Biab Homebrew Beer Recipes

Page 1049 of our growing list of 50,000+ biab homebrew beer recipes. Sort by beer style, batch size, ABV and more.

Browse All Recipes or explore by brewing method: All-grain | Extract | BIAB | Partial Mash

Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Krispy Creme Ale	Cream Ale	5.5 Gallons	1.046	1.01	4.7	24.98	3.3 °L	529	0
Author: Simon PK Smith Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: 12.82 psi Creation Date: 12/31/2020 2:27 PM Notes:
Munich Helles HB	Munich Helles	18 Litres	1.052	1.008	5.69	17.75	4.02 °L	529	0
Author: Boil Size: 26.6 Litres Boil Time: 90 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/2/2024 2:10 AM Notes:
NB Choc Milk Stout	Irish Stout	5.5 Gallons	1.041	1.012	3.79	29.55	38.73 °L	529	0
Author: BruceS Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.03 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: 1/10/2024 5:16 PM Notes:
Fullers Pride	Best Bitter	2.75 Gallons	1.044	1.012	4.16	30.91	8.11 °L	529	1
Author: Josh Hughes Boil Size: 3.75 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 19.79 psi Creation Date: 4/14/2023 8:27 PM Notes: Ferment at 68 for 2-3 days then let it go to 70 for 3 days
Baltic Porter	Baltic Porter	3.5 Gallons	1.089	1.022	8.8	37.09	36.78 °L	529	0
Author: AndrewS Boil Size: 4.25 Gallons Boil Time: 60 Boil Gravity: 1.074 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: 11/20/2022 7:23 PM Notes:
French Saison	Saison	5.5 Gallons	1.049	1.009	5.34	31.53	3.48 °L	529	1
Author: DickSpangler Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 72 ° F Priming Method: co2 Priming Amount: 12.82 psi Creation Date: 7/5/2022 10:33 PM Notes: Single infusion mash at 150° F (66° C). Primary fermentation at 72° F (21° C) for 5 days. Secondary fermentation at 67° F (19° C) for 5 to 7 days. Add 0.5 oz. (14 g) HBC 438 pellets in a muslin bag when gravity hits 1.014. Let sit for 4 days. Add 0.75 oz. (21 g) Mosaic pellets in a muslin bag when gravity hits 1.014. Let sit for 4 days. Bottle after 16 days of fermentation, targeting 2.6 volumes (5.2 g/L) of CO2. Bottle condition at room temperature. Guide: https://www.homebrewersassociation.org/homebrew-recipe/bale-hard-dry-hopped-saison/
Bit Bitter	Best Bitter	5.5 Gallons	1.048	1.012	4.76	30.48	8.57 °L	529	1
Author: bionicbelly Boil Size: 6.56 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 68 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: 1/15/2022 11:33 PM Notes:
Abzug Bier (Dreher) - Vienna Series	Vienna Lager	11 Gallons	1.041	1.012	3.89	20.06	5.34 °L	529	0
Author: Piwi Esko Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 50 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 9/9/2021 9:43 PM Notes:
Brown Lager	Czech Amber Lager	25 Litres	1.052	1.013	5.08	28.21	13.51 °L	529	0
Author: Johnnaxos Boil Size: 35.7 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 10 ° C Priming Method: dextrose Priming Amount: 183.1 g Creation Date: 5/31/2021 7:01 PM Notes:
SMaSH Simcoe	American IPA	21 Litres	1.06	1.018	5.6	72.78	4.54 °L	529	0
Author: Ronan.Hare Boil Size: 26.75 Litres Boil Time: 60 Boil Gravity: 1.047 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: 2/25/2021 12:58 AM Notes:
Cream Of Three Crops	Cream Ale	10 Gallons	1.044	1.01	4.51	18.52	2.73 °L	529	0
Author: crowbrews Boil Size: 11.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 69 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/20/2017 3:52 PM Notes:
Saison	Saison	22 Litres	1.041	1.004	4.82	22.81	3.86 °L	529	0
Author: BB_fin2 Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 78 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: 8/31/2020 2:01 PM Notes:
Munich Dunkel	Munich Dunkel	1.75 Gallons	1.055	1.013	5.58	19.08	29.23 °L	529	0
Author: J-Ho Boil Size: 1.8 Gallons Boil Time: 15 Boil Gravity: 1.054 Efficiency: 70 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: 6/17/2020 7:10 PM Notes: Not quite there. Compared to a bottled version this isn't as clean and lacks the characteristic mineral character. Skip the melanoidin completely and go with a full dry water profile.
Passion Fruit Mango Wheat	Fruit Beer	5.5 Gallons	1.045	1.008	4.87	23.62	6.74 °L	529	3
Author: Brans_2 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/15/2020 12:13 AM Notes:
Biab Session 2 Ipa	American IPA	24 Litres	1.058	1.01	6.39	91.87	9.68 °L	529	0
Author: 46Brew.co Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 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: 2/25/2019 1:02 PM Notes:
Kolsch	Kölsch	19 Litres	1.046	1.01	4.66	20.86	3.53 °L	529	4
Author: Boil Size: 21 Litres Boil Time: 60 Boil Gravity: 1.042 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: 2/22/2019 10:39 AM Notes:
Love Brut IPA- 3 Gal	American Light Lager	3 Gallons	1.064	1.016	6.3	20.17	5.23 °L	529	0
Author: Nederland Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: corn sugar Priming Amount: 2/3cup Creation Date: 10/5/2018 10:13 PM Notes: Mash at 150^F until conversion is complete at 5.2-5.4 pH. Sparge as Normal. Boil 60 minutes and whirl pool for 10 minutes following hops and additions schedule. Pitch the yeast and ferment at 67^ until gravity reaches 1.020-1.024 then add the amyloglusidase enzyme allow temperature to rise to 72^ by end of fermentation to insure full attenuation. Then fermentation reaches terminal gravity (1.000-1.002) add the first dry hops. Three days later dump first hop additions and add the second dry-hop additions for 3-4 days. Package at 2.7-2.8 volumes CO2 and consume fresh.
Dry Hopped Kettle Soured Saison	Berliner Weisse	5.5 Gallons	1.046	1.01	4.7	7.42	5.94 °L	529	0
Author: guiriguiri Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/25/2018 11:17 PM Notes: Kettle sour with Wyeast lactobacillus. Miscalculated initial mash -- temp 144 at end of 1 hour. Reheated wort to 157 and replaced BIAB -- temp 149.5 at end of 30 minutes. Wort cooled to 120, lacto pitched, beer stored in front of heating vent in blanket fort. General house 65 degrees. At 43 hours, beer is tart. 83 degrees. Maybe 3.8-3.8. At 96 hours, reheated to 120 on stove. At 110 hours, pH was 3.4 (hopefully meter was calibrated correctly). OG preboil 1.041 OG postboil 1.046 Yeast pitched at ~70 degrees. Day 5: Specific gravity of 1.037, pH of 3.40 Moved to in front of a heater. Day 10: SG 1.030 Day 17: SG 1.017 Stopped bubbling around day 21 Day 24: FG 1.010 Day 26: Bottled 8, diverted 2 to 1-gallon jugs, dry-hopped 2-gallons with 0.5oz Kent, 0.35oz Glacier
Jessabelle	Russian Imperial Stout	5 Gallons	1.096	1.025	9.25	60.82	50 °L	529	1
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.074 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/6/2018 3:15 AM Notes: 2 Smack Packs Wyeast 1056 day 1 1 Smack Pack Wyeast 1056 added day 17 into Primary. Transfered to secondary on day 23 Secondary Fermenter Additions Buffalo trace- 4oz = 1/2 Cup 5 oz Cacao 2 Caps of Imitation coconut extract 2.5 caps of Vanilla extract 3 Moxon French oak tablets
Black And Wit	Witbier	7 Litres	1.047	1.006	5.35	15.63	3.78 °L	529	0
Author: Rea Valley Brewery Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.027 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: Sugar solution Priming Amount: 73g in 150ml Creation Date: 8/31/2017 6:34 PM Notes: This is a lightly modified version of my standard witbier recipe, in that it uses a combination of pale and lager malts alongside the wheat. Use a stepped fermentation: 18 degrees for 5 days / 20 degrees for 5 days / 22 degrees for 7 days Add 1kg blackberries (frozen and defrosted) after first 5 days.
« First ‹ Previous 1045 1046 1047 1048 1049 1050 1051 1052 1053 Next › Last »							Page 1049 of 2,732 20 Recipes of 54,629