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Real Ale - Partial Mash

161 calories 14.1 g 0.440 L
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Beer Stats
Method: Partial Mash
Style: Best Bitter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.95 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew it Bru
Calories: 161 calories (Per 0.440L)
Carbs: 14.1 g (Per 0.440L)
Created: Wednesday May 13th 2026
1.040
1.007
4.4%
29.5
19.5
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1 kg Dry Malt Extract - Light1 kg Dry Malt Extract - Light 42 9.18 38.1%
0.80 kg Corn Sugar - Dextrose0.8 kg Corn Sugar - Dextrose 42 30.5%
500 g Malteurop - Pale Ale Malt500 g Pale Ale Malt 38 14.51 19%
250 g Simpsons - Crystal Medium250 g Crystal Medium 33 172 9.5%
75 g Simpsons - Brown Malt75 g Brown Malt 32 499.99 2.9%
2,625 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Challenger20 g Challenger Hops Pellet 7.6 Boil 30 min 17.58 40%
30 g Fuggles30 g Fuggles Hops Pellet 5.3 Boil 15 min 11.88 60%
50 g / R 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 70 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 107.1 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Heat water added to kettle 25.6
Mash volume with grains (equipment estimates 25.6 L) 26.2
Grain absorption losses (steeping) -0.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.2
Pre boil volume 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 20
Going into fermentor 20
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 25.6  
Equipment Profile Used: System Default
 
Notes
  1. Ensure that you have all equipment clean and ready to brew

  2. Heat up 2L of water in a stainless steel pot to approximately 65C

  3. Add your crushed grains to the hot 2L of water and place a lid on top. Allow to steep for 60 minutes, after 30 minutes start step four.

  4. In a separate stainless steel pot bring 6L of water to 70C, once at 70C add the 1KG of Dry Malt Extract (DME) and stir in until dissolved, once dissolved add in the 800g of dextrose (corn sugar) and stir in.

  5. Using a sieve add the liquid from the steeped grains to the mixture of DME and Dextrose. This brings extra malty flavours and colour to the beer.

  6. You now have the basis of your beer called wort (wurt). Bring this to the boil and once boiling start a 30 minute timer.

  7. Hop additions: As soon as you start your 30 minute boil you can add the first hop which is 20g of Challenger. This is the bittering hop. Once your timer reaches 15 minutes remaining you can add your second hop, which is 30g of Fuggles. This is your flavouring and aroma hop.

  8. Continue to boil for a further 15 minutes and then turn off the heat source.

  9. You are now ready to transfer the wort to your fermenter. Take care not to add the boiling liquid to a plastic fermenter as you will damage it. You will be adding cold water to the mixture to bring it up to the full 20L volume, so perhaps add some cold water to the boiling wort and some into your sanitised fermenter.

    You will need around 15L of water to add to the mixture. It is a good idea to transfer the wort into your sanitised fermenter through a sieve to filter out the hop debris. Ensure that the sieve is clean and sanitised.

  10. Continue to add cold water until you have a volume of around 20L.

  11. Check that the temperature is between 18 - 22 C, if so you can add the sachet of yeast, sprinkle it over the surface. There is no need to stir it in.

  12. Place the lid tightly on your fermenter, fit your airlock and fermentation will begin. You should see activity in the airlock within 24 hours.

  13. Fermentation should be complete in 5 to 7 days, however you can leave it longer to allow the beer to clear somewhat before you bottle your finished beer in the way that you usually do. Allow 10 to 14 days or as long as you can for the secondary fermentation to occur.

    Finally, good luck with this partial mass process and I hope that you enjoy the experience. This is a good step in your brewing journey and will allow you to create specific recipes for beer styles of your choosing.
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  • Last Updated: 2026-05-13 09:37 UTC