Biab Homebrew Beer Recipes | Page 6 | Browse 50,000+ at Brewer's Friend

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.125

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: 8/12/2022 3:41 PM

Notes: Brew Day: 11/5/22

Yeast Starter:
None

Yeast Rehydration: https://cdn.shopify.com/s/files/1/2785/6868/t/3/assets/Y038TDSLPSBREWINGYEASTVERDANTENG85x111-1597784909567.pdf

https://www.lallemandbrewing.com/en/united-states/brewers-corner/brewing-tools/pitching-rate-calculator/

Yeast Pitch:
Original gravity: 1.150
Batch volume: 6.25 gallons
Temperature: 68f
RESULTS
Yeast needed: 31.9 grams
Pitch rate: 5.1 g/gal
11g packets required: 3 packets (2 Verdant and 1 Safale US-05) - would be 33 grams of yeast

Single Infusion, No Sparge (BIAB)
Mash Schedule
Strike grains with 9.4 gal of water at 173.5 °F.
Mash at 156 °F for 60 min.
Drain the grain bag into the mash water to make 7.5 gal wort.

Pitch 1 pack of Safale US-05 @ 64f after whirlpool for 3 days and then and 2 pack of Verdant IPA yeast @ 68f

CHECK THIS BEFORE DOING IT - based off of 7.5 gallons
↓ Gypsum: 0 g
↓ Epsom Salt: 0 g
↓ Canning/Other Salt: 0 g
↓ Calcium Chloride (dihydrate): 9.375 g (1.25 g/gallon)

Water Chemistry - Ion Levels
Ca+2 -
Mg+2 -
SO4-2 -
Na+ -
Cl- -

Post Boil Hydrometer Reading -
Brewhouse Efficiency -

**Had a couple spillages and boil overs. Lost some water, so sparged and added water post boil. Prepare for this next time!!**

Added (11/17/22) - 1.5oz of rum barrel chips that have been soaked in brandy and Kasama rum for 1 week.

Added (11/30/22) - 4.75oz of almond cookies from Bella's Bakery. Kept wood chips in as well.

Added (12/6/22) - 8oz of almond cookies from Bella's Bakery and soaked them in 1 oz of Wild Turkey 101 whiskey and .5 oz Kasama rum.

Added (12/8/22) - Almond cookies mixture and vanilla bean mixture to fermenter.

Kegged (12/15/22) - added two more vanilla beans

Adjuncts:
2 vanilla beans - kegged
almond cookies
rum barrel chips
brandy

Carb to 2.2-2.4 volumes. 42F @ 10 PSI = 2.21 volumes

Author:

DMB - JW

Boil Size: 12.28 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2022 5:09 PM

Notes:

Author:

Piter Davila

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.117

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: 8/20/2021 3:16 AM

Notes:

Author:

Papini

Boil Size: 26 Litres

Boil Time: 120

Boil Gravity: 1.116

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.83 bar

Creation Date: 10/23/2020 3:54 PM

Notes: Relação BU/GU - 0,71

Adição dos sais e da enzima ultraflo max nos 35 litros de água.
Perfil da água para o estilo Russian Imperial Stout:
Cálcio - 50-75 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 50-150 mg/l
Sulfato - 50-150 mg/l
Alcalinidade Total - 120-200 ppm - Esperado 186
Alcalinidade Residual - 120-200 ppm - Esperado 96
PH 5,4 - Pós ajuste.

Relação sulfato/cloreto - 0,8 Balanceado

1° Mash com 7,5 kg por 60 minutos.
2° Com o mosto do 1° Mash e os 7,5kg restante dos grãos por 60 minutos.
Esperado aproximadamente: 26 litros na fervura.

Maltes tostados nos 20 minutos finais dos Mash.

Nutriente para levedura Yestamina bio4 - 3 capsulas nos 15 minutos finais da fervura.

Fermentação:
Inicial:
2 pacotes da levedura US-04.
Starter com 3,0L e 300g DME: 1,0M cells / mL / °P
Ápos 3 dias:
2 pacotes da Levedura T-58 - com hitratação.

1° Aeração do mosto por 2 horas após inoculação do fermento.
2° Aeração após 10 horas por 1 hora.

Fermentação:
1° fermento - 18°C por 2 dias ou atenuação de 75%
2° fermento - 18°C por 2 dias
19°C por 1 dia
20°C por 1 dia
21°C por 1 dia
22°C por 1 dia

Abaixar 4°C por dia até 0°C e manter por 2 semanas.

