Partial-mash Homebrew Beer Recipes | Page 73 | Browse 5,000+ at Brewer's Friend

Author:

Hepner

Boil Size: 45 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2015 3:35 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 55

Boil Gravity: 1.074

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: Dextrose

Priming Amount: 5 oz

Creation Date: 8/15/2015 2:21 AM

Notes: Primary Fermentation One Week in Plastic Bucket
Secondary Fermentation One Week in Glass Carboy
Bottle Conditioned for 7-10 Days

Author:

Torgeir Hovden

Boil Size: 21 Litres

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/6/2015 7:02 PM

Notes:

Author:

GUY235

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: 1 cup

Priming Amount: dextrose

Creation Date: 6/7/2015 3:11 PM

Notes:

Author:

amcclain

Boil Size: 130 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2015 3:36 PM

Notes: 20 packs of T-58

Use 2 bags of Belgian Pilsner and 2 bags of Rahr 2-row. I think there is 20 lbs of 2 row in a bag. Use all of it. If you need to make up more with other open bags go for it.

Author:

ncbrewstreamer

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 6.78 psi

Creation Date: 8/19/2021 7:32 PM

Notes: Ferment at 68 for 5 days
Test Gravity (1.020) and agitate
Ferment at 70 for 5 days
Rack into carboy and considering oak spiral soaked in Evan Williams for 5-10 days before checking flavor and then aging for 3-4 weeks.

Author:

thomas.falls

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 60

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: 2/20/2015 11:42 PM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: dme

Priming Amount: 7.2 oz

Creation Date: 3/19/2017 6:45 AM

Notes: November 2025 notes

3/18/2017

Pitched yeast at 5pm @80F
5.5 Gallons
Lisa will take fermenter home.

Original adjusted gravity 1.602
Projected FG

Author:

Reevesie

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.054

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: co2

Priming Amount: 10.23 psi

Creation Date: 12/5/2020 6:17 PM

Notes: 1/2/22-(2nd time I have made this, taking more careful notes this time) 5G of apple cider into fermenter at 1.040, with Premier Cuvee yeast. It took a couple days to wake up, as I have it set for 60F, the bottom of the comfortable fermentation range. Fermented until 1/6/22 and added the blackberry puree. Moved to Red Wine Barrel on 1/13/22, checked FG and flavor. May want to back sweeten as the blackberry is more aroma than flavor. Still good though, and still needs full carbonation. 3/13/22-Moved to keg for carbonation.

Author:

misiler

Boil Size: 6 Litres

Boil Time: 180

Boil Gravity: 1.214

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2017 7:13 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.085

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: 11/17/2014 1:36 AM

Notes:

Author:

kpw325

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 40

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: 12/9/2017 12:55 AM

Notes:

Author:

Hef144

Boil Size: 3 Gallons

Boil Time: 50

Boil Gravity: 1.102

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2018 2:26 PM

Notes:

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.122

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/2/2017 6:40 PM

Notes:

Author:

Albert King

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 75

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: 5/19/2017 12:15 AM

Notes:

Author:

Bière pour david

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 86 ° F

Priming Method: dextrose

Priming Amount: 6 oz

Creation Date: 3/5/2021 10:14 PM

Notes: In place of the 1lb of flaked wheat, I used 1 1lb bag of Bob's Red Mill 5 Grain Hot Cereal.

Pitched one packet of dry Lallemand Voss Kveik yeast at 80oF, raised temperature to 86oF.

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: 9/22/2011 9:35 PM

Notes:

Author:

Rogerio DaSilva

Boil Size: 3.5 Gallons

Boil Time: 90

Boil Gravity: 1.102

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2017 2:00 PM

Notes: Water for partial mash: dilute water with distilled or RO water, if needed, to below 100 ppm carbonates (bicarbonate ions (HCO3–) or “alkalinity as CaCO3”), add calcium, if needed, to make 100 ppm Ca2+, use 3:1 ratio of gypsum and calcium chloride for adding calcium ions
(for dilution: filtered tap water)
Procedure:
1. Make yeast starter 2–3 days ahead of brew day.
2. On brew day, heat 4.1 qts. of brewing liquor to 165 °F and mash grains at 154 °F for 60 minutes. Stir every 8 minutes or so, if you can do so without losing a significant amount of heat.
3. Collect around 1.75 gallons of wort. Add water to make at least 4.0 gallons of wort. Stir in roughly 1/2 of the malt extract, hold at 154 °F for 5 minutes, then bring to a boil.
4. Boil the wort for 90 minutes. (If hot break does not appear as big, fluffy flakes after first 15 minutes of boil, add 0.5 tsp. gypsum.)
5. Add hops and Irish moss / whirfloc at times indicated. Add water, if needed, so boil volume never drops below 3.5 gallons.
6. Dissolve remaining malt extract in wort and stir in with 10 minutes left in boil. (You can do this in shifts.)
Option: add Fermax 0.5 tsp per gallon as yeast nutrient, 15 minutes before the end of boil.
7. Chill wort to 70 °F. If using an immersion chiller, swirl chilled wort and let sit for at least an hour (covered) to let hop debris settle.
8. Transfer wort to fermenter, leaving as much hop debris and trub behind as possible. Add water to yield 5.0 gallons.
9. Aerate the wort thoroughly and pitch sediment from yeast starter.
10. Ferment at 70 °F. If dry hopping in a keg, let beer fall (at least mostly) clear before racking.
11. Dry hop for 7 days. Avoid exposing beer to oxygen as much as possible when transferring wort and dry hopping after fermentation.

Double Dry Hopped Option:
Note to make the Double Dry-Hopped version, remove the first charge of dry hops and add a second charge of the same amount. You can use more Centennial. Simcoe, Citra or Amarillo also work really well.

Author:

Neil VDM

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 75

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: 11/26/2016 5:05 PM

Notes:

Author:

JMcNair

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.108

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: 2/15/2016 2:50 PM

Notes: @nd edition of the maple sap ipa. Boiled 3 gal of sap and let cool outside overnight. Boiled 3.5 gal and followed recipe. OG was around 1.074. Only concerns are that the sap had a bit of an off smell while boiling until I added the malt. Smelled and tasted good and bitter. Should be around 8% ABV. IBU will be much less than shown here. Date was 3/1/16 at 6:30 started to add malt. Ended cleaning at 8:30.