Partial-mash Homebrew Beer Recipes | Page 179 | Browse 5,000+ at Brewer's Friend

Author:

jbadger5

Boil Size: 0.75 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2015 6:33 AM

Notes: 1 Simcoe and 1 Cascade hop pellet were added at 60 minutes.

Author:

B. Traugh

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: 5/23/2017 4:28 AM

Notes: Deutschland Pale Ale 1.2

Batch #1. 05/22/2017

= Ingredients List=

10:2:0.5

Carmel #30L (6 oz)

Wheat DMT (6 #)

Flaked Rice (3 oz)

CBW Bavarian Wheat (Dry Malt Extract)
(3 #)

MAGNUM Hops Pellets (Alpha:12.4%, Beta:6.4%)(3 oz)

NOTTINGHAM Ale Yeast. One packet=
(11 g or 0.388oz)
"Danstar"
(Saccharomyces Cerevisiae).

=Brewing instructions=

Wurt:
3/4 brewing pot tap water.

Bring to between 155• and 175•

Add (in a brewing sack):
6 oz. of Carmel #30 L
6 #. of Wheat DMT
6 oz. of flaked rice

Place in covered pot for 15 minutes.

Remove sack after 15 minutes (do not squeeze the sack)

This is your wurt.

Sparge:
"Making Sparge"

Bring Sparge to boil.

Add:
3# CBW Bavarian Wheat Dry Malt Extract.

Stir to dissolve completely.

Do not let it over boil.

Adjust boil to slow steady boil.

Boil for 58 minutes.

Add (in a brewing sack):

3 oz. MAGNUM Hops Pellets (Alpha:12.4%, Beta:6.4%)

Boil an additional 2 minutes.

Remove Hops sack.

Cool to between 75• and 55•

Transfer to carboy.
Add water or water and ice to first rim of sanitized carboy.

Add:
1 Packet of NOTTINGHAM Ale Yeast.
(11 g or 0.388oz)
"Danstar"
(Saccharomyces Cerevisiae).

Seal carboy

Place carboy float valve (ensure enough water added to float insert).

Ferment for 12-14 days.

Jacking instructions:
"Jack into bottles or growlers or kegs"

Jacking (packaging):

1 1/2 cup water per gallon of un-conditioned beer.

Add 2 table spoons sugar per gallon.

This is your "Conditioner".

Bring Conditioner to boil for 5 minutes. Let cool to below 75•.

Add to 12-14 day fermented beer.

Stir, Jack, let condition for 10-14 days before refrigeration.

Author:

Boil Size: 3 Gallons

Boil Time: 20

Boil Gravity: 1.04

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: 6/9/2018 4:45 PM

Notes: Can use hefeweizen yeast as well.

https://www.reddit.com/r/Homebrewing/comments/8ps8oh/what_is_your_signature_beer/e0dtszm/

Author:

wilbur247

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.075

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: 11/13/2016 11:58 PM

Notes:

Author:

kalhumai

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 2/16/2017 9:14 PM

Notes:

Author:

Paullycigar

Boil Size: 3 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: 75 ° F

Priming Method: sucrose

Priming Amount: 3.1 oz

Creation Date: 3/1/2020 8:32 PM

Notes: 60 min. mash boil of 2.5 gal water at 151 rinse grain with .5 gal. of sparge water at 162 degree water

boil add pale mait dme at 60 add 1oz of centennial

add golden lme at 30 add 1oz of horizan
add cane sugar 1 oz of cirta

cane sugar10min add 1 oz amarillo

Author:

Coadinghaylor Creations

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.028

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: 3/29/2018 3:15 PM

Notes:

Author:

Brock's Brew

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2019 9:42 PM

Notes:

Author:

JesterMage

Boil Size: 3.78 Gallons

Boil Time: 30

Boil Gravity: 1.024

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 2.2 oz

Creation Date: 2/26/2022 3:52 PM

Notes: Used a bunch of left over grains.

Test samples seem a little light on malt. Will make it lightly carbonated to help bring out the malt.

After sitting for a few weeks in the fridge, I think a bit heavier on the bittering hops would be nice during the summer

I will try using all LME and bump up the Bonlander a few oz. to add a bit more body to beer and up the bittering hops.

Author:

Rollinz007

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.139

Efficiency: 72

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: 4/24/2021 1:13 AM

Notes: Split the vanilla bean, scrape out the seeds, and chop the casing. Add the paste and casing to a small jar and cover with vodka, about 1 ounce. Let this steep for one week. This is called a tincture. The alcohol extracts all the flavor from the vanilla bean for a more expressive profile in the beer.

If using vanilla extract: Use 2 ounces of pure vanilla extract per 5 gallons of beer. The extract will give you a nice vanilla profile but not as fresh and bright as the whole bean.

Adding pectin to the boil, in the form of apple puree, is a great hack to ensure your beer has a permanent haze and a thicker body. Core and peel 5 Granny Smith apples (per 5 gallons of beer) and puree in a food processor. Add the puree with 10 minutes of boil left.

Chill to yeast pitching temperature, 68F (Ferment at 68-70F)

Add first dry hop addition at high krausen, usually after 1 or 2 days

When signs of fermentation stop in the secondary fermentor, add the second dry hop, fruit puree, and vanilla bean tincture. Allow the fruit to fully ferment, at least 3 days.

Optional: If desired, swap flaked coconut in secondary with 2-3 drops of coconut extract per bottle

Author:

Mike Rothgeb

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 75

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: 1/29/2020 5:07 PM

Notes: Add DME at 50 minutes into the boil.

Author:

Amport

Boil Size: 20 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 4/12/2019 4:18 PM

Notes:

Author:

Brettira

Boil Size: 21 Litres

Boil Time: 40

Boil Gravity: 1.036

Efficiency: 62

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: 2/18/2018 11:13 AM

Notes: FG - 1.017

Author:

squigley

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.11

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: 10/20/2017 4:39 AM

Notes:

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

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: 5/18/2016 8:22 AM

Notes:

Author:

TwinFlames

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/22/2015 6:58 PM

Notes: Carbonation 2.5
1 pack yeast, 1.3L starter, 4.7oz DME

Author:

Bill Muneio

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.02

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: keg

Priming Amount: 5 g

Creation Date: 6/27/2018 4:16 PM

Notes: Put 2 gal. (7.6 L) of water in the boil pot and heat to 160°F (71°C). While the water is heating, put the Wort A specialty grains (caramel malt) into a grain bag and tie off the ends so the grains can’t escape.
Once the water has reached 150° F (66° C), immerse the grain bag in the water for 30 minutes. For more information on steeping specialty grains, visit Let’s Brew on the AHA website.
After 30 minutes, remove the grain bag and let it drip until it stops. Add the rest of Wort A malt extract (2.2 lb pale DME, 1 lb Munich DME) to the water and stir until totally dissolved. Top off with water until you reach 3 gal. of wort.
Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil. Add Wort B (4 lb pale DME) at knockout (0 min) until totally dissolved.
Strain wort into sanitized fermentation vessel with 2–3 gallons (7.6–11.4 L) of pre-boiled, chilled water for a total volume of 5 gallons (18.9 L).
Pitch yeast when temperature reaches 65° F (18° C).
Ferment in primary at 65° F (18° C) until fermentation slows significantly (7–9 days).
Rack to secondary fermenter and dry hop for no more than 10 days at 68° F (20° C).
Keg at 2.5 volumes (5 g/L) of CO₂ or bottle condition with 4 oz. (113 g) corn sugar.

Author:

MattyICEBeer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.098

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: 9/13/2017 1:33 PM

Notes: Copied with tips from BYO and Bertus Brewery.

https://byo.com/stories/issue/item/3023-fuller-s-esb-clone

http://www.bertusbrewery.com/2016/03/special-bitter-2-0.html

Author:

Charles C

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 3.02 psi

Creation Date: 4/24/2020 3:49 PM

Notes:

Author:

Dutch49506

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.108

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: 10/10/2021 2:57 AM

Notes: