Biab Homebrew Beer Recipes | Page 112 | Browse 55,000+ at Brewer's Friend

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 91

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 66 ° F

Priming Method:

Priming Amount: N/A

Creation Date: 4/30/2015 10:07 PM

Notes: ♦ BREW DATES:
Date: Brew Day • 05.01.15
Gravity End of Sparge • 1.057
Gravity End of Boil (OG) • 1.085
Date: Pitch Yeast • 05.04.14
Gravity (FG) • 1.023
Date: Keg Day • 05/17/2015 @ 7:12 PM
Drafted Who’s House • Steve's
ABV 8.1%

Irish Red B5: 05.14.15 1.022 67.9° 8.2% ABV

♦ SESSION NOTES:
WE MISSED UP THE HOP ADDITION AT 60 min!
Boil off time was not our best. New sight glass will be added to kettle before next brew. Pitched 1.25 oz EKG at 15 min plus water additives. Sparged with 8 gal. End of sparge had 7.75 gal. boiled 90 minutes and over shot. 5 gal at end of boil.

Need to replace rubber gloves.

♦ STANDARD BREWING NOTES:
Create 8 gallons sparge water. Bring to 154° strike temperature
Prime pump. Push water through hose.
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add tablespoon 5.2 pH balancer
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. Sample Date: 05.24.15 3 out of 5 stars. Hops definitely made the change.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Page 129 by Jamil Zainasheff and John Palmer
Pitch 2 Irish Ale Yeast WLP004

Author:

Murphy2012

Boil Size: 7.58 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2017 11:36 AM

Notes:

Author:

branodn

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2016 7:49 PM

Notes: - This is not an IPA and it does not taste like one
- It is not advisable to use this amount of hops in a beer
- I use the flour just to get the beer permanently hazy and resemble OJ. Even in the keg, it will not clear. From a bit of research it looks like it adds around 0.001 to the OG. Feel free to leave it out
- In the boil, the flour can clump up. It helps to first dissolve it in a bit of hot water and add this mixture
- The yeast is a key component. It provides some fruity esters to work in tandem with the hops and has poor flocculation to help with the haze factor
- The saison yeast also is key. It gets it to attenuate down past 1.010 to get it super dry and refreshing, despite the abv. I've had some people tell me it is reminiscent of an easy drinking summer seasonal but way more flavor obviously
- I add the saison yeast pretty early into fermentation because I want some of the zippy citrus character from the 3711. You could just wait until 4-5 days for very little flavor impact if you want
- I backed off the typical 60min bittering charge to account for the large hopstand. The hopstand does impart some small amount of bitterness and at these amounts, I've found it best to adjust the bittering addition. 1/2oz or so at 60min would probably work too, but I wanted a bit of flavor from the Apollo
- Any other citrus-geared assertive hop could be subbed for the EXP7270. I got a bunch cheap and love the profile

Author:

Randy64

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2016 11:11 PM

Notes: 1st Place & Gold Medal 41pts
2017 Iowa State Fair

Author:

labcor

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2017 10:46 PM

Notes:

Author:

pcward

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2019 8:32 PM

Notes:

Author:

MultipleAwardWinnerJr

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 68

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: 5/28/2017 5:06 PM

Notes: *yeast not available* subbed for WLP 005 british ale yeast

Author:

dieWerner

Boil Size: 26 Litres

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: 14 ° C

Priming Method: sucrose

Priming Amount: 146.1 g

Creation Date: 6/9/2015 7:22 AM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2015 4:56 PM

Notes: http://www.figmtnbrew.com/our-beers/#danish-red-lager

DANISH RED LAGER
ABV 5.5% • IBU 23
STYLE
VIENNA LAGER
INSPIRATION
The Danish Red Lager is inspired by the red lagers of Denmark and the signature red color of the Danish flag. This quality brew is crafted with a blend of European lager and sweet caramel malts, creating a beautiful ruby hue.
TASTING NOTES
Danish Red Lager is crafted with seven kinds of specialty malts to produce layers of rich, caramel malt flavor and a full body. This beer is fermented with a European lager yeast and cold-conditioned for an extended period of time for a very clean profile.

