Partial-mash Homebrew Beer Recipes | Page 94 | Browse 5,000+ at Brewer's Friend

Author:

Tar and Feather'em

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 25

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: 1/21/2015 7:35 PM

Notes: OG came in low at 1.044 finished at 1.007 still in secondary for 8 more days until kegging.

Brew 2/17 OG .053 in primary
2/28 FG .007 in secondary

10/18/15 - OG .050-1 a little low but OK want it lower in % anyway

10/30/15 - FG .007 for 5.55% perfect

Author:

bananaslug02

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2018 6:05 PM

Notes:

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:

jonpom

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.095

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: 12/11/2016 12:14 AM

Notes: Mash schedule has rests at 125, 144, 158, and 169 (mashout).

Author:

Roggum

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 63.4

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: 7/31/2016 3:24 AM

Notes:

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:

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: 5/23/2013 11:53 PM

Notes:

Author:

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 36

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2015 10:03 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:

Kleven

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: Corn Sugar

Priming Amount: .75 cup

Creation Date: 1/15/2016 10:37 PM

Notes: INSTRUCTIONS (Single Infusion):
- Prepare yeast starter at least 12 hours in advance.
- Mash grain at 155º for 60 minutes.
- Raise temperature to 168º.
- Sparge at 175º for 15 - 20 minutes.
- Add extract and bring to boil.
- Add other ingredients according to schedule.
- Primary fermentation 10 days @ 70º - 74º.
- Add Champagne yeast and ferment 2 more days @ 70º - 74º.
- Lager 3 months @ 45º.
- Diacetyl rest at 60º - 62º for 24 hours after fermentation is complete.
- Carbonate using Champagne yeast and bottle.
- Store @ 45º for 2 years.

Author:

JMcK

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2015 12:49 AM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.087

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: 12/26/2016 2:08 PM

Notes:

Author:

Swelter

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2015 2:22 AM

Notes:

Author:

Never

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.094

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: 3/22/2015 12:19 PM

Notes:

Author:

Alulim

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

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: 4/7/2017 1:41 AM

Notes:

Author:

Boil Size: 11 Litres

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: 20 ° C

Priming Method: dextrose

Priming Amount: 120

Creation Date: 9/13/2017 11:46 AM

Notes:
13 SEPTEMBRE: BRASSAGE
400 g de farine de blé blanche ont été utilisées (farine industielle)

12 litres d'eau Labrador a été utilisée en tout dont 8 pour la maîche

1-2 g d'amylase ajoutée à la maîche pendant l'infusion

La demi des sels ont été ajoutés à la mâiche, le reste ajouté à l'eau résiduelle

L'orge rôtie (10 g) a été infusée via un petit tamis, pendant 5 minutes au tout tout début de l'ébullition pour augmenter la couleur de la robe et donner du «corps» au moût (ce qui fonctionna très bien).

20 litres de moût mis à fermenter (le goût est bon MAIS pas superbement houblonné.

La D initiale mesurée me donne 1,040 donc 5,4 % ABV

De la teinture-mère de houblon vert maison (Chinook) a été ajouté
au moût le ou vers le 3ième jour (2 c. à soupe au moins)
Également, de la teinture-mère a été ajouté en tourie au début de la seconde fermentation puis du romarin par après) -2 jours après.

Transfert en tourie, le 21 sept.

Le 23 sept. j'ajoute un bout de branche de romarin frais de 1 1/2 pouce dans le moût car je veux lui donner une touche moins fruité du fait de la présence marqué du Mozaïc.

125 g de dextrose ont servis pour la carbonation

28 sept 2017: EMBOUTEILLAGE: 14 litres d'excellente bière bien houblonnée et à l'arrière goût résineux (Chinook plus Romarin)

Author:

utahpete

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 60

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: 2/7/2018 4:58 PM

Notes: 02/07/18
5 Gal RO (WalMart) H20 + 2 gal Fltered tap H20
30 minute partial BIAB mash at 160.F Water Temp ( mash approx 155.F)
25 Minute FWH addition
Added Lactose and Irish Moss last 10-15 minutes.
Cooled to 180.F added hops, reheated to 180.F after 20 min, steeped for 20 addtl. mins.
02/07/18 15:10
OG 1.082 @ 5 Gal
Refractometer 20/1.083 @ 5 gal

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: dextrose

Priming Amount: 4.1 oz

Creation Date: 9/24/2021 7:21 PM

Notes: 1. Steep Carapils (bagged) in 3 gallon of 150 F for 45 minutes
2. Remove grains
3. Add liquid malt extract stir well plus .25 pounds dry malt
4. Bring to a Boil
5. Add Perle Hops
6. At 45 minutes, add 1 ounce of Hallertau Hops
7. At 40 minutes, add .5 ounce of Hallertau Hops and Irish Moss
8. At 90 minutes total stop the boil.
9. Cool. Top off with approximately 2.5 gallons boiled cooled water.
10. Pitch Yeast at 68 Degrees.
11. After 2 Days, Lower Temperature to 50 Degrees.
12. After 7 Days, rack to secondary fermenter.
13. Lower temp to 35-38 F for 6 weeks.
14. For bottling, let warm.
15 After bottling , lager for 4-6 weeks.

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/14/2016 9:32 PM

Notes:

Author:

GaryR

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2017 7:55 AM

Notes:

OG = 1.050
FG = 1.010
ABV = 5.25%

Nose is slightly sweet, pleasant yeasty aroma, no discernible hop aroma,
color is "reddish" amber with slight brown overtones, froth is light beige to white with good retention, some legs remaining as is drank.

Taste is of moderate to light carbonation, slightly sweet malty backbone with very light caramel overtones with rich taste, good body, very smooth with lingering bitterness that is well balanced to its overall taste.

In my opinion, somewhere between a Newcastle Brown Ale and Karl Strauss Red Trolley Ale as an example.

Temperature is key here, as is using a starter. Used two litters of ambient water to package of liquid yeast. Added 1/4 cup honey as "food" but not enough to start fermentation. Allowed to sit in dark for 24/36 hours before added to wort. I attribute the starter technique to the "attenuation" being 79%
During fermentation, never got above 66 F and averaged 64-66 F during the first seven days. Secondary/conditioning allowed to rise to 68 F for the remaining seven days prior to cold crashing and filtering into kegs. Allowed to rest an additional seven days prior to drinking

I use a water bath to control temperature and glass carboy. Fermentation started in under 12 hours which was robust and had to change overflow bottle twice.

As is always maintained is meticulous sterile/clean procedure.