Partial-mash Homebrew Beer Recipes | Page 224 | Browse 5,000+ at Brewer's Friend

Author:

ChewBaker

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 61 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/29/2022 8:37 AM

Notes:

Author:

Peter Duncan

Boil Size: 1.5 Gallons

Boil Time: 75

Boil Gravity: 1.158

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2018 2:09 PM

Notes: 1. Steep grain in 1.5 gallons of water by heating slowly to 155, then shut off the heat steep for 30 minutes.
2. Remove grain from wort.
3. Add the fermentables along with 1/2 the Fuggles & 1/2 the golden hops and continue boil for another 30 minutes.
4. Add Irish Moss continue Rolling boil for 15minutes.
5. Add 1/2 the Fuggles & 1/2 the golden hops and continue boil for another 15 minutes.
6. Add Irish Moss and continue boil for another 15 minutes.
7. Cool the wort down as quickly as possible (I placed the pan (with lid on) in the sink, filled around the pan with ice and cold tap water. Being careful not to allow the ice or water to touch the lid, don't want to contaminate it now).
8. Pitch the yeast in 1/2 cup water & a couple tablespoons of corn sugar just to make sure its going to work. (I used Karo Syrup, didn't' t have dry corn sugar handy)
9. Pour wort into fermenter, use a strainer if you have one to catch the hops.
10. Fill with water (total wort plus water = 5 gallons)
11. Now is the time to get a sample to measure.
12. Pitch the yeast into the fermentor and stir vigorously for a minute or so to infuse with oxygen.

*Step 4 was a mistake. Shouldn't have done it.

Author:

AKNIGHTSALE

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 1/29/2017 8:12 PM

Notes:

Author:

Steve797

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 29 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2023 6:44 AM

Notes: Wort was dumped onto trub from previous batch (1st gen.) as an intentional over pitch. Fermentation was immediate and became furious. Finished at 1.009 - 82% attenuation. The graph below shows that the ispindel calibration is less than optimal.

The hops schedule imparts subtle but definite tones of passionfruit and a little mango.

Author:

mtbowlin

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

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: 3/19/2023 11:35 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 8/15/2020 8:09 PM

Notes:

Author:

BrewerNCollector

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.071

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: 8/29/2019 12:42 AM

Notes:

Author:

squrls

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 4oz

Creation Date: 1/30/2019 5:51 PM

Notes:

Author:

Darby Rose Brewing

Boil Size: 6.7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

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: 12/12/2018 6:01 PM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 68

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: 11/10/2018 2:41 AM

Notes: Note - Mangrove Jack M44 will take longer to start fermenting - usually a few days before it really gets going

Author:

mike brew master

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.012

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2018 7:59 AM

Notes:

Author:

cfg

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.072

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: 1/11/2018 10:21 PM

Notes:

Author:

dizainerio@gmail.com

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 18

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2017 8:35 AM

Notes:

Author:

GD

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 60

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: 3/25/2016 5:35 AM

Notes:

Author:

Chaps

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Carbonation Drops

Priming Amount: N/A

Creation Date: 9/24/2018 1:00 AM

Notes: Did a boil of the first 2 gal after mash. Then did a 3 gal boil with hops and other ingredients.

Mash Water Needed: 2.81 gallons based on 1.25 quarts per pound of grain
Sparge Water Needed: 5.38 gallons 8.19 gallons (total water) – 2.81 gallons (mash water)

Soaked cocoa nibs in vodka, just covered the nibs in sealed container. Added 10/13/18 (+6) days.

Author:

Sebadun

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.049

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: 6/21/2020 10:53 PM

Notes:

Author:

Nalu-Boy Brewing

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 65

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: 3.8 oz

Creation Date: 12/11/2020 1:46 AM

Notes:

Author:

Buckman

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 4/16/2022 2:41 PM

Notes: OG 1.060
Secodary 1.011 7days

Author:

Borthbrew

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 61

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: 6/8/2023 2:04 PM

Notes: !Make sure to set Mash temp before mashing in!

Acidify sparge water

Cover mash tun with sleeping bag

Take yeast out and rehydrate

Run recirculating pump after 10 min

Mash out at 175F

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