Partial-mash Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Naujametis	Brown Porter	15 Litres	1.076	1.016	7.89	48.63	31.56 °L	1.2K	0
Author: Boil Size: 16 Litres Boil Time: 60 Boil Gravity: 1.071 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: 3/11/2021 4:11 PM Notes:
Lemon Witbier	Witbier	23 Litres	1.047	1.006	5.41	14.06	5.03 °L	1.2K	0
Author: Boil Size: 13 Litres Boil Time: 60 Boil Gravity: 1.05 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: 9/28/2016 1:52 PM Notes:
Vanilla Porter 2021	Robust Porter	9 Gallons	1.061	1.015	6.15	34.9	25.42 °L	1.2K	0
Author: Jim G Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.111 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: 11/12/2021 9:17 PM Notes:
Jingle Balz Holiday Ale	Holiday/Winter Special Spiced Beer	5 Gallons	1.052	1.013	5.07	26.16	9.05 °L	1.2K	0
Author: kendrickm 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: 10/19/2011 8:18 PM Notes:
Harvey's Clone Tweak 3	Best Bitter	22.7 Litres	1.051	1.011	5.2	33.38	5.79 °L	1.2K	1
Author: Steve797 Boil Size: 26.2 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: dme Priming Amount: 220 g Creation Date: 8/18/2021 8:53 AM Notes: Priming method adds 550ml to fermenter volume and increases alcohol content to 5.7%. Cost is in Australian dollars (AUD).
Black IPA	Specialty IPA: Black IPA	5.5 Gallons	1.066	1.015	6.76	57.64	34.21 °L	1.2K	1
Author: nkgarfield Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.091 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/26/2016 7:00 PM Notes: https://www.thebeerbug.com/main/index.php?id=20000c2a6908cf89
By The Beach XXXX Bitter	International Pale Lager	23 Litres	1.048	1.006	5.51	20.27	4.27 °L	1.2K	1
Author: Brock's Brew Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.111 Efficiency: 85 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 17 ° C Priming Method: Bulk Priming Priming Amount: 150 grams Creation Date: 11/23/2018 9:13 PM Notes:
Yoga Fire	American IPA	5 Gallons	1.07	1.018	6.78	58.86	32.66 °L	1.2K	1
Author: TipsyTroglodyte Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.139 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: 1/30/2015 2:39 AM Notes:
Brown Porter - Brown Malt	English Porter	4 Gallons	1.045	1.011	4.43	25.38	24.93 °L	1.2K	0
Author: MKE Paul Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 72 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: 2/6/2016 4:39 PM Notes:
Atomic Pumpkin Clone	Spice, Herb, or Vegetable Beer	5 Gallons	1.068	1.017	6.75	25.9	16.46 °L	1.2K	0
Author: BrewerNCollector Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.085 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 85 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/29/2019 6:38 PM Notes:
#05. Coast	American IPA	7 Gallons	1.07	1.016	7.15	100.65	7.44 °L	1.2K	0
Author: jfpitts84 Boil Size: 8 Gallons Boil Time: 30 Boil Gravity: 1.061 Efficiency: 55 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: 2/12/2016 10:39 PM Notes: 15 and 5 min hop additions, 2oz hop stand additions, 1oz dry hop
There And Back Again - A Jamie Long Joint	American Wheat or Rye Beer	5 Gallons	1.05	1.01	5.24	40.84	3.94 °L	1.2K	0
Author: EBCB Boil Size: 6 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.5 Primary Temp: 80 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/28/2014 7:41 PM Notes:
PiePA	American Light Lager	20 Litres	1.052	1.01	5.48	80.18	8.18 °L	1.2K	0
Author: mather13 Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.037 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: 11/27/2015 1:12 PM Notes:
N/A N°1	California Common Beer	48 Litres	1.026	1.006	2.72	30.8	3.93 °L	1.2K	0
Author: Richie bier Boil Size: 56 Litres Boil Time: 65 Boil Gravity: 1.023 Efficiency: 78 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: 10/18/2015 7:30 PM Notes:
Whisky Barrel Stout	American Stout	5 Gallons	1.066	1.017	6.43	32.88	34.82 °L	1.2K	0
Author: Norwaystout Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.06 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: 5/9/2015 8:45 PM Notes:
Wry Smile Rye IPA 2.7G	American IPA	2.7 Gallons	1.062	1.016	6.14	79.07	10.04 °L	1.2K	0
Author: Zen Beerwerks Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/24/2013 10:20 AM Notes: Brewed 5/5. Final volume was a little higher than 2.5 due to less loss from boil. Corrected recipe to include this, and adjusted AA level on 60 minute addition. This raised the IBUs. Dry hopped 5/13 no bag strait into primary Bottled 5/20 - FG was 10.18 Lost a ton of volume due to trub with a final volume of 2 gallons. Primed with 2.3 oz of PS at 70 degrees with will result in over-carbonation of 3.0 vols of CO2. I didn't realize the loss was going to be so high. Yield was 20 bottles. 36 hours burped all bottles of head space by uncapping and recapping once foam reached cap to cut carbonation. Drank one just for fun, very good :) Yeast was very active and in suspension in the glass.
