Partial-mash Homebrew Beer Recipes | Page 218 | Browse 5,000+ at Brewer's Friend

Author:

JoBe

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/2/2016 12:24 PM

Notes:

Author:

XantyAon

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2017 7:45 PM

Notes: Thin mash 2qt/lb (4.2lt/kg).

Dry Hopping @ 48 hours in Primary.

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.021

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2018 9:17 PM

Notes: 4 gallons of water to mash at 145 degrees F. Sparge with 3 gallons of water at 160 degrees.
The honey is added with 10 minutes left in the boil or at 50 minutes.

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 8.5 oz

Creation Date: 11/7/2021 6:15 PM

Notes: 11/05/2021
Bought grains to 150º from 128º in 2 gal H2O and rested 30 minutes. Sparged with 2 Gal 170º H2O.
Added all water plus 2 more gals and Pilsen DME to kettle and brought to boil.
Added Candi Sugar and homegrown hops at initial boil.
Added second hops, ginger, and orange peel at 45 minutes.
Added finings and yeast nutrients at 50 minutes.
Added Summit hops pellets at 55 minutes.
Total boil 60 minutes.
Chilled to 83º, racked to carboy, and pitched 1 L yeast starter (1.063 OG).
Constant bubbling after 8 hours.
11/13 racked to second carboy. S.G. 1.016 (very good efficiency)
11/24 Added 5 oz corn sugar and 4 oz honey
bottled 32 pints and 2 growlers.
F.G. 1.006
THIS has been a very good beer, almost great, with perfect color and complex flavors. both Belgian and warm spices. The only issue is that as the beer aged past two months I had some exploding bottles and beer shooting out of the bottle upon opening, plus a lot more flock in the beer. The last bottle was drunk on 2/7/2022 while brewing Fat Tire Clone 2022.

Author:

ethandjay

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.091

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: 3/26/2019 6:08 PM

Notes: 1.051, finished at 1.011. Force carbed at 30psi for 200s.

Came out a beautiful hazy orange, absolutely delicious. Wheat roundness is subtle, definitely very American.

Author:

Pughtown Brewers

Boil Size: 18 Gallons

Boil Time: 20

Boil Gravity: 1.044

Efficiency: 81

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: 4/12/2019 9:04 PM

Notes:

Author:

Water'n'Wine Truro

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.074

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: 10/8/2021 1:25 PM

Notes:

Author:

Critter

Boil Size: 4.25 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 75

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: 11/7/2020 5:35 PM

Notes:

Author:

SMITHMCLOUD22

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.108

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: 8/24/2016 9:50 PM

Notes:

Author:

Boil Size: 5.5 Litres

Boil Time: 60

Boil Gravity: 1.114

Efficiency: 50

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: 12/29/2023 1:04 PM

Notes: Conduct a Partial Mash as follows:

0.3 Kg of Light Crystal Malt
1.5 Kg of PALE MALT (2-ROW, ALE)

5.5 Litres of Mash Water at 67 degrees C for 60 minutes
Use 4.5 Litres of Batch Sparge Water (soak for 10 minutes)

Estimated size of wort from Partial Mash = 9.15 Litres

Then follow Coopers NELSON'S LIGHT Recipe as written
https://www.diybeer.com/au/recipe/nelson-s-light.html

Result should be 23 litres ABV @ 3.34% instead of Coopers 2.9 for 21 litres

Coopers Recipe:
1. MIX
In a large pot bring 500g of Light Dry Malt to the boil with 5 litres of water.
Add Centennial Hops and boil for 30mins.
Stir in cracked Light Crystal Malt (put the Light Crystal Malt in a plastic zip-lock sandwich bag and crack them with a rolling pin).
Add 20g of Nelson Sauvin Hops, cover and remove from heat to let sit for 30mins.
Cool by sitting the pot in cold water for 10mins - 20mins.
Strain the liquid into the fermenting vessel and mix with the remaining 1kg of Light Dry Malt.
Stir to dissolve (but don't be concerned if some lumps of malt remain).
Add cold water up to the 18 litre mark and stir vigorously.
Check the brew temperature and top up to the 21 litre mark with hot or cold water (refrigerated if necessary) to get as close as possible to 21C.
Stir in the Coopers Commercial Yeast Culture or sprinkle an Ale yeast then fit the lid.

2. BREW
Ferment temperature should be as close to 21C as possible.
After a few days of fermentation add the remaining 25g of Nelson Sauvin Hops (we recommend wrapping the hops in a mesh cleaning cloth, pulled straight from the wrapper).
Fermentation has finished once the specific gravity reading is stable over 2 days.

Author:

Menzel/Kaz Brewing

Boil Size: 4.93 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 6/12/2023 5:41 AM

Notes:

Author:

movieman7712

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 6/3/2021 7:13 PM

Notes:

Author:

Boil Size: 2.8 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 85

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: 2.7 oz

Creation Date: 5/21/2020 6:11 AM

Notes:

Author:

Brouwerij de Keijser

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

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: 7/6/2019 1:30 PM

Notes: En halv stjärnanis

Author:

Vanvon

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.084

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: 4/23/2019 5:50 PM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 78

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: 1/26/2019 4:11 PM

Notes:

Author:

egard

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.111

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: 12/11/2018 11:44 PM

Notes:

Author:

thermodynathan

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 1.114

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2018 10:03 AM

Notes:

Author:

St Boni Brewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.128

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: 3/29/2020 5:40 PM

Notes:

Author:

bsbrum

Boil Size: 5.09 Gallons

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 85

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: 3/4 cup

Creation Date: 11/7/2024 1:13 PM

Notes: Gordon Strong’s traditional amber spiced pumpkin ale
5 gallons/19 L, extract with grains
OG = 1.054 FG = 1.014
IBU = 15 SRM = 14 ABV = 5.4%

Ingredients
6 lbs. (2.7 kg) amber liquid malt extract
12 oz. (340 g) caramel malt (20 °L)
6 oz. (170 g) brown malt
2 oz. (57 g) chocolate malt
8 oz. (227 g) brown sugar
3 oz. (85 g) light molasses
9 lbs. (4.1 kg) canned pumpkin puree (plain, unspiced)
6 cinnamon sticks, broken up
1.5 Tbsp. crystalized ginger, chopped
1 whole nutmeg, chopped
10 dried allspice berries, crushed
0.25 tsp. ground mace
4.1 AAU UK Goldings hops (60 min.) (0.7 oz./20 g at 5.9% alpha acids)
Wyeast 1272 (American Ale II), White Labs WLP051 (California Ale V), or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Prepare the pumpkin (can be done the night before brewing) by removing from cans and putting into a large baking dish. Roast in a 400 °F (204 °C) oven for about one hour, stirring every 15 minutes, until fairly dry and caramelized but not burned. Put in a fine mesh bag. If prepared the night before, allow to cool, cover, and refrigerate until brew day. Remove from refrigerator and allow to come to room temperature before using.

Prepare spices and place them in a fine mesh bag.

Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C). Place the pumpkin (still in the mesh bag), and the caramel, brown, and chocolate malts in another mesh bag, and steep in the hot water for 30 minutes. Remove the mesh bags, then turn the heat off.

Add the liquid malt extract and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Put the pumpkin mesh bag back in, turn the heat back on and bring to a boil. Once a boil is reached, remove the pumpkin, allowing liquid to drip back into the kettle. Boil the wort for 60 minutes, adding the hops at the time indicated in the recipe. Add the sugar and molasses with 15 minutes left in the boil.

Follow the remainder of the all-grain recipe.

Written by Gordon Strong
Issue: October 2021