Partial-mash Homebrew Beer Recipes | Page 77 | Browse 5,000+ at Brewer's Friend

Author:

David Saba

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: 8/9/2013 3:28 PM

Notes:

Author:

Stanabides

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.121

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: 3/12/2015 9:33 PM

Notes:

Author:

kensterlav

Boil Size: 5.5 Litres

Boil Time: 60

Boil Gravity: 1.069

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: 5/30/2015 3:08 PM

Notes:

Author:

hopheadie

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2014 8:44 PM

Notes: steep grains in 4l of water at 65c for an hour.

add hot water to brew pot and the extract and bring to the boil with the grain mash wort.

After hot break start 60 min boil.

@30 mins rehydrate yeast in sterile 20c water.

Author:

BrewNH

Boil Size: 8 Gallons

Boil Time: 40

Boil Gravity: 1.036

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: 2/10/2017 9:39 PM

Notes:

Author:

Bill Hough

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: 1/6/2013 3:15 AM

Notes:

Author:

mazzum

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.114

Efficiency: 50

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: 4/28/2015 10:55 PM

Notes: CANE SUGAR IS ACTUALLY MORELLO CHERRY JUICE. RAISINS ARE GOLDEN 1 CUP.

WHEN MOVED TO SECONDARY ADDED 3OZ LIGHT CHARRED AMERICAN OAK (SANITIZED)

Author:

DJ Aus

Boil Size: 2.9 Gallons

Boil Time: 60

Boil Gravity: 1.134

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2017 9:08 PM

Notes: 1.5L yeast starter

Author:

grahammcnally@gmail.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2015 1:27 AM

Notes: A version of Spiral Jetty from Craft beer for the Home Brewer.

Author:

Boil Size: 5.2 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: c02

Priming Amount: N/A

Creation Date: 6/8/2016 5:58 PM

Notes:

Author:

pdoc

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 85

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: 2/3/2019 5:53 AM

Notes:

Author:

Brewing Bard

Boil Size: 6 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: 9/20/2011 2:31 AM

Notes:

Author:

Steven H

Boil Size: 12 Gallons

Boil Time: 20

Boil Gravity: 1.117

Efficiency: 77

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: 3/25/2016 4:16 AM

Notes:

Author:

Benherrell

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 60

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: 11/29/2015 8:41 PM

Notes:

Author:

OVBrewer

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.079

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: 10/27/2016 5:13 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:

Chris_Garvey

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.126

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2016 10:53 PM

Notes: .5 # Crystal, .5#40 Crystal, .5 meloidin in

10.5lbs added to boil, but with starter mix dumped in, the starting gravity was at 1.103 according... rounded the DME up to 12 to account for it.

big yeast starter, from dry, but about 1 cup DME to Pint, big cake went in.

Author:

Myndflyte

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2017 6:21 PM

Notes: Conduct a mini-mash in a 3-gallon (11.4 L) stock pot using a 5-gallon (18.9 L) nylon mesh paint strainer bag from the hardware/paint store. Crush the grain and put it in the mesh bag. Heat 6 qt. (5.7 L) water to 165°F (74°C) (a ratio of 2 qt./lb. or 4.2 L/kg), and immerse the grain bag. Make sure all the grain is thoroughly wetted quickly and check the temperature.
The mash temperature of the grain and water should now be about 150–155°F (66–68°C). Let mash sit for a half hour. Add heat while stirring to raise the temperature to 155°F (68°C) and let mash sit for another half hour. Place 2 gallons (7.6 L) water in a 5-gallon (18.9 L) boiling pot and heat to 165°F (74°C). Lift bag out of the first pot and let it drain for a minute before transferring to another pot. Swirl the bag in the pot to re-wet the grain and let it sit for 5 minutes. Lift the grain bag, drain, and discard the spent grain.

Add the wort from the first pot and the 3.3 lb. (1.49 kg) of liquid light malt extract to the second pot, and begin your boil. Wait for the hot break to occur, and then add the hops. Boil for 60 minutes. Add the remaining 3.3. lb. (1.49 kg) of liquid amber malt extract and the dark candi syrup during the last 10 minutes of the boil. Stir to prevent scorching. Chill the wort and dilute in the fermenter to 5 gallons (18.9 L). Pitch 2–3 vials or packs or White Labs WLP500 for a good pitching rate, and aerate thoroughly. Add the cherry juice concentrate after the third of fourth day of fermentation after activity has slowed.

Author:

MemeticRick

Boil Size: 4.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2021 5:25 PM

Notes: My partial mash method:
1) Put crushed grain in a sack through the mash temp schedule
until the desired preboil/pre-DME OG reading is met.
2) Place grain bag in a large colander over the kettle and raise wort temp. Two washes with 165 deg wort (usually adds 1% Brix or so) and a final wash of 165 deg water.
3) Raise temp of diluted wort to at least 180 deg. Add DME, if any.
4) Fill partial kettle the rest of the way and boil.

Lagering schedule:
1) Cool wort as normal but do not immediately pitch yeast. Cool in lagering fridge 4-6 hours towards target 50 deg F.
2) Rack a gallon or so of wort, pitch yeast and splash back in to aerate a bit more.
3) Ferment for 2 weeks at 50 deg F.
4) Unplug the fridge for 3 days for a diacetyl rest.
5) Transfer to secondary fermenter and start dropping the fridge temp from ~65 to 34-48 def range in steps of 4-5 deg per day. Lager as long as you want, minimum additional 2 weeks.