Partial-mash Homebrew Beer Recipes | Page 87 | Browse 5,000+ at Brewer's Friend

Author:

Stanabides

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.101

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/2/2017 1:48 AM

Notes:

Author:

ikariwarrior

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.017

Efficiency: 70

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: 8/17/2013 8:00 AM

Notes:

Author:

Mid-Atlantic Griswold Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.12

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: 3/11/2014 3:11 PM

Notes: Late addition for candi sugar (approx 10 min left in boil). If using hard candi drop in slowly to allow for melting otherwise there will be a big chunk left in the bottom of the pot after cooling. The yeast will eat it either way during fermentation.

Yeast - either WLP500 or Wyeast 3864

Hop bag for Kent Goldings

Author:

dnezmusic

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.125

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/2/2016 7:26 PM

Notes:

Author:

Onondaga HomeBrew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.125

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: batch

Priming Amount: 4.3oz corn sugar

Creation Date: 11/29/2014 12:47 PM

Notes: 1. Mistakenly added additional 0.5lb DME--hence this snapshot
2. Pitched 2 packets yeast, rehydrated as per Danstar tech sheet

Author:

Joshua Magnuson

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: 4/28/2013 11:09 PM

Notes:

Author:

Cat_aclysm

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.07

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: 8/11/2015 7:37 PM

Notes:

Author:

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/9/2016 11:49 AM

Notes: Just a beer put together with ingredients left over from another batch.

Initial tasting - has a slight chocolate character

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.

Author:

mblairbeer

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Bottling Sugar

Priming Amount: 4 oz

Creation Date: 2/12/2017 10:45 PM

Notes: Brewed on 1/8/17
Mash grains for 60 minutes at 156 F
Bring LME and water to boil
Add 1 oz Cascade, boil 10 minutes
Add wort from grains
Boil 20 minutes and add 0.5 oz Cascade
Boil 20 minutes, add honey, 0.5 oz Cascade, 1 tsp Irish Moss

Sg = 1.050 on 1/8/17
Rg = 1.007 on 1/22/17
Bg = 1.006 0n 1/29/17
Bottled with 4 oz bottling sugar

Author:

isunktheship

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 1/19/2015 7:13 PM

Notes: Just not sure about the efficiency, seems super high. Started with 6gal water, ended with 5.5gal in primary, but only about 5 gal in secondary.

Perhaps this is a bit rough/unscientific, need to revisit this.

OG of 1.06 @ 76deg
FG og 1.018 @ 62deg

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 96

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2015 3:30 AM

Notes: Efficiency set to match measured OG.

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2015 7:35 PM

Notes: 5/2 Brew Day
1. Steep grains/wheat in 2 gallons of water at 150F for 45 minutes. Pour liquor into 4 gallons of water in brew pot, sparge with 1/2 gal of clear water.
2. Bring to boil; add 1st can of LME; return to boil
3. Add Cluster hops; boil 40 minutes
4. Add 2nd can of LME; boil additional 10 minutes
5. Add 1 tbsp irish moss; boil additional 5 minutes
6. Add Liberty hops; boil additional 5 minutes
7. Cool, transfer to primary. OG 1.053@ 60F
8.Pitch dry yeast when at 75F. Stir well.

Author:

magsta628

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 35

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: 9/4/2013 4:01 PM

Notes: Not sure here on the amount of extract to add. I've read all kinds of recipes, seems like most people add 3-6 lbs extract in addition to the partial mash. I have here 4 lbs DME. I think it just depends on how high of a gravity we want.

All extract added late in boil.

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: dextrose

Priming Amount: N/A

Creation Date: 7/2/2019 8:57 PM

Notes: Partial mash. BIAB 2 gallons water with grains.
6 gallon full boil.
Add LME and hops at beginning of boil.
Add apricot purée after two days in fermenter.
Primary for two weeks (3 weeks if no secondary). Secondary for one week or not at all. Bottle condition for two weeks.

Author:

Charlj

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

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: 6/26/2018 1:29 PM

Notes:

Author:

Claxtown

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/21/2017 6:37 AM

Notes:

Author:

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.029

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: 9/24/2016 7:56 PM

Notes:

Author:

RoadRoach

Boil Size: 3 Gallons

Boil Time: 45

Boil Gravity: 1.084

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: 8/13/2021 4:10 PM

Notes: Crush Grains of Paradise and add to Aroma bag (Lemon Peel)

Author:

rrenaud

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/11/2016 1:38 AM

Notes: made 2L starter at 1.020 for both yeasts, left overnight.

DME added in last 10 minutes, likely higher IBUs than the calculator thinks.

Belgian Saison got the overnight mash.

3724 starter smelled beery.
568 started smelled super fruity and delicious.

sampled 3724 after 2.5 days, SG at 1.022, beer tastes good, creamy, sweet, estery, maybe bubble gum or cotton candy? after 9 days, SG at 1.015, not nearly as bubble gummy as it was, TBH, it's a bit worse. after 3 weeks, gravity at 1.007, tastes good, reminds me of hennepin, smell has a bit of not entirely pleasing fermentation character.

sampled 568 after 5 days, refractometer says 6.2 brix, smells a little sulfury, not very good tasting. after 13 days, refractomter says 6.5. smell still maybe sulfury, tastes very good though, very rich in soft, fruity esters. finished at 1.008, some of the fruitiness is gone (should have served it asap?).