♦ BREW DATES:
Date: Brew Day • ____________________
Gravity End of Sparge • _____________
Gravity End of Boil (OG) • ____________
Date: Pitch Yeast • _________________
Gravity (FG) • ______________________
Date: Keg Day • _____________________
Drafted Who’s House • _______________

♦ SESSION NOTES:

♦ STANDARD BREWING NOTES:
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA
15 minutes – Add Immersion Chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last
♦ Check to see if nozzle is pointed upwards
Create 7 gallons sparge water. Bring to 154° strike temperature.
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer.
Add grain – Sparge at 144-152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment.
Mash Option dark beers – Add x tablespoon Calcium Carbonate

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. Sample Date:

♦ RECIPE NOTES:
What was the recipe source?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2016 8:36 AM

Notes:

Author:

pmd5700

Boil Size: 2.42 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 1

Creation Date: 12/14/2019 3:05 PM

Notes: Slaked lime was probably a mistake due to bad pH Meter Reading

Author:

ddddddd

Boil Size: 17.5 Litres

Boil Time: 30

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 35

Creation Date: 6/30/2019 9:10 AM

Notes: NEIPA recipe based on two key hops, based on the recipe by David Heath (David Heath homebrew)

Author:

Solli

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

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: 6/14/2012 4:13 PM

Notes: malt i på 37 grader

Author:

TonyA

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: CO2

Priming Amount: N/A

Creation Date: 5/24/2014 12:17 AM

Notes:

Author:

SundbØL

Boil Size: 31 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 80

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: 6/3/2015 9:11 AM

Notes:

Author:

knutgrrr

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: Sugar

Priming Amount: N/A

Creation Date: 3/3/2013 3:12 PM

Notes: Alt for høy OG på 70 etter kok - vannet ut med 1 liter vann rett i vørteren etter kok, førte til OG på 60. Reduser mengde pale/hvete-malt med 3-400ish gram av hver til neste gang. Altså rundt 1.3 kg pale og 1.3 kg hvete neste gang. Øke kokevolum litt for å unngå trub i gjæringskar.

Brewhouse eff. er ca 70%, men i dette tilfellet "vannet ut" til 60% når man regner med tilsettingen av 1 liter vann i vørter etter kok. FG: 1.012

Author:

Dy

Boil Size: 6.02 Gallons

Boil Time: 30

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: co2

Priming Amount: 16.47 psi

Creation Date: 3/11/2021 6:27 PM

Notes: TOTAL WATER NEEDED
7.58 Gallons

STRIKE WATER TEMP
159 Fahrenheit

TOTAL MASH VOLUME
8.64 Gallons

PREBOIL WORT
6.25 Gallons

POSTBOIL WORT
5.50 Gallons

INTO FERMENTER
5.25 Gallons

Apocalyptic Sour adjusted to a smoothie sour.

This recipe can be adjusted for just about any puree for different fruit flavors.

Heat water to strike temperature and add grains. Steep for 60 minutes @ 152.

After 60 minutes, remove the grain bag and let it drain or set it in a bucket with a strainer and add the resulting liquid to the kettle.

Raise temperature to 170 gradually and hold for 10 minutes or so.

Bring wort to a boil, add lactose and hops, and boil for 30 minutes.

Ferment as normal. After active fermenation is complete, add 10 pounds of desired fruit* to FV.

*If you're using fresh fruit, prepare fruit my smashing and pasteurizing @ 170F for 10 minutes. This step is unnecessary if you're using puree or frozen fruit*

Sample beer every few days to check fruit flavor. Keg once desired flavor has been reached.

Edits:
(20210511)
Adjusting acidulated malt to .5lb from .25lb
Added flaked oats 1lb
Increase Carapils to 1lb from .75lb

Author:

sinko33

Boil Size: 1 Gallons

Boil Time: 10

Boil Gravity: 1.09

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 80 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/10/2022 12:44 AM

Notes:

Author:

DaveO.

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Force

Priming Amount: N/A

Creation Date: 7/13/2016 3:08 AM

Notes: Can use Bavarian Wheat 3638 if needed.
Ferment for 10 days, crash cool & keg.

http://www.homebrewtalk.com/showthread.php?t=35679

Author:

Big Bones Brewing

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

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: 6/14/2015 3:16 PM

Notes: