Alan's Brewery

Partial mash recipes

The method followed in the recipes is roughly the same, so I have put it at the end of this page. Where I have done anything different, I will mention it in the recipe.

Oatmeal Stout

I have made this beer several times since my first attempt during lockdown. It has become one of my goto brews.

Ingredients
  • 1.5 kg Black Rock Dark Malt liquid extract
  • 1.5 kg cracked pale malt
  • 500 g Cracked Chocolate malt
  • 500 g ground flaked oats (I used Jungle Oats which I put through my malt mill)
  • 250 g Cracked Caramel Munich II malt
  • 100 g Cracked Roasted Barley
  • 30 g Fuggles (boil)
  • 25 g Northern Brewer (boil)
  • Safale 04 yeast

See Method below.

Results: S.G. = 1.048; Temp = 26°C

Final gravity = 1.012 (15 days)

See the bottling procedure below.


Oatmeal Stout

(updated: 29 April 2023)

Lockdown Porter

For this recipe, I used ingredients that I could scrounge together, including a can of very old Coopers Dark Malt liquid extract.

Ingredients
  • 1.5 kg Coopers Dark Malt liquid extract
  • 500 g Pale Dry Malt extract
  • 800 g Cracked pilsner malt
  • 300 g Cracked pale malt (SAB)
  • 300 g Cracked Chocolate malt
  • 200 g Cracked Dark malt
  • 200 g Cracked Caramel Munich I malt
  • 100 g Cracked Roasted Barley
  • 40 g Northern Brewer (bittering)
  • 20 g Cascade (flavouring)
  • Safale 04 yeast

See Method below.

Results: S.G. = 1.040; Temp = 21°C

Final gravity = 1.012 (24 days)

See the bottling procedure below.


Lockdown Porter

Update: A very nice tasting beer!

(updated: 11 July 2020)

Lockdown Blonde

A variation on my previous blonde. This was made during the coronavirus lockdown period, hence the name. Fortunately, I had ingredients on hand as the SA government has closed all shops which have anything to do with alcohol, during the lockdown period!

Ingredients
  • 2.55 kg Black Rock Light liquid malt extract (1½ tins)
  • 800 g Cracked pale malt
  • 200 g Cracked Caramel Hell
  • 40 g East Kent Goldings (bittering)
  • 20 g Fuggles (flavouring)
  • Safale US-05 yeast

See Method below.

Results: S.G. = 1.040; Temp = 26°C (it was difficult to get the temp down, even with ice water.)

Final gravity = 1.010 (16 days)

See the bottling procedure below. I used 8g/L of dried malt extract for priming.

The beer was a bit on the dark side for a blonde, so I think it should be called a Ginger!


Lockdown Blonde (Ginger!)

Update: This beer was so good, I made a second batch using the same recipe.

(updated: 23 April 2020)

Blonde Ale

An ale that I have always wanted to try.

Ingredients
  • 1.7 kg Black Rock Light liquid malt extract (unhopped)
  • 600 g Cracked pale malt
  • 300 g Light malt dried extract
  • 300 g Cracked Caramel Munich Aromatic malt
  • 30 g Northern Brewer Hops (bittering)
  • 15 g East Kent Goldings (flavouring)
  • Safale 04 yeast

See Method below.

Results: S.G. = 1.038; Temp = 21°C

Final gravity = 1.012 (10 days)

See the bottling procedure below. I used 12g of dextrose for priming the mini-kegs.

Comment: This ended up way too dark for a blonde ale.

(updated: 2 December 2017)

Brown Ale

Another experimental ale!

Ingredients
  • 1.7 kg Black Rock Amber liquid extract (unhopped)
  • 1 kg Cracked pale malt
  • 300 g Cracked Chocolate malt
  • 300 g Cracked Caramel Munich 2 malt
  • 250 g Cracked Dark Crystal malt
  • 30 g Northern Brewer Hops (bittering)
  • 20 g East Kent Goldings (flavouring)
  • Mangrove Jack M42 yeast

See Method below.

Results: S.G. = 1.040; Temp = 17°C

Final gravity = 1.012 (12 days)

See the bottling procedure below. I used 12g of dextrose for priming the mini-kegs.

(updated: 2 December 2017)

American Mild

This is a recipe I made up!

Ingredients
  • 1.7 kg Black Rock Light Malt liquid extract (unhopped)
  • 500 g Light malt dried extract
  • 500 g Cracked pale malt
  • 250 g Cracked Dark Crystal malt
  • 250 g Cracked Caramel Munich Aromatic malt
  • 30 g Northern Brewer Hops (bittering)
  • 20 g Cascade Hops (US) (flavouring)
  • Safale US-05 yeast

See Method below.

Results: S.G. = 1.040; Temp = 25°C

Final gravity = 1.012 (17 days)

See the bottling procedure below. I used 12g of dextrose for priming the mini-kegs.

