Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Maris Otter SMASH	American Pale Ale	5 Gallons	1.053	1.009	5.74	48.23	5.94 °L	5.7K	9
Author: TampaGator Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/18/2015 8:04 PM Notes:
Steam Whistle Pilsner Clone	American Lager	21 Litres	11.511	1.674	5.22	16.28	3.33 °L	4.9K	1
Author: Tackledorange Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 8.6 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 12 ° C Priming Method: Force Carbonation Priming Amount: N/A Creation Date: 8/16/2018 10:46 PM Notes:
Sam Adams Summer Ale Clone	American Pale Ale	5 Gallons	1.06	1.012	6.36	36.4	3.59 °L	6.1K	9
Author: MultipleAwardWinnerJr Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/28/2017 4:23 PM Notes:
The Substance|Bissell Brothers, (approximation) Braumeister 20L	American IPA	21 Litres	1.068	1.018	6.62	58.02	5.37 °L	6.6K	4
Author: AnteK Boil Size: 25 Litres Boil Time: 70 Boil Gravity: 1.057 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/18/2017 7:02 PM Notes: My recipes are all elaborated for Speidel Braumeister 20L The recipes clones are sometimes a little different from the original but adjusted according to the final result. BIAB method for Braumeister 20l, efficiency 70 % total Water: 27l. (Hoppy NEIPA Juice, its a cloudy beer) 27l to mash / Mash ph 5.4/5.5 no Sparge Boil Ph 5.2 Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 22c˚"10/15 days" Dry Hop "5 days" 22c˚ (*1st Dry Hop at Krausen, 3˚ day of fermentation) 20g Summit 30g Chinook *2nd Dry Hop at Stable Gravity 50g Apollo 70g Falconer's Flight
Deschutes Twilight Summer Ale Clone V1.3	American Pale Ale	6 Gallons	1.05	1.009	5.34	35.78	6.15 °L	5.8K	1
Author: Jeremiah White Boil Size: 7.4 Gallons Boil Time: 45 Boil Gravity: 1.04 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/16/2017 9:26 PM Notes:
Chocolate Stout	No Profile Selected	80 Litres	1.053	1.01	5.71	35	41.98 °L	5.9K	2
Author: Mario Bojorquez Boil Size: 100 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 25 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/10/2016 2:33 AM Notes:
Munich Helles - Braumeister 20L	Munich Helles	21 Litres	1.047	1.01	4.87	18.55	4.16 °L	6.6K	4
Author: AnteK Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 10 ° C Priming Method: Forced carbonation Priming Amount: N/A Creation Date: 2/21/2016 1:55 PM Notes: My recipes are all elaborated for Speidel Braumeister 20L The recipes clone are sometimes a little different from the original but are adjusted according to the final result. BIAB method for Braumeister 20l, efficiency 75 % total Water: 28l. 25l to mash 3l to sparge Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 10˚C - 5 days to diacetyl rest at 20˚C. Rack to secondary and lager for at least five weeks at 40 °F (4.4 °C) or below
Heavy Oil - Braumeister 20L	Russian Imperial Stout	20 Litres	1.121	1.035	11.34	44.28	50 °L	5.9K	3
Author: AnteK Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.093 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/7/2016 12:53 AM Notes: Important I recommend for High-gravity a Double Mash method for Braumeister 20l, efficiency 65 % for that Instructions . First Mash: Half of the grains whitout black malt in the pipe, make the Sparge to reach 25 L for that 4l sparge warter. . Second Mash: Other half of the grains in the pipe with (black malt in the last 40 minutes.) - 4l sparge warter. Aerate the wort with pure oxygen or filtered air and pitch (2 Safale S04 yeast). .First fermentation at 18 to 20 c˚ 15 days .Secondary fermentation 10 days at 20 c˚ "Optional 30g Coconuts Nibs in the hopbag" .Cold crash "10 days" at 0c˚ Cheers!!
Amber Of The Vale V2.6	American Amber Ale	6 Gallons	1.053	1.01	5.63	32.3	12.85 °L	5.7K	7
Author: Jeremiah White Boil Size: 7.57 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: Keg Priming Amount: Force carb Creation Date: 1/23/2016 6:07 PM Notes: I recommend clearing with Gelatin. Won 1st place in Fort Walton Beach Homebrew club malty beers category.
Summit EPA Clone V1.4	American Pale Ale	6 Gallons	1.049	1.009	5.3	42.22	8.67 °L	5.8K	1
Author: Jeremiah White Boil Size: 7.07 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/20/2016 3:55 PM Notes:
Raspberry Wheat	Fruit Beer	5.5 Gallons	1.058	1.015	5.59	23.81	3.85 °L	6.2K	6
Author: AlaskanBrewDawg Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/11/2014 5:02 AM Notes: 1) Heat water to 164 degrees then remove from heat and stir in grain (in a 5 gallon painter mesh bag, use clips to keep bag up in kettle) temp will drop about 10 degrees after adding grain. Let sit for 60min stirring occasionally. Boil some extra water in another container while awaiting mash completion. After 60 min, mash complete. 2) Remove grain bag. Get as much out as possible :) 3) Boil. Upon start of boil add 1oz of your preferred hops in mini-mesh bag. 4) After 45min of boil, add 1oz your preferred hops in second bag. Boil is done at 60 minutes. Remove hops bags. 5) Cool Wort to 70 degrees. I did an ice bath, it's helpful to have a few bags of ice from the store handy for this. Once Wort is at 70 degrees pour into fermenter. Raise level to 5.5 gallons with preboiled good water (if it has dropped below that). Pitch preferred yeast. Seal top, shake fermentor to oxygenate yeast. Allow to ferment at 70 degrees. After 36 hours of very active fermenting, it ended up with a couple of inch yeast cake at the bottom so I transferred the wort into the secondary fermenter to get it off of the yeast cake and add flavor. Once it's in the secondary fermenter add 1 quart of raspberry concentrate. Secondary fermentation was slow and steady (1-3 gurgles per minute). Alot of the stuff I mentioned seasoned brewers already know, but some of these details were things I did not know. This batch of beer turned out great! Good Luck with yours! :)
Black IPA	Specialty IPA: Black IPA	21 Litres	1.063	1.01	6.85	67	32.8 °L	5.2K	4
Author: Itbrvilla Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.046 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/17/2015 8:15 PM Notes:
Heretic Evil Twin / Approximation - Braumeister 20L	Specialty IPA: Red IPA	21 Litres	1.062	1.013	6.37	40.18	19.01 °L	5.9K	3
Author: AnteK Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.052 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/14/2015 10:16 PM Notes: My recipes are all elaborated for Speidel Braumeister 20L The recipes clone are sometimes a little different from the original but are adjusted according to the final result. BIAB method for Braumeister 20l, efficiency 75 % total Water: 29l. 25l to mash 4l to sparge Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚"5/7 days" Dry Hop "7 days" 20c˚ Columbus Citra Second dry hopping Citra "7 days" 20c to 0C˚,
Westvleteren XII Clone Braumeister 20L	Belgian Dark Strong Ale	21 Litres	1.084	1.018	8.64	44.18	21.38 °L	5.3K	4
Author: AnteK Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 19.4 ° C Priming Method: Forced Carbonation Priming Amount: Keg with 14.89 PSI Creation Date: 12/14/2015 12:43 PM Notes: My recipes are all elaborated for Speidel Braumeister 20L The recipes clone are sometimes a little different from the original but are adjusted according to the final result. BIAB method for Braumeister 20l, efficiency 75 % total Water: 28l. 25l to mash 3l to sparge Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 19/20 c˚ 10/15 days Second fermentation at 23/25 c˚ 10 days Cold crash "5 days" at 0c˚
Milk Chocolate Stout	Sweet Stout	5.5 Gallons	1.082	1.028	7.08	38.73	50 °L	5K	6
Author: AlaskanBrewDawg Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/14/2015 8:46 PM Notes:
Homebrew Weihenstephaner	Weizen/Weissbier	22 Litres	1.06	1.018	5.48	12.76	3.93 °L	5.1K	10
Author: HansHenrik Boil Size: 27 Litres Boil Time: 90 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/17/2015 9:27 AM Notes: 1/2 tsp calsium sulfate (2 g) as water treatment. reason: adding Ca+2(calcium) lowers ph and aids enzyme activity. Adding SO4-2(sulfate) accentuates hop bitterness. Ideally I would add 1/4 tsp (1g) Calcium cloride, but I did not have any available on brew day. Cloride would accentuate maltiness.
Saison Du Tracteur Clone	Saison	5.5 Gallons	1.048	1.004	5.86	35.15	3.58 °L	6.5K	5
Author: flexmurphy Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 80 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/21/2015 6:00 PM Notes: *Saison du Tracteur* Wyeast 3711 yeast (or grow some from a bottle) Amarillo and Simcoe Pilsner, wheat and rye Big dry hop 35 IBU 6% abv Ferment high - pitch mid-60s and attach the heat belt, no temp control Water chemistry set up for hoppy beer
Rotbier	Vienna Lager	3.5 Gallons	1.049	1.01	5.08	30	12.01 °L	6K	1
Author: wobdee Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 2.0 Primary Temp: 53 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/27/2015 2:22 PM Notes: Ferment at 53°, keg day 13 and lager 5 weeks at 34°.
Sweet California Blonde	Blonde Ale	5.5 Gallons	1.063	1.016	6.16	23.04	6.68 °L	5.7K	10
Author: AlaskanBrewDawg Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/21/2014 6:23 AM Notes: Brew steps are the same as Raspberry Wheat notes without the fruit. Secondary fermentation is up to you. It’s seems like a good idea to move it off the yeast cake after aggressive fermentation is done (after first 2-3days).
West Coast Pale Ale	American Pale Ale	5.25 Gallons	1.047	1.008	5.12	49.66	7.7 °L	5.1K	3
Author: Mikeystew Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/20/2014 9:15 PM Notes:
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