Partial-mash Homebrew Beer Recipes | Page 92 | Browse 5,000+ at Brewer's Friend

Author:

Boil Size: 5 Gallons

Boil Time: 75

Boil Gravity: 1.087

Efficiency: 75

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: 2/3/2015 4:05 PM

Notes:

Author:

blinkstefaans

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: sugar solution in bottling bucket

Priming Amount: 120

Creation Date: 5/23/2015 2:24 PM

Notes: 80 gram DME op 750ml, 25 degree skoon water yeast starter nodig.

hierdie is op n 30 minute mash.

Author:

BouwerBrews

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 9 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2015 1:41 AM

Notes:

Author:

Kapiti Brewery

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.218

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: Carbonation Drops

Priming Amount: 18.6 grams

Creation Date: 11/18/2015 5:46 AM

Notes:

Author:

braverifles

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2015 2:34 AM

Notes:

Author:

katdaddy

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 65

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: 1/10/2016 9:45 PM

Notes: Steep grains for 30 min in 3 gallon water. Add water to 5.5 gal, addd extract for 30 min, bring to boil

Add hops per schedule

Cool to 65 degrees and pitch yeast; ferment 7 days

Rack to secondary and Add raspberries (put in muslin bag) for 7 days (For raspberries, add little spring water and puree in pan); Make sure to sterilize all beforehand

Transfer to tertiary to try and separate solids. Condition for 21 days min, (lower temp to 55-58 degrees ??)

Author:

thereisnochaos

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 3/23/2016 10:15 PM

Notes:

Author:

Jen Asbury

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: 9/8/2012 12:11 AM

Notes:

Author:

Bradley Johnson

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: 1/23/2014 2:26 AM

Notes:

Author:

mblairbeer

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Priming sugar

Priming Amount: 3.5 oz

Creation Date: 10/12/2014 3:34 AM

Notes: Brewed on 2/20/16
Mash grains at 160 F for 60 minutes.
Add 4 lbs Pale Malt LME to boiling water. Return to boil and add bittering hops (Jarrylo). Boil for 25 minutes.
Add wort from grains, add 4 lbs Pale Malt LME, return to boil. Boil 20 minutes. Add aroma hops (Azacca) and irish moss. Boil for 15 minutes. Remove from heat and cool. Total boil time 60 minutes.

Sg = 1065 on 2/20/16
Rg = 1012 on 3/6/16
Fg = 1010 on 4/10/16
Bottled with 3.5 oz priming sugar

Author:

Brouwerij de Keijser

Boil Size: 12 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 56.9 g

Creation Date: 9/9/2022 9:56 AM

Notes: Invert sugar på rörsocker

Invert sugar - 400 gram (ange i URL):
320 gram socker
160 gram vatten
1/4 tsk citronsyra
Blanda och koka upp
Låt sjuda i 20 minuter

Kommer lagras i källaren ett år.

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.214

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: 9/5/2022 11:50 PM

Notes: Steep grains in 1 gallon of 152 water for 30 mins.

Raise to 168 and rinse steeping bag. Add 6 gallons of water and boil. Turn off heat and add DME in batches, stirring to dissolve. Boil for 55 mins. then do a whirlpool, stir 5 mins, add hops and steep 30 mins.

Chill to 65 and pitch yeast. Ferment at 68 . On day 4, add dry hops. Ferment for 6 more days.

Could also use 8.8 lb of two-row pale malt. Mash at 152 for 60 mins.

Author:

neilyweely

Boil Size: 15 Litres

Boil Time: 70

Boil Gravity: 1.032

Efficiency: 50

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: 150.7 g

Creation Date: 12/15/2019 8:56 PM

Notes:

Author:

Roggum

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 59

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2016 2:02 AM

Notes: I had a recipe which needed a 15 litre pot (2.6kg of dry grain), so attempted to reduce to fit a 10 litre pot

Add the Nelson hops early - was supposed to be 15 and 10 mins. raised the IBU by from 27

Correct OG starting (19/6/16)

30 days ageing in bottles recommended

Author:

Macmiller1999

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/12/2016 12:21 AM

Notes: Way darker than expected
Made more than 5.5g
OG of 1.053
Cooled with coil, transferred at 95°f
Cooled to 50°f in chamber overnight.
Pitched at 0530 16 July
Krausen noticed 17th at 1700
27 July measured at 8 brix or 1.017
Need to get to 1.01 for full attenuation
28 July started using temp slowly
31 July, reached 65f and holding.
5 Aug raised to 70f
6 Aug cold crash begin
8 Aug transferred to plastic carboy using c02 buffer and added gelatin at 35f

Author:

Corr Keller

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 50

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: 1/7/2017 4:31 AM

Notes: About damn nine because of it is the ninth brew and it took so long between 8 and 9.

Author:

brewerfile

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.177

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2017 8:39 PM

Notes:

Author:

Flatlander

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2015 1:51 AM

Notes: This recipe makes a Biere de Garde that is distinctly malt forward, with a pleasant malt sweetness up front. It finishes dry with a lingering touch of malt sweetness. The finishing gravity will likely be lower than listed above; likely closer to 1.012 - .010. So the final ABV will be in the 8.0% range.
The 300 grams of dextrose is reserved for adding during active fermentation. Add once the kreusen has begun to fall. Likely around day 3 or 4. This will help to achieve the necessary finishing dryness characteristic of this style.

Ferment at 19 and slowly raise temp to 21 C until final gravity is reached. Make sure to give this beer at least 2 weeks in primary, and condition the beer at cellar temps for a minimum of three months, though longer is better as this beer continues to mature and develop for many months.

If you want a slightly more balanced beer reduce or eliminate the Caravienne malt, and up the bittering hops to achieve an IBU of 32 or so.

Quebecoise malt is a malt unique to the province of Quebec. Replace with Belgian Pale malt.

This beer won a Bronze medal in the Belgian Ale category at the 2015 Half Pints Pro Am in Winnipeg, Manitoba, Canada. A BJCP sanctioned brewing competition.

Author:

drchris

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.2

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: 12/19/2015 4:01 AM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

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: 1/24/2015 10:10 PM

Notes: