Partial-mash Homebrew Beer Recipes | Page 175 | Browse 5,000+ at Brewer's Friend

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.167

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: 11/1/2016 12:59 PM

Notes:

Author:

BVON

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

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: 2.3 oz

Creation Date: 2/24/2023 4:28 AM

Notes:

Author:

Andrew & Molly

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 55

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: 12/15/2022 5:36 PM

Notes:

Author:

alexm2543

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.067

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: 4.5 oz

Creation Date: 4/14/2022 8:26 PM

Notes: Heat 1.5 gal water to 165 degrees, about 10 degrees above mashing temperature (a little more than the recommended 1.5qts per pound of grain)

Add and mash grains for 60 mins at 155 degrees Fahrenheit, stirring lightly and occasionally

Toward end of mashing, heat sparge water to 170 degrees F and hold there until ready to use (1.5 quarts per lb of grain, so round up to 4.5qts, or 18 cups, for 3lbs of grain in this recipe)

When mash is done, raise to 168 degree mash-out temperature (stops starch breakdown)

Once at mash-out, lift grains above wort and slowly pour sparge water over grains.

Bring wort to 180-190 degrees F and add malt extract, stirring vigorously to avoid burning on bottom.

Keep wort at about 180 degrees and add whirlpool hops; whirlpool for 15mins

Cool, add to fermenter with any additional water to bring to full volume. Swirl to aerate for a few minutes then pitch yeast (test gravity before pitching).

FIRST DRY HOP: Add 2oz Galaxy and 1oz Nelson Sauvin at high krausen (24-48 hours)

SECOND DRY HOP (flexible timing): Add 2oz Galaxy and 1oz Nelson Sauvin at 6-7 days into fermentation, or about 5-7 days before bottling or kegging

---

*Water additions for distilled water:

About 1.25 tsp (about 4g) calcium chloride for 5gal batch (about 0.8g/gal); add to warm water for better dissolving

Target ion levels only reflect addition of calcium chloride—unsure of ion additions from malt extract.

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.

Author:

PegasusRobin

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.132

Efficiency: 35

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: 3/1/2018 2:06 PM

Notes:

Author:

Brewstore

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.032

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: 12/27/2017 5:28 PM

Notes:

Author:

mblairbeer

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Priming sugar

Priming Amount: 5 oz

Creation Date: 2/19/2017 9:24 PM

Notes: Brewed on 6/15/13
Mash rye malt at 160 F for 60 minutes. Bring water and 3.3 lbs LME to boil. Add 0.85 oz Progress hops. Boil 15 minutes and add wort from rye malt. Return to boil and boil for 30 minutes. Add 3.3 lbs. LME, add 0.15 oz Progress hops, addd 1 tsp Irish Moss. Boil for 15 minutes.

Sg = 1050 on 6/15/13
Rg = 1013 on 6/23/13
Bg = 1012 on 7/14/13
Bottled with 5 oz priming sugar

Note: over carbonated, dry, and lighter taste than expected.

Author:

Dave in oz

Boil Size: 5 Litres

Boil Time: 20

Boil Gravity: 1.101

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/24/2016 1:16 PM

Notes: Liquid malt extract is Coopers hopped stout kit 1.7 kg so which contributes around 30 IBU to final wort. That is, the IBU indicated in recipe summary only accounts for 20 g Goldings @ 20min.
All malt extract other than 750g light dme is added as a late addition steep to avoid excess caramelisation from the low volume boil, and allow more utilisation from the Goldings.
Yeast can be recultured from any Coopers Brewery commercial beer. I used yeast harvested from 2 x 375ml bottles Coopers Original Pale Ale to make a starter.
For an all-extract version, see my Black Cat Bone.
These recipes attempt to capture the essence of Coopers Best Extra Stout (ABV 6.3%)
My actual brew was
O.G. 1.060
F.G. 1.017
Apparent attenuation 72%
ABV 5.7%

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

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: 4/12/2015 12:06 AM

Notes:

Author:

albeaudoin

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.015

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: 1/23/2018 7:43 PM

Notes: Boil 01/23/21018

Author:

Brad Morse

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2018 3:40 AM

Notes:

Author:

mattflo

Boil Size: 6.65 Gallons

Boil Time: 60

Boil Gravity: 1.116

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2018 10:23 PM

Notes: water volume and OG fubar continues. I *think* this will yield 5.2 in the fermenter. 16.97 lb of grain. 6.4 gallon mash. sparge until ~5.8

Author:

MattinZurich

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 58

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: 11/11/2018 11:28 AM

Notes: 11.11.18 Christian helped
Unusual brew day, as we made an error with heating the mash, so we ended up having the beer at almost 162 F, way out of what we wanted! We hope that it doesn't ruin the beer.

At 60, 152 F
At 51, 151.7 F
At 30, it was 162!!! Because we put it on the burner.

PH of 5.4 for the Mash
PH 5.52 for the sparge water

BF predicted 5.5 while Braun Water predicted 5.25. But I did add a bit more water due to the overheating issue, so in practice it looks like they're right in between.

Note that the water report says it is too bitter based on the water profile. I should think about adding CaCL next time.

OG: 1.046

14.11.18 Saw something weird floating in the beer... I tried the beer it tasted strange I need to do a fuller tasting tomorrow to see if it'll be okay.

15.11.18 Dry hopped with Belma, Galaxy, and Citra. Tasted the beer, a bit maltier on the tongue than should be the case. But it could be salvage-able.

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:

Author:

Badmojodaddy

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 11/2/2019 5:45 PM

Notes: ADD CINNAMON FLAVOR AFTER BOIL

Author:

Joe Ferrante

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2017 1:53 AM

Notes: Using distilled water and an IPA chemistry adder.

Author:

Proven Beverage Concepts

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 8/21/2021 2:34 PM

Notes:

Author:

Westleigh

Boil Size: 3 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2019 8:10 PM

Notes:

Author:

Bames

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 35

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: 5/29/2021 1:25 PM

Notes: