Partial-mash Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
CUCUMBER MINT SAISON	Saison	5.5 Gallons	1.055	1.012	5.69	33	3.86 °L	5.6K	2
Author: thereisnochaos Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.101 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: 5/27/2015 9:16 PM Notes: ADD CUCUMBER AND MINT IN "SECONDARY"
Northern Brewer's Dead Ringer IPA	American IPA	5 Gallons	1.072	1.018	7.07	29.42	11.24 °L	5.6K	3
Author: Christopher Plystak Boil Size: 2.5 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: 8/24/2011 6:51 PM Notes: Directly from Northern Brewer's recipe for their Dead Ringer IPA.
SkullSplitter Clone	Scottish Heavy 70/-	5 Gallons	1.088	1.015	9.56	26	22 °L	5.6K	0
Author: Todd Penner 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: 2/28/2011 3:15 PM Notes: Since there is no where to add steeped grains, I added them to the adjuncts column. Steep at 150F for 20 minutes. I used filtered tap water. Very slow fermentation. I steamed my oak chips in a vegetable steamer, put them in a grain bag with 4 glass marbles and sunk them to the bottom of my secondary. After oak chips have been in secondary fermenter 1 week, taste every second day to find the taste you like, then bottle. Oak chips may be soaked/steamed in whiskey also. Bottle condition AT LEAST 3 weeks. Best after 6 weeks.
Gumballhead Clone	American Wheat Beer	5 Gallons	1.053	1.01	5.59	33.7	6.47 °L	5.6K	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.088 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: 4/18/2016 7:21 PM Notes:
Kolsch (Extract Beer Kit)	Kölsch	5.25 Gallons	1.054	1.014	5.21	24.2	18.98 °L	5.5K	1
Author: eschmehl Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.095 Efficiency: 40 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.5 Primary Temp: 49 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 12/5/2014 8:39 PM Notes:
Cream Ale	Cream Ale	20.8 Litres	1.047	1.011	4.76	18.79	3.82 °L	5.5K	2
Author: Kiwinadians Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 1.086 Efficiency: 30 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/10/2016 6:19 PM Notes:
NEIPA	American IPA	5.5 Gallons	1.068	1.017	6.62	54.59	5.71 °L	5.5K	3
Author: mikehayz Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: Corn Sugar Priming Amount: 4.5 oz Creation Date: 2/21/2017 5:05 AM Notes: -Two stage dry hop. Equal amount and type of hops in each. First @ ~75% ferm complete, second @ 100% ferm complete. Second dry hop for 7 days.
Jalapeno Kolsch	Kölsch	5.5 Gallons	1.05	1.013	4.97	21.6	3.74 °L	5.5K	0
Author: HG Brewing Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.093 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 12/10/2013 7:10 PM Notes: Be sure to pasteurize the Jalapeno going into secondary. Leave in secondary 14 days, add gelatin 3 days before bottling and cold crash in fridge to clarify beer. It will be crystal clear. Bottle condition 21 days, chill, enjoy. This beer has just the right amount of heat..and a beautiful nose of fresh cut Jalapeno peppers.. Cold going down...then a little heat!
Gingerbread Porter	Holiday/Winter Special Spiced Beer	5 Gallons	1.042	1.01	5.9	25.69	31.01 °L	5.5K	1
Author: Neil Crane 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: 11/10/2011 10:38 AM Notes: Ever since I tried the biscuity holiday flavors of Southern Tier Pumking a couple months ago, I've been considering doing my own take on a holiday spiced ale. However, I wanted mine to be served closer to Christmas time. That's how I got the idea for this Gingerbread Porter. Finally, with the help of a few good friends we made this specialty holiday porter last night while eating home-made pizzas and listening to Irish drinking songs. All in all, a pretty decent Wednesday night. Gingerbread Porter: Mash temperature: .5 Gallons @ 158 Fahrenheit / 45 minutes (.5 lbs patent and .5 lbs crystal malt) Sparge temperature: .5 Gallons @ 170 Fahrenheit Boil Volume: 3 Gallons for 1 hour (add wort to 2 gallons of water. Bring to a boil. Add 6.6 Dark LME, Malto-dextrin, Lactose, Molasses, Brown Sugar, and 1 oz of Kent Golding.) 15 minutes left of boil add 1 oz Hallertau Add Ginger, Clove, and Cinnamon at flame out. Add 2 Gallons of Water - bringing total Volume up to 5 Gallons Cool to 69 Fahrenheit and Pitch Yeast (S 04)
John Smith	Ordinary Bitter	5.5 Gallons	1.034	1.01	3.21	28.91	10.11 °L	5.4K	0
Author: BrewGeekUK Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/9/2016 5:31 PM Notes:
Bourbon Vanilla Stout	American Stout	5 Gallons	1.068	1.023	5.97	44.31	34.31 °L	5.4K	1
Author: jimdubc Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.136 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: 11/4/2015 5:04 PM Notes: Adding Whisky Barrel Chips Whisky Barrel Chips must be sanitized by boiling in 1 cup of water for 5 minutes. After your chips have been sanitized, add to them to sanitized jar with bourbon and vanilla bean while beer is in primary. Before adding to secondary, remove liquid bourbon adding just the chips and bean to secondary. You may add fresh bourbon to secondary for flavor. Firmly secure your airlock on to your fermenter. Leave your beer in contact with these chips for 2 to 3 weeks. On bottling day carefully siphon your beer away from the chips and into your bottling bucket. If you do not use a secondary fermenter, then add the chips to your primary after fermentation has completed and leave for the recommended contact time.
New Mexican Hot Chocolate Stout	Sweet Stout	2.5 Gallons	1.066	1.025	5.46	28.12	40 °L	5.3K	2
Author: skonkiel Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.066 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/20/2014 5:54 PM Notes: FOR FIVE GALLON BATCH (2.5 gallon batch sizes in parentheses) Boil (2) 4 cinnamon sticks at 10 min (4 Tbsp) roasted Hatch peppers at 10 min (2) 4 oz cocoa powder at 0 min Primary 1 vial of ClarityFerm Secondary (1) vanilla bean (2) 3 cinnamon sticks (3.5) 7 oz cacao nibs (2 Tbsp) 4 Hatch peppers Making a New Mexican version of a killer beer style. How's it New Mexican? I'm using Hatch chiles instead of seranno peppers. Also, because I'm a gringa, am halving the pepper content--I can't take the heat. Made gluten-free (or gluten-removed) for the Wife. From the original recipe: "My inspiration for this idea is a Mexican hot chocolate. Sweet chocolate and cinnamon taste with a hint of spiciness from the cayenne. I used bakers chocolate melted in a cup of water in this batch because the first one tasted a bit chalky when i used cocoa powder. i also used Zimbabwe Bird peppers not Seranno but they are close on the Scoville scale." h/t to "brew pastor" on Brew Toad https://www.brewtoad.com/recipes/mexican-stout
Dunkelweizen	Dunkelweizen	5.5 Gallons	1.046	1.012	4.39	13.23	10.08 °L	5.3K	6
Author: gestalt162 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: Table Sugar Priming Amount: 6 oz. Creation Date: 2/15/2012 8:28 PM Notes: Used DeathBrewer's Stovetop partial mash Method.
Southern Tier Brewing Co. - Unearthly Imperial India Pale Ale Clone	Imperial IPA	5.5 Gallons	1.099	1.015	11.09	100	8.03 °L	5.2K	3
Author: HG Brewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.156 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 3/14/2014 7:20 PM Notes: One time named the 81st best beer in the world..and you can make it!! If you are a hop-head, you will fall hard for this beer... Ferment for 7 days, or until fermentation slows, rack onto hops for dry hopping in secondary fermenter, and leave for 14 days. Add Gelatin (optional) 3 days prior to bottling and cold crash in fridge to clear up chill haze for a super clean, crisp beer. TONS OF HOP AROMA AND FLAVOR!!! Enjoy ~HG
Dry Stout	Dry Stout	5 Gallons	1.059	1.015	5.85	45.83	40 °L	5.2K	1
Author: jt drowns 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: 12/22/2011 2:48 PM Notes:
#19 Thomas Hardy's Ale (Clone)	English Barleywine	10.2 Litres	1.139	1.029	14.47	18.71	20.64 °L	5.2K	0
Author: Mogad Boil Size: 6 Litres Boil Time: 160 Boil Gravity: 1.237 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: 3/30/2018 12:07 PM Notes: Smoked malt is actually smoked wheat. Mash grains & sparge in a 6L pressure cooker. Add LME and brown sugar (the best aromatic brown sugar you can find). Add 0.25tsp sodium hydroxide powder and boil the wort down until you can begin pressure cooking. Boil under max pressure for 1-2 hours, then relieve pressure and add 0.25tsp citric acid. This will neutralize the hydroxide and will turn it into sodium citrate, which is a mild club soda flavor. Add hops. Boil hops in maximum possible volume. Shoot for 50-60 IBU. Filter wort through nylon bag to minimize hop debris. Pitch large starter of US-05 and US-04 in equal amounts, start with open fermentation in a cold environment. Aerate periodically first 48 hours, rouse periodically for 10 days. This will foam up your entire house. Finish with WLP099 high gravity yeast. Rack to secondary after 3-4 weeks fermentation for 1 week, then bottle condition. Actual batch: OG 1137 FG ??
Bells Brewery - Hopslam Clone	Imperial IPA	5.5 Gallons	1.094	1.023	9.21	85.28	10.26 °L	5.2K	3
Author: HG Brewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.147 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 3/21/2014 5:23 PM Notes: Ferment for 7 days and transfer to secondary and rack onto Simcoe hops for dry hopping. Leave for 5 days or until fermentation stops. Add Gelatin (optional) 3 days prior to bottling and cold crash to clarify beer. Bottle and condition for 21 days. Chill, enjoy. This hop forward IIPA screams Northwest hops. 2 pounds of honey add a little warmth, while helping keep the body and mouthfeel lighter than your typical IIPA's.
Goose Island Brewery - Honkers Ale Clone	Extra Special/Strong Bitter (ESB)	5.5 Gallons	1.056	1.019	4.91	37.99	9.26 °L	5.1K	3
Author: HG Brewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.088 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 3/31/2014 6:57 PM Notes: Ferment at 68 for 7 days, rack to secondary. Ferment until target gravity has been reached (1.012-1.013 ideally) and the beer has cleared (3 weeks prox.) Add Gelatin and cold crash in fridge for 3 days prior to bottling. Prime and bottle. Carbonate at 70 to 72 for 2 to 3 weeks. Chill for 3 days, enjoy!
Cherry Vanilla Amber Ale	American Amber Ale	5.5 Gallons	1.059	1.015	5.85	31.31	13.18 °L	5.1K	1
Author: HG Brewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.093 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 11/27/2013 9:16 PM Notes: Ferment for 7 days, or until fermentation slows. Rack to secondary and add cherry flavoring and vanilla extract. Leave 14 days, or until fermentation ends. Add Gelatin (optional) 3 days before bottling and cold crash in fridge to clarify beer (eliminate chill haze). Bottle and condition 21 days at room temp. Chill 3 days and enjoy. Lots of Cherry nose and lingering Vanilla flavor..with just enough hops in there to make it interesting...
Citra Double IPA	Imperial IPA	6 Gallons	1.074	1.011	8.23	105.53	6.57 °L	5.1K	3
Author: mbbransc Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.068 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/21/2013 6:36 PM Notes: Start dry hop 2 days after primary fermentation completes; I started at 10 days. Then add additional dry hop additions every three days. Keg/Bottle 3 days after last hop addition to get off hops and avoid and grassy flavors.
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