Biab Homebrew Beer Recipes | Page 1018 | Browse 50,000+ at Brewer's Friend

Author:

Brasserie Le Brise

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: sucrose

Priming Amount: 185.3 g

Creation Date: 3/24/2021 11:56 AM

Notes: Cinnammon added as crushed sticks 12g @5min left in boil + whirlpool. 12 g 3days after primary fermentation.

Author:

GeekLlama

Boil Size: 7.01 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 10/15/2023 2:48 PM

Notes:

Author:

japa2121

Boil Size: 7.44 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 65

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: 3/25/2023 9:18 PM

Notes:

Author:

Poletrain

Boil Size: 12.75 Gallons

Boil Time: 175

Boil Gravity: 1.035

Efficiency: 59

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/7/2022 2:24 PM

Notes: Problem with pump, wouldn’t pump both recirc and whirlpool same time. Was worried about dry fire so there wasn’t much recirc and top of mash was 4* cooler. Was 148-50 at top most of mash. Turned heat up to 158 and it brought top to about 152.

Mash out was awful. Let drain for a while, tried to squeeze, wrestled bag into a bucket, took half out, squeezed, dumped, put other half in, squeezed, off to boil. After all that, absorption was about .1 gal/lb, before squeezing was around .13 gal/lb

Pre boil gravity was low, boiled extra to bring it up, forgot about hops completely and scrambled to get these hops in for 30 minutes. OG in this recipe was measured. Efficiency tweaked to get recipe to match measured.

Fermented starting at 67, dropped to 1.044 in 2 days with phenolics, increased to 70, 1.042 at 4 days and phenolics persist, not unbearable but not desirable, increased to 75F.

Emptied entire kettle into fermenter instead of waiting for trub to settle like normal.

This yeast was left out over night accidentally in packaging. About 600billion cells after starter. Oxygenated wort with pure O2. Resulting pitch rate about 1.1.

2gal left in keg added 8 grams of medium toast amburana wood chips soaked in 1/2 cup of bulleit rye. Put in keg in a Muslim bag with a weight for 8 days then removed. Don’t change this ratio or duration at all, perfect. Toasted Madagascar vanilla notes

Round 2:
2 hour mash, ph was perfect at 5.2, iodine test is perfect, partigyle for a second beer

Round 3:
I mashed the base grains alone. Pulled the bag, squeezed, dumped grain, and then mashed everything marked as a late addition. Calcium content in this one will be high because I needed to raise ph in first mash and then added maybe 2 full teaspoons of baking soda for second mash to get that ph to around 5.2 after adding all the dark grains. Mash 1 was 27lb grain and 15.5gal strike water

Author:

Bandief

Boil Size: 10.73 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 35.8 g

Creation Date: 9/10/2022 8:01 AM

Notes:

Author:

dbarcs91

Boil Size: 13 Gallons

Boil Time: 70

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 10.7 oz

Creation Date: 3/22/2022 2:47 PM

Notes:

Author:

420 Brew

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.04

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: 1/16/2022 5:29 PM

Notes: Very easy to drink citrus forward summer ale.

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: dextrose

Priming Amount: 111 g

Creation Date: 10/26/2021 10:42 PM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 3oz

Creation Date: 9/27/2021 7:34 PM

Notes:

Author:

Sysyphus

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 90 ° F

Priming Method: co2

Priming Amount: 12.82 psi

Creation Date: 7/14/2021 7:11 PM

Notes: Pitch at ~90F, wrapped in a blanket, beer held temperature until fermentation finished.

Dry hop at ~40 hours post pitch. Let be 48 hours. Chill and carb.

Add back ~1-2g baking soda to the beer to adjust for low mash pH and Kveik pH drop, if needed.

First brew in my lineup to use store water. Chasing a mystery off flavor noticed in lighter brews.

Author:

JohanTob

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 67

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: 7/30/2017 12:28 AM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 83

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: 3/4/2021 8:33 AM

Notes:

Author:

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 144.4 g

Creation Date: 1/14/2021 4:11 AM

Notes:

Author:

nurkkapanimo

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2020 3:32 PM

Notes:

Author:

ShoeBrew

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2019 8:08 PM

Notes:

Author:

Boil Size: 11 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2019 7:50 PM

Notes:

Author:

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: your choice

Priming Amount: N/A

Creation Date: 2/19/2019 5:09 PM

Notes: I have been gradually raising the mash temp starting at around 120 F up to the final mash temp of 152 F over about an hours time. Mash is held at 152 F for another 30 minutes, Then, I mash out for at 170 F for 10 minutes followed by a fly sparge with 170 F water.

Author:

skifrench

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/2/2018 8:00 PM

Notes: Crush grain extra small

Starter
Make about 3 days before hand.
2.2 liter starter;
use 220 grams (0.485 lbs) DME (light)
Cold crash day before brewing

Mash/Sparge
Mash at 154F (strike at 166F) with about 5.5 gal water for 90 min
Sparge with about 2 gallon water at 170F to bring volume to 6.5 gal

60 min boil

Add all dry hops after fermentation is complete (about 3-7 days) and dry hop for no more than 3-4 days (see link below)
https://www.homebrewtalk.com/forum/threads/dry-hop-for-3-days-yes-or-no.466941/

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Brew Day Notes:
pre boil gravity was actually 1.070 (temperature adjusted)
that calculates to an efficiency of 85%

boiled for slightly too long and also more time trying to cool (95F outside) and couldn't bring down to 70F with wort chiller. This resulted in larger than expected boil off of 1 gallon - actual was probably more in the 1.5 gallon range

Also much larger trub loss with the late hop additions. All the hops led to clogged siphon and transfer tubes. Total trub loss was approximately 1 gallon.

I added about 2 gallons of water to the fermentor, which was slightly too much - I ended up with about 5.75 gallons in the fermentor. I should have added about 1.5 gallons. the resulting OG is between 1.056 and 1.060 (I failed to take a temp reading). But this was outside with an ambient temp of about 95F. Likely temp was approximately 90F. Giving OG of 1.059. This should give a beer with approximately 6% ABV.

After 12+ hours, very vigorous fermentation.

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actual FG was about 1.017 giving ABV of 5.5%

Priming: this beer is slightly over carbed. I think I primed with 4.7 oz of corn sugar, but this may be slightly off but it was about that. part of the reason for the over-carb may be because of (yet another) massive loss due to trub from the hops. I probably lost about 2/3 gal when bottling from trub loss.

Aroma: spot on! delicious and citrusy!

Taste: Very good, slightly too bitter for what I was aiming for

Mouthfeel: poor - there's so much hop particles in it. to avoid that you need to leave about 2 oz left in each bottle

overall: decent for the first try. issues with carbination, target abv, and bitterness should be addressed

TO IMPROVE next time:
1. carb with less sugar - although this may have also been affected by trub loss since I calculated the amount I would bottle before I transferred it to the bottling bucket. I would still carb with slightly less sugar unless there is very little to zero trub in the fermenter and therefore the total volume to be bottle is more

2. use hop bags in secondary and maybe in the whirlpool as well

3. the abv was hard to get on this beer because of the massive amounts of trub loss. I lost about 1 gal when transferring from the boil to the carboy. to compensate I added another gallon to the carboy (but I overshot and added 1.5 gallons). This dropped my abv down

I lost another 2/3 gal when bottling. this didn't affect the abv but probably added to the over-carb issue.

4. get rid of the azacca in the boil and add it to the whirlpool.

overall - using hop bags should alleviate the abv, over-carb, and mouth feel issues, and moving the azacca from the boil to the whirlpool should help the bitterness taste issue.

Author:

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.065

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: 2/26/2018 4:41 AM

Notes:

Author:

Comstock Brewing Company

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2017 2:58 PM

Notes: