Partial-mash Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Victory Prima Pils (All-Grain)	German Pilsner (Pils)	5.5 Gallons	1.053	1.013	5.26	44.53	3.66 °L	441	0
Author: TheDipSchmidt Boil Size: 7 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: 5/9/2022 9:28 PM Notes:
Down And Dirty	No Profile Selected	2.5 Gallons	1.062	1.02	5.55	16.39	23.99 °L	441	2
Author: Stickball Brewing Boil Size: 2.5 Gallons Boil Time: 30 Boil Gravity: 1.059 Efficiency: 70 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: 10/12/2021 3:59 PM Notes:
Coffee Altbier	Kölsch	5.5 Gallons	1.045	1.011	4.4	5.71	7.39 °L	440	2
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.082 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/15/2018 4:54 PM Notes:
Azure Moon Rocks (clone-ish)	Witbier	5.5 Gallons	1.058	1.016	5.5	9.27	5.46 °L	440	0
Author: Mufasa's Brewing Boil Size: 6.85 Gallons Boil Time: 60 Boil Gravity: 1.051 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: 3/8/2023 6:49 PM Notes:
Doug's Black IPA (PM)	Specialty IPA: Black IPA	5.5 Gallons	1.061	1.011	6.56	84.74	31.38 °L	440	0
Author: Piwi Esko Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 1/13/2022 12:39 AM Notes: - Add Midnight Wheat and Crystal 90 @5 minutes before the end of Mash - Adjust Mash pH with Phosphoric Acid or Lactic Acid if needed. (I aimed for 5.3)
Regency Pavillion Special	No Profile Selected	11 Litres	1.06	1.014	6.09	29.91	15.74 °L	440	0
Author: Boil Size: 13 Litres Boil Time: 60 Boil Gravity: 1.051 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: 58.9 g Creation Date: 1/9/2022 6:13 PM Notes:
Blonde Hippie Chick	Blonde Ale	5 Gallons	1.053	1.013	5.18	19.3	4.5 °L	440	1
Author: Terrapin Mountain Brewing Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 12.82 psi Creation Date: 6/24/2021 2:56 PM Notes:
Learn To Homebrew Day Recipe	No Profile Selected	5.5 Gallons	1.063	1.016	6.17	39.76	12.78 °L	440	0
Author: Nkauffman Boil Size: 6.7 Gallons Boil Time: 90 Boil Gravity: 1.051 Efficiency: 70 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: 4.5 oz Creation Date: 10/26/2020 5:28 PM Notes: Boil for 90 minutes with the above hop additions to acquire 5.5 gallons to the fermenter. Ferment at 63-64°F for 3-5 days, then allow the fermentation temperature to rise naturally to 68°F. Rack to secondary (if desired) after the first week for another 10-14 days. Bottle using the 4oz of corn sugar for priming, or keg. Fall/Thanksgiving Beer Option: This beer can easily be made into a delicious Fall/Seasonal beer by replacing the Cascade dry hop with a teaspoon of Jamaican Allspice at flame out. That is all it takes. Remember a little Allspice goes a long way! All-Grain Ingredient Substitutions Use the following in place of the malt ingredients listed above. 10.75 lb Maris Otter malt 1 lb Munich malt 1 lb Caramel 80°L malt 0.5 lb Carapils malt Mash @ 155° for 60 minutes. Sparge with 168° water to obtain 7 gallons pre-boil volume. Follow the directions from recipe above, starting from the boil. https://www.homebrewersassociation.org/homebrew-recipe/mad-jacks-hoppy-amber-ale/
Mexican Ale (Pacifico Inspired)	Blonde Ale	10 Gallons	1.048	1.01	4.99	10.6	5.27 °L	440	0
Author: CLAW8437 Boil Size: 11.5 Gallons Boil Time: 60 Boil Gravity: 1.041 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: 7/15/2020 12:39 AM Notes:
Sandin Sitravin Pale Hop	American Pale Ale	10 Litres	1.04	1.008	4.2	60.75	6.29 °L	440	1
Author: Brouwerij de Keijser Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.028 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: 45 gr Creation Date: 3/12/2020 10:13 AM Notes:
Cape Cannon Pale Ale	American Pale Ale	21 Litres	1.047	1.008	5.16	31.29	5.53 °L	440	0
Author: Petbli Boil Size: 11 Litres 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: N/A Priming Method: dme Priming Amount: 165 g Creation Date: 1/6/2020 1:53 PM Notes: 1. Measure a minimum of 11.5 litres of water to the kettle and heat the water. 2. Once the temperature of the water has reached 65 C, place your nylon bag with the crushed specialty grains into the kettle. You will steep the grains for 25 minutes keeping the water between 65C-73C. Do not let the water get above 76C as this will extract astringent tannins from the grains. Following the 25 min steep, remove the bag, compost the grains, and wash the bag for future use. 3. Bring the mixture to a boil. Once boiling, remove the kettle from the heat, and add the malt extract. Stir it in with your long handled spoon to prevent it from burning on the bottom of the kettle. Bring the mixture to a boil again. 4. Once boiling, add the hops as per the times and weights in the recipe. 