Partial-mash Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Razorback Clone 3	English IPA	21 Litres	1.055	1.01	5.89	75.56	6.05 °L	1.1K	0
Author: Grumbler Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.105 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/26/2017 6:28 PM Notes:
Fleur De Lish	Bière de Garde	25 Litres	1.075	1.016	7.64	24.75	9.78 °L	1.1K	1
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.
Same Same But Different	American Amber Ale	20 Litres	1.055	1.011	5.88	56.76	8.15 °L	1.1K	0
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:
English Barley Wine	English Barleywine	6 Gallons	1.104	1.025	10.45	64.59	26.24 °L	1.1K	2
Author: guysmith Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.078 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: Forced CO2 Priming Amount: N/A Creation Date: 6/19/2016 9:11 PM Notes:
Talon IPA	American IPA	5 Gallons	1.067	1.013	7.04	43.23	6.78 °L	1.1K	0
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.
4 C's IPA	American IPA	5.5 Gallons	1.065	1.013	6.91	77.43	3.81 °L	1.1K	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.06 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: 4/14/2015 5:13 PM Notes:
Moore Marzen	Märzen	5 Gallons	1.054	1.01	5.82	23.63	16.31 °L	1.1K	0
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
Sch-Öl	No Profile Selected	5 Gallons	1.06	1.015	5.91	43.77	4.62 °L	1.1K	0
Author: Joe Murray 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: 1/27/2013 3:23 AM Notes:
Gulden Draak	Belgian Dark Strong Ale	12 Litres	1.113	1.02	12.19	34.8	9.13 °L	1.1K	0
Author: Brouwerij de Keijser Boil Size: 10 Litres Boil Time: 90 Boil Gravity: 1.019 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.25 Primary Temp: 19 ° C Priming Method: sucrose Priming Amount: 66.5 g Creation Date: 5/10/2019 1:28 PM Notes: Invert sugar - 600 gram (ange i URL): 480 gram socker 240 gram vatten 1/4 tsk citronsyra Blanda och koka upp Låt sjuda i 20 minuter
ShakeItGood MIPA (Clone)	American IPA	5.5 Gallons	1.067	1.018	6.37	66.12	7.46 °L	1.1K	0
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
Pa'ana's Box - Caramel Porter (GF)	Robust Porter	5 Gallons	1.063	1.013	6.52	38.21	30.21 °L	1.1K	0
Author: Chaps Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.09 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.5 Primary Temp: 62 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 1/4/2018 2:15 AM Notes: Ferment at 62°F for two weeks, transfer to secondary and condition cool (50-55°F) for 3-4 weeks. Bottle and age at 50°F for 3 weeks. The caramel and dark malt notes are well balanced by Goldings hop flavor and bitterness. There is a mild syrupy, molasses aftertaste that is pleasant, especially with the roasty notes. 1st brew session: Tasted phenomenal. Hints of smoke with a good porter flavor that wen down well and had a strong but pleasant after taste. Also looked great, dark and smooth. Did not have much head and felt a little watery. Otherwise awesome.
Wafa	Classic American Pilsner	1 Gallons	1.051	1.01	5.34	24.64	4.2 °L	1.1K	0
Author: Chuck- Boil Size: 1.25 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 40 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/13/2016 5:19 PM Notes: Only use 1 tbs yeast or about half the Yeast packet.
Old Peculier (Partial Mash)	Old Ale	19 Litres	1.065	1.013	6.82	27.78	38.94 °L	1.1K	0
Author: Markus.Readus Boil Size: 19 Litres Boil Time: 60 Boil Gravity: 1.065 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: 6/2/2015 12:35 PM Notes:
WUD? V.2	Scottish Export 80/-	5 Gallons	1.046	1.011	4.63	15.99	14.1 °L	1.1K	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.076 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: 1/17/2015 9:31 PM Notes:
Just Peachie	Fruit Beer	5.5 Gallons	1.06	1.014	6.07	53.56	6.96 °L	1.1K	0
Author: Brewballs Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: 10.1 oz Creation Date: 3/8/2016 7:32 PM Notes: Prime either with 10.1 oz (by weight) corn sugar for a desired co2 level of 4.0 volume OR Prime with 1 1/2 bottles (750 ml ea) DeKuyper Peachtree Schnapps.
Joshua Magnuson's Recipe 6	Saison	5 Gallons	1.064	1.007	7.47	26.44	11.24 °L	1.1K	0
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: 9/8/2013 11:51 PM Notes:
Kevin Podsaid's Recipe	American Pale Ale	2.5 Gallons	1.079	1.02	7.76	68.92	9.65 °L	1.1K	0
Author: Kevin Podsaid 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: 5/22/2011 5:01 PM Notes:
Blonde From Malt	Belgian Blond Ale	3 Gallons	1.063	1.015	6.38	15.4	6.88 °L	1.1K	0
Author: Boil Size: 1 Gallons Boil Time: 60 Boil Gravity: 1.189 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/26/2015 5:14 AM Notes:
Robust Brown Porter Extract	Robust Porter	20.8 Litres	1.06	1.017	5.66	33.34	27.81 °L	1.1K	0
Author: Smash café Boil Size: 23.6 Litres 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: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/4/2015 12:52 PM Notes:
Smoked Porter #3	Robust Porter	5 Gallons	1.061	1.017	5.78	18.1	28.24 °L	1.1K	0
Author: JohnnyDC Boil Size: 2.5 Gallons Boil Time: 50 Boil Gravity: 1.122 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: 2/8/2015 7:45 PM Notes:
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