Passionfruit Cerveza	International Pale Lager	20 Litres	1.054	1.011	5.63	1.06	3.91 °L	1.2K	1
Author: Boil Size: 3 Litres Boil Time: 20 Boil Gravity: 1.359 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: 11/3/2018 10:21 PM Notes:
Agave Wheat	American Wheat Beer	5.5 Gallons	1.047	1.008	5.13	28.98	5.45 °L	1.2K	0
Author: ThatOldPC Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.08 Efficiency: 35 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: 4/5/2017 1:47 PM Notes: Been asked by several to post this recipe so here it is. This is a fairly simple wheat beer recipe that is a real crowd pleaser. Great for hot summer days or back yard BBQ. I usually do a single packet of yeast, dry pitch, no starter required but optional. "Lemons": some people worry about the pith of the lemon (white part of the rind) giving an off bitter taste, I've not had any issues but if it makes you feel better to scrap the zest and peal the lemon then go for it.
Berliner Weisse	Berliner Weisse	5 Gallons	1.034	1.008	3.32	4.35	2.33 °L	1.2K	0
Author: Ombank Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: N/A Priming Method: Priming Sugar Priming Amount: 3.75-4.25oz Creation Date: 11/30/2018 11:43 PM Notes: A centuries old German sour beer, rose to popularity in the 16th to 19th century, and declined to its near death in the 20th century. Recently revived by American craft brewers, this style has seen commercial success from many famous commercial breweries. For this recipe, we'll be using a special souring technique called the kettle souring technique; which does not require dedicated fermenting equipment. BREWING PROCESS 1. Bring 2.5 to 3 Gallons of filter water to 160F in your kettle. Add steeping grains to muslin sock, steep grains for 30 min. Once 30 min has elapsed, remove grain bag and discard. 2. Remove kettle from heat. Stir in both liquid and dry malt extract, being sure to continuously stir to prevent scorching. Return kettle to heat. 3. Bring to boil. Boil for 15 minutes. IMPORTANT: do not add hops, and do not count this is part of the boil. This is the part where this recipe differs from typical extract brews. This step is to sanitize your wort and prepare it for kettle souring. 4. Shut off heat. Remove kettle, add filtered or mineral water until wort volume is 4 gallons. Cool wort to 100F. 5. Leave wort in kettle. Pitch Lactobacillus culture into wort. Can also use GoodBelly Probiotic shots, found at most grocery stores. IMPORTANT: Assure none of your equipment, hydrometers, etc besides kettle comes in contact with the wort. Once inoculated with Lactobacillus Bacteria, equipment that touches the wort becomes "infected", and can lead to infections in other brews. The kettle will be heat sanitized during the following boil, and therefore is safe. 6. Place lid on kettle and wrap with plastic wrap to make as airtight as possible. Allow to sit for 48 hours at 100F, or 4 days at 70F. 7. Retrieve kettle. Remove wrapping and bring to rolling boil. Once boiling, it is safe to use equipment with wort again. Boil for 60 with proper hop additions. Add irish moss at 15 minutes remaining. Cool to 80F, add to sanitized fermenter, and pitch yeast. 8. Allow to ferment for two to three weeks at room temperature (62 to 72F). Once done fermenting, boil 4 oz of provided bottling sugar to 1.75 cups of water. Boil on stove for 5 minutes, allow to cool to room temperature. Add sugar water mixture to beer and stir gently, or to bottom of bottling bucket and rack beer into bucket. 9. Bottle beer and cap. Allow to sit for 2 to 3 weeks at room temperature in dark, until bottles are sufficiently carbonated. Congrats! You've brewed a sour beer!
Woolies English Dark	International Dark Lager	23 Litres	1.062	1.013	6.45	1.56	12.43 °L	1.2K	1
Author: Doin_ma_best Boil Size: 5 Litres Boil Time: 60 Boil Gravity: 1.284 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: sucrose Priming Amount: 169.1 g Creation Date: 7/31/2023 4:21 AM Notes: This is a beer of my creation based around the Woolworths lager extract tin. 1. The grains will be steeped in 5L of water at A tgt of 68°c. 2. They will be sparked with 1L of 80° water before boil(will only boil dependant on mash volume.) 3. The reason for such a large mash size for such small specialty grains is I will add the extra tin and other fermenter balls after the match is done. This will insure that all fermentable‘s are fully combined and dissolved in the water. 3.1. At this point, the wurl flock tablet will be added. 4. While fermenter walls are dissolving, I will steep, the 20 g of East Kent Goldings in approximately 250 mils of boiling water and these will be added to the water when the yeast is pitched. 5. Once all of the fermentable are dissolved in wort I will add top off of 17 L of 10° water. This will leave me with a pitch temperature of 21°C. 6. Once the desired temperature is reached, the east will be pitched along with the nutrient and the east Kent Golding, hop addition. I’ll be honest, I don’t know how this is going to turn out, but I am pretty excited as this is my first time adding specialty grains.
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