Partial-mash Homebrew Beer Recipes

Page 174 of our growing list of 5,000+ partial-mash homebrew beer recipes. Sort by beer style, batch size, ABV and more.

Browse All Recipes or explore by brewing method: All-grain | Extract | BIAB | Partial Mash

Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Awesome Recipe	American Amber Ale	5.5 Gallons	1.059	1.015	5.76	32.86	9 °L	714	0
Author: Viktor Von Doom Boil Size: 3 Gallons 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: 2/5/2015 6:25 PM Notes:
Mr Porter	Robust Porter	5.5 Gallons	1.064	1.012	6.89	50.62	36.82 °L	714	0
Author: pub brewer Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.026 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: 3/3/2016 12:09 AM Notes: 11 grams US05 yeast in 1L starter.
Awesome Recipe	American IPA	5.5 Gallons	1.069	1.017	6.76	45.21	9.84 °L	714	0
Author: von Epp Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.126 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: 7/26/2015 6:13 AM Notes:
Yuzu Gose	Gose	5 Gallons	1.041	1.007	4.39	11.14	3.3 °L	713	0
Author: Bière pour david Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.02 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 90 ° F Priming Method: dextrose Priming Amount: 5.3 oz Creation Date: 2/27/2021 10:42 PM Notes:
Bell's Two Hearted Ale - Partial Mash	American IPA	5.5 Gallons	1.057	1.014	5.59	58.5	4.15 °L	713	0
Author: Boil Size: 6.8 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 80 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: 11/13/2018 3:18 AM Notes:
Awesome Recipe	American IPA	23 Litres	1.047	1.008	5.13	98.08	4.41 °L	713	0
Author: mattwr18 Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.099 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/20/2015 9:00 PM Notes:
IPA	American IPA	5 Gallons	1.049	1.012	4.92	0	4.86 °L	713	0
Author: nodrog6 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.082 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: 2/24/2015 6:10 PM Notes:
Flori Wit	Witbier	24 Litres	1.049	1.011	4.94	15.47	2.5 °L	712	0
Author: Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 100 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: Candy Sugar Priming Amount: 8ml/ L Creation Date: 9/25/2015 8:39 PM Notes:
Grünschnabel	Blonde Ale	25 Litres	1.077	1.017	7.92	15.68	12.53 °L	712	1
Author: CHP Boil Size: 16 Litres Boil Time: 60 Boil Gravity: 1.121 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: 6/11/2016 3:01 PM Notes: Mangrove Jack - Empire Ale + Safebrew S33
Milk Steak Stout	American Stout	5 Gallons	1.086	1.029	7.52	0	50 °L	712	0
Author: cookb13 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.144 Efficiency: 90 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: 3/17/2018 3:41 PM Notes:
"Pommy Hands" - Hophands Clone	American Pale Ale	5 Gallons	1.055	1.014	5.46	32.82	5.26 °L	712	0
Author: Bière pour david Boil Size: 4 Gallons Boil Time: 90 Boil Gravity: 1.041 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: dextrose Priming Amount: 6 oz Creation Date: 1/1/2021 8:54 PM Notes: Made up water the night before. Added all water agts including sodium metabisulfite, Fruit Fresh (ascorbic and citric acid) and lactic acid (in fact, CaSO4 and MgSO4 would not dissolve fully until I added the acid to the water). I then moved 1.1 gal to another pot and diluted each pot 50% with distilled water. I ended up pulling more wort from the grains because the pre-boil SG for 4 gals was 1.035 when it should have been 1.041. So I pulled a total of 5.25 gals and boiled both pots for 30 mins initially. I them topped off the main pot with wort from the secondary pot to 4 gal, and kept the excess for late addition. I then boiled or 60 more minutes, following the hop and adjunct addition schedule. After the late addition of LME and remaining partially boiled wort, and top up to 5 gals, the OG was 1.055. I added 300 ml of pomegranate molasses and 125 ml juice 4 days after initial yeast pitching, and then started the dry hopping 1 week after pitching. I dry hopped for 5 days, pulled out the hop bag, and then let the beer sit for 3 days in the near freezing garage to promote flocculation and settling through cold crashing.
