Partial-mash Homebrew Beer Recipes | Page 96 | Browse 5,000+ at Brewer's Friend

Author:

katdaddy

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 65

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: 1/10/2016 9:45 PM

Notes: Steep grains for 30 min in 3 gallon water. Add water to 5.5 gal, addd extract for 30 min, bring to boil

Add hops per schedule

Cool to 65 degrees and pitch yeast; ferment 7 days

Rack to secondary and Add raspberries (put in muslin bag) for 7 days (For raspberries, add little spring water and puree in pan); Make sure to sterilize all beforehand

Transfer to tertiary to try and separate solids. Condition for 21 days min, (lower temp to 55-58 degrees ??)

Author:

Boil Size: 5 Gallons

Boil Time: 75

Boil Gravity: 1.087

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: 2/3/2015 4:05 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 35

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: 1/26/2017 7:22 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.5

Primary Temp: 51 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2016 6:11 AM

Notes:

Author:

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 36

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2015 10:03 AM

Notes:

Author:

Brewballs

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.055

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: 10.1 oz

Creation Date: 3/8/2016 7:32 PM

Notes: Prime either with 10.1 oz (by weight) corn sugar for a desired co2 level of 4.0 volume
OR
Prime with 1 1/2 bottles (750 ml ea) DeKuyper Peachtree Schnapps.

Author:

Learn to Brew Edmond

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 35

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: 8/21/2019 7:37 PM

Notes:

Author:

Boil Size: 10 Litres

Boil Time: 90

Boil Gravity: 1.19

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: Corn Sugar

Priming Amount: 180 g

Creation Date: 1/20/2015 9:17 AM

Notes:

Author:

blairmo

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2017 4:36 AM

Notes:

Author:

Boil Size: 0.6 Gallons

Boil Time: 15

Boil Gravity: 1.076

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: 9/10/2016 5:11 PM

Notes:

Author:

bisand

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2016 8:06 PM

Notes:

Author:

utahpete

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 2/7/2018 4:58 PM

Notes: 02/07/18
5 Gal RO (WalMart) H20 + 2 gal Fltered tap H20
30 minute partial BIAB mash at 160.F Water Temp ( mash approx 155.F)
25 Minute FWH addition
Added Lactose and Irish Moss last 10-15 minutes.
Cooled to 180.F added hops, reheated to 180.F after 20 min, steeped for 20 addtl. mins.
02/07/18 15:10
OG 1.082 @ 5 Gal
Refractometer 20/1.083 @ 5 gal

Author:

helicopterrun

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.131

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: 8/16/2015 6:22 AM

Notes: Much of the beer's unique flavor does come from Special B which gives a nice caramelized fruit character to the brew and the lactose helps keep the mouthfeel thick even with the brown sugar which, through fermentation, could potentially add dryness to the beer. Other malts we use in it include crystal 40L and english brown malt. I think one key ingredient that we use though is the yeast. We have two "house" yeast here, 01 Cali yeast and 28 scottish yeast and we use the later on cold crash. 28 adds a nice subtle ester and slight musky character to the beer and I think it helps complement the other notes from the specialty malts and adjuncts. Our hops don't play a huge character in the brew but if you are dying to know what they are, it's bittered with CTZ and has Palisade later on but they really are there mostly for balancing.

Author:

PaulB-HB

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 86 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/29/2015 4:51 PM

Notes: First 8 hours of fermentation the temp was warm (80-86). Overnight and didnt know it was that high. Next morning I cooled carboy down with a wet towel and fan to 76 and it held steady there for next 24 hours.

Author:

Smash café

Boil Size: 23.6 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

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: 3/4/2015 12:52 PM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/14/2016 9:32 PM

Notes:

Author:

GaryR

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2017 7:55 AM

Notes:

OG = 1.050
FG = 1.010
ABV = 5.25%

Nose is slightly sweet, pleasant yeasty aroma, no discernible hop aroma,
color is "reddish" amber with slight brown overtones, froth is light beige to white with good retention, some legs remaining as is drank.

Taste is of moderate to light carbonation, slightly sweet malty backbone with very light caramel overtones with rich taste, good body, very smooth with lingering bitterness that is well balanced to its overall taste.

In my opinion, somewhere between a Newcastle Brown Ale and Karl Strauss Red Trolley Ale as an example.

Temperature is key here, as is using a starter. Used two litters of ambient water to package of liquid yeast. Added 1/4 cup honey as "food" but not enough to start fermentation. Allowed to sit in dark for 24/36 hours before added to wort. I attribute the starter technique to the "attenuation" being 79%
During fermentation, never got above 66 F and averaged 64-66 F during the first seven days. Secondary/conditioning allowed to rise to 68 F for the remaining seven days prior to cold crashing and filtering into kegs. Allowed to rest an additional seven days prior to drinking

I use a water bath to control temperature and glass carboy. Fermentation started in under 12 hours which was robust and had to change overflow bottle twice.

As is always maintained is meticulous sterile/clean procedure.

Author:

Camp Rock Grove Brewing

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 57.5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: forced

Priming Amount: N/A

Creation Date: 1/15/2018 11:39 PM

Notes:

Author:

guysmith

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.078

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Forced CO2

Priming Amount: N/A

Creation Date: 6/19/2016 9:11 PM

Notes:

Author:

musicknight

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.119

Efficiency: 70

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: 6/18/2016 3:49 PM

Notes: Smoked = Cherry wood smoke malt