Partial-mash Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Jalapeño Wheat	American Wheat or Rye Beer	5 Gallons	1.056	1.016	5.31	28.55	4.33 °L	4.3K	6
Author: Renegades_Brew Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/4/2013 9:32 PM Notes:
Pale Face 15	American Pale Ale	2.5 Gallons	1.059	1.014	5.87	41.5	12.11 °L	4.2K	4
Author: The Brew Mentor Boil Size: 1.25 Gallons Boil Time: 15 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: dextrose Priming Amount: 2.5 oz Creation Date: 4/8/2012 2:00 PM Notes: piched 5.5 grams dry 05 @ 66° Ferment @ 66°for 7 days Dry hop and swirl fermentor every day for 5 days. Transfer and bottle with Gelatin. Condition for 10 days @ 68° Cold condition for 2 weeks and serve. Figured OG at 1.049 as steeping grains don't add fermentables. ABV is 4.59%
Hazelnut Coffee Porter	American Stout	5.25 Gallons	1.071	1.021	6.59	32.71	35.16 °L	4.2K	1
Author: mytdil6 Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.149 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: 7/28/2015 5:31 AM Notes:
Jalapeno Raspberry Wheat	American Wheat or Rye Beer	5.5 Gallons	1.055	1.015	5.17	16.88	4.26 °L	4.2K	0
Author: HG Brewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.086 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 9/5/2014 12:30 PM Notes: Allow 5-7 days in primary. In secondary, add up to 4 lbs of fresh raspberries (pasteurized and smashed)and 9 jalapeno peppers (cut in half w/seeds). Leave in secondary until the raspberries turn white (up to two weeks). Add gelatin (optional) and cold crash 3 days. Remove from fridge, let warm overnight, prime and bottle. Bottle condition 21 days. Chill 3 days. Enjoy!!
Azacca Pale Ale	American Pale Ale	5 Gallons	1.052	1.012	5.22	38.39	6.64 °L	4.2K	0
Author: Alan Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/3/2013 4:03 AM Notes:
21st Ammendment Hell Or High Watermelon Wheat Clone Partial Mash	American Wheat or Rye Beer	5.5 Gallons	1.049	1.014	4.59	16.93	3.89 °L	4.2K	1
Author: thereisnochaos Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.09 Efficiency: 70 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: 8/4/2015 8:45 PM Notes: Watermelon is added in secondary after proper sanitization
Strawberry Wit	Witbier	2 Gallons	1.051	1.012	5.09	17.83	3.37 °L	4.2K	6
Author: bonobrews Boil Size: 2.25 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 80 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: 6/17/2013 4:25 AM Notes: This beer will hopefully provide a nice wit base for my strawberry wit, kiwi wit, and other fruit adjunct beer testing. Originally scaled down to 2 gallons for test batches. Efficiency at 80% only for smaller batches for sparging. Frozen strawberries used for simplification in sanitation (already pasteurized), maybe wash in vodka for 30min before adding.
Chimay	Belgian Tripel	4.8 Gallons	1.09	1.02	9.25	13.05	5.47 °L	4.2K	1
Author: xthestewx Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 64 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: 10/23/2012 2:40 AM Notes: very good
Witbier With Chamomile	Witbier	5 Gallons	1.051	1.012	5.14	15.1	3.82 °L	4.2K	1
Author: dorseymw Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/10/2015 11:11 PM Notes: Make a 1 L yeast starter a couple of days beforehand using the liquid yeast. Put the finished yeast starter in the fridge a few hours before brewing to let the yeast settle the the bottom. This way it's easy to decant the liquid off the top and retain the yeast before pitching. --- Gently crush the coriander with the back of a heavy spoon to expose the inside of the seeds, which gives it a fairly strong, spicy character versus whole seeds. If you have fresh chamomile, use it, otherwise, use chamomile teabags. Many chamomile teas have additional herbs and spices so only use types with just chamomile flowers. Cut open the bags and toss the flowers into the boil for the last five minutes. --- Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling. Mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold for 60. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water. Bring to a boil, add the bittering hops, and boil for 60 minutes. Add the spices with 5 minutes left. Do not bother with Irish moss or other kettle finings. Chill the wort rapidly to 68 °F (20 °C), let the break material settle, rack to the fermenter and aerate thoroughly. Pitch yeast. Ferment at 68 °F (20 °C). Bottle or keg per normal. --- Result: a smooth beer with light spicy notes. The composition started out very cloudy, but has since settled into a very nice pale straw color. Goes great with an orange slice, it brings out more of the spice character.
Rye U No?	Roggenbier (German Rye Beer)	5.5 Gallons	1.056	1.015	5.31	19.66	18.27 °L	4.2K	0
Author: mahall Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A 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: 2/15/2012 3:47 AM Notes:
3 Monts Biere De Garde	Bière de Garde	5.5 Gallons	1.083	1.018	8.51	14.19	13.47 °L	4.1K	0
Author: bobbrews Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: 1.14 Efficiency: 75 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: 3/4/2015 2:27 PM Notes:
Russian Imperial Stout	Imperial Stout	5.25 Gallons	1.122	1.024	14.69	64.26	50 °L	4.1K	1
Author: WildHighlander Boil Size: 6.6 Gallons Boil Time: 75 Boil Gravity: 1.097 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: 10/8/2015 10:43 PM Notes: Crystal 40 (5.5%) - Malt aroma, full flavor Crystal 120 (2.7%) - Slight Caramel, Raisin, prune Chocolate (2.7%) - Slight roast/chocolate CarafaIII (2.7%) - Aroma, color, body & mild flav. CaraWheat (6.8%) - Head retention Flaked Barley (8.2%) - Head Retention, body Roasted Barley (2.7%) - dry, bitterness, stout character Brown Malt (2.7%) - roasted, bitterness, stout character Aromatic Malt (2.7%) - Malty emphasis Starter: 575 billion cells Three Stage Yeast Starter 1st Stage - 1L of Wort/1PKG Yeast 11-03-15 2nd Stage - 1.5L of Wort 11-04-15 3rd Stage - 1.5L of Wort 11-05-15 Partial Mash Heat 10.125 quarts of water for 6.75 pound of grain to about 162 °F (12 °F above the intended rest temperature of 150 °F). Put the crushed grain in a muslin bag and immerse it in the hot water in the brewpot. Monitor the temperature to keep it within a couple degrees of the target of 150 °F. If it is off, adjust up or down by adding small amounts of boiling water or cold water. You can also heat your brewpot. To do so, add heat for 15–45 seconds then stir the mash and check its temperature in two or three places. Let the partial mash rest for 45–60 minutes, then lift the grain bag out and rinse with hot (170 °F/77 °C) water. Use approximately as much water for rinsing the grains as you did for mashing them. Boil the wort for 5 mins. for the hot break and then add your bittering hops for 75 mins. We bitter at 38 IBUs with Magnum, 10 IBUs with Styrian Golding (St. Celeia) and 15 IBUs with Perle. This is the bittering addition. We add a flavor addition for 15 mins with Centennial for 2 IBUS. Our final addition of Palisade, Styrian Golding (St. Celeia) and Willamette account for about 3 more IBUs at whirlpool. Cool wort and pitch a good amount of White labs WLP 001 or Wyeast 1056 and ferment til it is done. Put into conditioning for about 5 or 6 months and you'll have an amazing imperial stout.
Yuengling	English Porter	5 Gallons	1.054	1.009	5.86	24.81	7.51 °L	4.1K	4
Author: newbrew Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.077 Efficiency: 100 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: Keg Priming Amount: N/A Creation Date: 11/20/2014 4:17 AM Notes:
Henninger Kaiser Pils Clone	German Pilsner (Pils)	5.5 Gallons	1.072	1.02	6.82	35.75	4.18 °L	4K	1
Author: AndyBlackwood Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: 1.132 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 2.0 Primary Temp: 49 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/17/2014 2:29 AM Notes:
Lemon Blueberry Sour - LB	Gose	23 Litres	1.044	1.008	4.83	0	3.13 °L	4K	3
Author: Yellot Boil Size: 4 Litres Boil Time: N/A Boil Gravity: 1.255 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: 220g Creation Date: 1/1/2019 9:57 AM Notes:
Sierra Nevada Pale Ale Clone	American Pale Ale	5.5 Gallons	1.058	1.016	5.55	32.23	13.91 °L	4K	0
Author: HG Brewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.091 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 2/20/2014 8:31 PM Notes:
Sweet Cailín Hazelnut Brown Ale	Northern English Brown	5 Gallons	1.05	1.014	4.75	23.07	19.05 °L	4K	0
Author: DesertGypsy Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.083 Efficiency: 95 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: 6/12/2013 2:39 AM Notes: Lightly toast flaked oats (Don't mill the oats!)
Dark Amber	American Amber Ale	5 Gallons	1.064	1.012	6.8	47.56	13.5 °L	4K	6
Author: Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.128 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: 11/10/2015 5:14 AM Notes:
Founders Brewing Co. - Breakfast Stout Clone	Foreign Extra Stout	5.5 Gallons	1.071	1.018	7.03	59.39	40 °L	4K	0
Author: HG Brewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.112 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: 3/28/2014 2:19 PM Notes: Steep the crushed grain in 2 gallons (7.6 L) of water at 155 ºF (68 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and bring to a boil. Add the hops and Irish moss as per the schedule. Add the Sumatran coffee and two chocolate varieties at the end of the boil. Add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 ºF (24 ºC). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the Kona coffee and condition for one week, then bottle or keg. Carbonate and age for two weeks.
Breakfast Stout	Oatmeal Stout	5.25 Gallons	1.08	1.022	7.57	24.42	40 °L	4K	4
Author: peterj Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: N/A Priming Method: Corn Sugar Priming Amount: 3 oz Creation Date: 5/19/2012 10:39 PM Notes: http://www.byo.com/stories/issue/article/issues/258-januaryfebruary-2009/1911-founders-brewings-breakfast-stout-clone Minimash with just 2-row and oatmeal, rest at 104F-113F (strike temp 114F) for at least 20 minutes then raise to 158F. Carb to 2.0 volumes CO2 Primary ~4 weeks Racked onto 2oz coarse ground Kona coffee soaked overnight in vodka (added coffee and vodka) Secondary 1 week Bottle condition at least 2 months Ridiculously good. Very close clone of Founders Breakfast Stout.
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