Stout	Sweet Stout	21 Litres	1.067	1.022	5.87	33.51	13.62 °L	711	0
Author: Juan GL Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.064 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: 9/2/2015 9:01 PM Notes:
Next	American Amber Ale	5 Gallons	1.052	1.014	4.88	67.33	5.23 °L	711	0
Author: Alchoiniere Boil Size: 6.5 Gallons Boil Time: 70 Boil Gravity: 1.04 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: 2/28/2015 4:32 PM Notes:
My First Pale Ale	American Pale Ale	24 Litres	1.048	1.008	5.26	42.28	7.17 °L	711	2
Author: Brock's Brew Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.072 Efficiency: 90 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: Bulk Priming Priming Amount: 120g Dextrose Creation Date: 6/25/2018 6:27 PM Notes: Whirlpool wort for 20 minutes allowing it to cool to 70°C. Decant into fermenter and add 15 litres cold (2-4°C) aerated water. Sprinkle yeast on top, seal lid and fit airlock to fermenter. Ferment for 10 - 14 days at 20 - 22°C
Stout Dark	American Stout	5 Gallons	1.053	1.015	5	65.29	40 °L	711	2
Author: nayrB16 Boil Size: 2.8 Gallons Boil Time: 60 Boil Gravity: 1.095 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: 12/10/2013 1:46 AM Notes: Uses Briess Golden light DME
Even Dead Cat Bounce	California Common Beer	21 Litres	1.062	1.014	6.31	34.8	6.64 °L	710	0
Author: Dead cat bounce Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 80 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: 10/6/2015 11:02 AM Notes:
Dark Saison	Experimental Beer	7.6 Litres	1.051	1.006	5.83	25.84	32.51 °L	710	0
Author: Boil Size: 4 Litres Boil Time: 60 Boil Gravity: 1.096 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: 10/25/2017 11:42 AM Notes:
Indian Red Ale	Mild	23 Litres	1.042	1.009	4.34	24.95	23.09 °L	710	0
Author: GABL Boil Size: 17 Litres Boil Time: 60 Boil Gravity: 1.057 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: 1/21/2018 7:00 AM Notes:
Anzac Attack	British Golden Ale	20 Litres	1.051	1.013	4.95	31.01	6.38 °L	710	0
Author: Dward Boil Size: 15 Litres Boil Time: 75 Boil Gravity: 1.068 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 2.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/15/2018 11:43 PM Notes: All duel purpose: Topaz - Amarillo Southern Cross - Fuggle Rakau - Amarillo, Summit Dr. Rudi - Liberty, Hallertauer Tradition, Mount Hood Waimea - Rated 5* - Hallertauer Magnum 75 min boil Hops: 60 mins - 12g of Dr. Rudi and 20g Southern Cross 15 mins - 5g of everything 10 mins - 5 g of everything 5 mins - 5 g of everything 0 mins - 5 g of everything Aroma steep at 75°C - 40 everything Dry Hop 5 days - 40 everything Next time try - Motueka and Dr Rudi, and dry-hop with Wakatu (like the XT Amimal bitter) (make it less bitter) Way too bitter and not that good a mixture of hops
Pumpkin Beer	Autumn Seasonal Beer	6 Gallons	1.078	1.015	8.22	8.36	14.42 °L	709	0
Author: skifrench Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: 1.156 Efficiency: 60 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: 8/23/2017 2:25 AM Notes: ** 6 pounds pumpkin is an estimate including 4-5 pounds of pumpkin for the boil and 2-3 pounds for the secondary. USING FRESH PUMPKIN You need to prepare the pumpkin a few days in advance of the brew day. Using a large knife, halve the pumpkin, remove the seeds, and cut the halves into pieces about 6 inches (15 cm) long. Cover some cookie sheets with aluminum foil, arrange the pumpkin pieces on the cookie sheets, and sprinkle them liberally with brown sugar. Roast in the oven at 375°F (190°C) until soft. This usually takes two to three hours. During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor. Remove the pumpkin from the oven and let cool. Then peel off the pumpkin skin, dice the flesh into large cubes (being sure to save the juice for its color and flavor), and store in a covered bowl in the fridge. On brew day, let the pumpkin warm to room temperature and put it in the kettle for the duration of the boil. (As an aside, for those who are into sustainable brewing, the boiled pumpkin flesh makes excellent pies.) To avoid a mess in the kettle and clogged valves or siphons, put the pumpkin into either a large fine-mesh bag designed for fruit or a hop spider equipped with a paint-straining bag. USING CANNED PUMPKIN I prepare my pumpkin for the boil by cubing it (again, roughly in one inch sections) and baking it until it is well browned. Usually this takes about an hour at 375° F, tossing the pan every fifteen minutes or so for even caramelization. After it's browned, I toss it with a mix of brown sugar, a little bit of water, and some spices, and put it back into the oven for about ten minutes. It's almost like you're making caramel corn. After that, I toss the pumpkin into the kettle at the start of the boil and let it go for the full hour. Some people insist that this is a bad idea because it will give you cloudy beer -- and you should only use pumpkin in the mash to get the starches converted -- but I've never found this to be true. Mash all loose grains for 60 min. Strike temp 165, mash 155, sparge 170. - Mash 4.5 gal. Heat to 165. Add grains. Mash at 155 F for 60 minutes. - Sparge 2.5 gal. Heat sparge water to 170 F. Remove grains from mash and add to sparge for 10 minutes. Add this water to mash water. Mash and sparge water should amount to about 6 gal for the boil 90 min boil bring wort to boil. should be approximately 5-6 gallons once boiling add pumpkin and rice hulls in a muslin bag boil 90 min add liquid malt extract 60 min add 1 lb DME at 60 min add first hops at 60 min add 1 lb DME at 20 min add second hops at 20 min add spices at 5 min remove pumpkin bag from boil cool wort REHYDRATE YEAST pitch yeast After Krausen has fallen (a few days after primary fermentation begins) add 16oz of brown sugar through a sanitized funnel. After primary fermentation, I secondary my pumpkin ale for one week with a fair amount (I do 2.5 pounds) of roasted, caramelized pumpkin. I feel this is the step that really puts the 'true' pumpkin flavor into my beer; along with discovering biscuit malt in 1995, I credit it as turning a good pumpkin ale into a great one. This is also where you use the molass4 es and maple syrup mentioned in the ingredients; toss them into a hot pan with your roasted pumpkin to candy. You can skip the secondary (or split off a gallon or two to try it on a smaller scale) if you find it unconvincing. Added 1.5 tsp cinamon and some nutmeg in spice tea before bottling TASTING NOTES Tasted before bottling - probably needs to mellow, but very good. Creamy and rich. Underspiced, but I tasted before adding spice tea. Possibly undercarbed - total volume was 4.75 gallons, but there was actually very little trub on the bottom from the pumpkin and the pumpkin did not seem to absorb much liquid. So I actually bottled 49 beers. So this may be undercarbed? I'm not sure. Usually I have more trub and less total beers. I used 4.2 oz of corn sugar dissolved in 16 oz of water for the priming solution. TASTING NOTES This beer is GREAT! Frickin awesome. My concerns about being under-spiced and under-carbed were wrong. It is a well-spiced pumpkin beer with good head. It is not over-spiced, for me, but some may not enjoy the well-spiced beer here. But I do. The vanilla is not very apparent, so maybe add an additional 1/2 teaspoon or maybe even a whole teaspoon next year? Carbonation is spot on. There's a slight off taste the first sip, I can't tell what it is, but it was in my first pumpkin beer too. Possibly try using less pumpkin next time or not caramelizing it as much. The off taste quickly fades so I'm guessing it gases off. Overall a fantastic beer. I actually picked up a six pack of Road Mary's Baby (pumpkin beer from Two Roads), and my beer is without a doubt better. My OG was a bit lower at 1.068, and my final gravity got to about the right point so this came in at about 6.9-7.0% ABV.
« First ‹ Previous 170 171 172 173 174 175 176 177 178 Next › Last »							Page 174 of 436 20 Recipes of 8,716