Partial-mash Homebrew Beer Recipes | Page 174 | Browse 5,000+ at Brewer's Friend

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:

Steve TRex

Boil Size: 1.75 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 18

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 79 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2021 12:36 PM

Notes: Brewed 30 Apr 2022. Partial mash (60 minutes) at 168F initial dropping to 140F after an hour using Brew in a Bag method, reheated and removed grains at 165 F.

Used Tom's house brand Spring Water, but mix of tap and ro water for boil and mashing. Used Muslin bags for boil hops.

Pitched yeast at IG 1.058 @ 68 Degrees F (Corrected). Screened out hops prior to putting wort in carboy.

Dry hopped 12 May 2022 - added to carboy.
Bottled 15 May 2022.

Drank first beer a week later. Good head already, nice bitterness and hop aroma.

Kind of mix of New England and West Coast styles.

Author:

Smoke Hill Brew

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

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: 5/22/2017 6:50 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2020 4:11 AM

Notes:

Author:

Derek Barrington

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2018 6:44 PM

Notes:

Author:

pdoc

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.01

Efficiency: 70

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: N/A

Creation Date: 4/3/2020 3:09 PM

Notes:

Author:

paulhuts

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.107

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: 12/7/2018 11:34 PM

Notes:

Author:

IndiBeers

Boil Size: 8 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 35

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: 1/19/2016 11:03 AM

Notes:

Author:

zhooker

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2016 6:26 PM

Notes: Six months of secondary fermentation

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:

Paullycigar

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.013

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: 5oz

Creation Date: 12/30/2017 6:48 PM

Notes: mash hops for 1 hr at 155* in 3 gallons of water rinses grain with .5 gl of 155* water wort should be 3gl bring to boil
at 60min add 1oz uk golding hops add all lme (6lbs)
10min add 1oz comet and 1lbs cane sugar
after 60min whirlpool and cool wort bring volume up to 5gl aerate pitch dry yeast

Author:

Boil Size: 20 Litres

Boil Time: 15

Boil Gravity: 1.044

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 8 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/10/2018 6:05 AM

Notes:

Author:

freecmen

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.172

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method:

Priming Amount: N/A

Creation Date: 10/21/2018 10:01 PM

Notes:

Author:

Carryhops

Boil Size: 6 Gallons

Boil Time: 50

Boil Gravity: 1.061

Efficiency: 35

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: 5/24/2015 5:40 PM

Notes:

Author:

Brewing Yogi Steve

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 35

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: 4/13/2019 10:13 PM

Notes:

Author:

Barking Kettle SJ

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.028

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: 3/6/2018 6:52 PM

Notes:

Author:

gsgesgesg

Boil Size: 7.5 Litres

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 65

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: 6/27/2017 5:24 AM

Notes:

Author:

BlakeV

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 35

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: 2/28/2017 1:58 PM

Notes:

Author:

joelbartlett

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.222

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 5 0z

Creation Date: 1/25/2021 3:40 AM

Notes: MASHEXTRACT RECIPE AND PROCEDURE FOR PAUWEL KWAK
6 Ibs. (2.7 kg.) English amber dried malt extract
1½ Ibs. (0.7 kg.) French Pilsener malt or other Pilsener malt
3½ Ibs. (1.6 kg.) Belgian Munich malt-7 Lovibond (15 EBC)
5 Ibs. (2.3 kg.) Total grains
4 HBU (113 MBU) English Challenger hops (pellets)-60 minutes
(bittering)
2.5 HBU (71 MBU) European Styrian Goldings hops (pellets)-15 minutes
(flavor/aroma)
1 HBU Czech Saaz hops (pellets)-15 minutes (flavor/aroma)
¼ tsp. Irish moss
¾ c. corn sugar for priming in bottles. Use ⅓ cup corn sugar if priming
a keg.
Wyeast 1214 Belgian Ale yeast suggested; it is high-gravity- and esterproducing.
A step infusion mash is employed to mash the grains. Add 5 quarts (4.8 1.)
of 140-degree F (60 C) water to the crushed grain, stir, stabilize and hold the
temperature at 133 degrees F (56 C) for 30 minutes. Add 2.5 quarts (2.4 1.) of
boiling water. Add heat to bring temperature up to 150 degrees F (65.5 C). Hold
for about 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and
sparge with 2 gallons (7.6 1.) of 170-degree F (77 C) water. Collect about 3
gallons (11.5 1.) of runoff. Add malt extract and bittering hops and bring to a full
and vigorous boil.
The total boil time will be 60 minutes. When 15 minutes remain, add flavor
hops and Irish moss. After a total wort boil of 60 minutes, turn off the heat, then
separate or strain out and sparge hops, and direct the hot wort into a sanitized
fermenter to which 2 gallons (7.6 1.) of cold water have been added. If
necessary, add additional cold water to achieve a 5-gallon (19-1.) batch size.
Chill the wort to 70 degrees F (21 C). Aerate the cooled wort well. Add an active
yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a
secondary fermenter and age for one month, preferably at about 70 degrees F (21
C).
When secondary aging is complete, prime with sugar, bottle or keg. Let
condition at temperatures above 60 degrees F (15.5 C) until clear and
carbonated.