Partial-mash Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
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.
Stout Guinness Worthy Clone	Dry Stout	5 Gallons	1.049	1.013	4.72	41.18	40 °L	4K	1
Author: MJ Boil Size: 3.5 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: Muntons Or (M&F) Light DME Priming Amount: 1 1/4 cup Creation Date: 2/17/2013 11:33 PM Notes: Roasted / almost burnt flavor with a creamy smooth mouth feel, semi-sweet to dry finish similar to Guinness; have brewed this quite a few times however never brewed using Brewers Friend and I assumed the SRM value would be higher. Actual Ingredients: 4 Lbs MountMellick Light Malt Extract or use British Light Malt Extract, 12oz (Thomas Fawcett) Roasted Barley, 4oz 55L British Crystal Malt, 4oz Flaked Barley Optional: 3oz Weyermann Acidulated (Gives a bit of the sour taste) 1oz of Target & 1/2oz East Kent Goldings (I have taken the left over 1/2oz to dry hop in the secondary for more aroma) Wyeast 1084 Irish Ale or Alternate Yeast: British 1098
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.
American Wheat (partial Mash)	American Wheat or Rye Beer	5 Gallons	1.055	1.015	5.26	24.67	3.94 °L	4K	3
Author: peterlambert Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.048 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: 2/18/2014 8:09 AM Notes:
It's Citrap!	English IPA	25 Litres	1.086	1.019	8.69	24.71	10.98 °L	4K	0
Author: Boil Size: 13 Litres Boil Time: 60 Boil Gravity: 1.165 Efficiency: 70 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: 1/14/2016 4:28 PM Notes:
Ye Olde Ale	Old Ale	5.5 Gallons	1.09	1.026	8.48	31.13	19.36 °L	3.9K	0
Author: wildmancurry Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.076 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: 1/3/2016 11:00 PM Notes:
Rogue Irish Clone (not Sure)	Dortmunder Export	5.5 Gallons	1.051	1.011	5.18	7.11	5.32 °L	3.9K	0
Author: Homebrewski 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: 1/18/2012 9:48 PM Notes:
Horchata	Cream Ale	5 Gallons	1.054	1.015	5.07	19.63	4.86 °L	3.9K	3
Author: Eric O Boil Size: 4.9 Gallons Boil Time: 60 Boil Gravity: 1.055 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: 3/9/2015 9:40 PM Notes:
Brooklyn Brewery - Pennant Ale '55 Clone	Extra Special/Strong Bitter (ESB)	5.5 Gallons	1.058	1.02	5	32.03	10.81 °L	3.9K	0
Author: HG Brewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.092 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 2/19/2014 9:44 PM Notes: After mash, top up brewpot to 3 gallons and boil, add malts and begin hop schedule. Boil volume is 3.5 gallons. Wort chill, transfer to primary, top up to 5.5 gallons, pitch yeast, and ferment for 7 days, or until fermentation slows. Transfer to secondary and leave until fermentation stops. Add Gelatin 3 days prior to bottling and cold crash in refrigerator (really clears up the beer). Bottle and condition at room temp for 21 days. Enjoy!!
Nut Brown Ale (Strong Newcastle)	Northern English Brown	5 Gallons	1.061	1.017	6.01	18.35	23.74 °L	3.9K	0
Author: Boise_Brewer Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.102 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/12/2014 8:10 PM Notes: Actual: O.G. 1.062, F.G. 1.014, ABV: 6.3% Standard Nut Brown, essentially a Newcastle clone with a higher ABV.