5. During the boil, it is a good time to sterilize all of the fermentation equipment. The bucket, lid, air-lock, rubber stopper etc., must be sterilized properly. 6. Once the 60 minutes is up, remove the wort from the heat and cool it to at least 27C as quickly as possible. This can be accomplished by using a special wort chiller (immersion chiller, counter-flow chiller or cold plate) or by simply placing the boil kettle (lid on) in an ice bath in the sink, bathtub or other container large enough. 7. Once the wort is chilled, pour it in the fermentation bucket aggressively allowing for aeration (but being careful not to splash it on the floor!). Next, if necessary, add cold water to top up to 20 litres of water. 8. At this time you may take a sample of wort and using the hydrometer measure the original gravity (OG). This will help you determine the alcohol content after fermentation has ended. 9. Now is the time to add the yeast. If using yeast from a pouch use sterile scissors to cut it open and add it to the wort. Ensure you have followed the instructions for the yeast. Now stir the wort vigorously using the long handled spoon to aerate the wort. This will ensure there is enough oxygen for the yeast. Fermentation will occur the best for this yeast between 18-23°C. 10. Fermentation will begin within 48 hours. After 4-7 days the krausen will break up. At this point leave the fermenting wort in the primary container for the remainder of the fermentation period. Allow the wort to ferment for 2 weeks minimum. 11. Following fermentation, it is time to bottle or keg. Be sure to sterilize all of the equipment needed before beginning (bottles and caps or a keg, bottling wand, racking cane, tubing, long handled spoon, bottling bucket). 12. In order to carbonate your beer in the bottle you need to prime the batch. Measure two cups of water into a small pot and add 165 g of the remaining DME sugar. Boil for 5 minutes to sterilize. Add the boiled syrup to your bottling bucket, and transfer (rack) the beer into this bucket. Gently mix the beer to ensure the syrup is evenly distributed throughout the beer. You DO NOT want to aerate the beer. 13. Now take a second gravity reading, this will be your final gravity (FG) and can be used with your OG to calculate alcohol percentage. 14. Transfer the beer from the bottling bucket into your bottles. Allow 2-3 weeks for carbonation / conditioning. 15. Once conditioned you can store the beer in cool or cold storage. When your patience has reached its limits, open a cold beer, pour into a clean glass and leave the layer of sediment in the bottom of the bottle. Sit back and enjoy!
Buiscuity IPA	American IPA	3.5 Gallons	1.076	1.019	7.52	0	10.02 °L	440	0
Author: Tondrew Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.089 Efficiency: 35 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: 12/29/2018 11:36 PM Notes:
Kira Rouge	Belgian Tripel	7 Gallons	1.077	1.018	7.66	25.89	19.67 °L	440	0
Author: Coadinghaylor Creations Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/29/2018 1:47 PM Notes:
Awesome Recipe	American Barleywine	5.5 Gallons	1.198	1.043	20.4	16.68	24.28 °L	439	0
Author: The Brew Dude Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.363 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: 6/16/2020 1:46 PM Notes:
Fat And Sassy Saison	Saison	5.5 Gallons	1.06	1.014	5.99	40.02	5.25 °L	439	0
Author: mtbowlin Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.11 Efficiency: 70 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: 7.7 oz Creation Date: 10/7/2019 2:22 AM Notes:
ATR IPA	American IPA	5 Gallons	1.068	1.018	6.51	139.28	11.89 °L	439	0
Author: Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.136 Efficiency: 75 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: 10/28/2018 3:50 PM Notes:
Rye Guy	American Pale Ale	5 Gallons	1.051	1.011	5.36	41.98	9.54 °L	439	1
Author: gincor4 Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.103 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: 6/23/2018 11:03 PM Notes:
Callista Stout	American Stout	4 Gallons	1.057	1.01	6.19	87.14	42.28 °L	439	0
Author: M3lted Boil Size: 5 Gallons Boil Time: 30 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: 11/6/2022 6:54 AM Notes: spiced Callista oatmeal stout, best serverd on nitro
Full Moon DIPA	Double IPA	21 Litres	1.084	1.021	8.3	85.9	7.89 °L	439	0
Author: Bare Bones Brewing Boil Size: 24 Litres 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/5/2017 2:57 PM Notes:
Easy Partial SmaSh	Blonde Ale	2 Gallons	1.048	1.01	5	42.48	4.23 °L	439	0
Author: JeremyLeBlond Boil Size: 3 Gallons Boil Time: 45 Boil Gravity: 1.032 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: 9/14/2023 1:25 PM Notes:
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