Partial-mash Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
New Albion Clone	American Pale Ale	3 Gallons	1.053	1.013	5.18	38.07	4.8 °L	1.3K	0
Author: wjnewell Boil Size: 1 Gallons Boil Time: 60 Boil Gravity: 1.158 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: Table Sugar Priming Amount: 14 tsps = 2.6 Creation Date: 3/12/2014 12:18 PM Notes:
Awesome Recipe	Robust Porter	5 Gallons	1.095	1.024	9.35	72.69	40 °L	1.3K	3
Author: mdross Boil Size: 5 Gallons Boil Time: 75 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: 2/5/2013 10:38 PM Notes:
Port Barrel Brown	Flanders Brown Ale/Oud Bruin	5.5 Gallons	1.071	1.017	7.08	22.63	16.11 °L	1.3K	1
Author: Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.25 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/30/2015 5:28 PM Notes:
Nigg-Witbier	Weizen/Weissbier	20 Litres	1.054	1.015	5.12	6.86	6.72 °L	1.3K	0
Author: WakaJawaka Boil Size: 8.5 Litres Boil Time: 60 Boil Gravity: 1.128 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 27 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/25/2013 3:46 PM Notes:
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:
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.
Audrey's Pucker Up English IPA	English IPA	5 Gallons	1.071	1.018	6.96	101.47	6 °L	1.3K	0
Author: Zach Hogan Boil Size: 6.5 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: 8/31/2014 8:51 PM Notes:
Oatmeal Coffee Stout UK Pale & DME (1 Gallon)	Oatmeal Stout	1 Gallons	1.064	1.019	5.84	42.4	34.37 °L	1.3K	1
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.
Bibira #1 (Çok Açık Renkli Hafif Buğday Birası)	International Pale Lager	15 Litres	1.038	1.006	4.15	22.2	3.21 °L	1.3K	0
Author: ASA Boil Size: 11 Litres Boil Time: 80 Boil Gravity: 1.052 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.5 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/17/2016 9:05 PM Notes:
Brad's Session Pale Ale	American Pale Ale	5 Gallons	1.045	1.008	4.9	89.53	6.42 °L	1.3K	0
Author: Brad Morse Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.076 Efficiency: 70 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: 4/20/2017 4:48 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
Wit-Gaarden	Witbier	5.25 Gallons	1.054	1.014	5.25	11.88	4.62 °L	1.3K	0
Author: chuck's brew Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.071 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/12/2015 7:05 AM Notes: 1. Bring 2.0 gallons of water to 160 degrees 2. Allow to cool to 155 degrees and keep it there and add all the grains. Keep the grains steeping at that temp for 75 minutes. 3. Sparge grains with 2.0 gallons of warm tap water. 4. Add extracts and bring to boil. 5. Once boiling, add 0.5 ounce of Saaz and 0.5 ounce of Styrian hops 6. After 25 min of boiling add the orange peel, crushed coriander, and remain hops in a hop bag. 7. After a total of 30 min of boiling, remove wort from heat. 8. Cool wort in ice bath to at least 85 degrees and transfer wort to a fermenter. 9. Top off fermenter with previously boiled and cooled water to 5.25 gallons and stir 10. Take an O.G. reading 11. Add yeast to fermenter and stir. Ferment for 1 week and take a S.G. When appropriate transfer to secondary. 12. Bottle beer after 2 or 3 weeks and keep in the house around 68-70 for a week. *****NO MORE THAN 5.5 LBS OF GRAIN IF POSSIBLE, DUE TO HAVING A SMALL STRAINER
American Dunkelweizen	Dunkelweizen	4.99 Gallons	1.055	1.014	5.5	18	14 °L	1.3K	0
Author: Paul Miller Boil Size: 3.01156 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: 12/2/2011 4:40 AM 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:
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:
Blue Moon	American Wheat Beer	5.5 Gallons	1.051	1.009	5.49	17.57	4.36 °L	1.3K	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 35 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: 2/13/2017 3:41 AM Notes:
American Raspberry Wheat	No Profile Selected	5 Gallons	1.044	1.011	4.32	30.2	2.12 °L	1.3K	1
Author: Neil Crane 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: 4/10/2011 6:43 PM Notes:
Hoppiness Is A Warm Gun	Imperial IPA	5.5 Gallons	1.08	1.012	8.88	110.65	13.94 °L	1.3K	0
Author: Erik Howell 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: 1/8/2012 7:14 PM Notes:
#13 Bonny Doon Imperial IPA	Imperial IPA	5.25 Gallons	1.075	1.014	7.96	86.01	11.86 °L	1.3K	1
Author: JMcNair Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.131 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: 1/23/2015 11:44 PM 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:
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