Partial-mash Homebrew Beer Recipes | Page 293 | Browse 5,000+ at Brewer's Friend

Author:

mattflo

Boil Size: 6.92 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/3/2018 7:40 PM

Notes: sip of sunshine clone

Author:

Mufasa's Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 5/11/2023 5:58 PM

Notes:

Author:

BackBoneBrew

Boil Size: 2.51 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: Honey

Priming Amount: 1.5

Creation Date: 4/3/2023 5:42 PM

Notes:

Author:

Pricelessbrewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

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: 4/21/2020 11:49 PM

Notes:

Author:

Tommyt1894

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.076

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: 8/23/2019 12:33 AM

Notes: steeping 40L, have to find a specific amount that works

Author:

ChrisNalboneHomeBrew

Boil Size: 4.25 Gallons

Boil Time: 75

Boil Gravity: 1.042

Efficiency: 50

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: 3.0 oz

Creation Date: 12/26/2024 9:26 PM

Notes: Make starter 2 days prior using 1000mL spring water, 1/2 tsp yeast nutrient, and 4oz DME, boiled for 12 mins. Chill, and pitch yeast and aerate using stir plate.

On brew day, crush unmilled grains using kitchenaid grinder attachment set at ???. Place in grain bag and mash at 152F for 60 mins.
Place bag in strainer, rinse with 0.5 gal of 170F sparge water, then top off to 4.25 gals using boiling water.

Boil 75 mins, adding hops and extras per schedule.

Chill to 70F and add to 3 gal carboy (add yeast first). Aerate, and use blowoff tube for ~2 days, then switch to airlock. Ferment at least 14 days at 65-70F.

Author:

RussMcC

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.095

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: 9.02 psi

Creation Date: 6/11/2022 1:43 AM

Notes:

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 75

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: 4.1 oz

Creation Date: 4/10/2021 7:58 PM

Notes:

Author:

JB Brew Dad

Boil Size: 16 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 94

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: 5/2/2020 11:51 AM

Notes:

Author:

db Brewer and Wine

Boil Size: 2 Gallons

Boil Time: 30

Boil Gravity: 1.096

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: 10/10/2019 10:06 PM

Notes: 2-4 oz coffee of choice in 3 cups (24 fl oz) water cold brewed
Add to secondary or just before bottling or kegging.
Amount of coffee depends on roast and desired coffee flavor.

Author:

11_elephants

Boil Size: 15.5 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 61

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: Drops

Priming Amount: N/A

Creation Date: 3/1/2019 7:40 AM

Notes:

Author:

civillarejo

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: 1.092

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Sugar

Priming Amount: 5 oz

Creation Date: 2/16/2019 5:11 PM

Notes:

Author:

DrinkLocal32

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 40.8

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2019 7:17 PM

Notes:

Author:

Charlj

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.059

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: 6/1/2019 8:50 AM

Notes:

Author:

WoodBrew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 25

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: 4/29/2019 6:56 PM

Notes:

Author:

MattinZurich

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 54

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: 4/22/2019 1:39 PM

Notes: 24.4 morning. Back down to 21 degrees. Really on a temperature ride. Massive fermentation in the first 24 hours.
23.4 Evening. Heated up to 27 degrees! Put back in tub.
23.4 Rapid fermentation. Down to 21 degrees. Moved out of tub and letting heat up in bathroom.

Brewed 22.4.19
Missed again the expected SG.
Anticipated was 1.072. But I'm only at 1.064 (and that's generous).
Brix 16.2, which would imply a Sg of 1.066, fairly close to my reading.

Protein Rest
Temp Mins Protein
144 strike water
136.1 30
134.2 18 After pitch of strike water and first stir, water at 136. So protein rest needs to cool down a bit.
132.1 8
132.3 Timer Put back on the burner (but not on, residual heat)

Saccrification Rest
Temp Mins
150 40
154 29 11 minutes stirring and heating
154 21 Put on hot burner
152 17
151 10 +10 to ensure conversion
153 6 Continous heating & stirring

Author:

Jan Erik Johansen

Boil Size: 28 Litres

Boil Time: 45

Boil Gravity: 1.063

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 35 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/25/2020 7:21 AM

Notes:

Author:

djeneration

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.128

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2018 2:29 PM

Notes:

Author:

Boil Size: 5.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 50

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: 1/29/2024 5:18 AM

Notes: Conduct a Partial Mash as follows:
0.3 Kg of VIENNA MALT
1.5 Kg of GLADFIELD ALE MALT

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 CASCARILLO AMBER ALE Recipe as written
https://www.diybeer.com/au/recipe/cascarillo-amber-ale.html

Result should be 23 litres @ ~5.0% ABV, instead of Coopers 4.6% for 23 litres

Coopers Std CASCARILLO AMBER ALE Recipe:
1. MIX
In a good sized pot (around 8 litres) bring about 500g of Amber Malt extract to the boil with 5 litres of water.
Add 25g of Amarillo Hops and boil for 20min.
Then add 25g of Cascade Hops and continue to boil for another 10min.
Add another 25g of Cascade Hops and remove from the heat to let sit for about 15min.
Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel.
Add the remaining 2.5kg of Amber Malt, stir to dissolve then top up with cool water to the 20 litre mark and stir thoroughly.
Check the brew temperature and top up to the 23 litre mark with warm or cold water (refrigerated if necessary) to get as close as possible to 18C.
Sprinkle the BRY-97 dry yeast and fit the lid.

2. BREW
Ferment at 18C.
On day 4 or after the foam has subsided, add the remaining Amarillo Hops (we recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper).
Fermentation has finished once the specific gravity is stable over 2 days.
Expected final gravity readings should be within 1006 – 1010