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.14

Efficiency: 75

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: 4/15/2020 3:44 PM

Notes:

Author:

AGbrewer

Boil Size: 6.5 Gallons

Boil Time: 240

Boil Gravity: 1.078

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2020 12:23 PM

Notes: I will make 2 of these batches over a 2 week period and then once they are both done with primary aging in separate vessels and secondary aging with whiskey chips in separate vessels, I will blend them together at bottling time.

Make 4 liter starter of US-05 and a 3 Liter starter of WLP099 (super high gravity). Pitch both in at beginning.

Primary will be about 3 weeks and secondary will be about 2 months with jack daniels whiskey chips that were soaked in heaven hill bourbon.

Bottle with no more than about 2 ounces of cane sugar.

Takes about 3 or 4 months before they are actually drinkable. Best after about 1 year.

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 0.991

Efficiency: 75

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: 5/16/2022 5:34 PM

Notes:

Author:

Eric1Mess

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.121

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/3/2018 10:39 PM

Notes:

Author:

axled2@gmail.com

Boil Size: 9 Gallons

Boil Time: 180

Boil Gravity: 1.101

Efficiency: 80

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: 2/3/2019 7:17 PM

Notes:

Author:

Boil Size: 20.4 Gallons

Boil Time: 240

Boil Gravity: 1.078

Efficiency: 55

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: 12/28/2022 6:20 PM

Notes: Reiterated mash...
Mash 1....15 gal. strike water
Maris Otter
Oats
Honey

5.5g epsom salt
3.25g canning salt
6 mL lactic acid

Mash 2...
2 row
Chocolate
Rye
Black
5.5g epsom
3.25g canning
21g pickling lime

Boil
DME at 10 min
Corn Sugar at 10 min
No Steam Condensor

Author:

AGbrewer

Boil Size: 7.5 Gallons

Boil Time: 240

Boil Gravity: 1.058

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2020 5:32 PM

Notes: Make a 4 Liter starter of Nottingham 5 days before brewing. Cold crash the starter and decant. Make a 1 liter starter the morning of brewing. Pitch the 1 liter starter into the fermenter at high krausen.

Add 2 spirals of medium toasted oak to a mason jar with bourbon in it.

Hydrate 1/2 packet of CBC yeast 20 minutes before bottling and add it to the bottling bucket. Stir to combine and bottle as usual.

Author:

jsmosier

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.143

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: 6/18/2022 5:14 PM

Notes:

Author:

Piter Davila

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.114

Efficiency: 68.1

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: 7/31/2021 6:30 PM

Notes:

Author:

WolvesInSpaceMarines

Boil Size: 3.25 Gallons

Boil Time: 90

Boil Gravity: 1.019

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 0.7 oz

Creation Date: 1/12/2020 3:12 PM

Notes:

Author:

Olly Newport

Boil Size: 7 Litres

Boil Time: 90

Boil Gravity: 1.101

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2017 5:37 PM

Notes:

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.116

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/8/2019 9:07 PM

Notes:

Author:

Capt'n Haddock

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.152

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2017 10:51 PM

Notes:

Author:

Boil Size: 15.5 Gallons

Boil Time: 180

Boil Gravity: 1.056

Efficiency: 55

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: 4/10/2022 7:13 PM

Notes:

Author:

Birrastegi Birray

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 123.6 g

Creation Date: 2/12/2022 8:54 PM

Notes: Patu mash-eko kantidadiek bea atako dia fermentadoria 24 litro.

Author:

Vestre Tunhøgdabrygg

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2017 1:19 PM

Notes: Brunt sukker, honning, farin og spraymalt tilsettes under kokingen.

Oksygeneres med 2/ppl i 2minutter.
Etter 12 timer tilsett 2/ppl i 2 minutter med oksygen.
24 timer 2/ppl i 2minutter med oksygen.
36 timer 2/ppl i 2 minutter med oksygen. (bør diskuteres)

Etter 4dager tilsett kaffe. (Valgfritt)
Kan også tilsette 100g eikechips trekt i en god slump Whiskey

Gjæres i 14 dager. Forsøk å karbonere med 5g/l druesukker (usikker om dette kan naturlig karboneres).

Vurder om det skal tilsettes en slump champanjegjær før karbonering. WLP 715

Karboneres i 14dager. Bør tappes på små flasker (0.33) siden dette er et øl som er meget fyldig og er best å drikkes i små mengder. Lagres i minimum 6måneder, gjerne 1år.