Partial-mash Homebrew Beer Recipes | Page 204 | Browse 5,000+ at Brewer's Friend

Author:

Cleaver

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.149

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: 4/28/2020 6:48 AM

Notes: safale 0-5 in fermentasaurus dry hopped chinook 85g may8

Danstar west coast ale BRY-97 small fermentor 60g citra dry may8

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 72

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: 1/7/2023 7:52 PM

Notes: Add the enzyme in the mash, shoot for a mash temp of 143 - 146 to not denature the enzyme. The equivalent of 20mls / 100#s of grain is enough. Add the enzyme 1/3 of the way into mashing to ensure the mash isn't too hot to denature the enzyme. Stir very well and let the mash have an hour-long rest to let the enzyme do its work."

"The other option would be to add the enzyme to the kettle while lautering, then hold off on heating the kettle until all wort is in and has 30 minutes of contact with the enzyme at around 145 degrees (lower would be fine, too)."

"I know a lot of homebrewers just throw grain on top of all their mash water, so this option makes more sense to them. I preferred not to mash this way, when I was a homebrewer... I think the conversion temp is more consistent adding grain and water at the same time, I also like being able to react to the consistency so I can end up the thickness I want."
"The enzyme will denature in the boil, but it's already done its work."

"That would all mean that the amylo in the fermentation is no longer needed. I'm finding better results with fermentation character and hop aromatics by having no enzyme present in the fermentation."

Lastly, it is very important to add nutrient to the boil as well as 1/2 way through fermentation (with something like BSG's Startup) since the wort will be almost entirely glucose, there is not a lot of nutrition for the yeast.

Author:

Morse

Boil Size: 12 Litres

Boil Time: 75

Boil Gravity: 1.112

Efficiency: 80

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: 5/10/2018 10:43 PM

Notes:

Author:

Boil Size: 80 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

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: 11/20/2022 4:46 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 65

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: 3/15/2019 8:07 PM

Notes:

Author:

Boil Size: 6 Litres

Boil Time: 70

Boil Gravity: 1.12

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2019 11:47 AM

Notes:

Author:

zmoney666

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.139

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: dextrose

Priming Amount: 4.5 oz

Creation Date: 12/31/2019 4:28 AM

Notes: Partial mash, and then a partial boil (Palmer method). 3 Ibs DME added to cold water and brought up to 160. Added grains and steeped at 150 for 60 min. Brought batch to full boil and added hops according to schedule. After 60 min boil turned off heat, pulled hops, and then added remaining DME (4 Ibs). Crashed after dissolving all remaining DME to 70 degrees. Transferred from kettle to fermentor twice to aerate. Pitched yeast. Ferment for 14 days.

Author:

Boymeetswort

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.088

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: 4/21/2020 5:44 PM

Notes:

Author:

Boil Size: 1.25 Gallons

Boil Time: 30

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/14/2020 4:57 PM

Notes:

Author:

tsoybeans

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 5 oz

Creation Date: 5/4/2022 4:55 PM

Notes: Soak oak cubes 3-4 weeks prior. Impart flavor for 6 weeks in secondary

Wyeast Belgian Stout

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.062

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: 8/6/2023 12:13 AM

Notes:

Author:

Zod

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 19.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2016 1:13 PM

Notes:

Author:

jewishjedi

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 12/2/2022 1:20 AM

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:

Samwhois75

Boil Size: 14.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 77

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: 12/13/2021 9:50 PM

Notes: Adjust mash ph to 5.2 with lactic acid

Brewed on 12/19/2021
12/20/2021 - high Krause hops added
12/22/2021 - dry hops added
12/24/2021 - start cooling

Author:

Matt Allen

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.03

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: 1/29/2021 5:47 AM

Notes:

Author:

Brewery 808

Boil Size: 2.5 Gallons

Boil Time: 30

Boil Gravity: 1.063

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2017 8:08 PM

Notes: 10/4/2017: This is a very simple and cheap pale ale with a small boil for brewing demonstration at the Green Bay Rackers booth at the 2017 Northeast Wisconsin Craft Beer Show. It's made a simple specialty grain soak extract beer. Should be very flavorful without being filling.

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Brew Schedule:
Heat 2.5 gallons of water to 160 degrees

Place specialty grains in grain bag and steep for 20 minutes
T20

Remove grains and begin heating to boil

Add ALL DME, 8oz Cane Sugar

Boil and break

Add .75oz Columbus Hop Pellets
T15

Add 1tsp Irish Moss
T15

Flameout, Add 1oz Mosaic Hop Pellets
----------

Cool wort

Transfer to fermenter and aerate wort

Pitch yeast

10/6/2017: OG was 1.053 with 3.5 gallons of wort
Notes: This beer was SUPER easy to make, I could have knocked it out in less than two and a half hours had I not been talking with people and moving around the show. The ice bath in the tote worked well, I just stuffed it in there and left it stirring once and a while. Started at 5pm and got it in the fermenter and the yeast pitched by 8:30p. Didn't lose as much wort as planned from boil off, had to keep the pot partially covered to keep a strong boil on the induction cook top. It got the job done well enough though! I look forward to using this one for many more demos in the future!

10/12/2017: Took the first sample today. Fementation is practically complete and beer is beginning to clear. Seems to be turning out to be a nice flavorful dry pale ale. Dry hopped with one ounce of Simcoe hops, should add some nice aroma to the beer. FG looks like 1.005, that attenuation tho :) Looks like a nice 6.3% ABV, a little high but I don't mind. US-05 for me has been consistently hitting 1.008 and lower in most of my beers lately. Re-hydrating and pitching a large amount of this yeast seems to bump down the fg by a couple points more often then not. I'm very happy with this result! I could probably do with using a little less hops but it's still a bit early to tell.

10/15/2017: Moved to chamber to cold crash. Plan to bottle within the next couple days.

10/17/2017: Bottling day, FG is steady at 1.005. Bottled conditioned with a target of 2.4 volumes of C02. Used about 1.7oz corn sugar in about a cup of water for priming solution. Simcoe might be strange but it might be good! Bottled 29 12oz bottles. 43FC

Author:

Brock's Brew

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: Dextrose

Priming Amount: 120g

Creation Date: 11/24/2018 7:29 PM

Notes: Cool wort to 72°C then decant through sieve into fermenter. Add cold (2°C) water to make 24 litres. Sprinkle yeast over the surface and fit lid and airlock to fermenter. Ferment 12 - 14 days.

Author:

Topkick

Boil Size: 1 Gallons

Boil Time: 30

Boil Gravity: 1.125

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/8/2018 2:30 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 35

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: 1/7/2018 10:02 AM

Notes: