Partial-mash Homebrew Beer Recipes | Page 420 | Browse 5,000+ at Brewer's Friend

Author:

Tim

Boil Size: 3 Gallons

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2024 1:06 PM

Notes:

Author:

OBI Wan

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: 1.056

Efficiency: 60

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: 2/25/2024 6:16 PM

Notes:

Author:

briann961

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.111

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: 6/30/2024 2:58 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.017

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: 2/23/2024 1:09 AM

Notes:

Author:

Boil Size: 5.5 Litres

Boil Time: 60

Boil Gravity: 1.152

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: 4/1/2024 2:14 PM

Notes:

Author:

Boil Size: 24.77 Litres

Boil Time: 60

Boil Gravity: 1.016

Efficiency: 75

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: 6/18/2024 3:38 PM

Notes: a glutenfree kveik witbier experiment. i use unmalted millet and buckwheat in a cereal mash, than i add that with flaked oats and buckwheat to main mash.

Author:

Volt

Boil Size: 23.96 Litres

Boil Time: 40

Boil Gravity: 1.047

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: 9/21/2024 8:35 AM

Notes:

Author:

Hollyhock Artisanal Ales

Boil Size: 7 Gallons

Boil Time: N/A

Boil Gravity: 1.017

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2024 10:40 AM

Notes:

Author:

Jstanley1976

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2024 4:02 PM

Notes: AFTER STEEPING
BRING TO BOIL SHUT OFF HEAT AND ADD DME
BRING BACK TO BOIL FOR 60 MINS
COOL TO 70 DEGREES
MOVE TO FERMENTOR AND PITCH YEAST

Author:

Tony Bakke

Boil Size: 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: N/A

Priming Method: dextrose

Priming Amount: 0.75 c

Creation Date: 7/18/2024 10:03 PM

Notes: Substitute 96% pale malt + 4% Briess Victory or Biscuit malt for Maris Otter.
Can also use Vienna malt for Maris Otter or Simpson's Golden Promise.
Pale Ale malt can be used also.

Mash at pH 5.2-5.5, temp from 150-160 for 1 hour.

Calculated mash efficiency was low.

Boil for 60 minutes.

FG = 1.025

Author:

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 1.194

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: 7/19/2024 12:14 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.021

Efficiency: 75

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: 5/16/2024 6:45 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.132

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 77 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2024 5:19 PM

Notes:

Author:

evanlouis

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 9/18/2024 4:47 PM

Notes:

Author:

thomas_bonasera

Boil Size: 26.1 Litres

Boil Time: 30

Boil Gravity: 1.049

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 12.8 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/2/2015 7:45 AM

Notes:

Author:

ChrisNalboneHomeBrew

Boil Size: 4.5 Gallons

Boil Time: 75

Boil Gravity: 1.054

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: 2.5 oz

Creation Date: 10/5/2024 3:19 PM

Notes: Yeast starter 2 days prior using 4oz DME and 1000mL water for 12 mins with 0.5 tsp yeast nutrient. Chill, pitch yeast, and aerate using stir plate.

On brew day:
Perform a step-mash using bottled water with the milled grains per the schedule. Mashout at 168F, rinse with sparge water, and top-off to 4.5 gals and bring to boil.

Add hops/extra per schedule (75 min boil).
Chill, xfer to 3gal carboy, pitch yeast, and ferment between 62-65F. After 3 days, switch from blowoff tube to airlock. After 7 days, add bourbon-soaked oak chips (4oz) for another 5-7 days (or until FG is reached).

Carbonate using syrup (maple or black walnut) to ~2 vols CO2 and bottle

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.007

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: 150g

Creation Date: 9/15/2024 8:21 PM

Notes:

Author:

maxxdenton

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 45

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: 9/17/2014 6:03 AM

Notes: 10/18/20: I don't have any allspice this round, so just upping all 4 other ingredients, but I left it in the recipe so if you ever brew this again you'll have it there.
**A note for next time, please try to bring the ABV of this back down, it's fine for this round, but... yeah**

Author:

Vonchilliman

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.132

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2024 8:22 AM

Notes: This recipe was copied from : https://www.hbmalt.co.nz/index.php?route=product/product&product_id=603

Quoted here:
This recipe for Revelry was very generously provided by our friends at Zeelandt Brewery.

Revelry is an Oktoberfest lager that has a bit more 'umpf' in the malt and hop department compared to our other Bavarian lager, Jerry Rig (helles). We step mash and cold ferment but as long as the beer is fully attenuated with clean malt and hop profile then it should be a good quaffer.

My aim is to convert this recipe to a passable partial mash with extract brew.
A bit about Zeelandt Brewery:

The connection between Aotearoa, New Zealand and Europe was forged hundreds of years ago. This connection is embedded in our brewing philosophy to produce beer from the new world inspired by the old world.

https://zeelandt.co.nz/

We admit we’ve had to squeeze-fit a few ingredients to be able to offer this kit. The real Revelry from Zeelandt uses all imported German malts and German Hallertau Tradition hops, none of which we stock for various reasons. We’ve agreed on an excellent set of substitutes using New Zealand-grown goodies, but it won’t be quite as genuine as Zeelandt’s own offering.