Partial-mash Homebrew Beer Recipes | Page 90 | Browse 5,000+ at Brewer's Friend

Author:

BouwerBrews

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 9 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2015 1:41 AM

Notes:

Author:

ajcervenka

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 50

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: 5/20/2015 3:39 PM

Notes: Add acidulated to malt for tartness?

GET PH STRIPS!

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.121

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: 6/26/2015 2:33 AM

Notes:

Author:

klutchell

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2015 1:34 PM

Notes: Sunday, April 26 2015
Top up with ~10L spring water
Original gravity 1.043
Pitched 2 pkg Safale S-04 (dry)

Saturday, May 2 2015
Rack in bucket with 130g of Dextrose
Final gravity 1.012
Calculated alcohol by volume 4.2%

Author:

Darby Rose Brewing

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.13

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2018 6:11 PM

Notes:

Author:

dirtmandan

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 68.7

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: 7/3/2017 6:49 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.083

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: 1/17/2017 7:08 PM

Notes:

Author:

Scipion

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: DME Amber

Priming Amount: 122

Creation Date: 10/30/2016 8:58 PM

Notes: AJOUT à l'eau:

-Plâtre: 3 g

-Epson: 2 g

-Sel: 3 g

Densité initiale mesurée: 1,045 = 6% ???

Au plus 12 litres de moût à fermentée (le grain n'a pas été égouttée)

MISE EN TOURIE: 7 novembre (bière pas beaucoup houblonné au goût -le houblonnage «fait» très Pils- mais le tout semble bien balançée)

Author:

japa2121

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.128

Efficiency: 48

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2016 1:50 AM

Notes:

Author:

Charlj

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.064

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: 7/19/2015 9:48 AM

Notes:

Author:

Morse

Boil Size: 14 Litres

Boil Time: 15

Boil Gravity: 1.056

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: 1/22/2019 5:49 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.129

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: 9/15/2016 3:45 PM

Notes:

Author:

Giancarlo Bianco

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/21/2015 7:56 PM

Notes: Scaldare l'acqua a 58 gradi
versare il malto e controllare la temperatura correggere a 52 gradi
lasciare per 15 minuti
aumentare la temperatura fino a 65 / 66 gradi
lasciare per 60 minuti o fino alla fine della saccarificazione
alzare la temperatura a 78 gradi per il mash out per 15 minuti
travasare per la bollitura e risciaccuare le trebbie
bollire per la luppolatura

Author:

mytdil6

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.169

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2015 4:57 AM

Notes:

Author:

avantassel

Boil Size: 13.4 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 12.2 ° F

Priming Method: Table Sugar

Priming Amount: N/A

Creation Date: 7/9/2018 6:50 PM

Notes: Popular 10 gallon batch setup for all grain brewing. Uses two large stainless 15 gal/58 l kegs for the boil pot and mash tun with the tops cut off the keg. A third keg is often used as a pot to heat mash tun water.

Author:

Tbone123

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2016 10:26 AM

Notes: *Smoked grains are cherry wood smoked.

Author:

devanjwanek

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 42.6

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/2/2016 9:55 PM

Notes:

Author:

Celine2404

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 35

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: 4/24/2017 12:23 AM

Notes: 1.060 og
1.018 final gravith
Abv=5.51%

Author:

Ombank

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: Priming Sugar

Priming Amount: 3.75-4.25oz

Creation Date: 11/30/2018 11:43 PM

Notes: A centuries old German sour beer, rose to popularity in the 16th to 19th century, and declined to its near death in the 20th century. Recently revived by American craft brewers, this style has seen commercial success from many famous commercial breweries. For this recipe, we'll be using a special souring technique called the kettle souring technique; which does not require dedicated fermenting equipment.

BREWING PROCESS
1. Bring 2.5 to 3 Gallons of filter water to 160F in your kettle. Add steeping grains to muslin sock, steep grains for 30 min. Once 30 min has elapsed, remove grain bag and discard.

2. Remove kettle from heat. Stir in both liquid and dry malt extract, being sure to continuously stir to prevent scorching. Return kettle to heat.

3. Bring to boil. Boil for 15 minutes. IMPORTANT: do not add hops, and do not count this is part of the boil. This is the part where this recipe differs from typical extract brews. This step is to sanitize your wort and prepare it for kettle souring.

4. Shut off heat. Remove kettle, add filtered or mineral water until wort volume is 4 gallons. Cool wort to 100F.

5. Leave wort in kettle. Pitch Lactobacillus culture into wort. Can also use GoodBelly Probiotic shots, found at most grocery stores.

IMPORTANT: Assure none of your equipment, hydrometers, etc besides kettle comes in contact with the wort. Once inoculated with Lactobacillus Bacteria, equipment that touches the wort becomes "infected", and can lead to infections in other brews. The kettle will be heat sanitized during the following boil, and therefore is safe.

6. Place lid on kettle and wrap with plastic wrap to make as airtight as possible. Allow to sit for 48 hours at 100F, or 4 days at 70F.

7. Retrieve kettle. Remove wrapping and bring to rolling boil. Once boiling, it is safe to use equipment with wort again. Boil for 60 with proper hop additions. Add irish moss at 15 minutes remaining. Cool to 80F, add to sanitized fermenter, and pitch yeast.

8. Allow to ferment for two to three weeks at room temperature (62 to 72F). Once done fermenting, boil 4 oz of provided bottling sugar to 1.75 cups of water. Boil on stove for 5 minutes, allow to cool to room temperature. Add sugar water mixture to beer and stir gently, or to bottom of bottling bucket and rack beer into bucket.

9. Bottle beer and cap. Allow to sit for 2 to 3 weeks at room temperature in dark, until bottles are sufficiently carbonated.

Congrats! You've brewed a sour beer!