Biab Homebrew Beer Recipes | Page 1119 | Browse 50,000+ at Brewer's Friend

Author:

mercurial

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.064

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: 2/11/2017 11:47 AM

Notes: mashed at 66 with 14l. tap water with 3g of gypsum / CaCl. pH was 5.37 - exactly as predicted (first time using acid malt). recirculated and saw proper reduction in particles for the first time
sparged with 8l at 77. the grain was then 67. left for 10 mins
Got 18.3l out after sparge
pH of sprage/grain initially was around 5.4, and didn't seem to change
Efficiency was 73%!!!!
Boiled for .....
Hop additions at 15 min, 7.5 min and flameout. The left for about 20mins without cooling. It was then down to around 75 degrees, then added the extra 100g, and we left for another 20 mins till around 60 degrees. Then cooled straight to 20 ish.
yeast used was vermont
gravity reading was 1.080

The vermont yeast didn't show any activity by the next day so I repitched with some s04. It then showed signs of life by around 24 hours after end of brewing. Fermented at a constant 15/16 degrees for the next 36 hours. Dry hopped with around 50g of Nelason while still fermenting Then rose to around 17/18 where it spent most of the next 24 hours and was still fermenting.
dry hopped with the remaining ~50g nelson and 100g mosaic on day 6. bottled on day 10. There was still a krausen type layer on top, though it looked largely like hops (perhaps dry hopping during fermentation pushed the hops up rather than down and it just never went away??) Anyway it bottled fine, with only a few hop particles in 1 or 2 bottles. Bottled with around 90g of dextrose split between 30 bottles - boiled sugar and used a syringe (instead of coopers bottle drops that I'd used for the last 2)

This was possibly the first beer with what seemed like a perfect mash process (all measured numbers matching calculations, decent efficiency, hit correct pH with acid malt rather than liquid acid) and low constant fermentation temperature. I also boiled the bottles/caps, washed the syphon thoroughly with PBW, and syphoned straight into bottles (no bottle wand) to reduce turbulent flow and possible oxidation.

Possible improvements for next time. 1. do a whirlpool rather than just hop stand, 2. stir the dry hops to get those floating on the surface back into the liquid

Author:

krillz

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 9/8/2019 5:13 PM

Notes:

Author:

JairoDiniz

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2019 1:48 PM

Notes:

Author:

Chef1946

Boil Size: 7 Gallons

Boil Time: 90

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: co2

Priming Amount: 30 psi

Creation Date: 3/12/2021 7:00 AM

Notes:

Author:

LassiL

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 68

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: 6/14/2015 9:47 AM

Notes: FG: 1.010

Author:

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.042

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: 5/2/2020 4:12 PM

Notes:

Author:

Sock Foot

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 2.8 oz

Creation Date: 5/13/2020 5:53 PM

Notes:

Author:

BrewPupesa

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 60

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: 2/21/2021 9:29 AM

Notes:

Author:

Bcheek1327

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 85 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/27/2019 7:46 PM

Notes:

Author:

FatsSchindee

Boil Size: 3.95 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 86

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: 15.88 psi

Creation Date: 1/9/2022 7:02 PM

Notes: Target lower mash pH of 5.2 to edge toward tartness. Mix Belgian and French Saison yeasts to increase the complexity and encourage high attenuation (maybe 2:1 B:F?). Open ferment (foil covering carboy neck, for me) for the first few days during active fermentation, then switch to airlock as activity dies down. Carbonate highly, lager for a few weeks to months, then enjoy!

Author:

Gmarg

Boil Size: 22 Litres

Boil Time: 30

Boil Gravity: 1.037

Efficiency: 67

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: 7/4/2021 4:04 PM

Notes:

Author:

BruskiBruing

Boil Size: 8.07 Gallons

Boil Time: 90

Boil Gravity: 1.023

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 19.62 psi

Creation Date: 5/18/2021 11:43 PM

Notes:

Author:

Doctor Jay

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 74

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: 4/16/2021 7:35 PM

Notes:

Author:

Digger Bee

Boil Size: 7 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2021 12:49 PM

Notes:

Author:

dvsbrewbeard

Boil Size: 11.96 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 65

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: 11/27/2019 8:29 PM

Notes:

Author:

malcolmg

Boil Size: 36.8 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19.8 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2019 6:29 PM

Notes: total water 40L

Author:

bowlermj

Boil Size: 4.5 Gallons

Boil Time: 30

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/20/2019 3:51 AM

Notes:

Author:

VTHomebrewer

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

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: 1/25/2019 11:12 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2018 2:38 AM

Notes: Note the following other ingredients:

3 lbs pie pumpkin (boil)
.5 oz molasses (preferably blackstrap)
2 oz maple syrup (preferably grade B)
1-3 tsp spice mix (Editor: see below for recipe)
2.5 lbs pie pumpkin (secondary)

Roast pumpkin in oven, then coat in brown sugar and spices, then add to boil

(optional) Toss your cubed pumpkin in brown sugar and spices.

Toss your hops, boil for an hour, and kill it. I toss my spices in at flameout.

(Editor: Recipe for Spice Blend):
My spice blend is a mix of one tablespoon of cinnamon, one teaspoon of ginger, one teaspoon of nutmeg, and a quarter teaspoon of cloves.

After primary fermentation, I secondary my pumpkin ale for one week with a fair amount (I do 2.5 pounds) of roasted, caramelized pumpkin. I feel this is the step that really puts the 'true' pumpkin flavor into my beer; along with discovering biscuit malt in 1995, I credit it as turning a good pumpkin ale into a great one. This is also where you use the molasses and maple syrup mentioned in the ingredients; toss them into a hot pan with your roasted pumpkin to candy. You can skip the secondary (or split off a gallon or two to try it on a smaller scale) if you find it unconvincing.