#12 Gelfling Essence Stout	Sweet Stout	5.75 Gallons	1.05	1.013	4.94	36.2	42.87 °L	3.9K	0
Author: JMcNair Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.096 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 58 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/16/2015 10:38 PM Notes:
Elderberry Ale	Strong Scotch Ale	4 Gallons	1.074	1.018	7.27	0	16.34 °L	3.9K	0
Author: octopussy Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.098 Efficiency: 78 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: 8/17/2015 6:10 PM Notes: elderberries
Pelican Tsunami Stout Clone Dbl Grain	Foreign Extra Stout	5 Gallons	1.076	1.019	7.51	54.04	40 °L	3.8K	3
Author: pdjbrewer Boil Size: 3.25 Gallons Boil Time: 60 Boil Gravity: 1.117 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.0 Primary Temp: 66 ° F Priming Method: Brewers Sugar Priming Amount: 1 cup Creation Date: 2/11/2013 11:09 PM Notes: This stout is made by Pelican Brewery in Pacific City, OR right on the beautiful Oregon coast. It has a fantastic coffee/chocolate flavor wrapped in a velvety texture. You just can't stop getting over this beer for flavor and texture.
Green Flash Brewing Co. - West Coast IPA Clone	American IPA	5.5 Gallons	1.074	1.017	7.43	93.99	7.39 °L	3.8K	3
Author: HG Brewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.116 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 3/17/2014 5:36 PM Notes: Ferment in primary for 7 days, or until fermentation slows. Rack to secondary and dry hop for 14 days. Add Gelatin (optional) 3 days prior to bottling and cold crash in fridge (really clears up the beer). Bottle and condition 21 days at room temp. Chill 3 days..enjoy! "Taste it once, remember it forever.."
Oktoberfest	Oktoberfest/Märzen	5 Gallons	1.051	1.013	4.97	36.28	16.61 °L	3.8K	0
Author: Adam Smale 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: 1/7/2012 5:15 PM Notes:
Raisin Hell Red Ale	Irish Red Ale	5.5 Gallons	1.06	1.017	5.6	27.36	14.76 °L	3.8K	1
Author: HG Brewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.094 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 12/10/2013 6:06 PM Notes: Chop raisins and heat to 162 degrees for 30 seconds. Put in grain sock and add to mash with 20 minutes left. Ferment for 7 days, transfer to secondary until fermentation stops. Add Gelatin (optional) and cold crash for 3 days prior to bottling. Bottle and condition at room temp for 21 days. Chill 3 days...enjoy. This is a complex beer full of hop nose, raisin and molasses notes on the nose and palate. Great fall beer with Irish Stew...
Watermelon Ale	Fruit Beer	5.25 Gallons	1.047	1.016	4.12	15.61	8.58 °L	3.8K	1
Author: HG Brewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.071 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 9/5/2014 6:55 PM Notes: Primary ferment for 5 days. Scrape the pulp from watermelon rind into a blender to get about (2L) of pulp. Puree the pulp for about 30 seconds then add it to the primary fermenter (plenty of head space) Fermentation of the fruit sugars should be complete within 1-3 days and the beer can be transferred to secondary. Let sit for one week, add Gelatin (optional) and cold crash for 3 days. Remove to warm up overnight, prime and bottle. Condition 21 days. Chill overnight...enjoy! Great beer!
Prodigal Son 2	Best Bitter	22 Litres	1.043	1.009	4.52	39.01	4.43 °L	3.8K	0
Author: Oakers73 Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.087 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/8/2016 2:00 PM Notes:
The Golden æl	Belgian Golden Strong Ale	3.5 Gallons	1.085	1.018	8.78	29.17	5.75 °L	3.8K	0
Author: Boil Size: 4.5 Gallons Boil Time: 150 Boil Gravity: 1.066 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.0 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/17/2015 2:36 PM Notes:
Maple Wheat Ale	Specialty Beer	5.5 Gallons	1.081	1.02	7.99	20.04	11.46 °L	3.7K	0
Author: HG Brewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.128 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: Corn Sugar/Syrup Priming Amount: 1/2 cup:1/3 cup Creation Date: 3/17/2014 8:20 PM Notes: Ferment in the primary fermenter for 7 days, or until fermentation slows, then siphon into the secondary fermenter. Three days before bottling, prime the beer in the 2nd stage with another dose of the same strain of fresh yeast. Bottle when fermentation is complete with: 1/2 cup corn sugar and 1/3 cup maple syrup boiled in 2 cups of water.
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