hops had mellowed out.

Author:

gagelewi

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/25/2015 6:41 PM

Notes: Add Maltodrextrin 10 min from end of boil.

Large boil over - lost ~2 gal of water and minimal first hop loss.

Starting Gravity - 1.052
Ending Gravity - 1.012

Author:

nzbrewer

Boil Size: 10.5 Litres

Boil Time: 60

Boil Gravity: 1.159

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2015 7:17 PM

Notes: Also had a bag of dry Safale US-05 rehydrated with Mangrove Jacks yeast.
Added Mangrove Jacks dry enzyme to lower final gravity

Author:

mtennant32

Boil Size: 4 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: Corn Sugar

Priming Amount: 4.5 oz.

Creation Date: 3/25/2012 3:13 PM

Notes:

Author:

i-love-lamp-and-beer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2016 8:34 PM

Notes: Original Gravity: Approximately 1.060.

Pitch Temperature: Approximately 69 degrees.

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.

Author:

ryandwhite

Boil Size: 2.25 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 3/30/2021 11:36 PM

Notes: Brewed 4/3/21
Yeast Pitched 12:30 pm @ 74 degrees
OG - 1.070

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:

Author:

beer1965

Boil Size: 3 Gallons

Boil Time: 45

Boil Gravity: 1.064

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: 12/8/2019 7:30 PM

Notes:

Author:

thereisnochaos

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.133

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2016 11:31 PM

Notes: