Biab Homebrew Beer Recipes | Page 1080 | Browse 50,000+ at Brewer's Friend

Author:

Jeremy Ross

Boil Size: 6.16 Gallons

Boil Time: 60

Boil Gravity: 1.117

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: 8/9/2019 2:31 AM

Notes:

Author:

_abscissa

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.078

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: 10/24/2022 2:29 AM

Notes:

Author:

ParmAlarm

Boil Size: 5.93 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/21/2021 6:26 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 45

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 27.96 psi

Creation Date: 4/28/2021 9:46 PM

Notes:

Author:

Boil Size: 6 Gallons

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: co2

Priming Amount: N/A

Creation Date: 12/9/2018 6:44 PM

Notes:

Author:

Nathan McLeod

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: 1.026

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/23/2018 5:13 PM

Notes: Directions

Mash all grains at 156F for 1 hour and draw first runnings to kettle. Some amount of caramelization is desired in this beer.
To achieve this, take a two pints of the first mash runnings and simmer in a saucepan to reduce to a syrup, taking care to
not burn it. Do this while the rest of the wort is boiling. Sparge grains with 175F water to collect the full volume of wort.
Boil wort for 90 minutes, begin adding hops with 60 minutes left to go according to the schedule above and add the wort
reduction back to the kettle with about 5 minutes left to go in the boil. Chill to 58F and pitch yeast

Fermentation

Ferment on the cooler side of the yeast's optimal range, roughly 58F. The beer takes a while to mature,
so give it close to 6 weeks of time in the fermenter before kegging or bottling.

Author:

iahebert

Boil Size: 5.5 Gallons

Boil Time: 75

Boil Gravity: 1.03

Efficiency: 75

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: 1/30/2018 8:10 PM

Notes:

Author:

phrerix

Boil Size: 0.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/28/2018 12:23 AM

Notes:

Author:

Robert Thorstad

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.015

Efficiency: 50

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 7:38 PM

Notes:

Author:

Kylew

Boil Size: 6.75 Gallons

Boil Time: 75

Boil Gravity: 1.048

Efficiency: 65

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: 3/3/2019 8:19 PM

Notes:

Author:

bfabry

Boil Size: 5.88 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 3/16/2019 4:58 PM

Notes: Bet this mash ph is all fucked up.
7.3G
metabisulfite
7g calcium chloride
3g gypsum
1g salt
3.39ml lactic acid

Take 2L of first runnings for starter+harvest. 615ml water to 1.4l wort.

Author:

Mayer Shiste

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: acucar

Priming Amount: 0.25

Creation Date: 9/5/2017 7:35 PM

Notes:

Author:

kevl35

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 7/13/2020 6:32 PM

Notes: Mash 2 row and wheat alone first
then add acid malt and mash again
add salt and coriander just before flameout

Author:

Back of the Passage Brewery

Boil Size: 24.5 Litres

Boil Time: 30

Boil Gravity: 1.058

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19.5 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 8/14/2020 10:29 AM

Notes: Batch # 1 - 16/8/20 - (Eff.: 60 %, Att.: 85 %, ABV: 7.9 %)
- Pre-boil volume - 24.5 L (Using mash paddle measure)
- Mash vol.: 31.5 L, Pre-boil vol.: 24.5 L, Batch vol.: 21 L
OG: 1068 (refract.) 1066 (Tilt)
Ingredients:
Australian malt (Voyager Compass Pale Malt) used to make an all Aussie beer.
- Cut boil time to 30 min as pre-boil volume was low, the oats made the last bit of wort out of the bag really thick and gooey.
17/8/20 - SG: 1061
18/8/20 - SG: 1027
19/8/20 - SG: 1012, dry hopped with 100g of both Enigma and Galaxy
20/8/20 - SG: 1009
23/8/20 - SG: 1008
27/8/20 - SG: 1007, cold crashed.
29/8/20 - Kegged and carbed at 30 psi for 2:30 min.
Tasted against the commercial version it was a bit more restrained in the hop profile, much more drinkable over a second schooner, very popular and should make again.

Clone recipe of Kaiju Mortal Wombat NEIPA
Description: 7% ABV, 45 IBU
A virtual intercontinental collaboration KAIJU! Beer and Thin Man Brewery- both breweries brewed exactly the same beer at the same time.
HOPS: GALAXY, ENIGMA (ALL AUSTRALIAN HOPS)
MALTS: PALE MALT & OATS

Author:

Conanicut Brewing

Boil Size: 32.57 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 9/28/2020 9:56 PM

Notes:

Author:

Herr Stein

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 17.16 psi

Creation Date: 11/19/2020 3:38 PM

Notes: -Tons of flavor, dark gold and dry.
-Orange standing out the most with ginger in the background with the aroma of coriander.
-Grains of paradise not present. Next time I'll add a bit more.
-With the alcohol content just below 8% it's not noticeable at all, (until you've had 2 or 3 glasses then this beer will have a profound effect upon the imagination.).

Author:

Tim Dewald

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 72

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: 7/21/2018 6:32 PM

Notes:

Author:

crawmcgraw

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 64 ° F

Priming Method: Priming Sugar

Priming Amount: 10 oz

Creation Date: 2/12/2018 1:54 AM

Notes: Modified for 5 gal. From the Easter Quad recipe by Michael Tonsmeire in AHA.
Make a 1.5 L yeast starter with White Labs WLP530 Abbey Ale or Wyeast Trappist High Gravity 3787 using a stir plate.
Saccharification Rest: 60 minutes at 152°F (67°C).

Batch sparged with 180°F (82°C). Collect 9 gallons of 1.092 runnings including 1 lbs of table sugar added to the boil, plus 1 gallon of final runnings (boiled separately on the stove).

Chill to 63°F (17°C), 60 seconds of oxygen. Pitch the starter. Leave at 63°F (17°C) to ferment. Warm to 70°F (21°C) after 3 days.
Add Cinnamon Sticks after Primary Fermentation

When fermentation is complete, package as desired aiming for 2.4 vol of CO2.

Dough-in cold at approx. 70 F with 24 qt H20
Slowly raise temp to 148 F and rest 75 minutes
Mashout 170 F for 10 minutes
No sparge NO SPARGE

Author:

simonjc

Boil Size: 24.65 Litres

Boil Time: 30

Boil Gravity: 1.059

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2021 11:20 PM

Notes: Water Chemistry tips:
High ratio of Cl to SO4: (60ppm Cl, 30ppm SO4)
Bit of sodiumchloride
High Calcium
(dont know if I'll get slaked lime before the brewdate)

Ascorbic Acid with primary fermentation

Mash at 63-65c

Stir the mash.

Quick boil. no bittering hops.

180g of whirlpool hops

Cover with aluminium at the whirlpool

hold the whirlpool at 90 for 10

hold 2nd whirlpool at 75 for 20

short fermentation

Cold crash day 5

Get it off the hops at day 6.