Partial-mash Homebrew Beer Recipes | Page 149 | Browse 5,000+ at Brewer's Friend

Author:

Mike_Milano

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 18.21 psi

Creation Date: 10/5/2019 9:26 PM

Notes: 150 148 for oats in brew bag for 15 min (first try was a fail @ 30 then strain)

bring water to temp ^^
30 min Insta oats in brew bag
bring mash to boil add brown rice and matlo (flame off when adding)
60 min Boil
45 min add 1 oz citra
10 min add Sorghum + Malto Dextrin (flame off when adding)
0 min start whirlpool with 2 oz citra
rack and pitch.
dry hop one week in

OG: 13.2 brix aka 1.0534

Author:

benson.bryan@gmail.com

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2015 10:20 PM

Notes: Added 1/2 tsp each Coriander and Grains of Paradise at 15 min.

SG was 1.069
FG at 1.006 after 14 days
approx abv of 8.27%

Author:

wilbur247

Boil Size: 5.5 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: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2015 1:44 AM

Notes:

Author:

haunter

Boil Size: 6 Litres

Boil Time: 90

Boil Gravity: 1.172

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2017 8:35 AM

Notes:

Author:

mattockm96

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 3.4 oz

Creation Date: 9/18/2019 4:26 PM

Notes:

Author:

Brad Morse

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.086

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: 11/9/2017 2:05 PM

Notes:

Author:

Keegannicol

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.14

Efficiency: 75

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: 1/11/2019 1:54 AM

Notes:

Author:

Druck

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2018 4:33 AM

Notes:

Author:

Dues

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

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: 12/9/2018 1:40 AM

Notes:

Author:

RexEverything

Boil Size: 3.63 Gallons

Boil Time: 30

Boil Gravity: 1.008

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 3.4 oz

Creation Date: 2/17/2021 9:24 PM

Notes: - Pre-Boil Volume: 5.75 Gal
- Steep Grains for 30 mins @ 158 F
- Bring to boil
- Remove from heat and add fermentables
- Follow boil schedule
- Rehydrate Irish Moss in a little water, and add at T-15:00

Author:

PopaPunk

Boil Size: 14 Litres

Boil Time: 75

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2015 5:20 PM

Notes: first 72

Author:

Boymeetswort

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 75

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: 9/9/2020 3:56 PM

Notes:

Author:

wyguy

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: sucrose

Priming Amount: 4.2

Creation Date: 11/9/2019 9:08 PM

Notes:

Author:

Lancks

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 2/27/2018 5:27 PM

Notes: Based on a beer I had at Renegade Brewing in Denver, Colorado called "White Queen". I adjusted the recipe slightly to give the beer more "mouthfeel" and also to match the style profile of a Stout (other than the SRM). I reduced the amount of Crystal to really "blonde" up the beer, and boosted the gravity.

After removing the grains, leave the oats in the mash and bring to a boil and boil for 20 minutes, remove and do not squeeze or rinse the oats. Now add your malts and bring to a boil, stirring constantly..then begin hop schedule.

I will use 1/2 cup cocoa nibs in secondary, and am guessing that this is around 4 oz. Next time I brew, I will weigh the nibs and adjust the recipe in ounces.

Primary ferment for 7 days, rack onto cocoa nibs in secondary and leave 14 days. Add Gelatin 3 days prior to bottling and cold crash in fridge to clarify beer. (optional step, but really eliminates "chill haze")

Bottle and leave at room temp for 21 days. Chill for 3 days and enjoy.

Will be like an Oatmeal Stout, without the darkness and bitterness, but with great mouthfeel, body, and maltiness of a Stout.

Author:

M.Kurkjian

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.155

Efficiency: 50

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: 10/22/2015 5:22 PM

Notes:

Author:

beachousebrewing

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 53 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2017 12:35 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2015 2:33 PM

Notes: Partial Mash Steps:
1) Place specialty grains into a muslin bag.
2) Add 2.5 quarts heated water to slow cooker.
3) Set sous-vide temperature controller to 154 degrees.
4) Mash grains for 2.5 hours.
5) Heat 5 quarts water to 170 degrees.
6) Pour mash into brew kettle.
7) Sparge the grain. Hold the grain over the wort in the kettle. Slowly pour the 170° F sparge water through the grain, one quart at a
time, until it’s gone. Collect the sparge water along with the wort in the boil kettle. When finished, you may discard the grain.

Author:

paulhuts

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.112

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: 4/20/2018 3:05 AM

Notes:

Author:

Emiyanez

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 1.233

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: Sugar

Priming Amount: 150

Creation Date: 3/3/2017 7:37 AM

Notes: Pretty easy partial mash recipe with no special equipment requirements.
General procedure:
I will mash 2kg of Maris Otter in 6 liters of water and 0.25kg of Caramunich together with 0.25kg of flaked oats in 1.5 liters of water (both at 68°C for 30min, 65°C for 30min). I will then mix the resulting worts (aprox. 7.5 liters), boil it and do the hop additions in a 5 liter volume (the rest will be boiled without hops). 10min before the total boiling time, I will add the Irish moss and the 2kg LDME. I will cool down the mix and transfer it to a plastic fermenter, adding water to a final volume of 19 litres. Pick the yeast (two packets) at around 22°C and leave it in primary for a month (taking density measurements to control the fermentation process). I will ferment at 18°C. No secondary. I will dry hop with the indicated amounts for 5 days, transfer to a bottling bucket and bottle with 6.5gr of table sugar per liter (150gr in total).