(updated: 2 July 2017)

Red Ale

Ingredients
  • 2x1.7 kg Black Rock Light Malt liquid extract (unhopped)
  • 250 g Cracked pale malt
  • 500 g Dried pale malt extract
  • 300 g Cracked Caramel Munich 2 malt
  • 100 g Cracked Caramel Munich Aromatic malt
  • 150 g Cracked roasted barley
  • 40 g East Kent Goldings (bittering)
  • 30 g Northern Brewer (flavouring)
  • Safale 04 yeast

See Method below.

Results: S.G. = 1.050; Temp = 25°C

Final gravity = 1.014 (21 days)

See the bottling procedure below. I used 12g of dextrose for priming the mini-kegs.


Red Ale

This beer had a lovely colour and taste - one of the best I have made!

(updated: 2 July 2017)

Pale Ale (Try #2)

This recipe is based on the Pale Ale recipe below. (Made on Boxing Day after the temperature dropped appreciably on Christmas Day.)

Ingredients
  • 2x1.7 kg Black Rock Light Malt liquid extract (unhopped)
  • 500 g Cracked pale malt
  • 500 g Dried pale malt extract
  • 40 g East Kent Goldings (bittering)
  • 30 g Cascade Hops (NZ) (flavouring)
  • Safale 04 yeast

See Method below. Unfortunately, with I could not get the temperature of the brew below 30°C, so I had to pitch at this temp.

Results: S.G. = 1.054; Temp = 30°C

Final gravity = 1.018 (20 days)

See the bottling procedure below.


Bewolkte Pale Ale

This beer had a lovely colour, a good head and a slightly medicinal taste (probably due to the high yeast pitching temperature). However, it was very cloudy, so I named it Bewolkte Pale Ale. The last mini keg was opened three months after brew day.

(updated: 6 April 2017)

Stout

This recipe is loosely based on Papazian's Toad Spit Stout (p 220, The Complete Joy of Homebrewing, 4th ed, 2014).

Ingredients
  • 1.7 kg Black Rock Dark Malt liquid extract (unhopped)
  • 1.5 kg Cooper's Amber Malt liquid extract (unhopped)
  • 500 g Cracked dark malt
  • 200 g Cracked pale malt
  • 150 g Cracked roasted barley
  • 40 g Northern Brewer Hops (bittering)
  • 26 g Cascade Hops (NZ) (flavouring)
  • Safale 04 yeast

See Method below.

Results: S.G. = 1.048; Temp = 24°C

Final gravity = 1.018 (16 days)

See the bottling procedure below.


My first homebrewed stout!

I do think this brew needs a bit more sugar for the secondary fermentation. The head was nowhere near as good as some of the other beers I have made.



My second stout batch. For this one I used 12g of dextrose to prime the mini-keg - a much better head.

(updated: 13 July 2017)

Pale Ale

This recipe is based on one from Home Brewing Beer by James Houston (location 1600, Kindle Edition).

Ingredients
  • 2x1.5 kg Cooper's Light Malt liquid extract (unhopped)
  • 600 g Cracked pale malt
  • 500 g Dried pale malt extract
  • 40 g East Kent Goldings and Cascade hops mixed (bittering)
  • 40 g Centennial Hops (flavouring)
  • Safale 04 yeast

See Method below.

Results: S.G. = 1.052; Temp = 21°C

Final gravity = 1.020 (16 days)

See the bottling procedure below.


A very dark Pale Ale!

This beer was as dark as, and tasted not too different from, Fransen St Irish Red Ale (I am not linking their site as it is pretty useless). I was hoping for a really pale ale with the ingredients I put in. However, the Cooper's Light Malt Extracts that I had used were more than five years past their date, which could account for the colour. There was nothing wrong with the taste though!

(updated: 12 December 2016)

Method

  • The malts (in grain bag) are steeped at 66°C for 30 min in about 4l water and then removed (Try to keep the temp below 72°C)
  • Sparge malt (in grain bag) with about 1l of warm water
  • Liquid and dry malt extracts are added to the wort while it is being brought to the boil (The boiling temperature is ±95°C)
  • Add bittering hops to the wort and boil for 50 min
  • Sterilise yeast activation bottle and lid in boiling water
  • Activate yeast in tepid water (24°C max) with 1 tsp of table sugar
  • Add flavouring hops to the wort and boil for a further 10 min
  • Allow to cool for about 10 min, then removed the hop bags
  • "Sparge" the hop bags with cool water
  • Pour the wort into the fermenter
  • Add 5l of cold water
  • Add 5l of ice water
  • Add cold water to make up to 22l
  • Pitch activated yeast to cooled wort

I have added a new page showing my brew process in more detail.

Bottling

  • Sterilise Mini Kegs and bottles
  • 10 g dextrose per 5l Mini Keg
  • 8 g dextrose per 1l in PET bottles
  • Allow to carbonate for four to six weeks


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