Partial-mash Homebrew Beer Recipes | Page 39 | Browse 5,000+ at Brewer's Friend

Author:

Zeptis

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2016 8:29 PM

Notes: Milkly oat porridge

Author:

spiro

Boil Size: 3.5 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2015 10:01 PM

Notes: Used RVA Manchester Ale Yeast.

Author:

HopMonster

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.128

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: 5/20/2014 3:32 PM

Notes:

Author:

Gary Griffith

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 3/15/2011 10:15 PM

Notes: I'll brew this on 4/9 so I can get an IPA over to the Wisconsin State Fair for May 14 judging. It has to be in the bottles by April 27, so I'll try to goose up the fermentation with my new aeration stone.

Author:

Steve Espach

Boil Size: 2.26 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 2/20/2011 5:39 PM

Notes: This is a lager beer made with beet roots.
The beer is a BJCP categorized 21A Spice, Herb or Vegetable beer, based on 2C Classic American Pilsner
The red color from the beets is not indicated in the SRM calculation.
There is a minute taste of the beets in the beer (and this is from someone who does not like beets at all) and just a whiff in the nose. Bitterness is low, clear and dry finsh.

Method (Partial mash)
– Remove the WLP840 from the fridge and warm to room temperature
– Cereal Mash the Maize and the Carapils as per schedule
– Boil 60 min.
– Add .3 oz. of Cluster hops at 60 min.
– Add DME at 30 min.
– Add beets at 20 min. (Beets were roasted earlier at 400ºF for 40 min. , peeled cut into slices and frozen for storage. Thawed for 1 hours before needed)
– Irish Moss at 15 min.
– Add .25 oz. Cluster hops at 5 min.
– Cool the wort to 70ºF
– Strain in the hot wort to the fermenter
– Top up fermenter to 3.25 gal. of liquor
– Pitch WLP840 yeast when at 70F http://www.whitelabs.com/beer/homebrew_strains.html#LAGER_YEAST
– Move to 60º area
– The OG of the malt was 1.063 and the beet sugar added 1.007 to the gravity of the wort for a total OG of 1.070.
– adjective, "off the beaten track" - remote from populous or much-traveled regions;

Author:

Gerald

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.145

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2015 11:23 PM

Notes:

Author:

Scribble

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 72

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: 10/31/2013 8:37 PM

Notes:

Author:

jakesnake2384

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.118

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: 10/22/2016 1:28 AM

Notes: All 6.6 LME was added with 15 minutes left in the boil, so the increased hop utilization for first 45 minutes makes the target/actual IBU around 40-45. Also added nutrient and whirlfloc last 10 minutes of boil.

Author:

Doc Bailey

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2016 4:40 AM

Notes:

Author:

Patrick Davin

Boil Size: 6.29004 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 61

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: 8/5/2011 5:53 AM

Notes: This is the 6th edition of my Hoptaculus Double IPA, which is based off of the Pliny the Elder recipe.
NOTE: BrewPrint duplicated each hop addition 4 times from the BeerSmith import, and I'm too lazy to fix it - so ignore 3 out of 4 of each of the hop additions.

Author:

Critter

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2015 6:37 PM

Notes: K.I.S.S. ..easy to brew MAIBOCK for spring or anytime of year...Honey added at the last 5 minutes of the boil. Hops can be strained out before fermentation to emphasize the malt and honey notes. R.D.W.H.A.H.B!

Author:

Seaview Brewery

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/27/2017 2:20 AM

Notes:

Author:

Boil Size: 53 Litres

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 68

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: 10/25/2017 4:08 AM

Notes: Recipe for single batch, 2.5 mash thickness, should be right at 53L

After two batches plus 25L dilution gravity gravity should be 1.086.
High attenuation yeast (78%+ (Kveik?)) should give us ABV of 8.9%

Author:

jimdubc

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/1/2015 11:35 PM

Notes:

Author:

Torgeir Hovden

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 20

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: White Sugar

Priming Amount: 150g

Creation Date: 3/23/2015 9:12 PM

Notes:

Author:

buzzerj

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 3/24/2013 12:35 AM

Notes: Optionally add 0.75 lbs. Honey at flameout with stirring. OG will rise by 6 to 8 points.

Author:

Josh (Brewer's Friend)

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 11/13/2011 7:13 AM

Notes: Brewed 11/19/11:
- gravity at 3 gal: 1.121

Racked on 11/25
- gravity: 1.020

Author:

MarylandBrewer

Boil Size: 7 Gallons

Boil Time: N/A

Boil Gravity: 1.053

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2015 5:38 PM

Notes: A fruit cider with added sugar

Author:

The ChickenWing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.005

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2017 7:49 PM

Notes: Steep milled malt along with amylase enzyme and 2 TSP gypsum in 2 - 4 gallons of water at 163.4 F for 30 - 45 minutes. Sparge malt with 170 F water until water runs clear. Top kettle up to 6.5 gallon pre-boil size. Bring to boil.

Pitch LME or syrup, allow to achieve hot break, and maintain rolling boil.

1 OZ Northern Brewer Hops @ 60 min
0.5 OZ Fuggle Hops @ 20 min
0.5 OZ Tettnager Hops @ 10 min
1 TSP Irish Moss @ 10 min

Cool wort to 170 F before adding cherries. Do not add cherries to temperature above 170 F or the natural fruit pectin will set. Stir wort for 2 minutes.

4 TSP Pectic Enzyme before pitching yeast
SafAle S-04 English Ale Yeast (recommended)

Rack to secondary after 7 days leaving behind any fruit and trub.

Source: http://www.glutenfreehomebrewing.org/recipes/showrecipe.php?recipeid=164